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Irresistibly Moist Low Carb Carrot Cake

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A delicious low-carb carrot cake that combines the nostalgia of traditional recipes with healthier ingredients, perfect for guilt-free indulgence.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup grated carrots
  • 4 large eggs
  • 1/2 cup erythritol (or another low-carb sweetener)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or non-stick spray.
  2. Mix the Dry Ingredients: In a large bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until blended.
  3. Mix the Wet Ingredients: In another bowl, whisk the eggs, erythritol, applesauce, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients, stirring gently, and fold in grated carrots.
  5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Serve your Low Carb Carrot Cake when cooled, slice, and enjoy!

Notes

Store leftovers at room temperature for up to 3 days or in the fridge for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/low-carb-carrot-cake/

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