Moist Carrot Cake with Cream Cheese Frosting
SERVINGS: 9 SLICES (OR 12 CUPCAKES)
This carrot cake is ultra-moist and perfectly spiced, with grated carrots, chopped nuts, and a smooth cream cheese frosting. It’s made with almond flour and natural sweeteners, making it a comforting yet mindful choice for anyone watching their sugar.
Ingredients:
Cake Batter
1 ½ cups almond flour
2 tbsp coconut flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
3 eggs
¼ cup avocado oil or melted coconut oil
¼ cup monk fruit sweetener
1 tsp vanilla extract
1 ½ cups finely grated carrots
¼ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
6 oz full-fat cream cheese, softened
3 tbsp powdered monk fruit sweetener
½ tsp vanilla extract
2 tbsp heavy cream (or almond milk to thin, if needed)
Instructions
1. Preheat: Preheat oven to 350°F (175°C). Line or grease an 8x8-inch round baking pan.
2. Whisk: In a large bowl, whisk together dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, and spices.
3. Mix & Fold: In another bowl, mix eggs, oil, sweetener, and vanilla. Fold in grated carrots and nuts.
4. Combine: Add dry ingredients to wet and mix until combined.
5. Pour: Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool: Let cool completely before frosting.
7. Add the Frosting: Beat cream cheese, sweetener, and vanilla until smooth. Add cream to reach desired consistency. Spread over cooled cake and slice.
NUTRITION Per Serving % of Daily Value
Calories 240 —
Total Fat 21g —
Saturated Fat 6.1g —
Polyunsaturated Fat 1.3g —
Monounsaturated Fat 8.7g —
Trans Fat 0g —
Cholesterol 62mg —
Sodium 200mg ~9%
Total Carbohydrates 6.9g —
Dietary Fiber 2.4g —
Total Sugars 2.7g —
Protein 4.8g —
Vitamin A 320mcg ~36%
Vitamin C 1.8mg ~2%
Vitamin D 0.2mcg ~1%
Potassium 160mg ~3%
Calcium 55mg ~4%
Iron 0.9mg ~5%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
