Sugar Free Carrot Cake
This is the best sugar free carrot cake you'll ever try! Soft and moist, full of flavour and low in carbs. This cake is gluten free and keto friendly too with only 5.4g net carbs per slice.
Servings: 12
Calories: 315kcal
Equipment
- 1 Springform or loose bottom baking pan, 20 cm diameter
Ingredients
- 2 cup grated carrot grated fresh and loosely packed, 220g
- ½ cup granulated sweetener 100g (white or golden) - use ¾ cup or up to 150g if you like a sweeter cake
- 4 eggs large, room temperature
- ½ cup butter melted, 114g
- ¼ cup Greek yoghurt 65g
- 2 cups almond flour 200g ** see notes
- ¼ cup coconut flour 30g
- ¾ cup walnuts finely chopped or pulsed in a food processor (90g)
- 3 teaspoon baking powder
- 4 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
Frosting Option 1
- 1 cup extra thick Greek yoghurt 250g
- 1 teaspoon vanilla extract
- 2-4 tablespoon powdered sweetener to taste
Frosting Option 2
- 1 cup cream cheese room temperature, 240g
- 3 tablespoon butter softened, 40g
- ¼ cup powdered sweetener 40g
- 1 teaspoon vanilla extract
Topping
- 12 walnut halves
- 1 tablespoon chopped walnuts
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan assisted. Line the bottom of a 20 cm springform or loose bottom baking tin with a circle of parchment paper. Grease the sides with butter.
- Using an electric handheld mixer or a food processor, beat the eggs with sweetener until pale and fluffy, about 2 minutes. Add the melted butter and yoghurt (or cream cheese). Mix till combined.
- Mix all remaining dry ingredients together in a clean bowl. Add the dry ingredients to the wet and mix to combine. (The batter should be thick, but not dry. If your batter looks too dry, add 1-3 tablespoons of almond milk to loosen it.)
- Last, stir in the grated carrots.
- Spoon the cake batter into your baking pan and smooth the top with a spatula. Bake for about 55-60 minutes or until you can insert and remove a skewer without dough sticking. Check the cake after 45 minutes. If the top is golden brown, loosely cover it with aluminium paper to prevent burning.
- Allow to cool in the pan for 10 minutes, then remove from the pan and allow to fully cool on a wire rack.
- Mix the frosting ingredients in a bowl, then frost the cake and top with walnuts.
Notes
5.4g net carbs per slice, including Greek yoghurt frosting. Makes 12 slices.
This cake tastes delicious with and without frosting. 4.6g net carbs per slice without frosting.
**I used ground almonds, which is equivalent to regular almond flour in the US. If your almond flour is super-fine, either reduce it by 2 tablespoons or add 2-3 tablespoons of almond milk to the batter. Finer almond flour absorbs more moisture.
Storage: Store in the fridge for up to 3 days. Without frosting the cake can be frozen for 3 months.
Here's a trick to drain excess liquid from runny Greek yoghurt: Line a colander or sieve with a cheesecloth or kitchen towel and spoon the yoghurt inside. Place on top of a larger bowl and leave in the fridge for a few hours to let the liquid drip into the bowl.
Option to add a pinch of salt to the dry ingredients.
Nutrition
Calories: 315kcal | Total Carbohydrates: 9.2g | Protein: 10.6g | Fat: 27.8g | Saturated Fat: 7.9g | Fiber: 3.8g | Sugar: 3.2g