Description
This cake brings back the joy of homemade treats without the guilt. I made it for a friend’s birthday who avoids sugar—and no one could tell it was a healthier version! Moist, warmly spiced, and topped with a creamy frosting, this carrot cake proves you can enjoy dessert and feel good about it too.
Ingredients
For the Cake:
2 cups almond flour
½ cup coconut flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
4 large eggs
½ cup coconut oil, melted
½ cup unsweetened applesauce
½ cup erythritol (or preferred sweetener)
1 tsp vanilla extract
2 cups grated carrots
½ cup unsweetened shredded coconut
½ cup chopped walnuts (optional)
For the Frosting:
1 cup cream cheese, softened
¼ cup coconut oil, softened
¼ cup powdered erythritol
1 tsp vanilla extract
¼ cup toasted shredded coconut (for garnish)
Instructions
Preheat oven to 350°F. Grease and line a cake pan.
In one bowl, mix all dry cake ingredients. In another, whisk wet ingredients. Combine both.
Fold in carrots, coconut, and walnuts.
Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese, coconut oil, sweetener, and vanilla until smooth.
Spread over cooled cake and sprinkle with toasted coconut. Chill before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Carbohydrates: 5g
- Protein: 6g