Follow Me

Amazing Low Carb, Trim Healthy Mama S Carrot Cake

I used to love carrot cake. It was a springtime tradition. If we didn’t have it at Easter, it was made for a Sunday afternoon dessert. I haven’t had any in years! Well, now I have. I looked at my old recipes that I used to make, made the appropriate tweaks and viola, a delicious, sugar free carrot cake.

I used both olive oil and melted butter. It was the perfect combination. The cake is moist, even though we used almond and coconut flours. Also, make sure you follow my tip and sift the flours. I throw out the few pieces that don’t go through the sifter. I only want the finest pieces in my baked goods. The xanthan gum is optional but it helps with the cake texture.

I used Lakonto Monkfruit sweetener in the cake. I really like this sweetener when I am baking. I am out of my favorite sweetener for frostings, Sukrin Powdered Sweetener so I used my 2nd favorite, Confectioners Swerve. Depending on how sweet you want your frosting, you can use 1/2-34/ C of the sweetener. I find it gets a little sweeter as it sits, so I make it almost sweet enough for my tastes and store the frosted cake in the fridge.
Here is a link to the frosting recipe.

If you make this for a celebration or just because, I hope you love it as much as I do.
*This website may contain affiliate links, meaning, if you click through and make a purchase or sign up for a program, I may earn a small commission. This is at no additional cost to you.

Low Carb Carrot Cake

Servings 12 Pieces


  • 2 C Almond Flour
  • 2 Tbl Coconut Flour
  • 1/2 tsp Xanthan Gum
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 Pinches Salt
  • 4 Med/Lrg Eggs
  • 1 1/2 tsp Vanilla
  • 1 C Granular Sweetener
  • 1/2 C Chopped Nuts
  • 2 C Shredded Carrots
  • 1 Stick Butter, softened
  • 1/2 C Olive Oil


  • Prepare your baking pans. I use round cake pans. Spray with cooking spray and put a parchment circle in the bottom and spray again. I am out of parchment paper so I had to use aluminum foil and it worked perfectly. I haven't found parchment paper since everyone started stocking up all of sudden.
  • Preheat your oven to 350 degrees.
  • Sift your almond flour and coconut flour
  • I discard the pieces that won't go through the sifter.
  • Add all dry ingredients to a medium bowl.
  • Mix all dry ingredients together.
  • Add eggs, oil and sweetener to a mixing bowl or a large bowl if you are mixing by hand. My together.
  • Slowly add the dry ingredients to the mixing bowl. Mix until combined.
  • Add the carrots, nuts and butter to the mixture.
  • Stir in the final ingredients until combined.
  • Put half of the mixture into each of the prepared pans.
  • Bake at 350 degrees until cake is cooked through. Don't over bake or it will be dry. It will take around 25 minutes until they are finished.
  • After they are cooled, frost with cream cheese frosting

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating