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+ servings

Low Carb Carrot Cake

Servings 12 Pieces

Ingredients

  • 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

Instructions

  • 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