Sugar-Free Carrot Cake
This is a classic recipe that has been updated to be a healthy version. It has no refined flour and no sugar or artificial sweeteners. This recipe can also be made into cupcakes or mini cupcakes.
Prep Time 1 hr
Cook Time 30 mins
Course Dessert
Cuisine American
Cake Mixture:
- 3 cup almond flour
- 2 tsp sea salt
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1 ¼ tsps ground nutmeg
- ½ cup erythritol (like Swerve or spoonable stevia to taste)
- 5 large organic eggs
- ¼ cup melted coconut oil (or grapeseed oil)
- 3 cup carrots shredded
- 1 cup raisins
- 1 cup walnuts chopped (optional)
Cream Cheese Frosting:
- 16 oz organic cream cheese softened
- ½ cup plain Amasai (or organic heavy whipping cream)
- 1 tbsp sugar-free pure vanilla extract
- ½ cup erythritol like Swerve or spoonable stevia to taste
Cake Mixture
Preheat the oven to 350° F.
Grease two 9-inch cake pans with butter and dust with almond flour.
In a large bowl, combine the dry ingredients and mix well.
In a medium bowl, whisk together the oil and eggs.
Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.
Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.
Bake for about 30 minutes or until a toothpick comes out clean.
Let the cakes cool for 1 hour before frosting.
Cream Cheese Frosting
Mix all ingredients together with a hand mixer until well combined.
For a thinner consistency, add more Amasai or whipping cream.
Frost the cakes either as 2 short 9" rounds, or frost just the top of one cake, then place the second round on top and frost the outsides and top for a 2 layer cake.