Description
A moist and flavorful carrot cake with tropical flair, made without flour and low in carbs. Sweetened naturally and packed with nutrients, this cake is perfect for those looking for a healthier dessert option.
Ingredients
Scale
For the Crust:
- For the Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol (or preferred low-carb sweetener)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (unsweetened)
- For the Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 1/3 cup powdered erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1–2 tbsp unsweetened almond milk (as needed)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, then add melted coconut oil, vanilla extract, and almond milk. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in grated carrots, crushed pineapple, and shredded coconut.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered erythritol and vanilla extract, mixing until creamy. Adjust consistency with almond milk if needed.
- Spread frosting evenly over the cooled cake. Optionally, garnish with extra shredded coconut or chopped nuts.
- Slice and serve. Store leftovers in the refrigerator.
Notes
For a nut-free version, substitute almond flour with sunflower seed flour and use coconut milk instead of almond milk. Ensure pineapple is well-drained to avoid excess moisture. Cake can be stored in the fridge for up to 5 days.