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Home » Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting

Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting

By Kim Hardesty

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This recipe delivers classic carrot cake flavor and texture with a sensational whipped, ginger-cream-cheese frosting. Low carb, gluten-free, grain-free and dairy-free (cake).

This healthy low carb carrot cake recipe has a silky gingered cream cheese frosting.

There have been a lot of carrots in my CSA boxes the last several weeks. More carrots than this household typically eats. I’m talking beautiful heirloom carrots, the kind that taste….. well, “carroty”. I have been using them in our weekly soups and in our salads as well as sending them to school as snacks for the kids. But with the two most recent CSA deliveries, I found myself with a glut of these sweet and earthy root vegetables. What does one do with a glut of carrots? One makes healthy carrot cake of course!….. and low carb carrot cake muffins…… and low carb carrot cake cupcakes, LOL!

I’ve always been a carrot cake fan and I like mine best with raisins and walnuts and lots of spice. Oh, and let’s not forget the cream cheese frosting. But I don’t like just any cream cheese frosting. I like mine whipped into a fluffy confection that is soft and creamy and totally dreamy – but not too sweet.

This healthy low carb carrot cake recipe has a silky gingered cream cheese frosting.

BAKING IS SO COOL. It’s completely satisfying to take dissimilar ingredients and mix them with humble eggs, leavening agents, and exotic spices to create something completely different in form, texture, and flavor. That’s what I love about it — the transformation. I like the juxtaposition of the before and after just like in the photos above. Earthy, unrelated and unrefined ingredients becoming a heavenly creation – like this delicious classic carrot cake.

But this isn’t just a classic carrot cake, it is a healthy low carb carrot cake. And to keep it low carb, I deliberately chose each ingredient in order to deliver the most enjoyable flavor and texture possible. The shredded coconut shaved 1 carb off of each serving, and the coconut flour let me use more eggs and coconut milk – which in turn gave me a 2 inch cake, large enough to split in half and frost.

The psyllium powder lent it’s binding power and added a little structure to this cake, helping to keep it gluten-free and dairy-free (as whey protein powder contains dairy and oat fiber is not certified gluten-free, psyllium was the best choice for my family). You may think I’m daft trying to keep the cake dairy-free when the ginger cream-cheese frosting is not, but I wanted our dairy-free and paleo friends to be able to enjoy the cake, too. They can make this great diary-free frosting from Real Food RN for theirs.

This healthy low carb carrot cake recipe has a silky gingered cream cheese frosting.

I tested several versions of this low carb carrot cake recipe. Missing the raisins I so adore in a good carrot cake, I subbed rum soaked goji berries, which you can see in the wooden bowl above, opposite the grated carrots. I loved the goji berries in the carrot cake and they added a little extra moistness, color, and flavor. But at the end of the day, I decided that they were not absolutely necessary and left them out of the final recipe. If you’re interested in how I incorporated them, ask in the comments.

I also decided to experiment with the new Sukrin ingredients I was so graciously gifted by Sukrin USA. I was very happy with the results. BUT DON’T WORRY, I AM INCLUDING SUBS so anyone with a well stocked low carb pantry can also enjoy this wonderful classic carrot cake. If you are unfamiliar with Sukrin, it is a new line of non-GMO, sugar-free, gluten-free and low carb products from Scandinavia. You can read about them and see the product line in my Sukrin post.

This healthy low carb carrot cake recipe has a silky gingered cream cheese frosting.

Here is how I used them:

  1. Sukrin Gold: Using Sukrin Gold in the carrot cake, lent a great brown-sugar depth of flavor to the cake. Sukrin Gold is an all natural brown sugar replacement made from erythritol, tagatose, stevia and gluten-free malt extract. It has the aroma, texture, appearance and sweetness of brown sugar. Replace 1:1 in recipes.
  2. Sukrin Fiber Syrup Clear: I used Sukrin Fiber Syrup Clear in the fluffy cream cheese frosting. Sukrin Fiber Syrup Clear is a clear viscous liquid resembling corn syrup. It is sugar-free, 60 % as sweet as sugar and made from prebiotic fibers. It behaves very similarly to corn syrup and added a silkiness to the frosting that is hard to achieve with erythritol alone.
  3. Sukrin Melis: I love this product. Sukrin Melis, a blend of erythritol and stevia, is a 1:1 powdered sugar substitute. This product dissolved beautifully into the cream cheese frosting producing neither the metallic/sharp aftertaste some detect when using erythritol, nor the cooling effect that bothers others.

Overall, I was very pleased with the Sukrin products in this recipe. Again, I WILL OFFER SUGAR FREE INGREDIENT SUBS for those who do not have or are not interested in using the Sukrin products.

Featured on Buzzfeed: 12 Ridiculously Delicious Carrot Cakes To Eat This Spring

[Disclosure: This recipe contains affiliate links.]

Classic carrot cake flavor with a divine whipped gingered cream cheese frosting. | Low carb, gluten-free, grain-free, Keto, THM-s with a dairy-free frosting option | lowcarbmaven.com

Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting

This recipe delivers classic carrot cake flavor and a nice moist texture and a whipped, ginger-cream-cheese frosting that will knock your socks off. Low carb, gluten-free, grain-free with a dairy-free frosting option.
4.91 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 311kcal
Author: lowcarbmaven.com

Ingredients

Carrot Cake Dry Ingredients

  • 1 cup Almond Flour (90 g)
  • 1 cup Shredded Coconut (90 g)
  • 1/2 cup Coconut Flour (45 g)
  • 1/2 cup Low carb brown sugar packed (105 g) (sub 2/3 cup granulated erythritol plus 1/2 teaspoon maple extract)
  • 1 tablespoon psyllium husk powder, (or ground husks)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Spices

  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom

Carrot Cake Wet Ingredients

  • 6 large eggs
  • 3/4 cup full fat coconut milk
  • 1 teaspoon stevia glycerite
  • 4 ounces shredded carrot (113 g)
  • 2 ounces chopped walnuts (56 g)

Ginger Cream Cheese Frosting

  • 12 ounces regular cream cheese, softened (337 g)
  • 4 tablespoons butter, softened (56 g)
  • 1/4 cup Sukrin Clear Fiber Syrup (60 ml) (or 1/4 cup heavy cream)
  • 3/4 cup low carb powdered sugar (90 g)
  • 1 teaspoon fresh ginger, grated

Instructions

  • Prep: Prepare an 8 inch round cake pan with 2 inch sides: On a piece of parchment (with enough extra room to also line the inner sides of the pan), trace the bottom of the pan and cut out the circle. Cut the remaining parchment into 2 long rectangles at least 2 - 2 1/2 inches wide. Spray the pan with baking spray or grease with butter, coconut oil or olive oil. Lay the parchment round in the bottom of the pan and position the long parchment rectangles on the inner side of the pan. I find that I need to use just a little more baking spray or oil to get the over-lap to adhere.
  • Preheat oven to 350 degrees (177 C, gas mark 4, moderate oven) and position the rack to the lower third. Grate the carrots and chop the nuts.
  • Measure & Mix: Measure all of the dry ingredients into a large bowl and stir to combine completely. I like to use a large whisk because it breaks up lumps and fluffs up the ingredients.
  • Give the can of coconut milk a good shake before opening. In a smaller bowl, combine all of the wet ingredients and blend them before adding to the dry ingredients.
  • Add the wet ingredients to the dry ingredients, all at once, and mix the ingredients together completely. Add the grated carrots and nuts, mixing them in too. Pour into the cake pan and spread evenly with the spatula. Let the mixture sit in the pan for about 5 minutes.
  • Bake: Put the pan into the oven and turn the oven up to 400 degrees (204 C, gas mark 6, moderately hot) and bake for 10 minutes. Then turn the oven back down to 350 (177 C, 4, mod.) and bake for 40-50 minutes more or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and drape two clean tea towels over the top of the pan. Let cool completely.
  • Make the Ginger Cream Frosting: Grate 1 teaspoon of fresh ginger. With a hand mixer or a stand mixer, whip the softened cream cheese until it is smooth and creamy. Add the softened butter and Sukrin Clear Fiber Syrup and whip until they are completely incorporated. Measure the Sukrin Melis and sift it into the bowl. Starting slowly, mix the powdered sweetener into the cream cheese mixture. Add the fresh grated ginger. Turn up the speed on the mixer and whip until the cream cheese frosting has doubled from the original amount. It should be light and fluffy. It will become more stiff in the refrigerator as it and the cake get cold.
  • Frost: Split the low carb carrot cake horizontally in half. Spread half of the frosting on the bottom layer. Add the other layer of cake and top with the remaining ginger cream cheese frosting. Refrigerate and serve.

Notes

Nutrition Facts
Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting
Amount Per Serving
Calories 311 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 10g3%
Fiber 5g21%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 311kcal | Carbohydrates: 10g | Protein: 9g | Fat: 22g | Fiber: 5g

These carrot cake cupcakes are the best sugar free and low carb cupcakes

Sugar-free Carrot Cake Cupcakes

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Almond Flour, Coconut Flour

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  1. AvatarBeth Mahoney

    November 23, 2019 at 5:17 am

    My non-keto husband loves this recipe and asks for it every holiday. I’m making it for Thanksgiving dinner this Thursday. If I make the cake part tomorrow (Sunday), will it keep or should I freeze it and defrost and frost it Thursday morning? I won’t have time to bake Monday-Wednesday, so my only other option is to make the whole thing on Thursday. I appreciate you!

    Reply
    • Kim HardestyKim Hardesty

      November 23, 2019 at 2:57 pm

      It will be fine, Beth. Just double wrap it and keep it in the refrigerator before assembling. I’m happy you enjoy the recipe. -Kim

      Reply
  2. AvatarTrish

    October 8, 2019 at 5:43 am

    Hi Kim,

    This recipe sounds great. I saw the other comments and would also like the recipe without the cocoanut and is there a sub for the cocoanut cream.? Can I use heavy whipping cream instead.? I just don’t like the texture of cocoanut unless I can use the ultra fine cocoanut. Do you think that would work. I have been doing low carb baking for years and I know how much work it is for you to come up with a new recipes.
    Thanks so much for all the great recipes. You never disappoint.
    Thanks so much

    Reply
    • KimKim

      October 8, 2019 at 8:41 am

      Hi Trish. I gave that recipe out at least 2-3 years ago and unfortunately I don’t have it anymore. It got lost in the shuffle of new recipe calculators, emails providers and software changes. I am sorry. -Kim

      Reply
  3. AvatarDe

    August 28, 2019 at 12:22 pm

    This looks like one of the better carrot cake recipes I have seen however I am not a big fan of shredded coconut in my carrot cake. Can you tell me how I could leave that out? Maybe another 1/2-3/4 c of almond flour? I am anxious to try this recipe.

    Reply
    • KimKim

      August 28, 2019 at 2:28 pm

      Hi De. I developed this recipe a few years ago, so I don’t know what the exact measurement of almond flour would replace the shredded coconut. Maybe start with 1/2 cup and go up from there? Sorry I couldn’t be more help. -Kim

      Reply
  4. AvatarLisa

    May 13, 2019 at 5:14 pm

    Is there something I can use instead of psyllium? Can I use chia seeds or flax seeds or ground oats for myself? I’m just not sure what the best option might be.

    Reply
    • KimKim

      May 14, 2019 at 3:33 pm

      Hi Lisa. I have not tested the recipe with the other options. Maybe chia seeds would work? The psyllium allows more liquid to be added, increasing recipe yield slightly, and also helps bind the ingredients together. It has little to no flavor and chia seeds do have a little flavor to them. Maybe you could grind them and then activate them like flax eggs? That might work? -Kim

      Reply
  5. AvatarCarolyn

    March 6, 2019 at 9:14 am

    If I use Swerve confectioners, wouldnit measure out the same as the Surkin Melis?

    Reply
    • KimKim

      March 6, 2019 at 11:58 am

      Yes, not everyone has the Sukrin Powdered Sugar or Swerve. Use the same measurement of the Swerve granulated, Swerve Brown, and Swerve Confectioners. -Kim

      Reply
  6. AvatarAmy

    February 27, 2019 at 6:13 am

    Do all Keto desserts with creme cheese in the frosting have to be refrigerated?
    I know real sugar serves as a preservative and I never refrigerate my traditional carrot cake.
    Thanks ahead of time for your response.

    Reply
    • KimKim

      February 27, 2019 at 9:56 am

      Hi Amy, great question. I would refrigerate because keto desserts aren’t using sugar and are using much less sweetener than original recipes. -Kim

      Reply
  7. Avatarsue

    October 1, 2018 at 6:14 pm

    any thoughts on making this into cupcakes? thank you

    Reply
    • KimKim

      October 2, 2018 at 8:21 am

      Hi Sue. I actually have a carrot cake cupcake recipe that is really good! https://www.lowcarbmaven.com/sugar-free-carrot-cake-cupcakes-recipe/ I’ve also linked it at the end of this recipe. Enjoy. -Kim

      Reply
  8. AvatarD

    July 7, 2018 at 5:31 am

    I made this without the psyllium husk and it was awesome! Also, I didn’t know how to use the leftover coconut milk, so I mixed 1/4 cup with cream cheese, powdered Swerve, and ground ginger. It’s perfection, even though I didn’t have all the necessary ingredients at hand. Thank you!

    Reply
  9. AvatarVicky

    May 10, 2018 at 6:26 am

    How many carbs is this per slice? If you can only have 30 carbs per day? 😁

    Reply
    • KimKim

      May 10, 2018 at 9:36 am

      Hi Vicky. To calculate net carbs, you subtract fiber grams (and sugar alcohols) from total carbs. Each serving is 5 net carbs. I usually add how many net carbs a recipe is per serving just before the recipe. I try to give the text a different color, but sometimes I forget. -Kim

      Reply
  10. AvatarMichelle

    April 27, 2018 at 7:20 pm

    Made my husband’s first keto birthday extremely special. Thank you for all you do!

    Reply
    • KimKim

      April 28, 2018 at 11:48 am

      So glad you enjoyed the cake, Michelle. Happy Belated Birthday to your husband! Have a wonderful weekend. -Kim

      Reply
  11. Avatarallison

    April 2, 2018 at 9:15 am

    I made your Carrot cake for Easter and it was such a wonderful treat! My company all loved it! I loved how the spices really shined through! I made a square cake using my 8 inch pan because it is 2 inches deep and it worked out perfectly! Such a wonderful recipe and cant wait to make it again!

    Reply
    • KimKim

      April 2, 2018 at 12:38 pm

      Hi Allison. I’m so happy you and your company enjoyed the carrot cake. Thanks so much for taking the time to leave such a nice comment here and on Facebook. I appreciate you. I hope you had a wonderful easter. Enjoy your week! -Kim

      Reply
  12. AvatarLeisha Tompkins

    April 1, 2018 at 2:50 pm

    I made this and it was the best low carb dish I’ve made. Even my carb-addicted husband said so. I used ground flax instead of psyllium husk, liquid stevia instead of glycerite. I made slightly less icing and poured it into an 8×11 glass dish to bake. It was so so delicious and hit the spot!

    Reply
    • KimKim

      April 2, 2018 at 6:37 am

      I’m so glad you enjoyed the recipe. Thanks for taking the time to leave a comment with your tweaks! Have a great week. -Kim

      Reply
  13. AvatarCandice

    March 30, 2018 at 8:13 pm

    Hi Kim, this recipe looks wonderful, I’m so excited to try it! I’ve always put a bit of grated in apple on my carrot cake. If I added a teensy bit -say about a 1/4 cup would that ruin your whole beautiful recipe?
    Thanks for your help! I love your website.

    Reply
    • KimKim

      March 31, 2018 at 5:32 pm

      Thank you for your kind words, Candice. The apple sounds sounds super tasty. Go right on ahead and add that apple. Enjoy the cake and your day. -Kim

      Reply
      • AvatarCandice

        April 2, 2018 at 7:43 pm

        I added about a 1/4 cup of grated apple and it turned out great! Thanks for the recipe, everyone loved it !

        Reply
        • KimKim

          April 3, 2018 at 7:21 am

          I bet it was delicious and super moist with the apple, Candice. Thanks for coming back and letting me know. -Kim

          Reply
  14. AvatarLeslie

    March 26, 2018 at 1:19 pm

    I’ve just made this amazing cake today. I’m a cook, not a baker, though I followed the directions to a tee & I believe it is perfect! I’ve sampled throughout & even got a great taste of this moist cake as I was slicing it into 2 pieces. I just put the frosting on & put it in the refrigerator. I’m so excited. Thank you for doing such an awesome job of explaining how to make it. It did take me several hours, but I expect it will be worth every second.

    Reply
    • KimKim

      March 26, 2018 at 2:01 pm

      Yay! I’m so glad to hear it. Success feels great! I agree, cakes can take a long time to make. I always break the work up into several days. I have a carrot cake cupcake recipe, too, that takes less time to make. Enjoy your cake and thanks for the kind words. Have a wonderful week. -Kim

      Reply
  15. AvatarAliya

    March 2, 2018 at 11:53 am

    Can I use erythritol gold in place of Sukrin gold ? Thank tou

    Reply
    • KimKim

      March 2, 2018 at 12:09 pm

      Absolutely, Aliya. -Kim

      Reply
  16. AvatarMaya

    February 20, 2018 at 10:50 pm

    Hi Kim! This looks so incredible! Thank you for all of your hard work and guidance on such amazing recipes! I’m going to make this cake for my parent’s 41st anniversary, this coming weekend. They’ve been Keto for a little over a month now, and I’m so proud of them. Anywho…. Can I use full fat coconut milk/cream instead of heavy whipping cream for the frosting? If not, I’ll just buy an organic whipping cream option, but if I can swap out the dairy for the coconut option, that would be great?

    Reply
    • KimKim

      February 21, 2018 at 9:16 am

      Hello, Maya. Congrats to your folks long marriage! This cake is at its best if it can sit out for an hour or so before enjoying. The fats in the recipe and the nuts get cold and hard in the fridge making it seem dry if eaten fresh from the fridge. Whipped coconut cream has the tendency to melt at room temperature. The cream cheese might help firm it up a bit. I would not add the fiber syrup if you go ahead with the coconut cream. I’m assuming that you know to put the unshaken can of coconut milk in the fridge and use only the cream for whipping. Using a powdered erythritol sweetener will keep it cold so that it whips nicely. I have’t tried coconut cream with cream cheese, so I’m not sure how it will taste. I hope these thoughts help you. Enjoy the celebration with your parents. -Kim

      Reply
      • AvatarMaya

        February 24, 2018 at 7:06 pm

        Hi again Kim! Thank you so much for your quick response. One more question before I make the cake for my parents tomorrow… In the wet ingredients, if I don’t have any stevia glycerite, could I use Lakanto Monkfruit Granulated or Swerve Granulated? And if so, how much would you suggest I use as an equivalent to the sweetness of the Stevia Glycerite?

        Reply
        • KimKim

          February 24, 2018 at 8:01 pm

          Hi Maya. Use enough sweetener to taste – maybe 2 tbsp to 1/4 cup more. It’s okay to taste the batter. -Kim

          Reply
  17. AvatarTheresia

    January 14, 2018 at 4:30 pm

    I made this for my boyfriend’s birthday. I normally stay away from recipes that call for more than 4 eggs… He said it was the best carrot cake I have made. I only had 1/4 cup of shredded coconut and added roughly ground pecans for the difference. I also did not have enough walnuts and chopped more pecans. I used Just like sugar brown for the cake batter and 1/2 cup of confectioners swerve for the frosting. It is too sweet for me but it is his birthday cake. It made me smile. Thank you for the wonderful recipe.

    Reply
    • KimKim

      January 14, 2018 at 6:13 pm

      I’m so glad your boyfriend liked the recipe, Theresia. Thank you for coming back to let me know and to share your changes. -Kim

      Reply
  18. AvatarTali

    October 10, 2017 at 1:30 am

    Hi Kim,
    How long does the cake last in the fridge without and with the icing? Just wondering how far ahead of time it could be made.

    Thanks!

    Reply
    • KimKim

      October 10, 2017 at 5:18 am

      It lasts well in the fridge. If you wrap the cake really well, you can make it several days ahead before frosting. It will get “hard” because nuts and fat both firm up in the fridge, but will soften if left out for 30 minutes.

      I always frost 1-2 days before I need it and place it in the fridge for a few hours before covering really well. I also have a recipe for cupcakes which are really pretty. Enjoy your week. -Kim

      Reply
  19. AvatarHolly Fraccaro

    October 9, 2017 at 10:12 am

    My 8″ cake pan is the 1.5″ type, can’t find a 2″+ anywhere. Can I do in 2 8″x1.5″ rounds instead? Same baking instructions?

    Reply
    • KimKim

      October 9, 2017 at 12:09 pm

      Absolutely, Holly. You will have to watch that they do not over-bake, though. Check at 20 minutes. If it’s still super raw, then add 10 minutes and check again. Then set the timer for 5 minute intervals if it needs more time. I hope this helps. -Kim

      Reply
  20. AvatarBrenda

    August 17, 2017 at 9:37 am

    I love the Sukrin products but cannot get them all here in Canada. I have ordered the Sukrin Gold from Amazon.ca but they do not offer the Sukrin Clear Fiber Syrup

    Reply
    • KimKim

      August 17, 2017 at 9:39 am

      Hi, Brenda. You don’t have to use the Sukrin Clear syrup. It makes the frosting extra silly smooth, but you could add a little whipping cream. Enjoy the carrot cake. -Kim

      Reply
  21. AvatarChris

    June 15, 2017 at 3:08 pm

    Is this a low carb low sugar carrot cake? I want to make it for my dad for Father’s Day

    Reply
    • KimKim

      June 15, 2017 at 3:45 pm

      Yes it is, Chris. It’s a substantial cake and 6 net carbs per slice. Although it serves 12, it is very satisfying and delicious. Make sure to let it sit out at room temperature at least 30 minutes before serving. The fats in the nuts and coconut milk get hard in the fridge making the cake seem dry (think about the difference between cold and room temperature butter). I hope you enjoy the recipe. -Kim

      Reply
  22. AvatarTom

    June 3, 2017 at 5:20 pm

    Delicious and a very forgiving recipe! My partner cannot eat psyllium husks, we found out the hard way. He also hates shredded coconut. I subbed another cup of almond flour and subbed arrowroot powder for the psyllium husk. I know this increases the carbs a small amount, but it worked just fine.
    For the frosting, I left out the liquid sweetener and used 1 cup of powdered Swerve, I also added one Tbsp of lemon juice. Fantastic! The cake is not super sweet, but the icing is, so it’s a great balance.

    Reply
    • KimKim

      June 3, 2017 at 8:59 pm

      Glad you and your partner liked it Tom. Your changes sound great. You have to try the carrot cake cupcakes sometime. There is no psyllium. They do have coconut flour but you can’t taste the coconut. Thanks for taking the time to share your tweaks and to leave a comment. Have a great Sunday. -Kim

      Reply
  23. AvatarAndy

    May 20, 2017 at 9:38 am

    I’m going to make this in a couple of days. If I make cupcakes, how full do I fill the individual tins? Also, in your recipe you state to refrigerate and serve but you also say that it tastes less dry at room temperature, so when should I remove it from the frig before serving? And lastly, do I really need cardamom? Can I substitute or is the flavor necessary? Thanks in advance.

    Reply
    • KimKim

      May 20, 2017 at 10:40 am

      Hi Andy, make the recipe for carrot cupcakes instead. The recipe only makes 6, but can be doubled. It is almost like real cupcakes. Here is the link: https://www.lowcarbmaven.com/sugar-free-carrot-cake-cupcakes-recipe/ This carrot cake recipe does seem dry when cold because the fats in the cake harden in the fridge. If you make it, I would let it warm up for about 20-30 minutes and if you make it into cupcakes, maybe 20 minutes. The cardamon gives a really nice flavor to the cake and is used in many traditional dessert recipes. You can leave it out if you don’t have it or don’t care for it. Enjoy the recipes. -Kim

      Reply
  24. AvatarJessica Wilson

    April 2, 2017 at 8:31 pm

    My Husband and I made this cake last night/today…..OMG it’s fantastic! Thank you so much for this recipe!

    Reply
    • KimKim

      April 2, 2017 at 8:56 pm

      Oh, Jessica, I saw the picture on Facebook. It was beautiful! Thanks so much for sharing the picture and for taking the time to leave such a nice comment. Have a nice week. -Kim

      Reply
  25. AvatarJules

    March 22, 2017 at 6:02 pm

    Hi-looks amazing—can ground (or whole) flax seed be substituted for the psyllium husks (if so which grind)? If not, what, if anything, is a good substitute for psyllium husks?

    Reply
    • KimKim

      March 22, 2017 at 6:55 pm

      Hi Jules, you could try subbing flax for the psyllium husk. I added it because I could get away with adding more liquid and thus increasing yield. -Kim

      Reply
  26. AvatarSusan

    March 14, 2017 at 6:25 am

    What csn I sub for the psyllium husk? Can I usr whey protein powder? Also, what can I sub for the 1 cup shredded coconut, almond flour? Thanks so much!

    Reply
    • KimKim

      March 14, 2017 at 9:02 am

      Hi Susan, great questions. I worked with this recipe this weekend to make cupcakes. I didn’t use the psyllium husk powder and I actually didn’t like the texture as well without it. I almost didn’t add the shredded coconut and was glad I did. The texture was lighter and more like a cupcake and didn’t have that nice more dense texture that carrot cake typically has. If you’d like, I can send you the recipe I used this weekend. Send me an email and I will type it up for you. -Kim

      Reply
      • AvatarLisa

        October 20, 2017 at 5:57 pm

        Hi Kim! Can I get that recipe too please?? Thank you!!

        Reply
        • KimKim

          October 20, 2017 at 6:23 pm

          Lisa, would you send me an email so I don’t forget? You can click the email icon where the other little social icon buttons are. I will have to look and see if I can find it. -Kim

          Reply
  27. AvatarElizabeth ortiz

    February 3, 2017 at 7:03 pm

    Hi is the psyllium husk just for fiber purposes? It doesn’t effect the taste right? Also, is liquid stevia 100% necessary when you already have the erithrytol? Is there a way to make it without adding that? I have sukrin gold and melis

    Reply
    • KimKim

      February 3, 2017 at 7:24 pm

      Hi Elizabeth, great questions. I added the psyllium husk so that I could add more eggs and liquid to increase the yield of the recipe. It makes an 8 inch cake that is 2 inches high, perfect for cutting and filling. I add the stevia because erythritol burns my throat. If I use just a little erythritol and then augment with stevia, I don’t experience the burning. You can add more of the Sukrin Gold to taste if you want. Make sure to let the cake sit out on the counter before enjoying or the fat in the recipe will be cold and the cake will be “dry”. When the fat in the cake warms up it will be perfectly moist. Enjoy! -Kim

      Reply
  28. AvatarRobin Beaver

    January 21, 2017 at 1:53 am

    Thank you for the fabulous recipe!

    Reply
    • KimKim

      January 21, 2017 at 7:59 am

      You are so welcome. Thanks for taking the time to comment -Kim

      Reply
  29. AvatarJo

    January 9, 2017 at 2:12 am

    Hi, made this yesterday, and it is proving to be a great success.
    Just a couple of questions though – your pic shows goji berries, but I can’t find them in the ingredient list… or am I going blind? And secondly, I am currently doing all my baking in a halogen oven, and found the listed temperatures and timings burned the top of the cake, and dried it out a little. In your experience, should I be reducing the temperature, OR reducing the cooking time for my next attempt? OR maybe both. I can experiment, of course, but just wondered if you could save me some failures, if you had a suggestion. Thanks!

    Reply
    • KimKim

      January 9, 2017 at 12:03 pm

      I’m glad you liked the recipe, Jo. I think I mentioned the goji berries in the post? I had soaked them in rum, but it was just an experiment and the pictures were the best so I used them. About the dryness… I noticed that when the cake is eaten cold, it seems to be dry because the fats in the cake are hard. If the cake is brought out about 30-45 minutes before eating, it is perfect. I have never used a halogen oven. You could try several things… first, I like tour idea of cooking at a slightly lower temperature. I would check the top and cover it with foil a little earlier if needed. You may also be able to put the rack to a lower position as long as it is not on the bottom. The top of the cake should spring back but still sound moist when pressed gently with your finger. I like to put lay two tea towels over the top to trap steam in the cake as it cools. Sometimes this causes the middle to sink just a little, but it makes it moist. I hope these ideas help. Let me know if you have any more questions. Have a wonderful week. -Kim

      Reply
      • AvatarJo

        January 16, 2017 at 9:39 am

        Thank you! will get back to you when I have made it again. This week is going to be coffee and walnut cake at my husband’s request. lol

        Reply
        • KimKim

          January 16, 2017 at 10:38 am

          You had me at coffee and walnut! Have a great week. -Kim

          Reply
  30. AvatarGal Bobrowitz

    January 5, 2017 at 7:52 am

    Kim, What s the purpose of using ground psyllium husks in the recipe?

    Reply
    • KimKim

      January 5, 2017 at 8:49 am

      Great question, Gal. It acts as a great binder and also allowed me to add more eggs and liquid to get a nice 2 inch cake that was perfect for splitting and filling. Adding more almond flour would have added more carbs than I wanted. But, the Psyllium husk powder added carbs, too, that were balanced by fiber that we subtract from total carbs to determine net carbs. I hope this helps. -Kin

      Reply
  31. AvatarDonna-Rei

    December 15, 2016 at 5:38 am

    Could you tell me what you put on top of the cake to make it look so festive? I think the green are pistachios?

    Reply
    • KimKim

      December 15, 2016 at 7:27 am

      Yes, Donna. It was gogi berries, pistachios and coconut. -Kim

      Reply
  32. AvatarGloria

    December 13, 2016 at 2:21 pm

    I would also like to see the recipe without coconut flour. A couple of my kids seem to be sensitive to it. And there are no carrots in the one I see. Is that a mistake?

    Reply
    • KimKim

      December 13, 2016 at 2:25 pm

      Gloria, I will get the recipe to you via email. Yes, there are carrots in the recipe and I am experiencing problems with my recipes. I changed over my recipe program and it’s created mistakes on all of the recipes. I have been changing them one-by-one. Thank you for telling me. I will fix this right now and send you the recipe for the other carrot cake shortly. -Kim

      Reply
  33. AvatarPaula

    September 18, 2016 at 10:34 pm

    Glad that you have a sub for erythritol products and look forward to the Surkin blend. I also appreciate that you have kept some dairy products available for the recipe and allow for alternatives to strictly vegan recipes. Cant wait to try and thanks for your diligence.

    Reply
    • KimKim

      September 19, 2016 at 8:35 am

      Thank you Paula, what nice comments. Ask if you have any questions about subs. Have a great day. -Kim

      Reply
  34. AvatarMary

    September 12, 2016 at 5:26 pm

    Thanks, Kim! Love low-carb anything, especially carrot cake!! Ethan and I, actually our whole family, love carrot cakes!! Yummmmm!

    Thanks again!

    Reply
    • KimKim

      September 12, 2016 at 6:31 pm

      Hi, Mary. We love carrot cakes, too. Hope you are all doing well. I enjoy seeing pictures of your flowers and your family on Facebook. Thanks for commenting. Have a great week. -Kim

      Reply
  35. AvatarKimberly

    June 5, 2016 at 8:15 am

    I would love to try this recipe — I do not have gluten issues, and wondered if I can sub oat fiber for the coconut flour?

    Reply
    • KimKim

      June 5, 2016 at 10:40 am

      Hi Kimberly, great question. I haven’t tried it, so I don’t know. It would either work out great or be a little dry. If you try it will you let me know how it went? Also, when the cake is cold from the refrigerator, it seems dry. That is because the fat is hard. Let it sit on the counter for about 20 minutes before serving. Have a great weekend. -Kim

      Reply
  36. AvatarCarol

    April 20, 2016 at 5:31 am

    Hi Kim,
    I made this cake for my birthday and no one guessed that it was low carb! I did find it just a touch dry, being used to the recipe with a can of pineapple bits. How did you incorporate the gogi berries? Or could I just add 1 or 2 Tbsp of HWC?

    Reply
    • KimKim

      April 20, 2016 at 6:43 am

      Hi Carol. I’m glad you liked the cake. I soaked the Gogi berries in RUM! But I have soaked them in hot water, too. I have a couple of tricks that may help, but first let me say that sometimes cold low carb cakes taste dry when they are cold, but are wonderfully moist when they are at room temperature. This happens because of the nuts and the fat in the recipe firm up in the fridge. Think of cold and room temperature butter. When I take any of my cakes out of the oven, I lay two clean tea towels (or one doubled) over the pan until the cake cools completely. That helps trap the steam and moisture inside. Sometimes I mention this in a recipe and sometimes I don’t. Another thing you can try is to add 2 tablespoons of olive oil to the recipe and see if this helps. If it’s a question of the frosting getting too soft before the cake warms up, omit the Sukrin Fiber Syrup Clear from the frosting and double the butter. Make sure to taste to adjust sweetness. I hope these suggestions answer any questions or provide some solutions. Thanks for your comment! Have a wonderful day. -Kim

      Reply
  37. AvatarChelsea

    March 26, 2016 at 7:17 am

    Hi Kim,
    If I wanted to use regular icing sugar in the frosting, is it really a 1:1 substitution? Most cream cheese frosting recipes call for, like, 3-6 cups of icing sugar, so I want to make sure that 3/4 cup is enough… if I added more, it may mess up the texture?

    Thank you!!
    Chelsea

    Reply
    • KimKim

      March 26, 2016 at 7:54 am

      Hi Chelsea, I’m assuming that you are using regular ingredients to make the cake?. The product says that it is 1:1 replacement (because it uses stevia to make up the difference in sweetness). I used enough of the sweetener to give a pleasant sweet taste, but I am famous for “lightly sweetened” baked goods. Sub light corn syrup for the Sukrin fiber syrup. The fiber syrup gave the frosting a nice texture. You could always sub your favorite cream cheese frosting and add the ginger to taste. Am I helping or confusing you? My daughter keeps interrupting me! Let me know. -Kim

      Reply
  38. AvatarCindy

    March 22, 2016 at 5:06 pm

    I made this recipe into cupcakes today. They are incredible! This might be the best low carb dessert I’ve ever had. I had sukrin gold on hand so I made this with sukrin and then used the subs for the other sukrin products I didn’t have. Thanks for the great recipe!

    Reply
    • KimKim

      March 22, 2016 at 6:26 pm

      Hi Cindy. I’m glad you took a chance and made the cupcakes and that you liked how they turned out. I bet the Sukrin Gold was amazing in this recipe – kinda replacing that warm flavor one might traditionally get from the raisins. I’m so happy that you liked the recipe and were able to sub ingredients. I hope you have a wonderful week! Thanks again. -Kim

      Reply
  39. AvatarCindy

    March 22, 2016 at 2:41 pm

    Have you made these as cupcakes? If so, how long did you cook them? Did you follow the same step of heating oven to 400 and then decreasing to 350 after a bit? Thanks!!!

    Reply
    • KimKim

      March 22, 2016 at 6:24 pm

      Hi Cindy, I’m sorry I didn’t get back to you earlier, I was traveling with my kids all day to visit my folks for Spring break. No, I haven’t made them into cupcakes, yet but I see by your next comment that you did! I’m glad they came out! Thanks for your question! -Kim

      Reply
  40. AvatarRanee

    March 18, 2016 at 1:54 pm

    Can you omit the shredded coconut? It is a texture thing for my family. Would I need to adjust the almond or coconut flours to compensate? Thank you so much!

    Reply
    • KimKim

      March 18, 2016 at 4:02 pm

      Hi Ranee. Yes, you can omit the shredded coconut, but it does change the recipe. I would try subbing an equal amount but I haven’t tested it so I’m only guessing and you may need to add more. I just wanted to say that I added the shredded coconut to help lower carbs, so don’t forget to count the extra carbs (which may only be 1-2 per serving). Thanks for your question and have a nice weekend. -Kim

      Reply
  41. AvatarKelly

    February 3, 2016 at 11:31 am

    This carrot cake recipe looks so awesome!.

    Reply
    • KimKim

      February 3, 2016 at 12:16 pm

      Thank you very much, Kelly. My family really enjoyed it – so did the cat! I turned around after taking photos and he was licking the frosting! :) -Kim

      Reply
  42. AvatarVickie

    December 26, 2015 at 12:54 pm

    This is beautiful. Carrot cake is a favorite of mine but never so healthy lol . I just love your website. Great photos.

    Reply
    • AvatarKim

      December 26, 2015 at 2:34 pm

      Vickie, I’m blushing over here. Thank you so much! Happy Holidays! -Kim

      Reply
  43. AvatarJen R

    December 19, 2015 at 4:11 pm

    Hi.. i was also wondering about a recipe using all almond flour.. would you send it on?

    Reply
    • AvatarKim

      December 20, 2015 at 12:37 pm

      Sure, Jen. I will send it out today. -Kim

      Reply
  44. AvatarMitzi Robinson

    October 5, 2015 at 7:39 am

    I travel a lot and have a diabetic husband that stays home. I would like to have these kind of desserts for him and us. I propose you make and I buy, think about it. It looks awesome!!

    Reply
    • AvatarKim

      October 5, 2015 at 8:34 am

      Haha! Thanks Mitzi. I have an idea. Make the batter into mini muffins and keep them in the freezer. He can put a little cream cheese frosting on them and have them for dessert when you are out of town. Thanks again for your kind comment. -Kim

      Reply
  45. AvatarChristine christoffersen

    September 25, 2015 at 8:29 pm

    Hi Kim, I wanted to thank you for your dedication to provide me with a carrot cake without coconut . I am looking forward to making it this week. I see you becoming very successful with your blog. Your kind , sweet & helpful. I will be suggesting to my friends to visit your site. Wishing you great success, looking forward to seeing more great ideas from you❤️
    Chris

    .

    Reply
    • AvatarKim

      September 26, 2015 at 9:05 am

      Christine, Thank you so much. I hope you enjoy the cake. You can ask me any time for subs or special requests. I hope you enjoy the recipe. Sincerely, Kim.

      Reply
  46. AvatarShanna

    September 17, 2015 at 12:50 pm

    What a lovely cake :D I love carrot cake so I have to make this for myself! I could need some cake right now, haha!

    Reply
    • AvatarKim

      September 17, 2015 at 1:08 pm

      Hi, Shanna. Thank you! Carrot cake is great. Go make some! Hahaha. Have a nice weekend! -Kim

      Reply
  47. AvatarChristine christoffersen

    September 17, 2015 at 10:35 am

    Can I use all Almond flour? I have an allergy to coconut, what would the amount for all almond flour and would I still need 6 eggs? Thank you????

    Reply
    • AvatarKim

      September 17, 2015 at 11:24 am

      Hi, Christine. If you give me a few days, I will work on a cake recipe that you can use instead. Shoot me an email (found on my About page) and I send it to you. Thanks! -Kim

      Reply
      • AvatarChris Tim Christoffersen

        September 17, 2015 at 11:57 am

        I found your about page but did not see where to send an email??

        Reply
        • AvatarKim

          September 17, 2015 at 12:34 pm

          Christine, that is strange. Here it is momcanihavethat [@] gmail [dot] com

          Reply
          • AvatarChristine

            September 23, 2015 at 7:09 am

            Hi, I did send an email. Hope you received it. Thank you so much????

          • AvatarKim

            September 23, 2015 at 8:52 am

            Christine, I am so sorry. I haven’t received it.

            I just sent you an email. I didn’t want you to deal with anymore foolishness in trying to contact me. Again, I am so sorry about the mix-up. I look forward to connecting. Thanks for your efforts! -Kim

      • Avatarimaris

        December 2, 2015 at 1:05 pm

        Hi,

        Can I also have the recipe without the coconut wit only almond flour?
        Greetz imaris

        Reply
        • AvatarKim

          December 2, 2015 at 1:59 pm

          Hi Imaris. Yes, I will send it to your email address. Enjoy! -Kim

          Reply
        • AvatarKim

          December 9, 2015 at 8:44 am

          Hi, Imaris. I’m just following-up with you. Have you received the recipe in your e-mail? If not, let me know and I will re-send. -Kim

          Reply
  48. AvatarRav Food

    September 16, 2015 at 11:32 pm

    Hi

    What a lovely cake, that I have to try very soon.
    I´m from Denmark, where Sukrin is very popular. If you eat LCHF or any other low carb diet, Sukrin is a must have in the kitchen.

    Best
    Kathe

    Reply
    • AvatarKim

      September 17, 2015 at 7:12 am

      Hello, Kathe. Thank you very much. Sukrin just hit the States and the importer was not only sent us the product to try, but also explained how popular it was in some parts of Europe. Very cool. Thanks for stopping by and leaving such a nice comment. Have a nice day. -Kim

      Reply
  49. AvatarElaine Markley

    September 16, 2015 at 2:28 pm

    This looks luscious! And if you have dogs, carrots are a great healthy snack for them!

    Reply
    • AvatarKim

      September 16, 2015 at 2:29 pm

      Thanks, Elaine. I only have cats, but my parents have dogs, I’ll pass on the information! -KIm

      Reply
  50. AvatarKaren Johansen

    September 16, 2015 at 12:45 pm

    Thank you so much for listing normal product substitutes for Surkin products in this recipe. Every blogger must have gotten a “try this product” box this last month If you have a fully stocked pantry with regular LC/GF/SF baking products, its definitely a show stopper to have to go out and buy new products that are twice the price of what you have in your cabinets :) Not saying anything bad about Surkin.. but love that you understand we might want to ease into change slowly.

    Reply
    • AvatarKim

      September 16, 2015 at 1:45 pm

      Karen, thank you for transferring your comment from Facebook to the blog. Reader comments help so many other readers. And absolutely, you are welcome! I know that all of the ingredients for this way of eating are costly and I don’t mind helping with subs at all. Thank you again. Have a nice week! -Kim

      Reply

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