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).
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.
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.
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.
Here is how I used them:
- 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.
- 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.
- 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.
This Fantastic Low Carb Classic Carrot Cake is 5 net carbs per slice!
[Disclosure: This recipe contains affiliate links.]
- 1 cup ( 90 g) Honeyville Almond Flour
- 1 cup (90 g) Bob's Red Mill Shredded Coconut
- 1/2 cup (45 g) Bob's Red Mill Coconut Flour
- 1/2 cup Sukrin Gold, packed (sub 2/3 cup granulated erythritol plus 1/2 teaspoon maple extract or 1/2 cup of honey), 105 g
- 1 tablespoon (15 ml) Now psyllium husk powder, (or ground husks0
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground allspice
- 1/2 teaspoon (2.5 ml) ground cardamom
- 6 large eggs
- 3/4 cup (180 ml) coconut milk, full fat from a can
- 1 teaspoon (5 ml) stevia glycerite 5 ml
- 4 ounces (113 g) carrot, shredded
- 2 ounces (56 g) walnuts, chopped
- 12 ounces (337 g) regular cream cheese, softened
- 4 tablespoons (56 g) butter, softened
- 1/4 cup (60 ml) Sukrin Clear Fiber Syrup or 1/4 cup heavy cream
- 3/4 cup Sukrin Melis (or granular erythritol measured then powdered), 90 g, measured then sifted
- 1 teaspoon (5 g) fresh ginger, grated
- Diary Free Frosting Option from Real Food Rn linked in post
- 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.
Brenda says
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
Kim says
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
Chris says
Is this a low carb low sugar carrot cake? I want to make it for my dad for Father’s Day
Kim says
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
Tom says
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.
Kim says
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
Andy says
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.
Kim says
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
Jessica Wilson says
My Husband and I made this cake last night/today…..OMG it’s fantastic! Thank you so much for this recipe!
Kim says
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
Jules says
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?
Kim says
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
Susan says
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!
Kim says
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
Elizabeth ortiz says
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
Kim says
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
Robin Beaver says
Thank you for the fabulous recipe!
Kim says
You are so welcome. Thanks for taking the time to comment -Kim
Jo says
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!
Kim says
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
Jo says
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
Kim says
You had me at coffee and walnut! Have a great week. -Kim
Gal Bobrowitz says
Kim, What s the purpose of using ground psyllium husks in the recipe?
Kim says
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
Donna-Rei says
Could you tell me what you put on top of the cake to make it look so festive? I think the green are pistachios?
Kim says
Yes, Donna. It was gogi berries, pistachios and coconut. -Kim
Gloria says
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?
Kim says
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
Paula says
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.
Kim says
Thank you Paula, what nice comments. Ask if you have any questions about subs. Have a great day. -Kim
Mary says
Thanks, Kim! Love low-carb anything, especially carrot cake!! Ethan and I, actually our whole family, love carrot cakes!! Yummmmm!
Thanks again!
Kim says
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
Kimberly says
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?
Kim says
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
Carol says
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?
Kim says
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
Chelsea says
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
Kim says
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
Cindy says
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!
Kim says
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
Cindy says
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!!!
Kim says
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
Ranee says
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!
Kim says
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
Kelly says
This carrot cake recipe looks so awesome!.
Kim says
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
Vickie says
This is beautiful. Carrot cake is a favorite of mine but never so healthy lol . I just love your website. Great photos.
Kim says
Vickie, I’m blushing over here. Thank you so much! Happy Holidays! -Kim
Jen R says
Hi.. i was also wondering about a recipe using all almond flour.. would you send it on?
Kim says
Sure, Jen. I will send it out today. -Kim
Mitzi Robinson says
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!!
Kim says
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
Christine christoffersen says
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
.
Kim says
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.
Shanna says
What a lovely cake 😀 I love carrot cake so I have to make this for myself! I could need some cake right now, haha!
Kim says
Hi, Shanna. Thank you! Carrot cake is great. Go make some! Hahaha. Have a nice weekend! -Kim
Christine christoffersen says
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????
Kim says
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
Chris Tim Christoffersen says
I found your about page but did not see where to send an email??
Kim says
Christine, that is strange. Here it is momcanihavethat [@] gmail [dot] com
Christine says
Hi, I did send an email. Hope you received it. Thank you so much????
Kim says
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
imaris says
Hi,
Can I also have the recipe without the coconut wit only almond flour?
Greetz imaris
Kim says
Hi Imaris. Yes, I will send it to your email address. Enjoy! -Kim
Kim says
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
Rav Food says
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
Kim says
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
Elaine Markley says
This looks luscious! And if you have dogs, carrots are a great healthy snack for them!
Kim says
Thanks, Elaine. I only have cats, but my parents have dogs, I’ll pass on the information! -KIm
Karen Johansen says
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.
Kim says
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