Can you believe there is a cake that is actually good for you? This moist carrot cake with cream cheese frosting is not only tasty, but at the same time healthy, diabetic friendly, without added sugar, flourless and low in carbohydrates.
Moist Carrot Cake
Moist Carrot Cake
Keyword: moist carrot cake
- 1/4 pound carrots, finely grated
- 2 eggs
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 tsp orange zest
- 2 cups almond flour
- sweetener of your choice equivalent to 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 Tablespoons sunflower oil
- 3 Tablespoons butter, softened
- 4 ounces cream cheese, softened
- sweetener to taste
- 1/2 teaspoon vanilla
In a large bowl beat the eggs with yogurt, oil, vanilla and orange zest
In another bowl combine flour, sweetener, baking powder and pumpkin spice. Add to the egg mixture and mix well. Stir in carrots.
Pour into lightly oiled 8-inch (20 cm) cake pan and bake at 350 F (175 C) for about 40 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool completely.
FROSTING: Combine butter, cream cheese, sweetener and vanilla and beat until smooth. Spread the icing on the cake.
This recipe was first published on: March 21, 2013
I am useless in making carrot cake, don’t know why they usually turn our under-baked for me :/ Yours is so nicely decorated!
This carrot cake is very, very moist so it seems under-baked. It is because there is no flour in it.
How do you make the cute little carrot decorations on top? 🙂
As far as I can remember (it was 2 years ago), I melted some marshmallows to get some sort of paste. Then I added a little bit of food coloring into it and shaped into carrots.
the person who posted this recipe obviously forgot to add the flour in the list of ingredients, In fact I don’t believe the person who posted it knows anything at all about baking.
No, I didn’t forget to use flour. If you carefully read the recipe, you’ll see that it says “2 cups almond flour”. In this case, almond flour is used instead of regular flour.
Can I use whole wheat flour instead of almond flour ?
If you use whole wheat flour, you should increase the amount of yogurt and oil because the flour is a bit dry.
Just made this- very good. Nice flavour and texture. I halved the sweetener for my taste.
My husband was recently diagnosed with Type 1 diabetes and so I was so happy to come across this cake! I am very impressed with the low carb count and I am so happy that I found something he can enjoy for Easter dessert!
I am really glad it is helpful to you 🙂
Just wondering if I could use brown rice flour instead of almond?
Maybe you could, but it would taste differently. Almonds have nice flavor and I’m not sure that brown rice flour would be equally tasty.
I just put this in the oven and I’m really worried the batter was really crumbly but I’ve been over the ingredients 5 times and can see nothing I missed! Really hoping it turns out ok…=/