Last week I shared this easy and basic cream cheese frosting and teased the grain-free carrot cake on which it topped. Finally, that cake recipe is heeeeere. It’s dense and chewy and just a little crumbly. Sometimes you just want that warm and spicy cake topped with sugary frosting (that totally ISN’T sugary at all!).
I made this cake in a couple of “tall and small” 6-inch round cake pans, so if you use a different size, make sure to adjust the cooking time accordingly. I love that it’s a smaller cake with thick layers. I cut it into 16 pieces and the pieces were still fairly sizable. It was this pan set:
This particular cake was my birthday cake for myself since sometimes you’ve gotta take the birthday bull by the horns and make the cake you want. Plus, it’s hard to find sugar free/low carb cakes just out in the wild. Trust me, I’ve tried. My mom told me she attempted to find a cake and that it just wasn’t in the cards. That was when I opened the fridge door and showed her this bad boy. Voila! Low carb cake-y magic!
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- 3/4 cup almond flour
- 6 Tbsp granulated sweetener (I used Swerve erythritol)
- 4 Tbsp chopped pecans
- 2 Tbsp unsweetened shredded coconut
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch ground cloves
- Pinch salt
- 1/2 cup packed grated carrots
- 2 large eggs
- 2 Tbsp sugar free maple syrup (I used Walden Farms)
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
- Preheat the oven to 325F and grease two 6-inch diameter ramekins or cake pans very well. I used this Wilton layered cake pan set.
- In a large bowl, whisk together the almond flour, sweetener, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.
- Stir in the shredded carrots, eggs, butter, and vanilla extract until well combined. Add a little bit of water if it feels a little thick.
- Divide evenly between the prepared pans. Bake 25-35 minutes, until the edges are golden brown and a cake tester when inserted comes out clean.
- Remove and let cool in the pans, then run a sharp knife around the edges and loosen underneath with a rubber spatula. Cool on a wire rack.
- Chill in the refrigerator for about an hour, then spread on the optional frosting (recipe here!). -- I also topped it with some of this grain-free granola.
- Makes about 16 small pieces (or as many as you like!).
If you make this recipe, follow me on Instagram, share a photo, and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Diane Bock says
I just made this and cake didn’t rise higher than inch. Did everything right. Hhmmm tasted good though.
What size pan did you use? The recipe suggested a 6 inch pan…
Same thing happened to me. Are you sure its not a 4 in
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