We just spent our Sunday at a fall festival where Dax got to go on his first hayride to pick out a pumpkin and ride a pony. The weather was perfect, and it was so fun to see him have blast. We came home and napped and relaxed and ate leftovers from the week for dinner, which was pretty perfect because after spending all yesterday creating recipes in the kitchen, I needed a little break from cooking.
One of my creations yesterday ended up being the perfect Sunday dessert tonight: a grain free and low carb carrot cake with cream cheese icing. My husband loves anything that’s topped with cream cheese icing, and my son devoured his piece and wanted more. He even had his first experience licking the frosting beater, a pivotal moment in any child’s life 🙂
This carrot cake is so easy to make and is perfect dessert if you are grain free or just trying to eat healthier or low carb. And I’m being honest when I say it tastes just like regular carrot cake- flavor, texture, everything. I can’t even tell the difference!
I make this in a loaf pan because it’s perfect for the amount of batter this recipe makes. If you want to make a larger cake, simply double the recipe. This would also be great in cupcake form. Just be sure to adjust the cook time accordingly.
Start by combining your dry ingredients: almond flour, coconut flour, cinnamon, ginger, nutmeg, baking soda, and salt in a small mixing bowl.
Then, in a larger mixing bowl, combine the wet ingredients: coconut oil, maple syrup, eggs, and vanilla.
Add the wet ingredients to the dry, and whisk together just until combined. Then fold in the grated carrots and walnuts. The batter will seem very thick, and that’s okay.
Use a spatula to spoon the batter into a well greased loaf pan, smoothing out the top so it’s even across. If you’re making cupcakes, you can fill them to the top because these will not rise very much. Place the pan in a 350 degree oven for 25-30 minutes until the center is set and a toothpick inserted into the center comes out clean.
When the cake is finished cooking, allow it to cool for a few minutes in the pan before turning the loaf pan over to remove the cake. Then allow it to cool completely before applying the frosting on top.
To make the frosting, just use an electric mixer to combine the cream cheese, butter, powdered sugar, and vanilla. Just be sure to keep the cake refrigerated after you apply the frosting because of the cream cheese.
These are so delicious, and the perfect Sunday fall dessert (a little bit of indulging without taking it too far!)! I hope you have an awesome week, and please let me know what you think of the recipe!
Carrot Cake (Grain Free, Low Carb)
1 1/4 cup almond flour
2 tbsp coconut flour
1/2 cup grated carrots
1/2 cup chopped walnuts
1/3 cup coconut oil, melted
1/3 cup pure maple syrup
2 tsp vanilla
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp nutmeg
Pinch of salt
4 oz cream cheese
4 tbsp butter, room temp
2 cups powdered sugar
1 tsp vanilla extract
1. Combine almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt in a small bowl. Stir to combine.
2. In separate, larger mixing bowl, combine melted coconut oil, maple syrup, 2 eggs, and vanilla. Whisk to combine.
3. Add dry ingredients to wet ingredients, and mix together. The,, fold in grated carrots and chopped walnuts.
4. Mixture will seem thick and that is okay. Add to a prepared loaf pan, and bake at 350 degrees for 25-30 minutes (until center is set and a toothpick inserted in the center comes out clean).
5. Allow to cool for a few minutes before turning loaf pan over to remove cake and allow to cool completely.
6: For frosting, use mixer to combine cream cheese, butter, powdered sugar, and vanilla in a mixing bowl until smooth. Do not put on cake until it is completely cool. Store iced cake in the refrigerator until serving time.