How to make a delicious Low Carb Carrot Cake

This tasty low carb carrot cake is making the rounds all over the internet and Facebook — I think it’s originally from Libby at We were having family over for a birthday party and for once I thought it would be nice to serve a cake I could actually eat. When I found stevia in powdered form at the store I knew it was meant to be. This carrot cake has a yummy cream cheese frosting and was so good everyone enjoyed it. Serves: 10 large slices, or you could make it in cupcake form if you like.


Low Carb Carrot Cake
• 3 cups grated carrot
• 5 eggs
• 200g / 7 oz butter melted
• 3 tbsp granulated or powdered stevia or sweetener of choice to taste
• 1 ½ cups ground almonds
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• ½ cup chopped walnuts
• 2 tsp vanilla essence
• ½ cup shredded unsweetened coconut

Cream Cheese Frosting
• 200g cream cheese
• 1-2 tbs granulated or powdered stevia, or sweetener of choice, to taste


Low Carb Carrot Cake
1. Beat eggs, melted butter, stevia, and vanilla together.
2. Add grated carrot, walnuts, and coconut then mix ground almonds, spices and baking powder.
3. Pour into a greased and lined tin. Bake at 180C/350F for 30 minutes or until a fork pushed in, comes out clean. (If making cupcakes, 18-20 minutes should be enough.)

Cream Cheese Frosting
1. Warm the cream cheese in the microwave for 20 seconds to soften it.
2. Stir in 1-2 tbs stevia or sweetener of choice.
3. You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
4. Cover with cream cheese frosting.

Serving size: 1 slice iced
Calories: 321 Fat: 31.6g Carbohydrates: 5.8g Sugar: 2.9gFibre: 2g Protein: 5.7g Visit and Like us on Facebook:

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