Carrot Cake - Gluten Free, Low Carb, Sugar Free
For the Cake:
  • 2 cups almond flour (also called almond meal)
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice (optional)
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1 1/4 cups xylitol
  • 8 Tablespoons unsalted butter, melted
  • 1 1/4 cups whole milk
  • 1 pound carrots (6-7 medium carrots), unpeeled, grated
For the Cream Cheese Frosting:
  • Note: if making a layer cake, doubling the frosting recipe will give you just enough, 2 1/2 times the frosting recipe will give you enough for some wiggle room and frosting swirls
  • 8 ounces cream cheese, softened but still cool
  • 5 tablespoons unsalted butter, softened but still cool
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cups xylitol, add more to taste
  1. For the Cake:
  2. Adjust oven rack to middle of oven and preheat oven to 350°.
  3. For a Layer Cake: Line two 9" diameter by 2" high cake pans with parchment paper. For a Sheet Cake: Grease one 9" x 13" rectangular baking pan with butter.
  4. Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
  5. In a large bowl, beat eggs until well beaten. You may also use the paddle attachment and bowl of a standing mixer. Add xylitol, butter and milk and combine. Add flour mixture and combine. Add carrots. If using a standing mixer, continue to use the paddle attachment. If by hand, fold in with a rubber spatula, until the mixture is fully combined. Do not use a whisk or the carrots will get tangled in the whisk.
  6. Transfer batter to prepared pan(s), dividing evenly, and smooth surface. Bake until center of cake is firm to the touch, about 40-45 minutes.
  7. Let cakes cool completely before frosting, otherwise frosting will melt.
  8. For the Frosting:
  9. Note: if making a layer cake, double the frosting recipe.
  10. Using a standing mixer with paddle, or a hand-held mixer, beat cream cheese, butter, vanilla, and xylitol on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes. Scrape down sides of bowl as needed.
  11. Frost Cake:
  12. For a Layer Cake: Invert 1 cake onto serving plate and carefully remove parchment paper if it stuck to the cake. Spread about 1/3 of the frosting evenly over cake. Invert 2nd cake onto a small un-rimmed baking sheet. Slide gently on top of 1st layer. Frost sides and top of cake with remaining frosting.
  13. For a Sheet Cake: Frost top of cake with all the frosting.
Recipe by Preheat to 350˚ at