Decadent Carrot Cake

A reader recently asked me if I had a carrot cake recipe on the website. I couldn’t believe it, but I didn’t– so here it is. Just in time for Easter, this easy, classic cake has all the flavor of its wheat and sugar-based counterpart, without all the carbs and gluten. This gluten free carrot cake contains just 5g net carbs per serving.

Your non-low carb, non-wheat-free friends and family members will enjoy this cake just as much as the real thing. If you want, you can add a quarter cup of chopped raisins if you prefer to have raisins in your cake. One thing is for sure, though– make sure you get your carrots really, really tiny– almost a pulp. If they are too big, they will remain crunchy in the cake, which some people may not view favorably. This low carb carrot cake is truly to die for!

If you want to make a double layer cake, just double this recipe. Enjoy! 😀

Decadent Carrot Cake


1/16th recipe: 5g net carbs. (Macro information to follow.)


  • 2 C almond flour
  • 2 scoops whey protein powder (6T, unflavored or vanilla)
  • 3 eggs
  • 2/3 C melted coconut oil
  • 1 C sweetener (I used Ideal)
  • 1/2 C brown sugar substitute (I used Ideal Brown)
  • 1 C water
  • 3/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. apple cider vinegar
  • 3.5 oz. finely shredded carrots (I used a food processor; about 2/3 cup)
  • 1/2 C finely chopped walnuts


  1. Preheat oven to 300 degrees and lightly grease the bottoms and sides of a 9 x 13 inch cake pan.
  2. In a medium bowl, beat together melted coconut oil, sweeteners and vanilla extract.
  3. Add in eggs and beat until smooth.
  4. Add in cinnamon, salt, baking soda and baking powder and beat again until smooth.
  5. Add in almond flour and protein powder and beat until smooth.
  6. Add in water and apple cider vinegar and again, beat until smooth.
  7. Stir in carrots and walnuts by hand.
  8. Pour the batter into the greased baking pan. Use the back of the spoon or spatula to assure that the batter is evenly distributed throughout the pan.
  9. Bake the cake on the center rack for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow cake to cool completely, then frost with cream cheese icing (recipe follows). Slice and serve. Enjoy.
  11. Cream Cheese Icing:
  12. In a medium mixing bowl, beat together 2 1/2 T softened butter and 8 oz. (one brick) of softened cream cheese until smooth and fluffy. Set aside. In a medium bowl or measuring cup, combine 1 C of lightly granulated sweetener (e.g. Ideal, Splenda or Stevia in the Raw–the kind that is highly dissolvable), 1 tsp. of vanilla extract and 2 1/2 T of warm water. Mix well until the sweetener is completely dissolved and a thick syrup is formed. Pour the syrup into the cream cheese mixture and beat it on high for about one minute until a smooth icing is achieved. If the icing is too thick, add 1-2 T almond milk to thin it out slightly.
  13. ***Alternate: Combine 8 oz. cream cheese, 2 1/2 T butter in medium bowl and beat until smooth. Add in 1 tsp. vanilla extract and 1 1/4 C powdered sweetener, such as Swerve Confectioner’s, and beat until smooth.****

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


Leave a comment: