Cream Cheese Carrot Cake

Cream Cheese Carrot Cake

Ingredients: Cake

  • 1 1/2 C. almond flour --> what I use Here
  • 2 Tbsp coconut flour --> what I use Here
  • 2 Tbsp baking powder 
  • 1/2 C. erythritol, granular or confectioners --> what I use  Here
  • 1 1/2 Tsp ground cinnamon 
  • 1/4 Tsp ground allspice
  • 1/2 C. carrots (grated)
  • 7 Tbsp salted butter, softened --> what I use 
  • 1 Tsp sugar free vanilla
  • 3 Tbsp unsweetened almond milk 
  • 4 large eggs, beat 

Ingredients: Frosting 

  • 8 Oz cream cheese, softened  
  • 3 Tbsp butter, softened 
  • 1/4 C. erythritol 
  • 5 Tbsp heavy cream 
  • 1 Tsp sugar free vanilla 




  1. Preheat oven to 350 F (180 C.) and grease bottom of 9" cake pan with butter or parchment paper and coconut oil spray 
  2. In medium size bowl mix dry ingredients, whisk and add wet ingredients
  3. Stir in carrots lastly and mix until evenly spread throughout cake batter 
  4. Bake for 20-25 minutes or until middle thoroughly cooked, I check with a toothpick; if it comes out clean then cake is finished 
  5. While cake bakes, mix together in a smaller bowl all the frosting ingredients; easiest when butter and cream cheese are softened first. 
  6. Whisk together making frosting smooth or stir leaving chunks 
  7. Once cake is cooled for 10-15 minutes add frosting on top and refrigerate for 5-10 minutes to let frosting set. 

MACROS: serving size, 12

Net Carbs:3.9 / Fats:20.8 / Protein:7.1 / Calories:232 

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