Sugar Free Coconut Carrot Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For The Cake
  • 1 cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Sweetener (if using THM Sweet Blend reduce to ⅓ cup)
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ⅛ tsp Ground Nutmeg
  • ¼ tsp Glucomannan Powder or xanthan gum
  • 3 Large Eggs
  • ½ cup Unsweetened Almond Milk
  • 1½ tsp Vanilla extract
  • 1½ cups Finely Grated Carrots
  • 2 TBS Coconut Oil, melted
For the Frosting
  • 1 8oz block ⅓ fat Cream Cheese, Softened
  • 3 TBS Sweetener, Powdered
  • 3-4 TBS 0% Greek Yogurt
Instructions
For the Cake
  1. Preheat oven to 350^ F.
  2. Grease cake pans with coconut oil and place parchment paper into the bottom of the pans (THIS IS IMPORTANT).
  3. In a medium/large mixing bowl combine almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger, nutmeg and glucomannan powder. Whisk to ensure there are no lumps and to incorporate air into the flours (you can also sift these ingredients).
  4. In a separate small mixing bowl whisk together the eggs, almond milk and vanilla.
  5. Combine wet into dry and beat with an electric mixer until well incorporated. Add grated carrots and coconut oil.
  6. Spoon the batter into lined cake pans and smooth the tops.
  7. Bake for 35-40 minutes or until cake springs back when lightly touched.
  8. Cool completely before frosting.
For the Frosting
  1. Place softened cream cheese into a deep mixing bowl, beat on medium until creamy, add sweetener and yogurt and continue to blend until smooth.
Notes
This cake is much denser than traditional carrot cake. It does not rise as high due to the types of flours used.

Robin's Tweaks using THM Baking Blend:
Sugar Free coconut Carrot Cake

¾ cup Baking blend

1 added in ⅛ cup of coconut flour. (Next time I'll probably just add ⅛ extra of BB & leave out coconut flour.)

I cut back on carrots because of added pineapple.-

1 cup pulsed carrots to make fine

1 -4 oz container of pineapple (drained & pulsed in Cuisinart)

¼ cup unsweetened coconut

½ cup chopped Walnuts

I used Super Sweet & used Judy's suggested ⅓ cup.

The icing, I just added a few walnuts on top.
Nutrition Information
Serving size: 1 Slice Calories: 189 Fat: 13g Saturated fat: 4g Carbohydrates: 9g Sugar: 12g Sodium: 254mg Fiber: 2g Protein: 11g Cholesterol: 59mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/sugar-free-coconut-carrot-cake/