I saw carrot cake when I was at Texas De Brazil the other night and I just needed to have some so made this 275 calorie, 26.5g fat, 5.5g net carbs, 9g protein per piece carrot cake (18 pieces in this recipe). I used my fitness pal to get those so the actual amounts may differ… I ate way more than one piece yesterday and my glucose levels today were 79 mg/dL and ketones .6… My gluten free friends LOVED it… so thrilled about this recipe; Try it out and let me know what you think! —— For the Cake: 2 cups almond flour 3/4 cup coconut flour 4 tsp baking powder- gluten free 1 tsp baking soda 3 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp salt 6 large eggs 1 1/4 cups swerve 1 stick unsalted butter, melted 1 1/4 heavy cream 1/4 cup water 1 pound carrots unpeeled, grated Optional: 1 cup crushed walnuts (increases all macros by a LOT) —— For the Cream Cheese Frosting: 8 ounces cream cheese, softened but still cool 5 tablespoons unsalted butter, softened but still cool 1 teaspoon vanilla extract 3/4 cup swerve —— Cake: Preheat oven to 350 degrees Grease a 9″ x 13″ rectangular baking pan with butter. Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl. In a large bowl, beat eggs until well beaten. Add swerve, butter, and milk. Add flour mixture and mix thoroughly. Fold in Carrots with a rubber spatula or wooden spoon, until the mixture is fully combined. Transfer batter to prepared pan and bake until center of cake is firm to the touch, about 40-45 minutes. Let cake cool completely before frosting, otherwise frosting will melt —— frosting: Using a hand-held mixer, beat cream cheese, butter, vanilla, and swerve on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes

Photo Caption: I saw carrot cake when I was at Texas De Brazil the other night and I just needed to have some so made this 275 calorie, 26.5g fat, 5.5g net carbs, 9g protein per piece carrot cake (18 pieces in this recipe). I used my fitness pal to get those #s so the actual amounts may differ… I ate way more than one piece yesterday and my glucose levels today were 79 mg/dL and ketones .6… My gluten free friends LOVED it… so thrilled about this recipe; Try it out and let me know what you think!
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For the Cake:
2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder- gluten free
1 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
6 large eggs
1 1/4 cups swerve
1 stick unsalted butter, melted
1 1/4 heavy cream
1/4 cup water
1 pound carrots unpeeled, grated
Optional: 1 cup crushed walnuts (increases all macros by a LOT)
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For the Cream Cheese Frosting:
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 teaspoon vanilla extract
3/4 cup swerve
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Cake:
Preheat oven to 350 degrees
Grease a 9″ x 13″ rectangular baking pan with butter.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
In a large bowl, beat eggs until well beaten. Add swerve, butter, and milk. Add flour mixture and mix thoroughly. Fold in Carrots with a rubber spatula or wooden spoon, until the mixture is fully combined.
Transfer batter to prepared pan and bake until center of cake is firm to the touch, about 40-45 minutes.
Let cake cool completely before frosting, otherwise frosting will melt
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frosting:
Using a hand-held mixer, beat cream cheese, butter, vanilla, and swerve on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes
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