Almond Flour Low Carb Carrot Cake
Recipe type: Cakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A delicious gluten free and low carb two layer low carb carrot cake made with almond flour.
  • 3 cups almond flour
  • ½ cup unsalted butter, room temperature
  • 3 eggs, large
  • ½ cup unsweetened almond milk
  • 1½ cup Sukrin Gold brown sugar alternative
  • ½ cup (4oz) grated carrots (I used baby carrots)
  • ¼ tsp ground allspice
  • 1 tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1½ tsp ground ginger
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • Buttercream Cheese Frosting
  • 2, 16 ounce packages of full-fat cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups Sukrin or Swerve confectioners sugar
  • 3 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 deg F.
  2. In a mixing bowl, cream the room temperature butter with Sukrin Gold sweetener.
  3. Then mix in the unsweetened almond milk and vanilla extract.
  4. Using a separate bowl, add in the dry ingredients of shredded carrots, almond flour, allspice, cinnamon, nutmeg, ginger, baking powder, and salt.
  5. Slowly mix in the dry ingredients with the wet until well blended.
  6. Taking two cake pans, evenly split the cake batter into two cake pans.
  7. Bake until lightly golden about 35 minutes, or until a toothpick comes out clean from the middle.
  8. Prepare the Buttercream Cheese Frosting
  9. Using a hand mixer, blend together the room temperature butter, vanilla extract heavy whipping cream and cream cheese.
  10. Add more heavy whipping cream to thin out as needed.
  11. Frost the cakes with the frosting when cakes are fully cooled.
Recipe by Drop The Sugar at