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Low Carb Carrot Walnut Cake (FM)
Recipes | January 24, 2017
*You can have this cake for breakfast or as a dessert. Portion sizes are individual. Listen to your hunger – not cravings.
Ingredients
3 cups almond flour
5 large eggs
1/4 cup Algae oil (or coconut oil)
1/2 tsp sea salt
1 tbsp cinnamon
1/2 tsp cardamom
1 tsp baking soda
3/4 cup Swerve sweetener (erythritol)
1 tbsp honey
3 cups grated carrots
1 cup walnuts coarsely chopped
1 cup raisins
Cream cheese frosting
8 oz cream cheese (Philadelphia)
6 tbsp butter
1/3 cup + 2 tbsp powedered Swerve sweetener
1/4 tsp lemon extract
1/2 tsp vanilla extract
Instructions
- Preheat oven to 325F degrees.
- Prepare two 9-inch cake pans and grease them with one tsp of Algae (or coconut oil) and dust with almond flour.
- Combine the almond flour, salt, baking soda, cinnamon, and cardamom in a large bowl.
- In a different bowl whisk the eggs with Swerve and oil.
- Stir the wet ingredients into the almond flour mixture until well combined.
- Fold in the carrots, raisins and walnuts. Then split the batter in half.
- Transfer the batter into each pan and smooth out the top with rubber spatula.
- Bake in the preheated oven for about 55 minutes – or until a pick inserted into the center of the cake comes out clean. Let the cake cool down for an hour, before dress it up with the frosting.
- Prepare the frosting. Add all the ingredients into a high speed blender and mix until smooth. Transfer the mixture into a small sauce pan and allow it to melt over low heat. Don’t let it get to a boil. You want the frosting to be super easy to spread so you don’t ruin the cake.
- Cover the entire top of one cake with the frosting, then place the other cake on top. Spread the rest of the frosting around the whole cake. Sprinkle the top with crushed walnuts. Place the cake into the refrigerator until the frosting hardens. Serve.
Macros (this is for the entire recipe, not individual portions, which will vary):
Calories: 5,595.1
Carbs: 264 g
Net Carbs: 198.2 g
Fat: 468.5 g
Protein: 149 g
Note: This is for the entire recipe, not individual portions, which are going to vary depending on both the size and amount of brownies you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down this entire recipe in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
czech republic
Zuzi, ten je 🙂 Ukládám si 🙂
Private Member |
tx, usa
Carrot Cake FM? I’m in heaven!
Private Member |
perth, scotland
WOW! Another amazing recipe 🙂 thank you!
Private Member |
medicine hat, alberta, canada
Oh my gosh this is amazing are you serious zuska this is so cool thank you so much and the lemon that’s cool that’s going to make it taste great I sure hope I can try this I suck at baking and cooking experimentally I really applaud and appreciate greatly your sense of adventure and wonder when it comes to the kitchen I have such a tough time in the kitchen unless I’m making chicken breast or pork tenderloin something easy breezy like that you look like you just walk in and have no trouble and no frustration and you make these wonderful wonderful meals out of stuff just stuff you have in your house and I just I’m so blown away. I know that sounds stupid but when a person who doesn’t know how to have such ease around food and utensils and stuff it really does seem like some amazing power that you have I am subscribed to a lot of low carb blogs and websites and stuff and they have fantastic recipes as you do but putting them together is a whole different animal. So this I suppose is just me gushing over the fact that you’ve made a fantastic-looking carrot cake from scratch and I really hope that I can pray for enough courage to do it and hopefully post a picture if it tastes good
Private Member |
I’m super excited to try this tonight!
Private Member |
I just made this and it is delicious! I substituted 2 of the 5 eggs for chia seeds and water, and used about 1/3 cup of maple syrup for the entire cake; and used dates instead of raisins because I didn’t have any. I will definitely make this again for guests. It smelled incredible when it was baking!!! I love cardamom so I added a little more that the recipe called for….it makes everything smell so good. Thank you for sharing this wonderful, wholesome treat!
Private Member |
Hi Helen, do you substitute the swerve for maple syrup?
Private Member |
Hi Annie, yes I just used maple syrup as the sweetener….or whenever the recipe called for swerve, but I also used a lot less than what was called for with the swerve. I used only around 1/3 cup of maple syrup for the cake plus the substitute of dates for the amount of raisins it called for, and then added maple syrup gradually to the frosting mixture to taste. It probably ended up not being as sweet as the original, but I don’t eat a lot of sugar and don’t like it super sweet. Plus I always think you can added a drizzle of maple syrup on top if you are craving it a little bit sweeter. It really was DELICIOUS and I am wanting to make it again, but I have to wait at least a week before I think! 🙂 Hope you get to make it. 🙂 ~Helen
Private Member |
czech republic
Z, 1/4 of oil… you mean a cup ? or?
Private Member |
I used 1/4 cup:), if it’s tbps sounds insignificant so I went with cup
Private Member |
czech republic
thank you 🙂
Private Member |
seattle, washington
I love honey recipes as we need to support beekeeping. I use locally made honey because I want healthy bees to exist.
Private Member |
I love it!!!! So smooth and silky cake))) Thank you, this one will be my favourite. I have just cut off raisin, so, I guess, I spinned out a bit on carbs. And I also replaced butter for frosting with half heavy cream. It was so delicious.
Private Member |
buenos aires, buenos aires, argentina
As I do not have swerve I used raw honey instead, l wonder if that turns the cake into a high carb cake?
Private Member |
czech republic
Yes it does 🙁
Private Member |
I haven’t made this cake, but I have made one from Low Carb Maven. One of the subs is 1/2 cup of honey and it’s soooo good 🙂 I haven’t tried it with the honey but I’m assuming your ok on the carbs if she still
Considers 1/2 cup honey low carb. 😊