This low-carb carrot cake topped with sugar-free cream cheese frosting is sure to be a hit at your next get together! While carrot cake is usually thought to be fairly healthy, many recipes are loaded with added sugar and carbs. This lightened-up, healthier version is packed with healthy fats and protein from the almond flour and walnuts and vitamins and fiber from the carrots.

Is carrot cake healthy?

Carrot cake made with a conventional recipe containing sugar and flour can be up to 600 calories per slice. By eliminating sugar and flour, a slice of this carrot cake is about 300 calories with around 5 grams of net carbs, 7 grams of protein and 5 grams of fiber. Be sure to check out our Vegan Carrot Cupcakes for another healthy option!

Why should you eat carrots?

When you think of a carrot, chances are you picture a bright orange root vegetable with long green fronds. While this is the most common color of carrots, some can be red, yellow, white - and even purple! A medium raw carrot only has 25 calories and is very high in beta carotene. The body converts beta carotene into Vitamin A. As you may know, beta carotene is a powerful antioxidant that is famously good for your eyes. Carrots also contain other vital nutrients like vitamins C, K, B6, folate, niacin, potassium, calcium, phosphorus, and magnesium among others.

What are the health benefits of carrots?

In addition to all of the antioxidants and nutrients, carrots are thought to have numerous health benefits. Besides being great for your vision, carrots are believed to help reduce the risk of cancer, may help you manage your blood pressure and improve heart health, promote healthy bones, benefit your immune system, and boost your digestive processes because of the fiber content.

Are carrots keto?

Carrots contain more carbs than other vegetables that are more popular on the keto diet. Because carrots contain around 9.6 g of carbs per 100g, many people are unsure whether carrots are keto. Are carrots keto? Like many things in life, moderation is key. If you are following a keto diet and tracking your carbohydrate intake, you may be hesitant. You will find that the health benefits of carrots are important to overall health despite the carbs. So YES, carrots are a great keto addition - in moderation.

Sugar-Free Keto Carrot Cake

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Category

Dessert

Cuisine

American

Servings

16

Prep Time

25 minutes

Cook Time

30 minutes

This low-carb carrot cake topped with sugar-free cream cheese frosting is sure to be a hit at your next get together! While carrot cake is usually thought to be fairly healthy, many recipes are loaded with added sugar and carbs. This lightened-up, healthier version is packed with healthy fats and protein from the almond flour and walnuts and vitamins and fiber from the carrots.

Ingredients

Cake Batter

• 3/4 cup granulated sugar substitute (allulose, xylitol, etc.)

• 1 packet Organic Sweetener Stevia and Monk Fruit

• 3/4 cup butter, softened

• 1 tsp pure vanilla extract

• 4 large eggs, room temperature

• 2 1/2 cup almond flour

• 2 tsp baking powder

• 2 tsp cinnamon

• 2 1/2 cups plus 2 tbsp carrots, grated and loosely packed into measuring cup (set aside 2 tbsp for garnish)

• 1 1/2 cups walnuts, roughly chopped

Cream Cheese Frosting

• 8 oz cream cheese, room temperature

• 1/4 cup unsalted butter, cut into pieces, room temperature

• pinch coarse salt

• 1 packet Organic Sweetener Stevia and Monk Fruit

• 1/2 cup granulated sugar substitute (allulose, xylitol, etc.)

• 1 tsp vanilla

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Directions

1. Preheat oven to 350 degrees F. Line two loaf pans with parchment paper and butter the bottom and sides.

2. In a large bowl, cream together the butter and granulated sugar substitute and Organic Sweetener Stevia and Monk Fruit until fluffy. Bean in vanilla extract and then eggs one at a time. Set aside.

3. In a separate bowl, mix together almond flour, baking powder, cinnamon, and salt. Stir the dry ingredients into bowl with wet ingredients.

4. Fold in the carrots and 1 cup of the walnuts, reserving the remaining 1/2 cup.

5. Pour the batter evenly into the two pans. Bake for 30 minutes or until the top is set and springy.

6. Let the cakes cool completely.

7. Meanwhile, make the cream cheese frosting by beating the cream cheese, 1/4 cup butter, and a pinch of salt until creamy, 2 minutes. Reduce mixer to low. Gradually add the sweetener, beating until incorporated. Once cakes are cooled, frost. Then top with walnuts and reserved carrots