This classic low carb carrot cake with cream cheese icing is a fabulous treat with your morning coffee or as a dessert. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Yes they are all interchangeable in my recipes, just maybe adjust the liquid you may need to add. I suspect that my not using fresh carrots affected it somewhat, but I think the rest might be a brand issue, perhaps of the sweetener? Thanks, I will try it again, as I said I hadn’t used stevia before so it is all new to me.
You don’t need to anymore, here is a low carb carrot cake that is versatile and super easy. The taste was great, it was definitely denser than even a gluten-free cake, and that was all fine. Yes not using fresh carrots may have altered the cake somewhat, but any sweetener will be fine in this recipe and any vanilla also. I personally don’t add as much sweetener that many recipes would usually call for as I have been sugar free for so long, a little sweetener is all I need.

Low carb baking take a wee while to get used to, as you have to adjust certain ingredients to your liking and tastes. And yes sometimes the butter does have a tendency to make the cake oily (especially in the hot weather) but the butter is soaked back up in the cake when it cools (as you discovered). Just add according to taste and remember to taste before baking so you can adjust the sweetness to your liking.
I guestimated the erythritol at around a quarter cup and then added a bit of honey, as it does work better with another sweetening agent. This may be a good option if you would like to make the cake nut free (also omit the walnuts which are optional anyway). With all low carb baking I emphasise add sweetener to taste as this is the most variable element of any low carb baking. Most granulated stevia is the same, it is usually blended with erythritol so it measures spoon for spoon instead of sugar, liquid stevia is completely different.
One big tip, baking can always be saved if the final result is not sweet enough, serve with sweetened whipped cream – I hate waste, especially expensive low carb ingredients.
Added extra carrot as I processed too many :), and then added extra mixed raw nuts and cranberries for more texture.

The icing was a little too thick for me so added a little cream to make it a little smoother. Sweetness is such a personal aspect because those just starting out on their sugar free journey will have a far sweeter tooth than those who have been sugar free for some time.
In a deep bottomed vessel, heat oil and add onion, green chilli, ginger and garlic and fry until brown.3. I shredded them in my food processor but maybe I should have used the blade versus the shredding attachment.
I had to make my own almond flour because we cannot find this in the market here and because of the shape of my tin I could not use paper, so I greased it and then added some whole grain regular floor. You can always add more if it is not sweet enough, but you cannot remove it and excess stevia may give you a bitter after taste. I have had such good feedback on this cake, especially on Instagram where readers have been posting their picture of the cake or cupcakes.

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