Low-Calorie, Low-Sugar, High-Taste: Diabetic Carrot Cake Recipe Worth Sharing!
Ultimately soft and well-spiced, this diabetic carrot cake is healthy and wonderfully made with no refined sugar. It’s prepared with coconut flour, almond flour, and olive oil. You won’t believe it’s totally gluten-free and low-carb. Topped with a rich and delicious cream cheese frosting that takes the cake to another level of sweetness. This diabetic carrot cake is very easy to make and can be made a day before serving.
Preparation and Cooking Time
Ingredients
Carrot cake:
- 1 tablespoon ground flaxseed meal
- ½ cup granulated monk fruit sweetener
- ½ teaspoon baking soda
- 1 cup blanched almond flour
- ½ cup freshly grated carrot
- 1 teaspoon cinnamon
- ¼ cup canned coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ⅛ cup coconut flour
- ¼ cup olive oil
- ¼ cup shredded unsweetened coconut
- ⅛ cup tahini
- ½ teaspoon baking powder
- ½ tablespoon apple cider vinegar
- ⅛ teaspoon ground cloves
- 2 large eggs
- ¼ cup toasted pecans(optional)
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Cream cheese frosting:
- 500g cream cheese
- ¼ cup powdered monk fruit sweetener
- ½ tablespoon vanilla extract
- ¼ cup salted butter, softened
Instructions
Step 1. Preheat the oven to 350 degrees F.
Step 2. Use parchment paper to line two 8-inch round cake pans.
Step 3. Add coconut flour, almond flour, flaxseed meal, baking powder, salt, baking soda, spices, unsweetened coconut, and sweetener to a bowl. Don’t add the toasted pecans.
Step 4. Mix to combine, then set aside. Combine eggs, vanilla, vinegar, tahini, coconut milk, and olive oil in another bowl.
Step 5. Add the wet ingredients to the dry ingredients. Mix until just combined, for at least 30 seconds.
Step 6. Fold in the grated carrot with a rubber spatula, you can add the toasted pecan if you like pecans in the cake.
Step 7. Evenly divide the cake batter between the two cake pans.
Step 8. Use a spatula to evenly spread out the top. Place the cake pans in the center rack of the oven.
Step 9. Bake until a toothpick inserted in the middle of one of the cakes comes out clean, for about 20-21 minutes.
Step 10. Allow them to cool completely, then place them in the freezer for about 15 minutes, before frosting. This is to help prevent the crumbs from entering the frosting.
Step 11. To make the frosting, mix butter, cream cheese, vanilla, and powdered sweetener together with an electric mixer until fluffy and light.
Step 12. Take out the cakes from the freezer and gently remove them from the pan.
Step 13. Place one cake layer on a cake stand, and evenly spread about ¼ of the frosting over the cake to make a thick layer.
Step 14. Place the second cake on top, and evenly spread the remaining frosting on top of the cake.
Step 15. Top with toasted pecans if desired.
