Gluten and sugar free recipe for Carrot Cake topped with a cream cheese icing

1.5 cups almond flour (I have ground my own almonds to make the flour too)
1/2 cup pecan nuts, finely chopped
1 cup Xylitol
1.5 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
3 Tbs coconut oil
1/4 cup Greek yoghurt
3 large eggs
1 Tbs vanilla extract
1 Tbs warm water
1.5 cups grated carrot (excess water squeezed out)
Zest of one lemon

Juice of half a lemon
1/8 cup Xylitol
1/2 cup cream cheese
2 Tbs Greek yoghurt
1/2 tsp vanilla extract

How to


Preheat oven to 170 degrees Celsius

Grease a cake tin

Add dry ingredients to a bowl

Whisk oil, yoghurt and eggs together and add to dry ingredients

Add vanilla extract and water and mix gently to combine

Add grated carrot and lemon zest and mix gently to combine again

Transfer batter to cake tin

Bake for 45 minutes

Turn off oven and leave cake in for a further 15 minutes

Take cake out of oven and transfer to a cake rack to cool

When cake is cool ice with the below

Dissolve Xylitol in the lemon juice

Add all the other ingredients and mix well to remove all the lumps

Spread over cake

Decorate with chopped pecan nuts if desired

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Recipe provided by Sweet Like Candi(da) food blog – tales of a sugar free and gluten free lifestyle.