Somewhat Low Carb Carrot Cake

I’m not a natural baker. I slavishly follow recipes and while I love trying out new recipes, it takes me a while to tweak them and I’m not sure if I have that much staying power to bring the recipe to perfection.

Recently I had a surprise birthday party and I was given a beautiful lowish carb carrot cake. Now I thought I had given up on carrots as they are pretty high in carbs but my sugars interestingly didn’t spike when I had a slice of that cake, which gave me the courage to try making the cake myself.

Kid#1 has turned 21! I can’t believe I have an adult child already – internally I think I still feel 36? 🤣 But it really did come home to me that he’s all grown up because he actually asked me to get him a birthday present that represents what getting into adulthood means. So I got a big glass jar and threw in old photos of him as a child and got the family to write notes, wishes and meaningful bible verses to him. He also wanted a party in the park for his friends and so Momma, the caterer extraordinaire managed to rustle a bunch of dips and finger foods for the young folk.

Kid#1 was less than impressed by the birthday balloon but my point was that we needed a location marker!

So thanks to friend P who made my birthday cake – she shared the website that she modified her carrot cake from and I also did some tweaks and made it for kid#1’s party. The recipe I have here is largely modified from that recipe and tweaked to be lowish in carbs. The reason it will never truly be a low carb cake is simply because of the carrots, which are relatively high in carbs. Nonetheless the moistness of the cake is entirely the result of the carrots and therefore I figured if you eat a small enough slice, it’s just 1-2 extra grams of carbohydrates.

Anyway the sum of it is that I love this cake – as a birthday cake it does need a couple more steps but it is well worth it. This is the kind of cake that usually has no leftovers. It was a great cake and great celebration and I can’t wait to make it again!

Somewhat Low Carb Carrot Cake

  • Servings: 24
  • Difficulty: moderate
  • Print


Carrot cake

    2 1/2 cups of finely grated carrots
    2 cups of almond flour
    1/4 cup whey protein powder
    1 tsp baking soda
    1 tsp baking powder
    1 1/2 cups erythritol or other sugar substitute
    1 1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/2 tsp salt
    4 large eggs
    1 cup butter, melted
    2 tsp vanilla extract
    1 cup chopped walnuts


  • 250g cream cheese (bring to room temperature)
  • 50 g butter (at room temperature)
  • 1 3/4 cup Swerve confectioner’s sugar
  • Grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/4 cup almond slices


  1. Preheat the oven to 180 deg C.
  2. Line the bases of two 9-inch round baking pans with baking paper and spray the base and sides with oil.
  3. In a non-stick skillet, toast the walnuts followed by the almond slices and set aside.
  4. In a mixing bowl, mix the almond flour, whey protein powder, baking soda, baking powder, erythritol (or other sugar substitute), ground cinnamon, ground nutmeg, and salt.
  5. In another bowl, beat the eggs, then add the butter and vanilla extract and mix well.
  6. Mix the wet and dry ingredients together. Mix in the carrots and walnuts, then pour the batter equally into the 2 prepared baking pans.
  7. Bake for 25 – 30 minutes and then cool the cakes on a cooling rack and cool for at least 15 minutes.
  8. In a large bowl, beat the cream cheese, confectioner’s sugar, butter, vanilla essence and lemon zest.
  9. Place one cake on a piece of baking paper and coat the top surface with the frosting (about 1/2 cm thick).
  10. Place the other cake on top, then frost the sides and top of the whole cake. Carefully place the almond slices over the sides of the cake.
  11. Refrigerate until ready to serve.


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