Gluten Free, Grain Free, Sugar Free Carrot Cake Recipe
I don’t know about you, but I know of several September babies … which means plenty of birthday celebrations this month. For a little change of pace from a traditional vanilla or chocolate birthday cake with store-bought frosting, how about a tastier, healthier alternative with this Gluten Free, Grain Free, Sugar Free Carrot Cake Recipe!?
This recipe uses almond flour for a grain free base and Swerve for a sugar free sweetener. Swerve is a cup-for-cup, non-glycemic sweetener made of erythritol and the oligosaccharides from root vegetables. I’ve used the granular and confectioners’ varieties in this recipe.
This cake has a moist crumb and is so flavorful with just the right amount of sweetness. Serve with a glass of milk and be prepared to want seconds!
- Gluten free non-stick cooking spray
- ¾ cup Swerve Granular
- ¾ cup unsalted butter 1½ sticks, softened
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 ½ cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher or fine sea salt
- ¼ teaspoon ground nutmeg
- 2½ cups grated carrots
- 1 cup chopped walnuts
Preheat the oven to 350 degrees. Line 2 (9-inch) cake pans with parchment paper and spray with cooking spray.
Cream the Swerve Granular and butter together in a mixer until fluffy, about 3 minutes. Add the eggs, one at time, beating well after each addition. Beat in the vanilla.
In a mixing bowl, combine the almond flour, baking powder, cinnamon, salt, and nutmeg, mixing well. Stir in all but about ½ cup of the mixture into the butter mixture. Add the carrots and walnuts to the reserved flour mixture, stir to coat, then stir into the batter. Divide the batter among the prepared cake pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans.
Beat the cream cheese and butter together until fluffy, about 2 minutes. Add the Swerve Confectioners and vanilla and beat well. Add the cream, 1 tablespoon at a time, and beat until a spreadable consistency is achieved.
Remove cooled cakes from pans, spread some of the frosting on top of one layer, add the other layer and finish frosting. Top with ½ cup chopped walnuts and serve or refrigerate until serving. Can be made 2 days ahead.
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