Low carb carrot cake sounds impossible but I did it! . It’s moist, spicy, sweet, and with all of that fiber you couldn’t pig out on it if you wanted to.
I have neglected Lowcarb-ology and my low carb eating habits because April was incredibly busy. I was taking part in a A to Z Challenge on Lowcarb-ology’s big sister blog, Restless Chipotle, for one. I chose to do bread and let me tell you, baking bread every day takes time.
Then we went to Nevada to visit my son and daughter-in-law. They are both part of the Thunderbirds team so I got to see the planes up close and personal! We also toured Hoover Dam, which was cool in its own way. Anyway, while I was there the blogs were hit with some high traffic and they went down. Then an update broke my blogs and I couldn’t post for several days. We’re leaving on a family cruise soon too, so there has been chaos reigning as we prepare for that. We are taking 12 people. The group includes most of my kids, my grandkids, and my son-in-law. The only ones we’re missing are my two military sons and my daughter-in-law.
When we get back son #3 will be leaving for boot camp.
See? Chaos and busyness!
Anyway, a friend who is absolutely a stunning, low carb success story, asked if I would work on a low carb carrot cake. I couldn’t figure out how to get an intense flavor and was ready to give up when I thought to use rum and this bite of deliciousness was created.
With just 7.8 net carbs this is a treat you can indulge in. Just remember not to indulge too often — it’s not low-calorie and it is high in fat. Treats are just that, foods that are meant to be eaten once in awhile, not daily.
I have been working out at the gym for six weeks now, spending about two hours a day six days a week. Because of my age and lack of thyroid it has been slow going even with all of that work but I AM seeing an improvement and that’s what counts. I have been, as I said, terrible about sticking to my low carb diet but when we get back from the cruise I am going back on induction. I plan on continuing to work out at the gym on board ship so hopefully I won’ gain a lot of weight from all of that food.
Desserts like this low carb carrot cake help keep me on track. If you like carrot cakes give this a try. I think you’ll love it.
Leave a comment and let me know what dessert you miss the most — I’m curious. I think for me it would have to be fruit pies…like blueberry. No way to mimic that in a low carb dessert that I can think of! And hey, if you liked the recipe please share on Pinterest, or your favorite social media. Thanks!
Low Carb Carrot Cake with Rum
- 1 1/2 cups Coconut Flour
- ¾ cup Almond Flour
- 1 ½ tsp baking powder
- 1 teaspoon of Xanthan gum optional
- 1 tsp salt
- ½ tsp cloves
- 1 1/2 teaspoons roasted cinnamon
- 1/4 teaspoon chipotle powder
- ½ cup white rum
- 1/2 cup unsalted butter room temperature
- 1/2 cup coconut oil
- 1 1/2 cups Xylitol ground in the blender
- 3 eggs
- 2 tsp vanilla or 1 teaspoon vanilla and 1 teaspoon pineapple flavor
- ½ cup chopped pecans or walnuts reserve 1 tablespoon for garnish.
- ¾ cup grated carrots
- 8 ounces cream cheese room temperature.
- 2 tablespoons sour cream
- 2 tablespoons heavy cream or as needed
- 1/2 cup Xylitol powdered in the blender
- 2 teaspoons of vanilla or a tablespoon of white rum
- Preheat the oven to 325F.
- Grease a loaf pan, line with waxed paper, grease the waxed paper.
- Mix the coconut flour, almond flour, baking powder, salt, cloves, roasted cinnamon. and chipotle. Set aside.
- Beat the coconut oil, butter, and Xylitol together until well mixed. If your kitchen is hot it may look curdled.
- Beat in the eggs, one at a time, beating well after each.
- Add the flavoring.
- Add the coconut flour mixture and the rum, alternating. Start, and end, with the coconut flour mixture.
- Beat well for a minute until the batter is well blended.
- Stir in the carrots and pecans or walnuts.
- Spoon batter into the prepared loaf pan.
- Bake att 325F for 60 to 75 minutes or until cake tests done, a toothpick comes out with just a few crumbs sticking to it.
- Let cool for 15 minutes, remove from pan, pull off the waxed paper (gently!) and finish cooling.
- Beat the cream cheese and sour cream together with the powdered Xylitol.
- Stir in your flavoring.
- Add a tablespoon or two of cream and beat until fluffy.
- Spread on top of cooled cake.
- Sprinkle the reserved nuts on top.
- Store, well wrapped, in the refrigerator.
- This cake is a little crumbly. I suggest you cut it in 8 thick slices and cut those slices in half for 16 servings.
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