Low Carb Carrot Cake with Rum

A moist, slightly spicy carrot pound cake with a splash of rum for extra flavor. The cream cheese icing is optional - but delicious (see nutrition info for cake without frosting in notes). Best of all it's gluten free, low in carbs, and will tame that sweet tooth fast.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Author Marye


  • 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.


Nutrition Info Without Frosting: Calories-260, Carbs-7.3, Fat-20.0