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Carrot Cake

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Carrot Cake

Years ago, I worked at one of the local shopping malls. As manager of the store, you had to step up and do what needed to be done, and that often meant 12 hours days and missing out on regular coffee and lunch breaks. The one indulgence I allowed myself back then, was to sneak away every now and then, in a slow customer moment, (when I had a full staff on hand). It was always to the quiet little coffee shop, where I would seek out a few quiet moments alone, and my special treat. A coffee and a single decadent carrot cake covered with cream cheese frosting.
One little bite of this cheese cake takes me right back there. That moment of calm indulgence, just for me. Absolute perfection in one bite.

I hope it takes you somewhere special too!

  • Prep Time15 min
  • Cook Time1 hr 10 min
  • Total Time1 hr 25 min


For the cake

  • 6 large eggs
  • 3/4 cup coconut milk or 35% whipping cream
  • 3/4 cup Shredded Coconut
  • 6 oz. carrot, shredded
  • 1//4 cup EVOO or Avocado oil
  • 1 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup Swerve
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon cream if tartar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 tsp nutmeg
  • 1/2 teaspoon cardamom
  • 2 ounces walnuts, chopped
  • 1 tsp vanilla

For the Cream Cheese Icing

  • 12 ounces regular cream cheese, softened
  • 1/4 butter, softened
  • 1/4 cup 35 % cream
  • 1/2 cup confectioners swerve
  • 1 tsp vanilla



For the Cake

Combine wet ingredients including shredded carrot and walnuts in a large bowl or food processor.
Combine all dry ingredients and mix thoroughly to break up any small chunks
Combine dry ingredients into wet, adding the dry a bit at a time.
Pour batter into tube pan, or 10-inch round pan
Bake at 400 degrees for 10 minutes. Then decrease temp to 350 and bake for 40-50 more minutes, depending on your own oven and chosen pan. Toothpick inserted in the middle comes out clean.
Set aside

For the Icing

Whip cream cheese until it’s smooth.
Add softened butter, vanilla, powdered swerve and whip again until totally combined.
Turn the mixer up to high setting for the last 5 minutes to help the frosting fluff.

  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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