Low Carb Carrot Cake

I think this may be my masterpiece, honestly this is amazingly delicious lasts well and is really filling. This is a food processor recipe to keep the bowls down but if you don’t have one you can do it in a bowl or with beaters.


4 medium carrots or 350gm
1/2 cup pecan nuts
1 tsp cinnamon
1/4 tsp fresh ginger grated (powdered will do if you don’t have it)
5 eggs
50gm butter
250gm almond meal
3/4 cup Natvia or any erythritol blend (but taste it before you put in the oven, you can always add more, you can’t take it away.)
1 tsp baking powder
pinch bi carb of soda

Cream Cheese Icing
1 block philadelphia cream cheese at room temperature (very important)
50 gm butter at room temperature (also important)
1/4 cup Natvia (too taste)
juice of a lemon ( also taste as you go)


Grease two 20 cm (8-Inch) nonstick cake tins i put baking paper in the bottom to ensure no sticking. Preheat the oven to 180 Celsius (350 Fahrenheit).

Grate the carrots using a food processor grating attachment. Remove and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.

Add the remaining ingredients (except the carrots and pecans) and process to combine, my food processor has a paddle type blade that doesn’t chop further , I use that one for this stage. When well mixed add the carrot and pecans and pulse to combine with the cake batter.

Divide the batter between the prepared cake tins and bake for 30 minutes. Test with a skewer, then remove from the oven when done. Let the cakes cool in the tin before removing.

To make the icing combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and light. Add the natvia and lemon juice and zest, taste test until you are happy then beat for another 3-5 minutes, or until pale and fluffy.

Fill middle and cover top with icing. Enjoy for breakfast or dessert.

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