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Low carb carrot cake



3 large eggs

180 ml (95 g) powdered erythritol

100 g butter, melted

200 g (260 ml) Greek yogurt (0% fat)

110 g (200 ml) shredded carrots

350 ml (170 g) almond flour

1½ tbsp ground psyllium husk powder

2 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

2 tsp ground cloves

¼ tsp salt

100 g (240 ml) walnuts, roughly chopped


55 g butter, room temperature

300 g (300 ml) cream cheese, room temperature

3 tbsp powdered erythritol1 tsp vanilla extract



  1. Preheat the oven to 350°C (175°C).

  2. Add eggs, sweetener, melted butter, and yogurt to a large bowl. Whisk until smooth.

  3. Add the rest of the cake ingredients to the same bowl and stir until combined.

  4. Line a 9-inch (23 cm) springform, or cake pan, with parchment paper. Pour in the cake batter and smooth it out with a spatula.Bake for 40 minutes or until the center has set.

  5. While the cake is in the oven, prepare the frosting by mixing all the ingredients together until smooth. If it's still lumpy you can use an immersion blender.

  6. Allow the cake to cool, then spread or pipe the frosting onto the cake. Garnish with walnuts and a dust of cinnamon if you wish.


These make great cupcakes too!

To make cupcakes, line a muffin tin with cupcake liners.

Fill each liner to 3/4 full. Bake at the same temperature for 20-25 minutes.

We used a 9-inch (23 cm) cake pan for this recipe. If you have a smaller one, your cake will be taller and will need to bake a little longer. If you have a wider cake pan, you may need to reduce the cooking time.

To check the cake for doneness, insert a wooden skewer into the middle of the cake. If it comes out clean, it's ready. If there are crumbs or batter stuck to it, leave it in the oven for another 5 minutes before testing again.

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