Gluten Free, Grain Free, Sugar Free Carrot Cake Recipe
I don’t know about you, but I know of several September babies … which means plenty of birthday celebrations this month. For a little change of pace from a traditional vanilla or chocolate birthday cake with store-bought frosting, how about a tastier, healthier alternative with this Gluten Free, Grain Free, Sugar Free Carrot Cake Recipe!?
This recipe uses almond flour for a grain free base and Swerve for a sugar free sweetener. Swerve is a cup-for-cup, non-glycemic sweetener made of erythritol and the oligosaccharides from root vegetables. I’ve used the granular and confectioners’ varieties in this recipe.
This cake has a moist crumb and is so flavorful with just the right amount of sweetness. Serve with a glass of milk and be prepared to want seconds!
Gluten Free, Grain Free, Sugar Free Carrot Cake Recipe
Ingredients
Cake
- Gluten free non-stick cooking spray
- ¾ cup Swerve Granular
- ¾ cup unsalted butter 1½ sticks, softened
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 ½ cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher or fine sea salt
- ¼ teaspoon ground nutmeg
- 2½ cups grated carrots
- 1 cup chopped walnuts
Frosting
- 8 ounces cream cheese at room temperature
- ¼ cup unsalted butter at room temperature
- 1 cup Swerve Confectioners
- 2 teaspoon pure vanilla extract
- 2-4 tablespoons heavy whipping cream
- ½ cup chopped walnuts
Instructions
Cake
- Preheat the oven to 350 degrees. Line 2 (9-inch) cake pans with parchment paper and spray with cooking spray.
- Cream the Swerve Granular and butter together in a mixer until fluffy, about 3 minutes. Add the eggs, one at time, beating well after each addition. Beat in the vanilla.
- In a mixing bowl, combine the almond flour, baking powder, cinnamon, salt, and nutmeg, mixing well. Stir in all but about ½ cup of the mixture into the butter mixture. Add the carrots and walnuts to the reserved flour mixture, stir to coat, then stir into the batter. Divide the batter among the prepared cake pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans.
Frosting
- Beat the cream cheese and butter together until fluffy, about 2 minutes. Add the Swerve Confectioners and vanilla and beat well. Add the cream, 1 tablespoon at a time, and beat until a spreadable consistency is achieved.
To Assemble
- Remove cooled cakes from pans, spread some of the frosting on top of one layer, add the other layer and finish frosting. Top with ½ cup chopped walnuts and serve or refrigerate until serving. Can be made 2 days ahead.
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Yes, that gluten-free carrot cake sure does sound good. My question is: how many calories are in the ENTIRE cake? If i knew, i could make the serving conform to the request.
Hi John,
As of right now we typically do not put nutrition facts on our recipes, except the ones with Swerve Sweetener do have a nutrition facts label. This recipe was missing its label – sorry about that, but it is now on the recipe. And just a heads up, we will be adding nutrition facts to ALL recipes on our site pretty soon – it’s in the works!
Hope this helps!
-Carol
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