Just thought I’d share a funny story – one that shows how darn good this recipe is. Or do you need them for flavour? Nice to provide a dessert that everyone can enjoy that he doesn’t feel left out. So happy, it makes me want to try all your recipes. Ugh, first time making this and I clearly did not understand the importance of using a springform pan or using parchment. Love all the recipes I’ve found, thank you for sharing. Now my question is when I make your carrot cake can I use swerve brown sugar instead of the powdered.? The cake was moist, not too crumbly and with the frosting, perfect sweetness. The recipe calls for 148.5g pecans, which is correct, but the weights in the instructions were off. Could swerve be substituted for Erythritol, or is that Erythritol? In a glass measuring cup, combine the milk and apple cider vinegar and set aside. MAKE THE CAKE BATTER: MIX THE DRY INGREDIENTS: In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Don’t add oils which will weigh it down with even more moisture locked in than you need; you’re cake will be super dense. I forgot to add that I didn’t have any pineapple extract or molasses! I am so happy you like it, Maria! I’d really appreciate your thoughts and advice. Preheat oven to 350°. And finally add in the buttermilk that you had set aside. Question: Would adding raisins or pineapple be okay for a diabetic-friendly recipe, or would those up the sugar too much? Do you know the baking time and temperature for making these into cupcakes instead of a cake? You really made my holiday great. Hi Jim, Yes this cake will be about half the height of the version your wife made. Everyone truly loved it. Thank you so much for the recipe. Bake for 30-35 minutes, until the top is spring-y. How could I thin it out? Awesome recipe, thanks for sharing. Going to try making it now but is it ok to use Truvia instead of erythrytol? Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside. Your feedback would be much appreciated. I love carrot cake and haven’t had it since I went on a low carb diet, this is the best recipe ever, everyone in my family loved it. hahahaha. I know that’s a bit of a stretch, but I hope you won’t get caught up on the ingredient count. So darn good! Add the flour mixture to the egg mixture and blend well. You can use a toothpick to check for doneness. Did you shred the carrots yourself? Try it for Easter, Passover, Mother’s Day, or any birthday coming up! This was amazing! Log in, « Healthy Deviled Eggs- No Mayo, No Avocado, How to get kids to eat healthy- Get back to happier meals! We have been eating keto for nearly two years; this recipe definitely elevated my dessert game. I am upset with myself. For some reason my batter was a little sticky (perhaps because I left out the pineapple extract and molasses) so I just added a little soy milk. Hi Kate, I have not tested this recipe with flax egg, but I think the recipe should still work. So I decided to make THIS recipe in a pressure cooker and see how it turned out. The batter “loosened” as it bakes and is cooling now, waiting for the cream cheese frosting! It would not be low carb, sugar-free, or natural, though, because Splenda Baking Blend is 1/2 sugar and sucralose is artificial. Let the layers of low carb carrot cake cool completely before frosting. When the cake layers are completely cool, you can frost one of them. Almond flour gives this gluten free carrot cake an ultra moist and tender texture without any … It will keep for 2 – 3 months. Yes, it’s true that carrots contain more carbs than many other vegetables. You can find powdered allulose here: Best Powdered Allulose. 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