Description
A delicious low-carb twist on classic carrot cake, layered in jars for a portable and visually appealing dessert. Made with almond flour, sugar substitutes, and fresh carrots for a guilt-free treat.
Ingredients
Scale
For the Crust:
- For the cake:
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- For assembly:
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened shredded coconut
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, then mix in coconut oil and vanilla extract.
- Combine wet and dry ingredients, then fold in grated carrots.
- Pour batter into prepared pan and bake for 25-30 minutes until golden. Let cool completely.
- For frosting: Beat cream cheese until smooth, add erythritol and vanilla. In separate bowl, whip cream to stiff peaks, then fold into cream cheese mixture.
- Crumble cooled cake into small pieces. In clean jars, layer cake crumbs, frosting, walnuts, and coconut. Repeat layers.
- Chill for at least 2 hours before serving.
Notes
For best results, use full-fat cream cheese. Can be made 1 day ahead – flavors improve as it chills. For nut-free version, substitute sunflower seeds for walnuts and use coconut flour instead of almond flour (adjust liquids accordingly).