Description
A moist, flavorful carrot cake with tropical flair—naturally gluten-free and low in carbs thanks to almond flour and coconut. Sweetened with monk fruit for a guilt-free treat!
Ingredients
Scale
For the Crust:
- For the cake:
- 2 cups almond flour
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup coconut oil (melted)
- 1/3 cup monk fruit sweetener (or erythritol)
- 1 tsp vanilla extract
- 1.5 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- For the frosting:
- 8 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 1/3 cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp heavy cream (or coconut cream)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- In a large bowl, whisk together almond flour, shredded coconut, coconut flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, melted coconut oil, monk fruit sweetener, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until combined. Stir in grated carrots and crushed pineapple.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, and cream. Whip until fluffy.
- Frost cooled cake. Optionally, top with toasted coconut flakes or chopped nuts.
Notes
Store cake in the fridge for up to 5 days. For a dairy-free version, use coconut cream cheese and coconut oil-based butter substitute. Adjust sweetness to taste.