If you want cake but are on a low carb diet, try this low carb carrot cake recipe. It is moist and spongy and is not too sweet. I made this low carb carrot cake recipe as part of our gluten free family’s resolution to kick the refined sugar habit. I think it will fill that carrot cake craving. We’ve been guilty of indulging in the sweets last year, especially over the holidays. We have an upcoming birthday in our house, and to keep in line with our new year resolution, I have decided to make a healthier cake for us to share together as a family. I recently got a bag of Pure Palm™ from the Natural Sweetener Store and thought I would give it a whirl with a few of my regular gluten free baked recipes.
As part of our 2012 commitment to healthy eating we have started seasonal Healthy Family Meal Plans for our house. Some of the recipes featured in our posted week of meal plans will be from other healthy eating blogs and websites. Each Wednesday this year we will be posting a new low carb “Hump Day Recipe” for our readers. So if you’d like to keep up to date, like us on Facebook or follow us on your Twitter account. Don’t have either? Subscribe to our RSS feed and you will be emailed a summary of our latest posts.
And now Back to our Healthy Family Hump Day Recipe….
Unlike refined sugar and evaporated cane juice (the organic version of refined cane sugar), Pure Palm™ is a low glycemic sugar because it does not rapidly raise blood sugar and is more slowly absorbed in the blood stream. Pure Palm™ comes from coconuts and it actually looks more like brown sugar than refined sugar, but it doesn’t exactly bake the same as either. If you use it to make cookies you will notice that although your cookies still spread you can see the sugar crystals in the finished product like pepper crystals. They don’t dissolve the same way as cane sugar does. But there are other non-artificial low glycemic index sugars folks can use like Whey Low and Stevia.
Low carb carrot cake recipes are not the norm, but you can certainly find a few variations online, especially if you look in recipe forums especially for diabetics. Most low carb cake recipes for diabetics use frosting made with artificial sugar. The frosting you see pictured here isn’t frosting at all. It is simply a dollop of cream cheese that has been warmed for 20 seconds in the microwave to make it easy to spread. We don’t use artificial sweeteners in our house so I had to come up with a low carb alternative. If you have a dairy allergy, another option is to make a simple low carb 7 minute frosting on the cake, sweetened with Xyla™ or Stevia.
Our cake was surprisingly sweet. My recipe uses coconut flour, which is unusual and not easy to find in the local grocery store. It helps to keep the bread dry. If you can’t find coconut flour just simply use 2 cups of almond flour instead. Coconut flour adds more carbs to the recipe, but it is very high in fiber. Now according to the Daily Mail, per slice, the typical carrot cake has: 374 calories, 30g sugars, and 20.4g fat. Our low carb carrot cake recipe cuts the calories, sugar and fat by nearly 50% across the board. If you use a dollop of cream cheese frosting on top, it will add an additional 200 calories and 20 grams of fat to each piece of cake, so keep that in mind if calories and fat grams are important to you. A one serving slice will be enough to fill you up. Each measures 2 inches high, and are cut into 2 x 3 in. rectangular pieces. This low carb cake is very dense and filling.
Ingredients for Low Carb Carrot Cake:
1 cup coconut flour
1 cup Gluten Free Almond Flour
1/3 cup olive oil
1/2 cup apple sauce
1 tsp cinnamon
1/3 cup honey
2 tsp baking soda
1/2 tsp sea salt
2 cups of shredded carrots
*1/4 cup Pure Palm™ coconut sugar from the Natural Sweetener Store. Note: *this is optional to add more sweetness. It is a low glycemic alternative to brown sugar and really makes this ‘bread’ taste like ‘cake’. Even though it is good for blood sugar, it adds 5 carbs per teaspoon. The Nutrient Facts table has been configured WITH the Pure Palm as an ingredient.
NOTE: You can add optional: 1/4 cup chopped walnuts and 1/4 cup raisins.
Directions for Low Carb Carrot Cake:
Preheat your oven to 375˚ F. Mix all wet ingredients in a standard electric mixer. Add the dry ingredients and blend well, scraping down the sides of the bowl to make sure everything is well mixed. The cake dough should fill a small bread pan and leave about 1/2 inch to the top of the pan for rising. Bake your low carb carrot cake at 375˚ F for about 30 minutes, then reduce your oven temperature to 350 ˚F for an additional 30-40 minutes (until toothpick comes out clean in center). This low carb carrot cake was baked in a ceramic bread pan. So if you use metal, be sure to keep an eye on your loaf to make sure it doesn’t over-brown. You’ll know it’s ready when you can stick a toothpick in there and it comes out clean. If your bread appears to be browning too fast, just put a dome tent of aluminum foil over it.