How to make Low Carb Carrot Cake: Simple UK Recipe!

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground oats

Coconut flour is lower in carbs and adds fiber.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is a natural low-calorie alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 180°C.

Melt the butter and allow it to cool slightly.

Beat the eggs in a large mixing bowl and slowly add the melted butter whilst beating the eggs.

Add all of the dry ingredients (except the carrots) to the butter and eggs and fold in until thoroughly combined.

Add the grated carrot and mix well.

Line an 8" square / round tin with greaseproof baking paper and evenly spread the mix in the tin. Alternatively, divide the mix between silicone cupcake cases. If you’re making the caramel icing, we recommend making cupcakes rather than one giant cake - otherwise some icing may crumble off when you cut the cake!

Place the cake in the oven for 25-30 minutes until firm. For cupcakes, bake for 10-15 minutes.

Once baked, remove the cake from the tin and allow to cool fully on a cooling rack before adding the frosting.

Mix the cream cheese, lemon juice and sweetener in a small bowl.

Once the cake has fully cooled, top with the frosting and place in the fridge for an hour to let the frosting set a little.

Add the butter & water to a non-stick frying pan and heat gently until the butter melts.

Add the sweetener and bring to the boil, stirring occasionally. Allow this to bubble away to reduce into a golden syrup, but don't allow it to burn!

Turn the heat down and add the crushed pecans, stirring to coat them.

Allow the caramel to cool for a few minutes before drizzling on top of the cake. This will become a crunchy topping when fully cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens