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5 eggs - medium
200 g butter melted
3 tbsp Natvia (stevia) or more, to your taste
2 tsp vanilla
300 g carrots grated/shredded
50 g walnuts chopped, optional
50 g shredded/desiccated unsweetened coconut
150 g almond meal/flour
1 tsp ground cinnamon
1-2 tsp mixed spice
1 tsp ginger (optional)
2 tsp baking powder

For the Cream Cheese Frosting:
200 g cream cheese
1-2 tbsp granulated sweetener of choice
Zest of a lemon (optional)


Low Carb Carrot Cake
1. Beat eggs, melted butter, sweetener, and vanilla together.
2. Add grated carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.
3. Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.

Cream Cheese Frosting
1. Warm the cream cheese in the microwave for 20 seconds to soften it.
2. Stir in 1-2 tbs sweetener of choice.
3. You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
4. Cover with cream cheese frosting.

Store in an airtight container in the fridge. Enjoy! Credit to Ditch the Carbs for the recipe.

Download printable recipe here.