Low-Calorie Carrot Cake

Looking for a delicious dessert that’s both healthy and easy to make? This Low-Calorie Carrot Cake is perfect for you! It’s moist, flavorful, and free from refined sugars. You can enjoy it any time without guilt!

Why Make This Recipe

This Low-Calorie Carrot Cake is a great option for anyone wanting to satisfy their sweet tooth without overeating. It’s full of nutritious ingredients like carrots and almond flour, making it healthier than traditional cakes. Plus, it’s quick to prepare and is a hit with family and friends!

How to Make Low-Calorie Carrot Cake

Ingredients:

• 2 cups grated carrots
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened applesauce
• 1/2 cup erythritol or other sugar substitute
• 4 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a mixing bowl, combine the grated carrots, applesauce, and eggs. Mix until well combined.
3. In another bowl, mix the dry ingredients: almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let it cool before serving.

How to Serve Low-Calorie Carrot Cake

You can serve this carrot cake plain or top it with a dollop of Greek yogurt for extra flavor. It makes a lovely dessert for family gatherings or a delicious snack during the week!

How to Store Low-Calorie Carrot Cake

Keep any leftover cake in an airtight container in the fridge. It will stay fresh for about 4-5 days. You can also freeze slices for up to 3 months—just thaw in the fridge overnight before enjoying!

Tips to Make Low-Calorie Carrot Cake

• Make sure to grate your carrots finely for a smooth texture.
• Don’t overmix the batter to keep the cake light and fluffy.
• For added flavor, consider adding a handful of chopped nuts or raisins.

Variation

You can swap out the erythritol with honey or maple syrup if you prefer a different sweetener, but this will change the calorie count. You can also try adding some crushed pineapple for a tropical twist!

FAQs

1. Can I use regular flour instead of almond flour?

Yes, but using regular flour will increase the calories and change the texture.

2. Is this cake gluten-free?

Yes! This Low-Calorie Carrot Cake is gluten-free since it uses almond and coconut flour.

3. Can I leave out the eggs?

You can replace the eggs with flaxseed meal mixed with water as a vegan option, but this may change the texture a bit.

Enjoy making and sharing this wonderful Low-Calorie Carrot Cake!