This gluten-free carrot cake is soft, moist and sugar-free! Made with almond flour and shredded carrots and topped with cream cheese frosting. It is incredibly delicious and easy to make!
Preheat the oven to 180C / 35oF and grease 18 cm springform pan with butter.
In a medium-size bowl, whisk the eggs and vanilla extract using an electric whisk.
4 eggs, 1 teaspoon vanilla extract
Then add the butter and the Erythritol, and whisk again.
¼ cup butter, ½ cup erythritol
In another bowl add cinnamon, nutmeg, salt, baking powder and almond flour, and stir well.
2 teaspoon baking powder, ¼ teaspoon salt, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup almond flour
Fold the dry ingredients into the egg mixture, and then, add the grated carrots and stir again.
1 cup carrot
Pour the batter in the springform and bake for 40-45 minutes.
Leave the cake to cool completely before adding the cream cheese frosting.
To Make the Cream Cheese Frosting
Put the frosting ingredients in a bowl and whisk using the electric whisk until you have a thick creamy mixture. Spread the frosting on top of the cake.
⅓ cup cream cheese, 1 teaspoon vanilla extract, 2 tablespoon powdered erythritol, 2 tablespoon heavy cream, 2 tablespoon butte
Notes
Don't overbake. Overbaking the cake will give you a dry and hard cake.
Use mascarpone or Philadelphia for the cream cheese frosting.
Don't open the oven door while baking the cake, or the cake will fall or not rise properly.
Use the right size cake pan. Using a larger or smaller cake pan could lead to a different texture.
Use high-quality ingredients and always use ingredients that at room temperature.