Carrot Cake with Cream Cheese Filling

Carrot Cake with Cream Cheese Filling

RatingDifficultyIntermediate

Presenting a sugar free deliciously moist and flavorful layer cake filled with carrots and warm spices and finished with tangy cream cheese frosting.  A beautiful dessert for Thanksgiving or any fall occasion. Deelish!

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Yields12 Servings
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins
For Cake Base:
 2 almond flour
 0.25 cup coconut flour
 0.25 cup ground golden flax
 0.50 cup Steviva Blend (or sweetener equal to 1 cup sugar)
 2 tsp baking powder
 1 tbsp vanilla extract
 5 eggs, separated
 0.25 cup grapeseed oil
 3 grated carrot
 0.50 cup almond milk (or milk of choice)
 0.50 cup shredded, unsweetened coconut
 1 cup chopped walnuts
 1 pinch sea salt
For Cream Cheese Filling:
 1 -(8 oz) package of cream cheese. softened
 0.25 cup Steviva Blend Fine Powder (Equivalent to 1/2 cup icing sugar)
1

Preheat oven to 350ºF.

2

Grease a 10″ springform pan.

3

Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.

4

Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture. Set aside.

5

Using hand mixer, combine cream cheese filling ingredients.

6

Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.

7

Bake for 1 hour. Please note, cake will be moist.

8

Allow to cool, then refrigerate overnight.

Ingredients

For Cake Base:
 2 almond flour
 0.25 cup coconut flour
 0.25 cup ground golden flax
 0.50 cup Steviva Blend (or sweetener equal to 1 cup sugar)
 2 tsp baking powder
 1 tbsp vanilla extract
 5 eggs, separated
 0.25 cup grapeseed oil
 3 grated carrot
 0.50 cup almond milk (or milk of choice)
 0.50 cup shredded, unsweetened coconut
 1 cup chopped walnuts
 1 pinch sea salt
For Cream Cheese Filling:
 1 -(8 oz) package of cream cheese. softened
 0.25 cup Steviva Blend Fine Powder (Equivalent to 1/2 cup icing sugar)

Directions

1

Preheat oven to 350ºF.

2

Grease a 10″ springform pan.

3

Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.

4

Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture. Set aside.

5

Using hand mixer, combine cream cheese filling ingredients.

6

Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.

7

Bake for 1 hour. Please note, cake will be moist.

8

Allow to cool, then refrigerate overnight.

Carrot Cake with Cream Cheese Filling


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