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Carrot Cake with Cream Cheese Filling

Yields12 ServingsPrep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

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!

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)

Preheat oven to 350ºF.


Grease a 10″ springform pan.


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


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


Using hand mixer, combine cream cheese filling ingredients.


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.


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


Allow to cool, then refrigerate overnight.

Nutrition Facts

Serving Size 1 slice

Servings 12

Amount Per Serving
Calories 140
% Daily Value *
Total Fat 12g19%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 23mg8%
Sodium 112mg5%
Potassium 0mg
Net Carbohydrate 10g4%

Dietary Fiber 46g184%
Sugars 2g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.