I thought that THIS was my best carrot cake recipe ever, but I was clearly mistaken.  If you are a carrot cake snob, you will not be disappointed.  Too often carrot cakes are dry or taste of oil.  This carrot cake is perfect, in my opinion.  High-carbers will not be able to discern the difference between this cake and the memory of a delicious, high-carb carrot cake.  This recipe will be your go-to low-carb carrot cake recipe as well, once you try it.  There is no reason for me to try to make any other carrot cakes.  I don't think it gets much better than this.  Certainly my other carrot cake was very pretty. You can also make this cake in a bundt pan, if you like.   I like the way the frosting on this cake drips down the sides, giving it a rustic, country sort of look.  If you would prefer not to have that, refrigerate the frosting until much firmer.  My cake was cool when I frosted it, however, I had melted the butter for the frosting, and, therefore, even after 15 minutes in the refrigerator, it was still quite soft.  Maybe that was a good happenstance in this case as I think it adds rather than detracts from the cake.  You can see we started eating the cake immediately.  We're still enjoying it with the run up to Christmas.  Are you ready for Christmas?  I'm getting there.  It's been very busy for various reasons, plus we have company coming from South Africa to enjoy Christmas with us.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

4 eggs
2/3  cup light-tasting olive oil, PLUS (150 mL)
 1 tbsp olive oil (15 mL)
1/3  cup granulated sweetener (75 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3  cup sugar (150 mL)
3/4  cup grated zucchini (175 mL)
3/4  cup grated carrot (175 mL)
1 tbsp orange zest (15 mL)
13/4  cups Gluten-Free Bake Mix 1, (425 mL)
  OR Gluten-Free Bake Mix 2, OR Keto Bake Mix (2 cups),
  OR almond flour plus 2 tbsp (30 mL) oat fiber
11/2  tsp baking soda (7 mL)
1 tsp cinnamon (1 mL)
1/cup raisins, snipped in half (60 mL)
1/cup chopped walnuts, OR hazelnuts (60 mL)
Cream Cheese Frosting:
8 oz regular cream cheese, softened (250 g)
1/3  cup powdered erythritol (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (60 mL)
4 tbsp unsalted butter, softened (60 mL)
2 tbsp heavy cream (30 mL)
11/2  tsp pure vanilla extract  (7 mL)

Preheat oven to 350°F (180°C).  Line 8-inch (20 cm) springform pan with parchment paper.  Grease and dust with bake mix. In food processor, process eggs.  Add all olive oil, granulated sweetener and liquid sweetener; process.  Add zucchini; process.  Stir in grated carrots and orange zest.

In large bowl, combine Gluten-Free Bake Mix 1, OR alternative, baking soda and cinnamon.  Pour egg mixture into well in dry ingredients and stir well until thickened.  Stir in raisins and walnuts, OR hazelnuts.  Scrape into prepared springform pan.

Bake 40 to 45 minutes, until browned and dinner knife inserted in cake comes out clean.  Allow to cool in pan.  Frost with Cream Cheese Frosting.  Refrigerate after 36 hours.  Bring to room temperature before serving.

Cream Cheese Frosting:  In food processor, process cream cheese.  Add erythritol (make sure there are no lumps, blend if necessary in blender or coffee bean grinder), liquid sweetener, butter, heavy cream and vanilla; process.

Yield:  16 servings
1 serving
179.4 calories
4.2 g protein
15.6 g fat
5.3 g net carbs

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[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]