Mini Carrot Cake

Mini Carrot Cake
Mini Carrot Cake

Mini Carrot Cake

Recipes   Sweets     Gluten Free    

Ingredients

Cake
  • 6 tbsp almond flour
  • 3 tbsp Swerve, granular
  • 2 tbsp chopped pecans or walnuts
  • 1 tbsp unsweetened shredded coconut (or more almond flour)
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • Pinch ground cloves
  • Pinch salt
  • 1/4 cup packed grated carrots (about ½ medium carrot)
  • 1 large egg
  • 1 tbsp melted butter
  • 1/8 tsp vanilla extract
  • 2 tsp water ONLY if your batter is overly thick
Frosting
  • 2 ounces cream cheese, softened
  • 1 tbsp butter, softened
  • 2 tbsp Swerve, Confectioners
  • 1/4 tsp vanilla extract
  • 3 tbsp whipping cream

Instructions

Cake
  1. Preheat the oven to 325F and grease 3 (three) 4-inch diameter ramekins very well.
  2. In a medium bowl, whisk together the almond flour, Swerve, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.
  3. Stir in the shredded carrots, egg, butter and vanilla extract until well combined. If the batter is too thick to spread in the ramekins, add 2 teaspoons water.
  4. Divide evenly between the prepared ramekins and spread the batter to the edges. Bake 20 to 25 minutes, until the edges are golden brown and the cakes are firm to the touch.
  5. Remove and let cool in the ramekins, then run a sharp knife around the edges and loosen underneath with a thin rubber spatula. Flip out onto a wire rack.
  6. NOTE: You can do just two layers if you prefer. They will be thicker so they will take longer to cook through.
Frosting
  1. In a medium bowl, beat the cream cheese, butter, Swerve, and vanilla extract until well combined. Beat in the whipping cream until smooth.
To Assemble
  1. Place one cake layer on a small plate and spread with 1/3 of the frosting. Top with the remaining layers and remaining frosting.
  2. Refrigerate 30 minutes before cutting.

Makes 4 servings.

Mini Carrot Cake
Nutrition Facts

Serving Size 1 mini cake

Servings 4

Calories 250
Total Fat 24g
Total Saturated Fat 11g
Cholesterol 90mg
Sodium 180mg
Total Carbs 18g
Dietary Fiber 3g
Sugars 2g
Swerve 14g
Protein 5g
Net Carbs: 1g
Mini Carrot Cake

Comments:

  • Sharon Melpolder

    Looking forward to using swerve

  • Kris Forsgren

    Made these for Thanksgiving. Sugar free, dairy free, gluten free! Used coconut cream for icing instead with swerve and vanilla. A huge hit!!

  • Andrea Fellanto

    In the first direction it states to "3 (three) 4-inch diameter ramekins very well", should the instruction be to grease 4 ramekins? The nutrition facts state there are 4 servings and the serving size is one mini cake? Thank you

    • Swerve

      Hi Andrea! The 3 ramekins are for the 3 layers of cake. One serving is 1/4 of the triple layer cake. I hope this helps! Thanks for visiting our site!

  • Isabel Rauch

    Hello. What can I replace the egg with in this recipe? Our family has egg and dairy and soya allergies + we eat low carb

    • Swerve

      Hi Isabel! You can try this recipe with a "flax egg." in a small bowl, mix together 1 tbsp flaxseed meal with 2.5 tbsp warm water. Let rest for about 5 minutes to thicken. Hope this helps!

  • Jessica

    Can you just triple this recipe to make a full sized cake that serves 12?

    • Swerve

      Hi Jessica, tripling the recipe should work well!

  • sue

    What changes do you recommend to make these into cupcakes? thank you

    • Swerve

      Hi Sue. You should be able to distribute the batter evenly in cupcake molds with no modifications. Thanks for using Swerve!

  • Sharon

    I made this yesterday and found it to be too dry. :(

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