I love a slice of carrot cake that feels light yet rich with spice. This version keeps sugar low and flavor high. We whisk a simple batter, bake until the center springs back, and spread a cool cream cheese crown. Low Carb Baking meets comfort. carrot cake healthy recipe and carrots cake recipe both fit here. You asked for a recipe for carrot cake that stays soft. You got it. It even scales as a small carrot cake recipe or a carrot sheet cake recipe. Friends call it the best carrot cake recipe moist. I just call it my weekend treat. We lean on almond flour for a tender crumb. We grate fresh carrots for color and bite. Warm cinnamon leads. A touch of nutmeg follows. Monk fruit sweetener keeps things balanced. Greek yogurt adds body. Oil lifts the crumb. The texture stays soft after a night in the fridge. I bake this when I want a calm kitchen and a steady win. The bowl comes together fast. The pan cleans easy. The smell turns a quiet room into a cozy one. Slice thick. Sip tea. Smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Carrot Cake Recipe
- 3) Ingredients for Carrot Cake
- 4) How to Make Carrot Cake
- 5) Tips for Making Carrot Cake
- 6) Making Carrot Cake Ahead of Time
- 7) Storing Leftover Carrot Cake
- 8) Try these Dessert next
- 9) Carrot Cake
- 10) Nutrition
1) Key Takeaways
I bake this at home and I share it like a friend shares good news. The crumb feels soft. The spice feels warm. The frosting sits cool. We keep sugar low and flavor high. Lila writes it on Lila Cooks at https://www.lilacooks.com. You get calm steps and a short list. You get a cake that stays tender on day two.
The batter uses almond flour for body and Greek yogurt for lift. The mix reads simple and clean. The pan lines with parchment. The slice lifts without stress. Your fork meets a gentle bite and a sweet edge.
We lean on Low Carb Baking so weeknight dessert feels easy. Small pans make small wins. Shreds of carrot add color and soft crunch. You can frost or not. You can bake as rounds or as a small square. It works. It tastes like home.
2) Easy Carrot Cake Recipe
I keep this clear and close. Low Carb Baking fits the way I cook. Low Carb Baking supports a gentle sweet that still feels like cake. I whisk eggs with monk fruit. I fold in fine almond flour. I grate the carrots by hand. The bowl looks sunny. The scent starts to rise even before the oven warms.
On Lila Cooks by Lila I share the moves that save time. I grease the pan and line it with paper so the edge stays neat. I mix only until the streaks fade. I slide the pan on the middle rack. I listen for the quiet thump when the center springs back. I let the cake rest so the crumb can set.
This easy path suits a small kitchen and a busy day. The batter works for a small carrot cake recipe. It also bakes well as a carrot sheet cake recipe. Friends ask for the recipe for carrot cake that stays soft. This one answers that ask. It may be your best carrot cake recipe moist at home.
3) Ingredients for Carrot Cake
Almond flour fine grind gives a tender crumb and a mild nut taste that fits the cake.
Coconut flour a small spoon adds structure and keeps the slice neat without a dry feel.
Eggs bring lift and a soft set that holds the shreds of carrot in place.
Monk fruit sweetener gives clean sweetness and keeps carbs low while the crumb stays soft.
Light olive oil adds gentle richness and keeps the cake tender after a chill night.
Greek yogurt adds body and a slight tang that balances the spice and the sweet.
Carrots finely grated bring color and light crunch that signals a classic carrots cake recipe.
Cinnamon and nutmeg warm the crumb and make the kitchen smell like a cozy note.
Baking powder and baking soda help the batter rise and set with a gentle spring.
Fine sea salt sharpens the sweet and rounds the spice so each bite reads clear.
Walnuts optional add a soft crunch that plays well with the tender crumb.
Unsweetened shredded coconut optional adds chew and a hint of toast when the edge browns.
Cream cheese soft and cool makes a simple topping that fits this cake well.
Butter soft helps the frosting whip light and spread in smooth waves.
Powdered erythritol sweetens the frosting without adding heft to the slice.
Vanilla and lemon juice add fragrance and a bright edge that lifts the finish.
4) How to Make Carrot Cake
Step 1 Heat the oven to a steady three hundred fifty F. Line the pan with parchment and grease the sides so the edge turns out clean.
Step 2 Whisk almond flour coconut flour baking powder baking soda salt cinnamon and nutmeg. Keep the bowl close to you and keep the mix even.
Step 3 In a second bowl whisk eggs monk fruit oil yogurt and vanilla. The mix turns smooth and glossy in less than a minute.
Step 4 Fold dry into wet. Stop when faint streaks remain. Fold in grated carrots then walnuts and coconut if you like.
Step 5 Spread the batter in the pan. Tap once to level the top. Slide the pan on the middle rack and bake until the top springs back.
Step 6 Cool ten minutes in the pan. Turn the cake onto a rack. Let it reach room temp. Beat cream cheese butter sweetener vanilla and lemon. Spread the frosting in soft swirls.
5) Tips for Making Carrot Cake
Use a fine grate for the carrots so the crumb stays even. Pack the shreds lightly. Too much water can weigh the cake down. Keep the bowls near each other so you move fast and light.
Mix with care. Overmix can make a dense slice. Stop when the batter looks just combined. Scrape the bowl so dry bits do not hide at the bottom. Trust your senses and your hands.
Line the pan and leave paper wings so the cake lifts with ease. For a small carrot cake recipe use an eight inch round. For a carrot sheet cake recipe use a nine inch square. Both bake well.
6) Making Carrot Cake Ahead of Time
I bake the layers a day early when life gets full. The crumb sets and the slice cuts neat. Wrap the cooled cake tight so the edge stays soft and the spice holds bright.
Frost near serving time for a clean top. Chill the frosted cake for a short rest. The frosting firms and the lines look smooth. This fits a calm plan for a busy dinner.
This method suits low carbohydrate baking habits. It keeps your schedule light and your dessert steady. Friends ask for seconds and the plate comes back clean.
7) Storing Leftover Carrot Cake
Cover the cake and keep it in the fridge. The crumb stays tender for four days. The spice deepens by day two and feels round and warm.
For clean slices chill twenty minutes before you cut. Wipe the knife with a damp towel between cuts. Stack slices in a tight box with paper sheets if you pack a lunch.
Freeze plain slices for a month. Wrap each piece. Thaw in the fridge. The bite stays close to fresh. This simple path keeps Low Carb Baking part of busy weeks.
8) Try these Dessert next
9) Carrot Cake
Low Carb Baking Carrot Cake Small Batch And Super Tender
Ingredients
Cake
- 1 and 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs at room temperature
- 1/2 cup granulated monk fruit or erythritol
- 1/3 cup light olive oil or melted coconut oil
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups finely grated carrots packed
- 1/2 cup chopped walnuts optional
- 1/4 cup unsweetened shredded coconut optional
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons lemon juice to taste
- Pinch of fine sea salt
Instructions
Bake
- Heat oven to 350 F. Line an 8 inch round pan with parchment. Lightly grease the sides.
- Whisk almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a second bowl whisk eggs, sweetener, oil, yogurt, and vanilla until smooth.
- Fold dry mix into wet mix with a spatula. Stop when you see only a few streaks.
- Fold in carrots, then walnuts and coconut if using. The batter will be thick.
- Spread batter in the pan. Tap the pan once to level.
- Bake 26 to 32 minutes. The top should spring back and a tester should come out clean.
- Cool 10 minutes in the pan. Turn out to a rack. Cool to room temperature.
Frost
- Beat cream cheese and butter until smooth and fluffy.
- Beat in powdered erythritol, vanilla, lemon juice, and salt until creamy.
- Spread frosting over the cooled cake. Chill 20 minutes for clean slices.
- Finish with extra walnuts if you like. Store covered in the fridge for up to 4 days.
Small Sheet Pan Option
- Use a 9 by 9 inch square pan. Bake 22 to 28 minutes until set in the center.
10) Nutrition
One slice from a small pan gives balanced energy and a gentle sweet. The estimate reads two hundred sixty calories with eight grams of protein. Net carbs stay low for this style of bake. Fat sits near twenty one grams with a soft mix of dairy and nuts. Sodium stays moderate. Fiber lands near four grams. This fits a calm treat plan.
This guide informs and supports home cooks. Use your own labels and needs to plan. If you change the frosting or the nuts your numbers will shift. I track mine with a simple app and a kitchen scale.
We walk the same kitchen path. We share cake that tastes like care. Visit Lila Cooks at https for more gentle bakes and more Low Carb Baking ideas that work on any weeknight.
Leave a Comment