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Slow Cooker Carrot Cake with Cream Cheese Frosting

An easy and delicious low carb carrot cake that bakes in your slow cooker. Top it with some heavenly sugar-free cream cheese frosting for the best low carb dessert.
Servings 12 servings

Ingredients

Carrot Cake:

  • 1 1/2 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 cups grated carrots
  • 4 large eggs room temperature
  • 1/4 cup Kelapo coconut oil melted (or butter)
  • 3 tbsp almond milk
  • 1/2 tsp vanilla extract

Cream Cheese Frosting:

  • 6 ounces cream cheese softened
  • 1/2 cup powdered Swerve Sweetener
  • 3/4 tsp vanilla extract
  • 1/2 cup heavy cream room temperature

Instructions

Carrot Cake:

  1. Grease the ceramic interior of a 6 quart slow cooker and then line with parchment paper with plenty of parchment on the sides for easy removal. Grease parchment paper (I used Kelapo Coconut Oil spray)
  2. In a large bowl, whisk together the almond flour, sweetener, shredded coconut, chopped nuts, protein powder, baking powder, cinnamon, cloves and salt.
  3. Stir in the shredded carrots, eggs, coconut oil, almond milk and vanilla extract until well incorporated. Spread batter in prepared slow cooker and cook on low for 3 to 3 1/2 hours.
  4. Let cool completely, then grasp the edges of the parchment and gently lift cake out and transfer to a serving platter.

Cream Cheese Frosting:

  1. Beat cream cheese with powdered sweetener until smooth. Beat in vanilla extract and cream until well combined and smooth. Spread over cooled cake.

Recipe Notes

Serves 12. Each serving has 9.5 g of carbs and 4.14 g of fiber. Total NET CARBS = 5.36 g.

Food energy: 348kcal
Saturated fatty acids: 16.33g
Total fat: 30.62g
Calories from fat: 275
Cholesterol: 92mg
Carbohydrate: 9.50g
Total dietary fiber: 4.14g
Protein: 9.36g
Sodium: 229mg