Print Options:

Carrot Zini Cake (Low Carb + Keto + Gluten and Sugar Free!)

Yields1 Serving

 1 ½ cups almond flour
 ¼ cup coconut flour
 1 ½ tsp baking powder
 ¼ tsp baking soda
 ½ tsp salt
 1 ¼ tsp cinnamon
 ½ tsp ground nutmeg
 ¼ tsp ground allspice or ground cloves
 ¼ cup loosely packed unsweetened shredded coconut
 ½ cup Lakanto granulated golden monk fruit sweetener
 ½ tsp molasses (do not use if on strict keto)
 4 tbsp butter, melted
 4 eggs
 ½ tsp vanilla extract
 1/4 - 1/2 cup loosely packed grated carrot
 ½ cup chopped toasted pecans or walnuts
 ¼ cup crushed pineapple (optional, not for keto)
 ½ cup loosely packed grated zucchini
 Dash of Lakanto pure monk fruit extract, to taste (optional)
Ingredients for the Frosting
 8 oz cream cheese, softened
 5 tbsp butter, softened
 1 tbsp coconut cream
 1 tsp vanilla extract
 ½ cup Lakanto powdered monk fruit sweetener
 stevia drops (1-5) or monk fruit extract(dash) to taste (optional)

Preheat oven to 350 degrees Fahrenheit. Prepare one 8-inch round cake pan or two 6-inch round cake pans by lining it with parchment paper and greasing the sides.


In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, coconut, and monk fruit. Stir in the molasses, butter, eggs, vanilla extract, carrot, nuts, and pineapple until everything is well blended.


Squeeze the moisture out of the shredded zucchini using a paper towel or cheese cloth. Combine the zucchini with the rest of the ingredients and mix well. Add monk fruit extract until desired sweetness is reached.


Scoop mixture into prepared baking pan(s). Bake for 25-30 minutes for one 8-inch pan, or 22-25 minutes for two 6-inch pans. Cake is done when a toothpick inserted in the middle comes out clean.


While the cake is baking, make the frosting. Using an electric mixer, beat together the cream cheese, butter, coconut cream and vanilla. Slowly add in the powdered monk fruit and keep mixing until fluffy, about 2-3 minutes. Taste the frosting and add monk fruit extract to desired sweetness.


Let cake cool completely before frosting. Frost the cake on top and all over the sides. Top with more roasted nuts or shredded coconut.