I took this low carb Carrot Cake into the office after I baked it and I couldn’t believe how fast it disappeared!

Everyone absolutely loved it.

Who would have EVER thought that a delicious, moist, Carrot Cake with Cream Cheese Frosting could be included in your Low Carb Life?

Prep Time: 15 minutes

Cook Time: 60 minutes


  • 150g Grated Carrot (1 Large)
  • 100g Zucchini (finely chopped or grated) (1 medium)
  • 50g Desiccated Coconut (1/2 cup)
  • 4 Eggs
  • 190mL milk of choice (3/4cup)
  • 50g Lupin Flakes (1/3 cup)
  • 150g Super Low Carb Pancake Mix (1 cup)
  • 2 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 20g Olive/Coconut Oil
  • 100g Walnuts
  • 1 tablespoon sweetener if desired

For the Icing

  • 250g Cream Cheese
  • Juice from 1 lemon
  • Finely grated rind from 1 lemon
  • 1/3 cup (75g) low carb icing mix


  1. Preheat the oven to 170°C and line a large round cake tin with grease proof paper.
  2. You can also use 2 smaller loaf tins if you prefer.
  3.  Add all ingredients in a large mixing bowl and mix well to combine.
  4. Pour the cake mix into the tin.
  5. Bake for 60 mins, or until a skewer comes out clean.
  6. While the cake is cooking, mix the cream cheese, lemon juice, rind & sweetener together with an electric mixer until smooth.
  7. Once the cake is cool, ice and decorate as you’d like.
  8. Enjoy.

A beautiful low carb treat for Saturday mornings. Or Monday afternoons. Or really even Friday Breakfast…

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