Carrot Cake Bar

Low-carb version of the classic dessert

Carrot Cake Bar

16g carbs per serving!

This recipe replicates a classic carrot cake dessert with wheat flour substituted with almond and coconut flour. This flavorful cake doesn't cause sugar spikes, stores in the fridge for 4-5 days, and tastes like a well-known carrot cake.

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Nutrition comment

Nutrition data
Nutrition data is provided by Nutitionix.

✅ This cake is an excellent alternative to classical sugary desserts

✅ It has low carbs, is nutritious, and doesn't increase sugar in the blood too fast.

❗ Be careful with the portion size; it has the same amount of calories as usual carrot cake and is rich in fat.


Preparration time: 1 hour
Amount of servings: 12

  • Almond Flour, 1 cup
  • Coconut flour, 0.5 сup
  • Baking Powder, 1 tsp
  • Baking Soda, 2 tsp
  • Salt, 0.25 tsp
  • Nutmeg, 0.25 tsp
  • Ginger, 0.25 tsp
  • Cinnamon, 2 tsp
  • Erythritol, 100g
  • Butter (melted), 70g
  • Carrots (grated), 160g
  • Eggs, 4
  • Yogurt (natural), 100g
  • Vanilla extract, 2 tsp
  • Coconut oil, 3 tbsp
  • Walnuts (crushed), 1 cup


  1. Preheat the oven to 180 C. Grease 20cm d pan (or 22x25 cm)
  2. In a large bowl, add all the dry ingredients: almond flour, coconut flour, baking powder, baking soda, nutmeg, cinnamon, ginger, salt, and sweetener, and mix well.
  3. In another bowl, mix the carrots, eggs, coconut oil, melted butter, and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients and mix everything well.
  5. When placing the batter into the pan, check it carefully for "air pockets". The batter is thick and, due to the texture, can be a bit inconsistent.
  6. Place the pan in the preheated oven.
  7. Bake for 30-35 min. It's ready when the top of the cake is golden, and the wooden stick comes out dry when you check the cake.
  8. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. For better results, I recommend wrapping the cake with plastic wrap and placing it in the fridge not less than for a few hours (the best — for a whole night).


  • You can cut the crust in half and fill it with cream cheese or ricotta
  • I recommend roasting walnuts before you mince them. It gives a better aroma and sweet taste to the cake.
  • Due to the amount of fat, you can keep the cake in a fridge for 4-5 days.