This recipe is super easy and actually much nicer than the usual carrot cake. It is less sweet and more moist! Making is a delicious fat controlling alternative to that mid afternoon tea and cake!

carrot cake


Prep 10 mins Cooking approx 30-40 mins

11⁄2 cups almond flour (ground almonds)

1⁄2 tsp sea salt

1⁄2 tsp baking powder

1⁄2 tbsp cinnamon

1 tbsp freshly grated orange peel

3 eggs

2 tbsp coconut oil melted

1⁄4 cup Xylitol

1⁄2 cups carrot (grated)

1⁄2 cup chopped pecans / walnuts


Use a silicone muffin moulds.
In a large bowl, combine almond flour, salt, baking soda and cinnamon, Xylitol (dry ingredients)
In a separate bowl, mix together eggs, oil. (wet ingredients)
 Stir carrots and nuts into wet ingredients. 
Stir wet ingredients into dry. 
Scoop a muffin moulds.
Bake at 325° for 30-40 minutes (check half way – knife should come out clean when tested).
Cool to room temperature


Optional topping

8 oz light organic cream cheese

1 teaspoon lemon juice

1 tablespoon xylitol

Place cheese in bowl.
Add lemon juice and sweetener and mix thoroughly.
Spread on cakes.

Let me know what you think!

Big love, small tummies!

Jill – The Fat Controller

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