Carrot Sponge Cake

In keeping with the Easter season, we have a wonderful and simple recipe Carrot Sponge Cake for you today. Our low-carb carrot cake is made entirely without the use of traditional flour and sugar.

Carrot Sponge Cake

Ingredients for Carrot Sponge Cake:

For the cake:
150g carrots, peeled
3 eggs
100g erythritol
1/2 tsp cinnamon
1 pinch of salt
juice of half a lemon
20g almond flour
80g grated almonds
70g grated walnuts

For the topping / frosting:
200g cream cheese natural
1 tbsp sour cream / sour cream
juice of half a lemon
50g erythritol or sweetener as required


Finely grate the carrots.

Beat the eggs with the erythritol and salt until foamy.

Fold the dry ingredients, the lemon juice and the carrots into the egg mixture.

Pour the batter into a greased 16 centimetre springform pan.

Bake in an oven preheated to 350 degrees (top and bottom heat) for about 40 minutes. If the top of the cake gets too dark, simply cover with aluminium foil.

Leave the cake to cool. Mix all the ingredients for the topping and spread on the cooled cake.

Decorate the cake as desired and serve.

More Delicious Sponge Cake Recipes


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Carrot Sponge Cake
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