I'm a carrot cake freak. I love me a good carrot cake. I have a favorite 'naughty' version of a carrot cake that I make for my dad's birthday since it's one of his favorites too. Being as I'm trying to cut down some of my carb intake lately when I can though, makes the cake (especially one of this general level) a no-go.

So I started looking. Researching. Googling my fancy little fingers off until I pieced together this beauty. The original base of the cake needed some upgrades to be anything near what my sinful bliss guilty indulgence one is. But, it was a starting point. I knew that I'd be adding in carbs with my adjustments, so I decided since it's not 'low carb' but 'lower carb' that I'd stick with it being gluten-free at the very least.

This cake is gluten-free. It is delicious, but be warned that it does have a slightly different texture than a traditional wheat/gluten cake. Not a bad texture. It's just different. It is made with plenty of eggs and almond meal to give as much of the desired cakey texture as possible. It helps too that it's loaded up with all sorts of other tidbits like pineapple, nuts, and raisins.

Oh, and that cream cheese frosting? Yeah, that's a problem right there. That stuff is lick-the-bowl-clean good. It's heaven on a spoon or finger. It's delightful and beautiful and... yum. It's yum sauce, for sure.

All in all, this is an amazing gluten-free version of a carrot cake. In fact, I'm having some for lunch today. And I'm not at all mad at myself for it.

The cake and the frosting though, they need to be together. The cake itself is not super sweet and it needs the help of the frosting to get its full amazing effect of awesomeness.

Homemade Gluten-Free Carrot Cake
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Slice • Calories: 294 • Fat: 24 g • Saturated Fat: 12 g • Carb: 19 g • Fiber: 3 g • Protein: 7 g • Sugar: 9 g • Sodium: 140 mg

Ingredients:
Gluten-Free Carrot Cake:
5 Whole Large Eggs
1 C. Butter, Melted
1/3 C. Sugar & Sweetener Baking Blend
2 Tsp. Vanilla Extract
2 C. Shredded Carrots
1 C. Walnuts, Chopped
1 C. Unsweetened Coconut Flakes
1 (8 Oz.) Can Crushed Pineapple, Drained
1 C. Raisins
1 1/2 C. Almond Meal/Flour
2 Tsp. Ground Cinnamon
2 Tsp. Baking Powder

Cream Cheese Frosting:
8 Oz. Neufchatel (1/3 Less Fat) Cream Cheese, Softened
3/4 C. Powdered Sweetener
1 Tsp. Vanilla Extract

Directions:

Preheat the oven to 350 degrees F. and lightly coat the inside of two round 8x8 or 9x9 pans with non-stick baking spray.

PRO TIP: If you want 100% no chance of sticking, also like the bottom of the pans with parchment paper. I didn't do this, and I really wish that I had! Learn from my mistake here.

In a large bowl, beat together the 5 Whole Large Eggs, 1 C. Butter, 1/3 C. Sugar & Sweetener Baking Blend, and 2 Tsp. Vanilla Extract until well combined.

Add in the 2 C. Shredded Carrots, 1 C. Walnuts, and 1 C. Unsweetened Coconut Flakes, 1 (8 Oz.) Can Crushed Pineapple, and 1 C. Raisins; stir to combine.

Finally, fold in the 1 1/2 C. Almond Meal/Flour, 2 Tsp. Ground Cinnamon, and 2 Tsp. Baking Powder until just combined. Do not overmix.

Divide the batter evenly among the prepared cake pans and place in the oven to bake for about 40 minutes or until an inserted toothpick comes out clean.

Once done, remove the cakes from the oven and allow to cool completely.

While the cakes are cooling, beat together the 8 Oz. Neufchatel (1/3 Less Fat) Cream Cheese, 3/4 C. Powdered Sweetener, and 1 Tsp. Vanilla Extract to create your cream cheese frosting.

When the cakes are cooled completely, remove one of them out to a plate or serving dish. Top the cake with a little less than half of the cream cheese frosting; spread evenly.

Layer the next cake over the top and frost it with the remaining cream cheese frosting.

Top with any additional walnuts or shredded carrot if desired.

Slice into 16 pieces and enjoy!

Store anything an airtight container in the fridge for 3-5 days.

Nutritional Claims: Low Carb, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free