For the cake:

  • 70g/ ¾ cup Almond Flour
  • 30g/ 2 tbsp Erythritol or another zero-calorie sweetener (adjust to taste)
  • 5g/ 2 tsp Cinnamon Powder
  • 2g/ 1 tsp Mixed Spice/All Spice
  • 4g/ 1 tsp Baking Powder
  • 80g/ ½ cup Carrot, grated
  • 1 large Egg (room temperature)
  • 30g/ 2 tbsp Unsweetened Applesauce (as a substitute for melted butter)
  • 16g/ 1 tbsp Unsweetened Almond Milk (as a substitute for heavy cream)
  • 18g/ 2 tbsp Walnuts, finely chopped

For the frosting:

  • 40g/ 2 tbsp Light Cream Cheese (room temperature)
  • 1 tbsp Zero-Calorie Sweetener (or to taste)
  • 1/2 tsp Vanilla Extract


  1. Preheat your oven to 350°F (175°C) and line a small cake pan with parchment paper.
  2. In a mixing bowl, combine almond flour, erythritol (or sweetener of choice), cinnamon powder, mixed spice, and baking powder. Mix well.
  3. In a separate bowl, whisk the egg until it’s well beaten. Then, add the grated carrots, unsweetened applesauce, and unsweetened almond milk. Mix until well combined.
  4. Gradually add the wet mixture to the dry mixture and mix until you have a smooth batter. Stir in the finely chopped walnuts.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the frosting. In a small bowl, mix together the light cream cheese, zero-calorie sweetener, and vanilla extract until you have a smooth, creamy frosting.
  8. Allow the cake to cool completely in the pan.
  9. Once the cake has cooled, spread the cream cheese frosting on top.
  10. Cut the cake into portions and enjoy your Weight Watchers-friendly carrot cake!

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.