Carrot Cake
THM:E, low fat, sugar free, gluten/nut free
Serves: 10-12
  • 2 c. oat flour (use gluten free if necessary)
  • ¾ c. oat fiber (use gluten free if necessary)*
  • 1 T. baking powder
  • 1½ tsp. cinnamon
  • ¾ tsp. ginger
  • ⅜ tsp. THM Pure Stevia Extract Powder
  • ⅜ tsp. salt
  • -
  • 2 c. finely-grated carrot
  • ¾ c. low-fat Greek yogurt
  • ½ c. water
  • -
  • 1½ c. egg whites
  • 1 tsp. cream of tartar
  • 4 oz. reduced-fat cream cheese (softened)**
  • ¾ c. low-fat cottage cheese***
  • ½ tsp. vanilla extract
  • 1½ tsp. THM Super Sweet Blend
  • -
  • Cinnamon for topping
  1. Whisk the dry ingredients in a large mixing bowl. (Yes, I mean a *large* mixing bowl. You'll see why in a bit.) Add the carrots, Greek yogurt, and water and mix with a hand mixer. (The mixture will be very thick.)
  2. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. The egg whites will expand a LOT (hence the note about the big bowl earlier). Pour the egg whites into the mixing bowl with the other ingredients and fold them in on a low speed with a hand mixer. Finish the job by hand with a spatula until the batter is just mixed. It's OK if there are a few streaks left.
  3. Pour the batter into two greased 9" cake pans and bake immediately at 350* for about 21 minutes or until a toothpick comes out cleanly. Let the cakes cool in the pans for 10 minutes before removing them and letting them cool completely on the counter.
  4. FROSTING | Beat the cream cheese until smooth. Add the cottage cheese, vanilla, and sweetener and beat until relatively smooth.
  5. ASSEMBLY | Place one cake layer on a cake stand and spread the frosting on top. Top with the second cake layer. Dust the top of the cake with cinnamon. Refrigerate to chill completely before serving. Store in the refrigerator.
  6. I intend to make a low-carb, THM:S carrot cake with lots of creamy frosting at some point, but I've been trying to get more E meals into my life lately. (Plus, you have to go easy on the carrots in an S setting.) This cake may not be your traditional carrot cake, but I happen to love it! You can enjoy it for breakfast, snack, or dessert.
  7. A small squirt of fat-free Reddi-wip on top for serving wouldn't be a bad idea! A drizzle of sugar-free maple-flavored syrup (or just a smidgen of real maple syrup if you're feeling naughty) and a sprinkling of chopped pecans would be welcome additions as well.
*No, oat fiber and oat flour are not the same thing. Oat flour is a wetter flour and tends to be on the gummy side, so I add some oat fiber with it for a better texture. You can make your own oat flour by grinding up oats in a high-powered blender (or a coffee grinder), but oat fiber generally has to be purchased online. We get ours here from Netrition. THM sells a gluten-free product.
**The fat from the reduced-fat cream cheese comes to 2.4g per serving if the cake is cut into 10 slices.
***Trust me on this one. When beaten with a hand mixer, the cottage cheese loses much of its texture. If you put the frosting between the cake layers instead of on top of the cake, you don't even notice the texture! If you're super skeptical, you can substitute with low-fat Greek yogurt, but I personally don't like the tang.
You could add a few chopped pecans to the frosting (or some maple extract), but I wanted to keep things simple.
Recipe by Briana Thomas at