Low carb and by being gluten free, wheat free and sugar free this is a step closer to a healthier carrot cake.
For a vegan version, you can use coconut milk instead of cream and a dairy free cream cheese substitute such as tofu cream cheese for frosting.
The density of the cake came out right but it could be more moist, thus next time I will try to reduce the amount of coconut flour, as it is super absorbent, and perhaps adding one more carrot as they hold lot of moisture.
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.