Julie Clark
Posted:
Keto Carrot Cake
Enjoy this low carb Keto carrot cake with cream cheese frosting for a sweet treat without breaking your eating goals. It’s loaded with carrots and nuts!
Last week we shared our low carb cream cheese frosting…and today we’re sharing the Keto carrot cake to go along with it…just in time for your Easter celebrations!
Although normally when I think of a dessert, my mind runs to chocolate or cinnamon, I truly do love carrot cake. It doesn’t get the attention it deserves.
This carrot cake is loaded with freshly shredded carrots and chopped nuts. It makes just a small cake which is nice. You can enjoy a slice and not have to worry about over indulging!
Low Carb Keto Carrot Cake
So how do you sweeten a low carb cake? We like to use Lakanto Monkfruit sweetener. It is Keto friendly and we find it has the best flavor..with no aftertaste, for all of your baking needs.
You can buy this sweetener on Amazon if you aren’t able to find it in your local grocery store. And you’ll use it just as you would use refined sugar. It’s a 1:1 substitute, making it super easy!
What does xanthan gum do in cakes?
Xanthan gum is found in many food products that you don’t even realize. It’s a thickening agent and helps gluten free foods to “stick together”. You should be able to easily find this in the baking aisle of your grocery store. It is a very common product. Don’t skip it!
How to Make Keto Carrot Cake
- Preheat the oven to 350º Fahrenheit and generously grease 2 6-inch round cake pans and line it with parchment paper. (Or you can use a single 8″ round cake pan.)
- In a bowl, combine almond flour, coconut flour, ground cinnamon, baking powder, xanthan gum and salt. Mix well and set aside.
- In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. .
- Add the eggs, one at a time and beat for a minute after each addition.
- Add the vanilla extract. The mixture will look like a curdled mess but don’t worry, it will all come together.
- Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.
- Fold in the shredded carrots and walnuts.
- Divide the cake batter between the two prepared pans.
- Bake for 30 to 35 minutes at 350º Fahrenheit or until a toothpick inserted in the middle comes out clean.
- Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes.
Please take note: Gluten free cakes are very fragile when warm so let it cool in the pan. After it has cooled, turn it out of the pan and let it cool completely for couple of hours before frosting.
Frosting The Cake
Cream cheese frosting always goes with carrot cake. Our keto cream cheese frosting will cover this 2 layer cake. If you want extra to make dollops on top, you may want to make a double recipe.
Make sure you wait to frost the cake until it is completely cool or the frosting will run off.
How to Store Low Carb Cake
This cake is best if you store it in an airtight container in the refrigerator. We like serving this the day we make it, but it will last 2-3 days in the refrigerator.
It also freezes well! Just make sure it is double wrapped. When you are ready to serve it, allow it to come to room temperature before unwrapping. This will keep the cake fresh.
Keto Carrot Cake
A low carb way to enjoy your favorite carrot cake. The keto cream cheese frosting will melt in your mouth!
Servings 8
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients
- 1½ cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¾ cup butter 1½ stick
- ¾ cup low carb granulated sweetener of choice
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup loosely packed shredded carrots (2 large carrots)
- ½ cup chopped walnuts
- 2 cups keto cream cheese frosting
Instructions
- Preheat the oven to 350º Fahrenheit and generously grease 2 6-inch round cake pans and line it with parchment paper. (Or you can use a single 8" round cake pan.)
- In a bowl, combine almond flour, coconut flour, ground cinnamon, baking powder, xanthan gum and salt. Mix well and set aside.
- In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. .
- Add the eggs, one at a time and beat for a minute after each addition.
- Add the vanilla extract. The mixture will look like a curdled mess but don’t worry, it will all come together.
- Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.
- Fold in the shredded carrots and walnuts.
- Divide the cake batter between the two prepared pans.
- Bake for 30 to 35 minutes at 350º Fahrenheit or until a toothpick inserted in the middle comes out clean.
- Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Gluten free cakes are very fragile when warm so let it cool in the pan. After it has cooled, turn it out of the pan and let it cool completely for couple of hours before frosting.
- Spread ¾ cup of our Keto Cream Cheese Frosting on one layer of the cake. Place the other layer on top and use the remaining frosting to cover the top and around the cake.
- Sprinkle about a tablespoon of crushed walnuts op top (optional).
- Slice and enjoy. Keep the leftovers, tightly covered in the fridge.
Notes
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake (with NO frosting. See calories on our frosting post and add to this cake). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 374kcal | Carbohydrates: 9g | Protein: 9g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 281mg | Potassium: 224mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3340IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
