World's Best Keto Carrot Cake

Name: World's Best Keto Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 slices
Ingredients: 1 ½ 1 ½ cup lupin flour; ½ ½ cup unsweetened shredded coconut; 2 2 teaspoons baking powder; ½ ½ teaspoon baking soda; ¼ ¼ teaspoon xanthan gum; 5 5 large eggs; ½ ½ cup sugar substitute; ¾ ¾ cup light tasting olive oil; ½ ½ cup sour cream; ½ ½ tablespoon apple cider vinegar; 1 1 tablespoon orange zest; 2 2 teaspoons vanilla extract; 1 ½ 1 ½ teaspoon cinnamon; ½ ½ teaspoon ginger powder; ⅛ ⅛ teaspoon clove powder; ⅛ ⅛ teaspoon freshly grated nutmeg; 1 1 teaspoon blackstrap molasses; 2 2 cups grated carrots; ½ ½ cup Crushed pecans; 1 1 cup butter; 8 8 ounces cream cheese; 1 ⅓ 1 ⅓ cup powdered sweetener; 2 2 teaspoons vanilla extract

User Reviews

4.9

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
16 slices
Calories
347 kcal
Course
Dessert
Cuisine
American

World's Best Keto Carrot Cake

Ava Acevedo

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This keto & gluten-free carrot cake is made with lupin flour, it's moist and fluffy and deliciously spiced. Perfect for Easter, birthdays, and spring time! Make with cream cheese buttercream frosting, or without - it's great either way!

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Ingredients

Servings

Carrot cake

1 ½ 1 ½ cup lupin flour
½ ½ cup unsweetened shredded coconut
2 2 teaspoons baking powder
½ ½ teaspoon baking soda
¼ ¼ teaspoon xanthan gum
5 5 large eggs
½ ½ cup sugar substitute
¾ ¾ cup light tasting olive oil (or avocado oil)
½ ½ cup sour cream or natural / Greek yogurt
½ ½ tablespoon apple cider vinegar
1 1 tablespoon orange zest
2 2 teaspoons vanilla extract
1 ½ 1 ½ teaspoon cinnamon
½ ½ teaspoon ginger powder
⅛ ⅛ teaspoon clove powder
⅛ ⅛ teaspoon freshly grated nutmeg
1 1 teaspoon blackstrap molasses optional
2 2 cups grated carrots
½ ½ cup Crushed pecans or walnuts

Cream cheese buttercream frosting

1 1 cup butter (room temperature)
8 8 ounces cream cheese (room temperature)
1 ⅓ 1 ⅓ cup powdered sweetener
2 2 teaspoons vanilla extract

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Instructions

Keto carrot cake

Preheat the oven to 165 °C (325 °F). Butter and flour two 8" pans with lupin flour. For easier unmolding, add a disc of buttered parchment paper on the bottom.
In a bowl, manually whisk together the 1 1/2 cup lupin flour, 1/2 cup unsweetened shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon xanthan gum. Set aside.
In the mixer bowl, add 5 large eggs, 1/2 cup sugar substitute, 3/4 cup light tasting olive oil. 1/2 cup sour cream. 1/2 tablespoon apple cider vinegar. 1 tablespoon orange zest. 2 teaspoons vanilla extract. 1 1/2 teaspoon cinnamon. 1/2 teaspoon ginger powder1/8 teaspoon clove powder, 1/8 teaspoon freshly grated nutmeg, and 1 teaspoon blackstrap molasses (if using). Beat until foamy.
(If using a stand mixer, change the whisk into the paddle beater.) Add half of the dry ingredients to the whisked foamy liquid, mix, then add the second half, and mix. Scrape the sides of the bowl with a spatula to incorporate all of the powders.
Add the 2 cups grated carrots and 1/2 cup crushed pecans and mix just until combined.
Transfer the carrot cake batter into the prepared cake pans, and take into the preheated oven at 165 °C (325 °F) for about 40 minutes, until the cake starts pulling from the edges and an inserted toothpick comes out nearly clean.
Wait for the cake to cool down a little before unmolding. If adding the frosting, the cake needs to be fully cooled down first, I recommend refrigerating the cake, covered or wrapped, for a few hours or overnight.

Cream cheese buttercream frosting

Using a hand mixer and large bowl, or a standing mixer with the paddle or whisk attachment, beat the 1 cup butter (softened to room temperature ) on medium speed until it's creamy, about 2-3 minutes.
Add the 8 ounces cream cheese and continue beating until it's completely smooth.
With the mixer running on low speed, slowly add the 1 1/3 cup powdered sweetener and 2 teaspoons vanilla extract. Increase to high speed, and continue beating for about 3 minutes, until the frosting is voluminous and smooth.

Frosting and decoration

After chilling the cakes, use a large serrated knife to smooth out and flatten the tops, if needed. To spread the frosting, use an offset spatula. Cover the first layer of cake with a generous amount of frosting, top it with the second layer cake, then spread the remaining frosting, starting from the top, and then the sides.
You can also add shredded unsweetened coconut (I used on the sides of the cake), and pecans or walnuts, crushed or whole. Baby carrots make for a fun looking Easter themed cake.

Notes

Cake pans used for the 2 layer cake on the photos were two 8" pans.
Use freshly grated carrot, that is moist and fluffy, for the best carrot cake. It's easily done with a box grater. Store bought grated carrot is dry, hard and flavorless.
The blackstrap molasses adds a deep caramel, burnt sugar flavor that is important in spiced cakes. If you prefer not to use it, I recommend using a brown sugar keto sweetener instead of the regular white one.
For the frosting, use a powdered or confectioner's keto sweetener. You can also powder the granulated sweetener yourself, or make the blend from scratch. See how to make your own keto sweetener blend.
Nutrition information below on the card shows the carrot cake with the cream cheese buttercream topping. For the keto carrot cake only (or if you'd like to add a different frosting), the nutrition information per serving is - Calories: 211 Total Fat: 17.7 grams Carbohydrates: 6.4 grams Fiber: 4.4 grams Sugar: 1.6 grams Protein: 6.4 grams Net Carbs: 1.9 grams