World's Best Keto Carrot Cake
User Reviews
4.9
World's Best Keto Carrot Cake
Description
The Keto Carrot Cake blends lupin flour and shredded coconut as gluten-free flour substitutes, giving the cake structure while keeping carbohydrates low. Freshly grated carrots add moisture and natural sweetness, crucial for the texture of this cake. Aromatic spices such as cinnamon, ginger, clove, and freshly grated nutmeg provide warmth and depth, complemented by orange zest and vanilla extract. The wet ingredients include eggs to bind, sour cream and olive oil for richness and moisture, and apple cider vinegar to tenderize. Blackstrap molasses adds a hint of caramel complexity but can be substituted to suit preferences. The cake is baked at a moderate temperature in two greased, floured pans with parchment liners to help with release.
The cream cheese buttercream frosting combines butter and cream cheese with powdered sweetener and vanilla extract, creating a smooth, tangy topping that pairs well with the spiced cake layers. This cake can be sliced into servings suitable for a keto-friendly dessert.
Use freshly grated carrots for best moisture and flavor. Powdered sweetener should be keto-friendly and sugar substitute choice can be adjusted. The blackstrap molasses is optional but recommended for depth. Properly prepared, this cake keeps well and can be stored chilled.
Ingredients
Carrot cake
- 1 ½ cup lupin flour
- ½ cup coconut unsweetened, shredded
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- 5 egg large
- ½ cup sugar substitute
- ¾ cup olive oil or avocado oil, light tasting
- ½ cup sour cream or natural / Greek yogurt
- ½ tablespoon apple cider vinegar
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon clove powder
- ⅛ teaspoon nutmeg freshly grated
- 1 teaspoon blackstrap molasses optional
- 2 cups carrot grated
- ½ cup pecan or walnuts, crushed
Cream cheese buttercream frosting
- 1 cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1 ⅓ cup powdered sweetener
- 2 teaspoons vanilla extract
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
- Use freshly grated carrots for moisture and flavor, avoiding dry pre-packaged shredded carrot.
- Substitute blackstrap molasses with keto-friendly brown sugar sweetener if preferred.
- Powdered sweetener is best for frosting to achieve smooth texture; grind granulated sweetener if necessary.
- Butter and flour two 8" pans with lupin flour and line with parchment for easy cake removal.
- Nutrition info provided includes cream cheese buttercream topping; cake alone has fewer carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 6.8g | 2% |
| Protein | 7.3g | 15% |
| Fat | 32.4g | 50% |
| Fiber | 4.4g | 18% |
| Sugar | 2g | 4% |
| Net Carbohydrates | 2.5g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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