Keto Carrot Cake – Indulge in the heavenly delight of our Keto Carrot Cake recipe! This low-carb, sugar-free cake is a game-changer for anyone following a ketogenic lifestyle or seeking a healthier alternative. But don’t be fooled by its virtuous nature—this cake is bursting with flavor and moistness that will leave you craving for more. Get ready to enjoy a guilt-free treat that doesn’t compromise on taste!
Let me share a heartwarming story about how this Keto Carrot Cake has become a beloved staple in our household. My husband, who is usually skeptical about healthier desserts, couldn’t resist taking a bite when I first made this cake. His eyes widened, and a smile of pure delight spread across his face. “This is keto? No way!” he exclaimed. From that moment on, this cake has become a regular feature at our family gatherings and celebrations. It’s a testimony to the fact that healthier options can be just as scrumptious and satisfying.
Why This Cake Will Win Your Heart?
- A Low-Carb Delight: Say goodbye to traditional high-carb carrot cakes! Our Keto Carrot Cake is designed to fit perfectly into your low-carb lifestyle. It’s made with almond and coconut flour, eliminating the excess carbs while keeping the texture light and moist.
- Guilt-Free Indulgence: With no added sugars, this cake won’t derail your healthy eating goals. We use allulose, a natural sweetener with no carbs or calories, to achieve just the right amount of sweetness without overpowering your taste buds.
- Bursting with Flavor: The combination of aromatic cinnamon, fragrant vanilla, and shredded carrots creates a symphony of flavors that will tantalize your senses. Every bite is a delightful blend of sweetness and warmth.
- Creamy Dreamy Frosting: Our rich and creamy frosting is made with cream cheese, butter, and a touch of powdered allulose. It’s the perfect balance of tanginess and sweetness, and it spreads smoothly over the cake, adding another layer of decadence.
Ingredients:
Cake:
- 5 eggs, at room temperature
- 60 ml (1/4 cup) unsweetened almond milk
- 180 ml (3/4 cup) olive oil
- 1 tsp vanilla extract
- 25 g (1/4 cup) unsweetened shredded coconut
- 1 tsp salt
- 60 g (1/2 cup) allulose, granulated (adjust to taste)
- 25 g (1/4 cup) coconut flour
- 200 g (1 3/4 cups) almond flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 100 g (1 cup) shredded carrots
Frosting:
- 225 g (8 oz.) cream cheese, at room temperature
- 113 g (1/2 cup) butter, softened
- 30 g (1/4 cup) powdered allulose (adjust to taste)
- 60 ml (4 tbsp.) heavy cream (add gradually until fluffy)
- 1 tsp vanilla extract
Directions:
Preheat your oven to 175°C (350°F). Line two 20 cm (8-inch) cake pans with parchment paper and lightly coat them with cooking spray.
In a medium bowl, beat together the eggs, almond milk, olive oil, and vanilla extract until well combined.
In a separate bowl, mix the coconut flour, almond flour, baking powder, salt, allulose, and ground cinnamon until fully incorporated.
Slowly add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as it can make the cake dense.
Gently fold in the shredded carrots until evenly distributed throughout the batter.
Divide the batter equally between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15-30 minutes, then transfer them to wire racks to cool completely.
Meanwhile, prepare the frosting. In a mixing bowl, cream together the cream cheese and softened butter until smooth. Gradually add the powdered allulose and vanilla extract, continuing to mix until well combined. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a fluffy consistency.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the sides and top with the remaining frosting. For an optional finishing touch, sprinkle some shredded coconut on top.
Refrigerate the finished cake for at least 1 hour before serving. Any leftovers can be stored in the refrigerator.
Notes:
- For a variation, you can add chopped walnuts or pecans to the cake batter for an extra crunch.
- If you prefer a sweeter cake, you can adjust the amount of allulose or powdered allulose in the cake and frosting according to your taste.
- This recipe yields a keto-friendly carrot cake that is perfect for those following a low-carb or ketogenic diet. However, it’s important to note that individual nutritional needs may vary, so it’s always a good idea to consult a nutritionist or dietitian if you have specific dietary requirements or concerns.
In conclusion, our Keto Carrot Cake recipe is a true gem for those seeking a delectable and guilt-free dessert. It’s a delightful combination of low-carb ingredients, natural sweetness, and aromatic flavors that will satisfy your cravings while keeping you on track with your health goals.
With its moist texture, fragrant cinnamon, and the perfect touch of sweetness, this cake will make every bite a moment of pure bliss. The cream cheese frosting adds a luscious and tangy element, perfectly complementing the flavors of the cake.
Whether you’re following a ketogenic diet, watching your sugar intake, or simply looking for a healthier treat, this Keto Carrot Cake will exceed your expectations. It’s a recipe that has won the hearts of our own family and friends, becoming a cherished part of our celebrations.
So, why not embark on a culinary adventure and create this irresistible cake for yourself? Indulge in its flavors, share it with loved ones, and relish in the fact that you can have your cake and eat it too—without any guilt.
Try our Keto Carrot Cake today and experience the joy of a delicious, healthier dessert that doesn’t compromise on taste. It’s time to savor the sweet moments while nourishing your body with wholesome ingredients. Bon appétit!
FAQ
Can I use a different sweetener instead of allulose?
Absolutely! While allulose is our preferred sweetener for this recipe due to its zero-carb and zero-calorie properties, you can substitute it with your preferred sweetener. Keep in mind that the sweetness level may vary, so adjust accordingly.
Can I use regular flour instead of almond and coconut flour?
This recipe is designed to be low-carb and gluten-free, so we recommend sticking to almond and coconut flour. Regular flour will change the texture and increase the carbohydrate content of the cake.
Can I freeze the cake?
Certainly! This cake freezes well. Simply wrap individual slices or the whole cake in plastic wrap and store it in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Can I omit the shredded coconut?
Of course! If you’re not a fan of coconut, you can omit the shredded coconut from the cake batter and still enjoy a delicious carrot cake.
Can I use a different frosting?
Absolutely! Feel free to experiment with different frostings like a classic cream cheese frosting or a keto-friendly buttercream. Get creative and customize it to your liking!
Keto Carrot Cake
Ingredients
Cake:
- 5 eggs at room temperature
- 60 ml 1/4 cup unsweetened almond milk
- 180 ml 3/4 cup olive oil
- 1 tsp vanilla extract
- 25 g 1/4 cup unsweetened shredded coconut
- 1 tsp salt
- 60 g 1/2 cup allulose, granulated (adjust to taste)
- 25 g 1/4 cup coconut flour
- 200 g 1 3/4 cups almond flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 100 g 1 cup shredded carrots
Frosting:
- 225 g 8 oz. cream cheese, at room temperature
- 113 g 1/2 cup butter, softened
- 30 g 1/4 cup powdered allulose (adjust to taste)
- 60 ml 4 tbsp. heavy cream (add gradually until fluffy)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Line two 20 cm (8-inch) cake pans with parchment paper and lightly coat them with cooking spray.
- In a medium bowl, beat together the eggs, almond milk, olive oil, and vanilla extract until well combined.
- In a separate bowl, mix the coconut flour, almond flour, baking powder, salt, allulose, and ground cinnamon until fully incorporated.
- Slowly add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as it can make the cake dense.
- Gently fold in the shredded carrots until evenly distributed throughout the batter.
- Divide the batter equally between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 15-30 minutes, then transfer them to wire racks to cool completely.
- Meanwhile, prepare the frosting. In a mixing bowl, cream together the cream cheese and softened butter until smooth. Gradually add the powdered allulose and vanilla extract, continuing to mix until well combined. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a fluffy consistency.
- Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the sides and top with the remaining frosting. For an optional finishing touch, sprinkle some shredded coconut on top.
- Refrigerate the finished cake for at least 1 hour before serving. Any leftovers can be stored in the refrigerator.
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