Delicious Keto Carrot Cake
By: Toya.L
Indulge in the rich and satisfying flavors of our Keto Carrot Cake, a low-carb twist on the beloved classic dessert. This moist and delicious cake is made with almond flour, grated carrots, orange peel, walnuts, and a blend of warm spices, all topped with a creamy, sugar-free cream cheese frosting. Perfect for those following a keto or low-carb diet, this cake offers all the taste and texture of traditional carrot cake without the guilt. Enjoy a slice for dessert or a special treat and savor the delightful combination of flavors while staying on track with your health goals.
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This Keto Carrot Cake is truly a slice of heaven. The combination of the carrots, the orange peel, and the warm spices truly create a delectable dish. My family regularly requests this cake. I believe you will also enjoy it as we do. Also check out this delicious Low carb Almond Pound Cake or this delicious Low Carb Red Velvet Loaf Cake.
Is this Keto Carrot Cake low carb friendly?
Yes, this Low Carb Carrot Cake is designed to be low-carb friendly. We replaced high-carb ingredients like regular white flour and sugar with low-carb alternatives such as almond flour, and we used stevia as a natural sugar replacement.
❤️What is there to love about this Keto Carrot Cake❤️
- Guilt-Free Indulgence: Enjoy a delicious treat without worrying about high carbohydrate content, making it perfect for those following a low-carb or keto diet.
- Rich Flavor: The cake combines the natural sweetness of carrots, the orange peel, with the warm spices of cinnamon and nutmeg, creating a mouthwatering flavor profile that’s both comforting and satisfying.
- Moist and Tender Texture: Made with almond flour and finely grated carrots, this cake remains moist and tender with every bite, offering a delightful texture that rivals traditional carrot cake.
- Nutritious Ingredients: Packed with nutritious ingredients like almond flour, which is high in protein and healthy fats, and carrots, which provide vitamins and fiber, this cake offers a health boost along with its deliciousness.
- Low-Carb Frosting: The creamy, tangy cream cheese frosting is sweetened with a low-carb sweetener, adding an extra layer of indulgence without the extra carbs. It is absolutely delicious.
- Simple to Make: Despite its gourmet taste, this low-carb carrot cake is straightforward to make with easy-to-follow steps, making it accessible even for novice bakers.
Keto Carrot Cake Ingredients:
Cream Cheese Frosting Ingredients:
Keto Carrot Cake Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, the sweetener, the baking soda, baking powder, salt, ginger, nutmeg, and cinnamon. Whisk until well combined.
- Add in the Wet Ingredients: To the dry ingredients, add in the eggs, the butter, the vanilla extract, the shredded carrots, and the orange peel. Mix the ingredients together well with a hand mixer. Add in the chopped walnuts. And mix well.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt and powdered sweetener until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake. Top with chopped walnuts or pecans if desired.
- Slice and Serve: Slice and serve the Keto Carrot Cake and enjoy the deliciousness of this low carb treat!
Keto Carrot Cake
Equipment
Ingredients
- 2 cup Almond flour
- 3/4 cup Stevia
- 1/4 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1 1/4 tsp Cinnamon
Wet Ingredients
- 4 large Eggs
- 6 tbsp Butter
- 2 tsp Vanilla extract
- 1 cup Shredded Carrots
- 1 tbsp Orange peel
- 1 1/2 cup Walnuts or Pecans chopped
Cream Cheese Frosting
- 8 oz Cream Cheese
- 4 tbsp Butter
- 1/2 tbsp Vanilla extract
- 1 tbsp Greek yougurt
- 1/2 cup Powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, the sweetener, the baking soda, baking powder, salt, ginger, nutmeg, and cinnamon. Whisk until well combined.
- Add in the Wet Ingredients: To the dry ingredients, add in the eggs, the butter, the vanilla extract, the shredded carrots, and the orange peel. Mix the ingredients together well with a hand mixer. Add in the chopped walnuts. And mix well.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt and powdered sweetener until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake. Top with chopped walnuts or pecans if desired.
- Slice and Serve: Slice and serve the Keto Carrot Cake and enjoy the deliciousness of this low carb treat!
Video
Nutrition
Tips for Low Carb Carrot Cake:
- Choose the Right Flour: Use almond flour or coconut flour as a base. Almond flour gives a moist, tender texture, while coconut flour is more absorbent and requires less.
- Sweetener Selection: Opt for low-carb sweeteners like erythritol, stevia, monk fruit, or allulose. These sweeteners provide the necessary sweetness without the carbs.
- Carrot Quantity: Use finely grated carrots to blend smoothly into the batter. While carrots do contain carbs, using a moderate amount helps keep the cake low-carb.
- Spices and Flavorings: Don’t skimp on spices. Cinnamon, nutmeg, and a pinch of ginger enhance the flavor and give the cake a traditional carrot cake taste.
- Nuts and Add-Ins: Add chopped nuts like walnuts or pecans for extra texture and flavor. Unsweetened coconut flakes can also add a pleasant chewiness.
Flavor Variations:
- Coconut Carrot Cake: Mix unsweetened shredded coconut into the batter.
- Zesty Carrot Cake: Add zest from an orange or lemon into the batter for a bright, zesty flavor.
- Chocolate Chip Carrot Cake: Stir in sugar-free dark chocolate chips or chunks into the batter.
- Maple Pecan Carrot Cake: Add a few drops of sugar-free maple extract to the batter. Fold in chopped pecans.
- Coffee Carrot Cake: Add a tablespoon of instant coffee granules dissolved in a bit of hot water to the batter.
- Berry Carrot Cake: Mix in fresh or frozen berries (such as blueberries or raspberries) into the batter.
Storing, freezing, thawing, and reheating instructions:
Storing Instructions:
Room Temperature: Store the carrot cake in an airtight container. It can stay fresh at room temperature for 1-2 days.
Refrigeration: Place the cake in an airtight container or wrap it tightly with plastic wrap. Store in the refrigerator for up to 5-7 days.
Freezing Instructions:
Freezing: Allow the carrot cake to cool completely if freshly baked. Slice the cake into individual portions for easier thawing and reheating.
Wrapping: Wrap each slice tightly in plastic wrap or aluminum foil. For added protection, place the wrapped slices in a freezer-safe bag or container.
Thawing Instructions:
Refrigerator Method: Remove the desired number of slices from the freezer. Place them in the refrigerator and allow them to thaw overnight.
Reheating Instructions:
Microwave: Unwrap the thawed slices and place them on a microwave-safe plate. Microwave on medium power for 20-30 seconds or until warmed through.
Oven: Preheat the oven to 300°F (150°C). Unwrap the thawed slices and place them on a baking sheet. Cover the slices with aluminum foil to prevent drying out. Heat in the oven for about 10-15 minutes or until warmed through.