Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, keto carrot cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Keto Carrot Cake is pretty simple to make, and definitely delivers on that classic carrot cake taste. If you leave it unfrosted, carrot cake muffins would make a delicious breakfast or afternoon snack. HOW TO MAKE KETO CARROT CAKE Carrot Cake is my second favorite cake when I need a keto dessert.
Keto Carrot Cake is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Keto Carrot Cake is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook keto carrot cake using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Keto Carrot Cake:
- Make ready Carrot Sponge
- Take 2 cups carrot cake
- Prepare 180 gr unsalted butter
- Make ready 189 gr granulated erythritol
- Take 4 eggs
- Make ready 2 tsp vanilla essence
- Take 250 gr almond flour
- Make ready 2 tbsp coconut flour
- Make ready 2 tsp cinnamon
- Get 1/2 tsp nutmeg
- Get 1/2 tsp salt
- Take 1/2 tsp xanthan gum
- Take 2 tsp baking powder
- Get 150 gr chopped walnuts
- Get Cream cheese frosting
- Make ready 250 gr mascarpone cheese
- Make ready 200 ml double cream
- Get 150 gr powdered erythritol
- Take Vanilla essence
A simple homemade classic low carb Carrot Cake that's unbelievably moist, perfectly spiced, with an ultra-creamy If your on a keto diet, you can definitely enjoy a slice of this delicious keto carrot cake! The best carrot cake for those of you on the Keto Diet. Low Carb Keto Carrot Cake Recipe - easy to make with simple ingredients, great for spring and Easter. This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.
Instructions to make Keto Carrot Cake:
- Preheat the oven to 180°C. Line the bottom of a cake pan with parchment paper. Grease the sides with non-stick spray.
- Using an electric mixer, cream the butter and granulated erythritol toghether. On medium speed add eggs, one at the time. Add vanilla extract.
- In a separate bowl add all dry ingredients and mix well, breaking up any lumps.
- Mix the dry ingredients into the butter mixture on low speed until combined.
- Stir in the grated carrots and chopped nuts.
- Bake for 30 - 35 min, until the top is set and an insert toothpick comes out clean.
- Let the cake cool inside the pan for 15 min, then remove onto a cooling rack until completely cooled.
- For frosting, add all ingredients into a bowl and mix well on medium speed until the frost is nice and stif.
- To assemble the cake, cut it into two equal slices. Spread half of the cream in between the layers and keep the other half for top. Use some chopped walnuts for decorating!
This Keto Carrot Cake is tender, moist & packed with coconut, pecans with a delicious flavoful cream cheese frosting. A healthy low carb dessert for Easter! A Keto Carrot Cake to rule them all! This is seriously one amazing cake! For more years than I would like to count I made carrot cakes every day in a cafe in Newcastle.
So that’s going to wrap this up with this exceptional food keto carrot cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
