Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, keto carrot cake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Keto Carrot Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have keto carrot cake using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Keto Carrot Cake:
- Prepare Carrot Sponge
- Make ready 2 cups carrot cake
- Take 180 gr unsalted butter
- Take 189 gr granulated erythritol
- Get 4 eggs
- Get 2 tsp vanilla essence
- Get 250 gr almond flour
- Make ready 2 tbsp coconut flour
- Prepare 2 tsp cinnamon
- Get 1/2 tsp nutmeg
- Get 1/2 tsp salt
- Get 1/2 tsp xanthan gum
- Make ready 2 tsp baking powder
- Take 150 gr chopped walnuts
- Make ready Cream cheese frosting
- Prepare 250 gr mascarpone cheese
- Prepare 200 ml double cream
- Take 150 gr powdered erythritol
- Make ready 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.
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