Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, keto carrot cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Keto Carrot Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Keto Carrot Cake is something that I have loved my whole life.
HOW TO MAKE KETO CARROT CAKE Carrot Cake is my second favorite cake when I need a keto dessert. First is white cake and then comes carrot cake. Many keto carrot cake recipes use carrot cake flavoring extract instead of actual carrots.
To begin with this particular recipe, we have to prepare a few components. You can cook keto carrot cake using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Keto Carrot Cake:
- Make ready Carrot Sponge
- Get 2 cups carrot cake
- Get 180 gr unsalted butter
- Make ready 189 gr granulated erythritol
- Prepare 4 eggs
- Get 2 tsp vanilla essence
- Prepare 250 gr almond flour
- Take 2 tbsp coconut flour
- Make ready 2 tsp cinnamon
- Make ready 1/2 tsp nutmeg
- Prepare 1/2 tsp salt
- Make ready 1/2 tsp xanthan gum
- Get 2 tsp baking powder
- Get 150 gr chopped walnuts
- Take Cream cheese frosting
- Make ready 250 gr mascarpone cheese
- Prepare 200 ml double cream
- Prepare 150 gr powdered erythritol
- Prepare Vanilla essence
If you leave it unfrosted, carrot cake muffins would make a delicious breakfast or afternoon snack. 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! This cake was on my mind for a long time before I made it.
Steps 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!
Since I mentioned the recipe that inspired this keto carrot cake above, you can probably guess the secret. Keto carrot cake is a perfect Easter dessert. This truly is the BEST carrot cake! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy mascarpone cheese frosting. This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.
So that’s going to wrap it up for this special food keto carrot cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
