Recipe of Super Quick Homemade Keto Carrot Cake

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, keto carrot cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Keto Carrot Cake Storage Keto cakes tend to dry out faster than traditional cakes containing sugar. Sugar substitutes don't hold moisture like real sugar does. It's important to store the keto carrot cake in an airtight container in the refrigerator or room temperature if you want to extend the shelf life of the cake. For those that are keto, you may be wondering how there could possibly be a keto carrot cake.

Keto Carrot Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Keto Carrot Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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:

1. Prepare Carrot Sponge
2. Make ready 2 cups carrot cake
3. Make ready 180 gr unsalted butter
4. Take 189 gr granulated erythritol
5. Take 4 eggs
6. Get 2 tsp vanilla essence
7. Make ready 250 gr almond flour
8. Get 2 tbsp coconut flour
9. Get 2 tsp cinnamon
10. Prepare 1/2 tsp nutmeg
11. Take 1/2 tsp salt
12. Prepare 1/2 tsp xanthan gum
13. Prepare 2 tsp baking powder
14. Get 150 gr chopped walnuts
15. Take Cream cheese frosting
16. Make ready 250 gr mascarpone cheese
17. Make ready 200 ml double cream
18. Prepare 150 gr powdered erythritol
19. Get Vanilla essence

Keto Carrot Cake A tasty low-carb carrot cake with cream cheese icing. It has a wonderful texture and taste of a traditional carrot cake to fool your friends. Great to take as a dessert for after dinner or a morning tea. This keto carrot cake is made with a handful of common keto baking ingredients.

Steps to make Keto Carrot Cake:

1. Preheat the oven to 180°C. Line the bottom of a cake pan with parchment paper. Grease the sides with non-stick spray.
2. Using an electric mixer, cream the butter and granulated erythritol toghether. On medium speed add eggs, one at the time. Add vanilla extract.
3. In a separate bowl add all dry ingredients and mix well, breaking up any lumps.
4. Mix the dry ingredients into the butter mixture on low speed until combined.
5. Stir in the grated carrots and chopped nuts.
6. Bake for 30 - 35 min, until the top is set and an insert toothpick comes out clean.
7. Let the cake cool inside the pan for 15 min, then remove onto a cooling rack until completely cooled.
8. For frosting, add all ingredients into a bowl and mix well on medium speed until the frost is nice and stif.
9. 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!

Great to take as a dessert for after dinner or a morning tea. This keto carrot cake is made with a handful of common keto baking ingredients. To replace traditional grain flours, we're using a mixture of almond flour and coconut flour. And to replace white granulated sugar, we're using a sugar substitute like erythritol or Swerve. Along with grated carrots, eggs, and butter, you'll also need: This keto carrot cake is one of the best keto dessert recipes you can make.

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