This recipe is designed to teach everyone how to make easy keto carrot cake
Course Dessert
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 16pieces
Calories 123kcal
Ingredients
120gramscoconut flour (17 TBS)
75gramsgranulated sweetener (6 TBS)I use granulated monkfruit sweetener
75gramsbrown sugar sweetener (6 TBS)I use brown monkfruti swetener
1/4tspsalt
15gramsbaking powder (1 TBS)
1TBSdry spices, adjust to tasteI use 1 1/2 tsp ground cinnamon, 1/2 tsp each of ground ginger, nutmeg and allspice
4largeroom temperature eggs
1/2cupbutter, melted and cooled
135gramsroom temperature plain yogurt or sour cream (9 TBS)
8gramsvanilla extract, adjust to taste (2 tsp)
80gramsfinely grated carrots (1/2 cup)
Keto Cream Cheese Frosting
4ozvery soft room temperature cream cheese
2TBSvery soft room temperature butter
35gramspowdered sweetener, adjust to desired taste and texture (1/3 cup)I use powdered monkfruit allulose blend
Cinnamon Sweetener Topping, optional
6gramsbrown sugar sweetener of choice (1/2 TBS)
1/2tspground cinnamon
Instructions
Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal
Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
Stir in the butter, yogurt and vanilla until fully combined and a smooth dough has formed. Form dough into a ball and massage in hands to make sure of texture. The dough should be lightly moist, smooth and able to hold its own shape
Place dough back into the mixing bowl. Gradually fold in the carrots until evenly distributed throughout the dough
Place dough into prepared cake pan and press evenly throughout the cake pan. Bake at 350 degrees 20 to 25 minutes until golden and a tester comes out clean
Remove from the oven. Allow to cool in pan at least 1 hour to firm up. Grasp over hanging paper and gently remove cake from the pan. Carefully transfer cake to a wire rack and cool completely before frosting
Cream Cheese Frosting
Place the cream cheese and butter into a large mixer bowl. Beat low 10 seconds then increase to medium and beat on medium 45 seconds to 1 minute until smooth
Scrape down the sides of the bowl. Turn mixer onto low and gradually add the powdered sweetener until fully added. Stop mixer and scrape down sides of the bowl as needed. Increase speed to medium and beat 30 seconds or until smooth
Spread frosting evenly over cooled cake. Use a fork and stir the cinnamon topping ingredients together in a small bowl until no lumps. Sprinkle evenly over the frosting
Serve immediately. Store leftovers in an airtight container in the refrigerator up to 5 days