Classic Carrot Cake – Easter Dessert – (Plus Keto version)

Carrot cake, in my opinion, is one of the most underrated desserts. But maybe because it is hands down one of my favorite cakes out there.

I was able to search around and tweak some similar recipes to come up with this low-carb carrot cake recipe that is super moist, full of spice and carrot flavors, especially because it is made using REAL carrots.

Here are 2 tweaks to make carrot cake as a low carb Keto version:

• Use almond flour. Don’t use coconut flour in this recipe because coconut flour tends to be far denser, thus making a denser cake instead of one that is light and airy.
• Many keto carrot cake recipes use carrot cake flavoring extract instead of actual carrots. This is because most Keto says you can not have carrots, but in reality, you can, just not a whole bunch (as in 4-5 whole carrots).

Classic Carrot Cake

Ingredients

• 1 tb olive oil
• parchment paper
• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1 tsp kosher salt
• 1 1/2 cups sugar
• 1 cup canola oil or vegetable oil
• 3 eggs
• 2 cups pealed shredded carrots
• 1/2 cup minced fresh pineapple
• 1/2 cup chopped pecans

Directions

1. Grease 2 baking pans with olive oil smeared

2. Add parchment disk on bottom of both pans

3. Add to mixing bowl sifted flour, baking soda, cinnamon, ground cloves, and grated nutmeg

4. Add in kosher salt, sugar and canola oil or vegetable oil

5. Mix all well

6. Add separate bowl, gently mix together 3 eggs, pealed shredded carrots, minced fresh pineapple and chopped pecans

7. Keep mixing gently and add in flour mixture until fully combined

8. Pour and divide among 2 8-inch greased pans

9. Bake at 375 for 30-35 minutes

How to Make Classic Icing

• 1 cup unsalted butter – room temperature
• 1 lb cream cheese – Room temperature
• 1 tsp vanilla
• Mix until smooth
• Add in slowly 3 cups confectionary sugar
• Take out cakes pans when done and let cool
• frost between and layer and frost outside

How to Make Sugar-Free Frosting

• 8 oz cream cheese, softened
• 5 tablespoons butter, softened
• 1 tablespoon sour cream or plain yogurt
• ½ teaspoon vanilla
• ½ cup confectioner’s sweetener
• Mix all together until smooth

Sugar-Free Almond Flour Carrot Cake Ingredients

• 1 ½ cup almond flour
• ½ cup granulated Swerve or sweetener of choice
• ¼ cup of brown sugar substitute
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ teaspoon cinnamon
• ½ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• 1 cup loosely packed grated carrots (from one medium sized carrot)
• 4 egg
• 4 tablespoons butter, melted
• ½ teaspoon vanilla
• ½ cup chopped pecans

Keto Carrot Cake with Almond Flour Directions

1.Whisk together all the dry ingredients.

2. mix wet ingredients separately

3. Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.

4. add pecans

5. Bake at 350 for 22-30 minutes. 22-25 minutes for 6-inch pans and 25-30 minutes for 8-inch. Bake until set in the middle.

How to Make Candied Carrot Curls – Directions

• Make a simple syrup by bringing 1 cup of water and 1 cup of sugar to a boil.
• Add in strips of carrots
• Reduce the heat and simmer for 15 minutes.
• Watch them closely so that the simple syrup doesn’t burn.
• Drain the carrots and allow them to cool for 5 minutes.

Bonus Recipe: Pancakes

Ingredients & Directions

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 tsp kosher salt
• 2 tb sugar
• 2 eggs
• 3/4 cup whole milk
• 1 1/2 teas pure vanilla extract

Directions

1.Whisk together flour, baking soda, kosher salt and sugar.

2.Whisk in eggs, milk and vanilla extract until smooth and creamy.

3.Let it rest 10 minutes

Resources:

https://www.ketofocus.com/recipes/keto-carrot-cake/

Print Recipe

Classic Carrot Cake – Easter Dessert – (Plus Keto version)

Author: admin Angie Cooking Method: Baking, Keto Cuisine: American Courses: Dessert, Easter Recipe Keys: Dessert E Easter Keto (0-10 carbs) Vegetarian

Difficulty: Intermediate Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Ingredients

Servings

• 1 tb olive oil

• parchment paper

• 2 ¹⁄₂ cups all purpose flour

• 1 ¹⁄₂ tsp baking soda

• 1 tsp cinnamon

• ¹⁄₄ tsp ground cloves

• ¹⁄₄ tsp grated nutmeg

• 1 tsp kosher salt

• 1 ¹⁄₂ cups sugar

• 1 cup canola oil or vegetable oil

• 3 eggs

• 2 cups pealed shredded carrots

• ¹⁄₂ cup minced fresh pineapple

• ¹⁄₂ cup chopped pecans

Instructions

1. Preheat oven to 375 (f)
2. Grease 2 baking pans with olive oil smeared
3. Add parchment disk on bottom of both pans
4. Add to mixing bowl sifted flour, baking soda, cinnamon, ground cloves, and grated nutmeg
5. Add in kosher salt, sugar and canola oil or vegetable oil

6. Mix all well

7. Add separate bowl, gently mix together 3 eggs, pealed shredded carrots, minced fresh pineapple and chopped pecans

8. Keep mixing gently and add in flour mixture until fully combined

9. Pour and divide among 2 8-inch greased pans

10. Bake for 30-35 minutes

11. Let completely cool before stacking and adding the icing