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Layered Keto Carrot Cake

Spicy and sweet, nothing beats a good carrot cake! This layered keto carrot cake is a spectacular finish to any meal.

Carrot Cake Tips

Carrot cake has a flavor and composition that is uniquely its own. Get it right, and everyone who eats it will sing your praises.

Since carrots are the star of the show, let’s start there. You’re going to want to grate the carrots as fine as possible.

Chunky carrots are fine in stews but off-putting in cakes. The idea is to have the flavor of carrot without big offensive chunks.

Once your carrots are suitably small, squeeze all the liquid out. When you think you’ve gotten all of it, squeeze it again. You’ll probably be surprised.

Paper towel or a clean kitchen towel will work for this purpose.

Next, make sure your cake is adequately spiced. Carrot cake is basically a spice cake, so you need to invite the right flavors to the party.

This recipe calls for cinnamon, ginger, and nutmeg. A bit of vanilla extract will enhance the sweetness of the cake.

You’ll also want to make sure you don’t go overboard with baking soda. You need some to get the job done, but too much ruins the taste.

Two teaspoons should do the trick for this cake.

Finally, don’t frost too early. I hate to see a good cake ruined by an impatient baker. Make sure it’s cool before you make your move.

How I Made it Keto

Of course, you understand that any traditional carrot cake recipe you come across is not going to be keto. So how did I pull it off?

First, I needed to trade out flour for an appropriate keto version that isn’t grain-based. For this cake, I used a mixture of almond flour, coconut flour, and flax meal.

The texture is just right for carrot cake, which shouldn’t be as light, fluffy, and airy as a white or angel food cake.

To replace the sugar, I used erythritol for the cake and the frosting. If you prefer, you could also use stevia for the frosting.

Remember that stevia is super sweet, so start with a conservative amount and add more only if necessary.

More Keto Desserts

Are you hungry for more luscious, indulgent keto desserts to try? Then you must check out this page with more than 60 keto dessert recipes!

Each recipe promises big taste and minimal carbs, so you’ll keep your diet on track. Whether you need a formal, fancy option for a special occasion or you’re looking for a little something, you can enjoy great desserts on keto!

Layered Keto Carrot Cake

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• Author: Louise Hendon
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 slices 1x
• Category: Dessert, Snack
• Cuisine: American

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Description

A carrot cake that tastes as good as it looks.

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Ingredients

For the cake layers –

• 5 medium eggs
• 3/4 cup erythritol
• 3 carrots (150 g), shredded and liquid squeezed out
• 2 teaspoons of vanilla extract (10 ml)
• 1 1/2 cups (180 g) of almond flour
• 1/4 cup (28 g) flax meal
• 1/4 cup (20 g) shredded coconut
• 1/2 cup (56 g) coconut flour
• 1/2 cup (59 g) walnuts, chopped
• 3/4 cup (180 ml) ghee or coconut oil
• 2 teaspoons (4 g) baking powder
• 2 teaspoons (4 g) of cinnamon powder
• 1 teaspoon (2 g) of ginger powder
• 1 Tablespoon (15 ml) apple cider vinegar
• Dash of nutmeg
• Dash of salt

For the frosting –

• 1 cup (240 ml) coconut butter (+ coconut oil if needed)
• 1/4 cup erythritol or stevia (to taste)
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt

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Instructions

1. Preheat oven to 350 F (175 C).
2. In a large mixing bowl, whisk together the ingredients for the cake layers.
3. Line two 9-inch cake pans with parchment paper (make sure to line both the base and sides of the pan).
4. Divide the cake batter between the 2 pans and bake in preheated oven for 30 minutes.
5. Check the cake is done by inserting a cocktail stick and making sure it comes out clean.
6. Meanwhile whip together the frosting ingredients.
7. Spread onto one of the cake layers, then place the other on top and spread the rest of the frosting on top.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  3 g

Nutrition

• Calories: 322
• Sugar: 2 g
• Fat: 30 g
• Carbohydrates: 9 g
• Fiber: 6 g
• Protein: 6 g