Keto-Friendly Carrot Cake

PREP TIME - 20 MINS
BAKING TIME - 40 MINS
WAITING TIME - 10 MINS
TOTAL TIME - 1 HOUR 10 MINS
YIELD - ONE 8” X 4” ROUND LAYERED CAKE (12 SERVINGS)
INGREDIENTS
Cake
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2-1/8 cups Barely Barley Low Carb Flour
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3/8 cup vital wheat gluten
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1 cup equivalent sugar substitute (we used 1 cup Allulose with 0.20g of stevia extract, but any sugar substitute will work!)
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1 cup equivalent brown sugar substitute (we used 1 cup of Swerve Brown, but any sugar substitute will work)
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1-1/2 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1 cup vegetable oil (avocado oil works as well)
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8 tablespoons (1 stick) unsalted butter, melted
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4 large eggs
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3 teaspoons vanilla extract
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3 cups grated carrots
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2 tablespoons water
Frosting (for a less frosting, reduce each ingredient by half)
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1/2 cup (1 stick) unsalted butter
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8 oz cream cheese
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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4 cup equivalent confectioners sugar substitute (we used Swerve Confectioners
DIRECTIONS
Cake:
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Preheat over to 350 deg F
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In one bowl combine all dry ingredients, including sugar substitute
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Mix in the oil, melted butter, and stir until combined
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Add in eggs one at a time, mixing each time.
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Stir in vanilla extract and mix
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Stir in carrots and mix
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Grease two 8” cake pans with non-stick spray and parchment paper.
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Divide the batter in half and pour into each cake pan
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Bake the cakes for 40 minutes. Use a toothpick to poke the cake and make sure it’s done cooking
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While baking, make the frosting!
Frosting:
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Combine butter and cream cheese in large bowl. Stir well
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Add vanilla extract and salt and stir well
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While stirring slowly, mix in confectioner’s sugar substitute until all of it has been added
Both:
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Once the cake has cooled for 10 minutes, place one layer of the cake on a cake stand or a larger plate
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Take half of the frosting and coat the cake with the frosting. spread until smooth
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Place the other cake layer on top of the first layer
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Spread the remaining frosting over the second cake until smooth
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Cut and serve!
NUTRITION FACTS (PER SERVING) - 1 SLICE
Calories = 350
Protein = 13g
Net Carbs = 6g
Fat = 30g
Fiber = 10g
Note: We adapted this recipe originally from Sugar Spun Run. You can see the original recipe here: https://sugarspunrun.com/best-carrot-cake-recipe
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