Low Carb Carrot Cake (Keto, Gluten-Free)
On the lookout for a flavorful and moist low-carb carrot cake that is gluten free too? Look!
I am not certain why it took me however I believe you are going to love this recipe. I know many on keto prevent carrots since they contain more sugar. But, I used one big carrot from the recipe and it was a lot.
For your ingredients from the cake, then I use a mix of coconut milk milk, baking soda, baking powder, cinnamon, nutmeg, and allspice. The ingredients include eggs, olive oil, vanilla infusion, low carb sweetener, zucchini, and carrots. My sweetener is Lakanto Classic White since it is created out of monk fruit that is fresh tasting. Plus it tastes much better than stevia mixes!
In search of a more flavorful and moist sugar free carrot cake that is keto friendly?
Course Dessert
Cuisine American
Gluten free carrot cake
Servings 16 people
Calories 294kcal
Writer Lisa MarcAurele
Ingredients
CAKE:
- 1 1/2 cups almond milk
- 1/2 cup coconut milk
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice or ginger
- 1 cup coconut oil that I used the liquid form
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup Low-carb sweetener less or more (I use 3/4 cup)
- 1 1/2 cups packed grated zucchini roughly 295 g (one medium)
- 1 cup loosely packed grated carrots around 70 g (1 large)
FROSTING:
- 16 ounce cream cheese
- 1/2 cup butter stick
- 1 cup powdered monk fruit 2 or 2 cups everyday powdered sweetener
- 2 tsp vanilla extract
- 2 tablespoons heavy cream
- Keto Sweetener Conversion Chart
Directions
CAKE:
- Line bottom of 2 9-inch cake pans with parchment paper or utilize silicone pans.
- Put aside.
- In large mixing bow, whisk together olive vanilla extract, eggs, and oil. Add flour mixture and stir till nicely combined.Stir in walnuts, if using.
- Spread batter equally between the two sandwich. Smooth tops if needed.
- Remove from oven and allow to cool on a rack.
FROSTING:
- Cream together butter and the cream cheese with an electric mixer.
- Beat until fluffy and light in the vanilla extract and heavy cream.
Notes
- Sweetener may be adjusted to preference. To decrease erythritol, I decrease the sweetener used a add in stevia to taste.
- Both carrots and the zucchini must be grated versus chunky for the cake feel.
- Hazelnuts or pecans may be utilized rather than walnuts.
- If using nuts, then it is ideal to toast them in a skillet on the stove. Place on medium until they become fragrant and stir them.
- Spices could be altered up. Ginger and ground cloves are all additions.