Keto Carrot Cake (Moist, Fluffy Recipe)

Keto Carrot Cake (Moist, Fluffy Recipe)

from wholesomeyum.com
Dessert
55 min
359 kcal / serving

My best keto carrot cake recipe! This moist, fluffy cake with almond flour is low carb and sugar free, but tastes like the regular kind.

Ingredients

  • ¾ cupunsalted butter ((softened; use coconut or ghee for paleo or dairy-free))
  • ¾ cupbesti monk fruit allulose blend ((or coconut sugar for paleo))
  • 1 tbspblackstrap molasses ((optional))
  • 1 tspvanilla extract
  • ½ tsppineapple extract ((optional))
  • 4 largeeggs ((at room temperature))
  • 2 ½ cupswholesome yum blanched almond flour
  • 2 tspbaking powder
  • 2 tspcinnamon
  • ½ tspsea salt
  • 2 ½ cupscarrots ((grated, measured loosely packed after grating))
  • 1 ½ cupspecans ((chopped; divided into 1 cup and 1/2 cup))
  • 2recipes sugar-free cream cheese frosting

Directions

  1. 1

    Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.

  2. 2

    In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.

  3. 3

    In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.

  4. 4

    Fold in the grated carrots, then 1 cup (99 g) of the chopped pecans. Reserve the remaining 1/2 cup (48.5 g) of pecans for later.

  5. 5

    Transfer the batter evenly among the two prepared baking pans. Bake for 25-30 minutes, swapping the positions of the pans halfway through, until the cakes are golden brown and an inserted toothpick comes out clean.

  6. 6

    Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  7. 7

    Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)

  8. 8

    When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.