Introducing: your new favorite cake recipe.
Not only is this carrot cake Keto Zone friendly, but it is actually made out of fresh vegetables!
What could be better?
This Keto carrot cake is grain-free, low-carb, not to mention, absolutely delicious!
With a heaping serving of fresh carrots, healthy fats from coconut oil and walnuts, and a decent amount of protein from pasture-raised eggs, this tasty dessert could be eaten as a meal all by itself!
This versatile recipe is great as breakfast, a snack, or dessert. And to top it off, it keeps well in the fridge for up to a week (if it doesn’t get eaten up first)!
So without further ado, here is the keto carrot cake recipe.
For the cake:
2 cups organic carrots, shredded
4 pasture-raised organic eggs
1/2 cup organic coconut oil, melted
1/4 cup organic coconut flour
1/4 cup keto approved sweetener
2 teaspoons organic cinnamon powder
1 teaspoon organic ginger powder
1 teaspoon baking soda
1/2 cup organic walnuts, chopped
For the frosting:
8 ounces organic grass-fed cream cheese, softened
1/2 cup grass-fed butter or organic coconut oil, melted
2 teaspoons keto approved sweetener
1 teaspoon organic lemon juice
1 teaspoon organic lemon zest
Macros per serving:
13 g fat
3.9 g carbs
2.2 g net carbs
3.5 g protein
How did your carrot cake turn out? Let us know in the comments below!
Recipe adapted from primaledgehealth.com