Delicious Keto Carrot Cake Recipe

25 Apr, 2018
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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.

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 8 glass baking dish with coconut oil or butter.
  3. Combine carrots, eggs, and melted coconut oil in a food processor and pulse until well combined.
  4. Mix flour, spices, and sweetener in a medium-sized bowl.
  5. Stir the wet ingredients in to the dry ingredients until well combines.
  6. Fold the walnuts in to the batter.
  7. Add batter to greased baking dish
  8. Bake for 30 minutes or until a toothpick comes out of the center clean.
  9. As the cake cooks prepare the frosting.
  10. Combine cream cheese and butter/coconut oil in medium bowl and mix until well combined and fluffy.
  11. Add sweetener to the frosting, mix well and set aside.
  12. Once fully cooked, remove the cake from the oven and allow to cool for 5-10 minutes.
  13. Frosting may be applied before or after slicing the cake based on preference.
  14. Cake may be served warm, chilled, or at room temperature.

Recipe Notes

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

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1 Comment

  1. mary ann Sylvester says:
    December 12, 2019 at 12:25 am

    Thank you I had no healthy recipes so thank you

    Reply

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