You must try this delicious Keto Carrot Cake! This cake is so easy to make, perfectly moist and has a great cream cheese topping.
Ingredients for Keto Carrot Cake:
For the cake:
240 g ground walnut
60 g coconut flour
260 g carrot (peeled weighed)
80 g butter soft
60 g cream cheese natural
60 ml whipped cream
60 g xylitol or erythritol
2 tsp cinnamon
6 tsp tartar baking powder
1/2 tsp baking soda
For the topping:
300 g cream cheese natural
50 g xylitol or erythritol
2 tsp grated orange zest
60 g melted butter
1 tsp cinnamon
Preheat oven to 350°F.
Mix all the dry ingredients in a bowl.
Peel and finely grate the carrots and mix together with 2 eggs in a separate bowl.
Add the 2 remaining eggs, butter, cream cheese and whipped cream and mix with a hand mixer. Now stir in the carrot and egg mixture.
Pour the mixture into a greased and floured 26cm springform pan and bake for about 40 minutes.
In the meantime, prepare the frosting by mixing all the ingredients in a bowl until you have a spreadable, homogeneous mixture. If the mixture is too firm, you can add a little whipped cream.
Remove the cake from the oven and leave to cool. (This is very important so that the frosting does not melt on the cake).
Once the cake has cooled, spread the frosting evenly over the cake and sprinkle with some cinnamon, coconut flakes, walnut (…).
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