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Keto Carrot Cake with Cream Cheese Frosting

February 22, 2018 By Idriss 13 Comments

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Being an unapologetic dessert enthusiast, being on a Keto diet is definitely challenging. Not because I gave up on desserts, but because I really wanted to understand how to make a good keto dessert. One that  I would actually enjoy and not just think “well, it’s good for keto”. I wanted to make desserts that will taste exactly like the real deal. And with this Keto Carrot Cake, I’m very proud to say that I have achieved just that.

Who needs flour to make dessert when you have almond meal and psyllium husk?

Keto Carrot Cake.

When done right, Carrot cake is a beautiful thing. When I made the sponge cake for my Keto Tiramisu, the idea of making a carrot cake out of the same sponge immediately popped into my head.

It was begging for it, and I have the feeling that It will not be the last time I use this sponge to make other kinds of dessert.

I was honestly mind-blown by the fact that this dessert was completely flour-free. The cake was very fluffy, very light and tasted exactly like a classic carrot cake.

Exactly, I kid you not.

Keto Carrot Cake with Cream Cheese Frosting - This Carrot cake is not only a better low carb alternative for you, but is also a very delicious one.

Here is what I like most about this Keto Carrot Cake though, it takes just around 15 to 20 minutes to make. That’s a winner in my books, especially when I know that a classic carrot cake will take about 1 hour to make.

KETO FTW.

Here is what you are going to need to make the 90 seconds carrot cake sponge.

  • Almond flour
  • Psyllium husk
  • Baking powder
  • Grated carrot
  • Vanilla Extract
  • A beaten egg
  • Keto sweetener
  • Cinnamon
  • Melted butter

All you have to do really is mix everything up in a mug and microwave for 90 seconds. It doesn’t get any easier than that.

Keto Carrot Cake with Cream Cheese Frosting - This Carrot cake is not only a better low carb alternative for you, but is also a very delicious one.

Time saving tip.

If you need your cream cheese to be at room temp, all you have to do is cut it into small cubes and microwave it for 10-15 seconds. It works every time.

Money saving tip.

When it comes to cream cheese, house brands and big brands are pretty much the same except for one thing: the price. Here in Montreal, it costs almost double to buy a big brand name. So my Broke Foodie$ advice to you is: buy house brand and save money đŸ˜‰

Today’s recipe.

Keto Carrot Cake with Cream Cheese Frosting - This Carrot cake is not only a better low carb alternative for you, but is also a very delicious one.
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4.50 from 2 votes

Keto Carrot Cake

This Carrot cake is not only a better low carb alternative for you, but is also a very delicious one.
Course Dessert/Snack
Cuisine Keto / Low Carb
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 Servings
Calories 272kcal
Author Idriss

Ingredients

For the cake

  • 2 tbsp almond flour
  • 1 tbsp psyllium husk
  • 1/2 tsp baking powder
  • 1 tbsp erythritol
  • 1 large egg lightly beaten
  • 1/2 tsp vanilla extract
  • 1/2 small carrot finely grated
  • pinch of salt
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves (optional)
  • 1 tbsp melted butter

For the frosting

  • 1/4 cup cream cheese at room temperature
  • 1 tbsp whipping cream
  • 1/2 tbsp erythritol
  • 1/2 tsp vanilla extract

Instructions

  • In a mug, combine all your cake ingredients and mix thoroughly until everything is well incorporated. You can do this in a blender or food processor too. Microwave on high heat for 90 seconds. Take your cake out of the mug and let it completely cool down. Slice your cake to make 2 layers and place them somewhere cool.
  • In a bowl, add cream cheese, erythritol and vanilla extract. Using an electric hand mixer whip all the ingredients together until you get a soft creamy mixture. Add your whipping cream and mix again for 5 minutes. Set aside.
  • Take one layer of the cake and scoop on top of it one heaped tbsp of your cream cheese frosting. Gently place the top layer on it and scoop on top of it another heaped tbsp of cream cheese frosting. Using the back for the spoon, spread the remaining frosting in any way you prefer. 
  • Serve right away or chill before serving. The colder the cake gets, the firmer the cream will be and vice versa.

Nutrition

Sugar: 1gFiber: 15.9gCalories: 272kcalFat: 20.1gProtein: 7.6gCarbohydrates: 22.8g
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Carrot Cake Slice on white surface
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Filed Under: 30 Minutes or Less, Desserts, Keto, Recipe Index

Previous Post: « Keto Brussel Sprouts Casserole – With Bacon
Next Post: 6 Ingredient Keto Pie Crust – Gluten Free »

Reader Interactions

Comments

  1. Wynonah D Bates

    March 27, 2018 at 15:56

    4 stars
    Can I use Pyure in place of straight erythritol? Help! Also is there a substitute for phsyllium? Can I use flax meal, chia, or coconut flour?? I want to make this SO badly, but I need to know, :). THANKS!

    Reply
    • Idriss

      March 27, 2018 at 16:21

      Hi Wynonah! You can definitely substitute the erythritol, it will work just as well. As for the psyllium husk, I tried flax meal and it did not work as well (the cake did not rise properly). You can try flax seed, but just keep in mind that your cake might end up a little more dense.

      Reply
  2. Alice Davis

    July 4, 2018 at 19:00

    I made this… yuk… I don’t know if the after taste
    is the sugar … I might try it one more time
    and use less of the sugar… I couldn’t eat it
    Very disappointed

    Reply
    • Idriss

      July 5, 2018 at 22:49

      Hi Alice,
      The aftertaste you’re speaking of is probably from Stevia. I suggest that you use either Erythritol or Monk Fruit Extract. Once you find your favourite sweetener (mine is Truvia), everything will change đŸ™‚

      Reply
  3. Ashley

    July 30, 2018 at 17:20

    Do you have a full cake recipe for this?? Its delicious!!!

    Reply
    • Idriss

      July 31, 2018 at 14:51

      Hi Ashley,
      I don’t have a full cake recipe for this, but I am working on a full blown keto cake that I will release in the following weeks. Stay tuned đŸ˜‰

      Reply
      • Sheila

        November 11, 2018 at 16:04

        I was making a low carb persimmon cake for the second time (in a hurry) and left out the persimmon. It reminded me of a spice or carrot cake after I added swerve cream cheese icing. He is the recipe. http://feedinggersasser.blogspot.com/2013/10/paleo-american-persimmon-cake.html

        I imagine if you add carrots, it might be close.

        Reply
  4. Anna

    February 28, 2019 at 03:40

    From what I understand, you’re not supposed to eat root vegetables on keto (I see that you are using a small amount, though). I was wondering how I might need to change the recipe if I used zucchini instead? I know it’s more watery….any suggestions?

    Reply
    • Idriss

      February 28, 2019 at 07:25

      Hi Anna,
      If I was to use Zucchini I would grate it and squeeze the excess water out. You can put your shredded Zucchini in a strainer and gently push the excess water out using the palm of your hand. Another way to go about it is to cut the zucchini in half (lengthwise) and scoop out the seeds (the watery part) before grating your Zucchini.
      Let me know how it goes for you đŸ™‚
      Idriss

      Reply
  5. Cindy

    April 9, 2019 at 13:02

    5 stars
    Great Keto Carrot Cake! Great if you’re craving a little sweet thing. I used swerve to sweeten and it workd great! Thanks!

    Reply
    • Idriss

      April 9, 2019 at 13:14

      Swerve is a total game changer! I’m glad you liked the recipe đŸ™‚

      Reply
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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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