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Keto Carrot Cake

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Description

Sugar-free, grain-free, dairy-free, nut-free option!*


Ingredients

Scale

Frosting

  • ¼ cup Lakanto granulated monk fruit-erythritol sweetener
  • 1 cup raw cashew pieces
  • ¼ cup sustainable palm shortening (or sub butter)
  • ¼ cup nut milk of choice (use coconut milk for nut-free)
  • 2 Tbs lemon juice
  • ½ tsp sea salt

Cake

  • 4 large eggs
  • ½ cup Lakanto monk fruit-erythritol syrup (or sub maple syrup if not Keto)
  • 1/3 cup + 1 Tbs coconut flour
  • 1/3 cup arrowroot flour
  • ¼ cup collagen peptides (omit for vegetarian)
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp ground allspice
  • ¼ cup organic palm shortening (or butter), softened at room temperature
  • 3 large carrots (about 1 cup shredded)
  • ½ cup chopped walnuts (optional, omit for nut-free)

Instructions

Frosting

  1. Blitz the granulated monk fruit in your vitamix or high-speed blender until smooth. Add the cashews, nut milk, lemon juice, palm shortening and sea salt, then blend until smooth. Use your mixing want to help it blend.
  2. Scoop the frosting into a small bowl and refrigerate while you make the cake!

Cake

  1. Preheat your oven to 350 degrees F, and line a 9×5 inch glass loaf pan with parchment paper.
  2. Add the eggs and syrup to a large bowl or stand mixer. Beat until combined.
  3. In a small bowl, whisk together the dry ingredients, then stir in the shortening.
  4. Mix the flour/shortening mixture into the egg mixture, and beat until smooth.
  5. Let the batter sit for ten minutes. Meanwhile, grate the carrots! I used a hand-held cheese grater, but you could also use your food processor with the shredding attachment.
  6. Give the batter a quick stir, then mix in the walnuts and carrots. Pour your batter into the prepared loaf pan, and bake for 45 minutes.
  7. Remove the loaf from the oven, and let it cool 100% before frosting. Frost the top of your cooled loaf, and garnish with carrot shreds, if desired. Enjoy!

Notes

  • *For nut-free, use the frosting in this recipe: http://goodiesagainstthegrain.com/portfolio_page/carrot-cake-loaf/ and omit the walnuts in the loaf 😉

Nutrition

  • Serving Size: 10