It’s Easter long weekend! Today I’m sharing a recipe for my favorite cake of all time. In fact as a kid, I didn’t like normal birthday cake, so my mom would always buy me carrot cake from a local bakery. This Keto Carrot Cake Loaf is a healthier version that is sugar free and gluten free. It is easy to make and serves up to 8 people.
Carrots
Some people avoid carrots on a keto diet due to their higher carb content, but they aren’t too bad! A half cup serving of carrots contains 6 grams of carbs and 2 grams of fiber. Within moderation these are perfectly suitable for a keto diet. They add a ton of flavor to dishes and are a great source of vitamin A. Our Keto Carrot Loaf Cake contains only 3.9g of net carbs per serving.
The Method
Our loaf cake is very simple to make! Make sure all of your ingredients are at room temp. Using a hand mixer or stand mixer, beat the butter, eggs, vanilla, sweetener and heavy whipping cream. Whisk in the flours and finally fold in the grated carrot. Note: We highly recommend using Swerve Brown Sugar Replacement as the sweetener. You can alternatively use erythritol as well.
Once the cake ingredients are combined. Add the filling to a lined baking sheet. Bake for 50-60 minutes at 350°F. Note, almond flour can burn quickly. Watch the cake at around 30-40 minutes. If its browning too quickly, loosely cover with aluminum foil.
Cream Cheese Frosting
To us, cream cheese frosting is an absolute must with carrot cake! While the cake is baking, prepare the cream cheese frosting. Combine the softened cream cheese, keto icing sugar, vanilla and butter with a hand mixer or stand mixer. Apply the cream cheese frosting once the cake has completely cooled. Top with chopped pecans (optional).
Keto Carrot Cake Loaf with Cream Cheese Frosting
Equipment
- 5" x 9" Loaf Pan
- Stand Mixer or Hand Mixer
Ingredients
Loaf Cake
- 1.5 Cups Grated Carrot Approx. 85 Grams.
- 1.5 Cups Almond Flour
- 3 Tbsp Coconut Flour
- 3/4 Cup Swerve Brown Sugar (Recommended) Or Erythritol.
- 3 Eggs
- 3 Tbsp Heavy Whipping Cream
- 1/2 Cup Butter
- 1/4 Cup Chopped Pecans
- 2 Tbsp Plain Yogurt
- 2 Tsp Baking Powder
- 2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
Cream Cheese Frosting
- 113 Grams Cream Cheese Room Temperature.
- 1 Cup Swerve Confectioners Icing Sugar Or Equivalent.
- 2 Tbsp Butter Room Temperature.
- 1 Tsp Pure Vanilla Extract
Instructions
Loaf Cake
- Preheat oven to 350°F.
- Beat the butter and cream on low for about 3 minutes until light and fluffy.
- Meanwhile, whisk together the almond flour, coconut flour, baking powder and salt.
- Once the butter and cream is light and fluffy, continue beating the mixture and slowly add in the granulated sweetener.
- When the sugar is dissolved, beat in the eggs and vanilla.
- Gently whisk in the flour mixture and softened cream cheese until combined.
- Finally, gently fold in grated carrot.
- Scoop the mixture into a prepared loaf pan. Level and smooth out the mixture.
- Bake in the oven for 50-60 minutes. Insert a toothpick into the center of the cake to see if it's done. If the toothpick comes out with a few moist crumbs, it is done cooking.
- Check the cake after 30-40 minutes. If it is browning too quickly, cover loosely with aluminum foil.
- Cool the loaf in the pan for about 15 minutes. Afterwards, gently lift the cake out from the pan and allow to cool completely on a cooling rack.
Cream Cheese Frosting
- Beat together the softened cream cheese, icing sugar, butter and vanilla extract.
- Once the cake has cooled, top the cake with the cream cheese frosting and chopped pecans.
- Enjoy!
Notes
- 406 Calories
- 7.7g Carbohydrates
- 3.8g Fiber
- 37.3g Fat
- 9.5g Protein
Let us know in the comments below if you’ve tried our Keto Carrot Cake Loaf! If you’re looking for more keto recipes, visit our recipe page.
