I have got a keto carrot cake recipe that’s delicious, easy, and quick to make. This is the recipe to try. It is so quick. It’s easy and it’s delicious. We have got a keto carrot cake that’s moist and you get all the flavors of a normal carrot cake.
- 70g/ ¾ cup Almond Flour
- 30g/ 2 tbsp Erythritol/Sweetener
- 5g/ 2 tsp Cinnamon Powder
- 2g/ 1 tsp Mixed Spice/All Spice
- 4g/ 1 tsp Baking Powder
- 80g/ ½ cup Carrot, grated
- 1 large Egg (room temperature)
- 30g/ 2 tbsp Butter, melted
- 16g/ 1 tbsp Heavy Cream
- 18g/ 2 tbsp Walnuts, finely chopped
- Frosting: 40g/ 2 tbsp Cream Cheese (room temperature)
Combine all of your dry ingredients
We’re starting off by adding 70 grams or three-quarters of a cup of almond flour to a bowl. Then two tablespoons or 30 grams of Erythritol/Sweetener and I’m using the golden next is two teaspoons or five grams of cinnamon powder. Then one teaspoon or two grams of mixed spice or Old Spice. Both of these spices will give you all the flavors that you know you normally add to a normal carrot cake. there then we’re going to add four grams or one teaspoon of baking powder and this is going to help your cake rise. Now you’re going to combine all of your dry ingredients until it’s all one consistency in color.
Again mix this until it’s fully combined
There you go. For our weak ingredients, we’re adding half a cup or 80 grams of grated carrot, one large egg, two tablespoons or 30 grams of melted butter, one tablespoon, or 16 grams of heavy cream. And now we’re gonna add in our nuts which equates to 18 grams or two tablespoons of finely chopped walnuts and you can use pecans as well.
All right now you’re going to mix this until it’s fully combined and your carrots and your knots are evenly Incorporated. Okay and the reason why I used a fork is because if you use a whisk, this consistency is quite thick and it’s most of it’s just going to get stuck in your whisk. So I use the fork growth in line to ramekins when you’re better out between two ramekins and the better per me Can equate to 150 grams each.
Microwave for 4 minutes
If you have a 700-watt microwave as I do, you’re going to place one carrot cake into the microwave at a time and microwave for four minutes. Do check your carrot cake afterward just to see that it’s fully cooked. I’m not sure how your microwave, you know if it’s high powered or not. If you have a high-powered one, go for three minutes and then check every 15 seconds. And here is your carrot cake all ready to go. It is important to let the cake completely cool down before you eat your cream cheese frosting.
Also tasted by baking
I also tested this recipe by baking it in the oven. And if you want to do that, obviously you get a beautiful cake. Set your oven to 180 degrees Celsius or 356 Fahrenheit and bake it for 18 minutes. This cake has got a beautiful texture. It’s lovely and soft. I don’t know if you can spot it. But as I press it, it’s quite spongy. Now because we’ve greased our container, it’s just she just flopped out for you nicely and now it’s ready to ice.
Ice your cake
You can simply ice your cake with two tablespoons of cream cheese softened. I have softened mine a bit by adding a little bit of cream and a little bit of resveratrol to sweeten it up. And here is your beautiful carrot cake with a cream cheese frosting really for one and I’ve also iced the cake that went in the oven and all I did was doubled.
Place the two on top of each other and ice. I think the one that’s baked in the oven is kind of going to come up much better. So half this cake is for one person and of course, you can share it between two and now I’m just going to show you the inside.
Carrot Cake having a taste of the cake that went in the oven. is so good. It’s soft, just moist, you can get a taste of the carrot and the walnuts. I really hope you get to try this easy, delicious and quick carrot cake recipe. I’m not sure if you’re ever going to use another Carrot Cake Recipe again.