Ketogenic Carrot Cake with Cream Cheese Frosting
There are two full cups of shredded carrot in this keto carrot cake, warmed with cinnamon and ginger and studded with chopped walnuts. A squeeze of lemon gives the cream cheese frosting a tangy brightness on top.
Servings: 12 pieces
Calories: 278kcal
Ingredients
- 2 cups carrot shredded
- 4 large eggs large
- ½ cup butter softened
- ¼ cup coconut flour
- ¼ cup Keto brown sugar substitute
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon baking soda
- ½ cup walnuts chopped
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 2 teaspoons Keto sugar substitute
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 °F.
- Combine carrots, eggs, and butter in the bowl of a food processor.
- In a medium bowl, mix all the dry ingredients. Reserve the nuts. Stir the contents into the food processor and blend to combine. Fold or pulse the walnuts a few times to mix evenly.
- Bake in a greased 8 by 8-inch glass baking dish for 25 minutes, until edges are golden brown and the center is set.
- While the cake is baking, prepare the frosting. Add cream cheese and butter or coconut oil to a medium bowl and mix until thoroughly combined. Mix in Lakanto. Set aside until the cake has cooled.
- Remove the cake from the oven and cool before frosting. Slice and frost individual pieces or frost the whole cake before dividing into portions. Serve warm, chilled, or at room temperature.
Video
Notes
Add a splash of Lakanto's Maple Flavored Syrup to the frosting and mix it up well to make a ultra creamy MAPLE frosting! Coupon code "primaledgehealth" for 20% off.
Nutrition
Calories: 278kcal | Carbohydrates: 11g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Sodium: 316mg | Fiber: 2g | Net Carbohydrates: 9g
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