The Most Moist Keto Carrot Cake

A delicious soft, fluffy and moist keto carrot cake that is made with whey protein and coconut flour, packed with pecans and carrots and still low net carbs. With just a few tips and tricks I've learned over the last five years it has the best texture!

This is a very simple recipe and very low carbs and there can be many modifications made to it. The add ins I chose were just pecans but you can add many different traditional carrot cake ingredients you may like or that fits into you diet goals. Like shredded coconut, pineapple (if using crushed pineapple, replace some of the milk with the pineapple), can also use pineapple extract instead, raisins or other nuts of choice.

The sweetener I used was Lakanto Packable Brown Erythritol/monkfruit sweetener, it definitely gives a little more moisture to the cake. I do suggest using a golden variety of keto sweetener as it imparts some extra flavor, but you can use any keto sweetener you like. The sweetness level is up to you and you can use as little 1/4 cup and some stevia.

The fat I prefer but is a little more pricy is using avocado oil, it gives the most moisture to our keto baked goods. But butter and coconut oil will work also. Another trick I use in all my cake is a baking soda and vinegar mixture added at the end to give extra lift and make the cake super fluffy.

Cake Recipes on my Channel:

Keto Vanilla Cake- https://youtu.be/KDmaocbcbk8

Keto Chocolate Cake- https://youtu.be/qzMe_rRgYrA

Keto Red Velvet Cake- https://youtu.be/Q7c-DuGi4NM

Keto Dairy Free Carrot Cake- https://youtu.be/_GxI5j0MSCA

Keto Pumpkin Roll- https://youtu.be/S7cwQ4Pp2R8

Keto Banana Cake (Hummingbird)- https://youtu.be/yImbzAtBPhw

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Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

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(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)

Keto Carrot Cake

5 oz./140 g/1/2 Cup+2 Tbs. Neutral Oil (Can use softened Salted Butter or coconut oil)

96-192g/1/2-1 Cup Golden or Brown Erythritol Sweetener (sweetness level is up to you)

1/2 tsp. Maple Extract (optional, if using unflavored protein powder add 1 tsp. Vanilla extract)

4 Eggs (room temp.)

10oz./1 & 1/4 Cups Keto Buttermilk (2 tsp. Vinegar + Alternative low carb milk)

75g/1/2 Cup+2 Tbs. Coconut Flour

120g/1 & 1/2 Cups Vanilla Whey Protein (Can use Unflavored Whey Protein, I prefer Isopure)

1 tsp. Baking Powder

1 & 1/2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

1/2 tsp. Salt (if using oil, unsalted butter or coconut oil)

1/2 tsp. Xanthan Gum

100g/about 1 Cup not packed Shredded Carrot

112g/about 1 Cup Chopped Pecans

1 & 1/2 tsp. Baking Soda + 2 tsp. Vinegar mixed and added at the end

Instructions:

1. Pull out the eggs and make the keto buttermilk then preheat oven to 350 degrees

2. Weigh/measure and sift the whey protein, coconut flour, baking powder, cinnamon, ginger, xanthan gum, and salt into a small bowl and whisk well to combine all the ingredients

3. Measure out and chop the pecans and grab a box grater and 2 medium sized carrot

4. In a large bowl whip the oil and sweetener until less grainy, while that's whipping spray and line the bottom of 2-8in rounds with parchment paper (can make 24 cupcake as well)

5. While whipping add the extract then one egg at a time until well combined then alternate the wet and dry ingredients

6. Now grate and measure your carrot and place in the bowl with the pecans

7. Once all ingredients are well combined, take off the mixer and fold in the pecans and carrots, then mix the baking soda and vinegar together, add to the batter and mix well

8. Pour evenly into the rounds about 610g each or into 24 cupcake liners, about 50g each and bake the rounds 24-30 minutes rotating half way through, bake cupcake 16-18 rotating half way through, cake should be solid in middle and spring back when pressed

9. Let cool to the touch then pop out the rounds or cupcake mold and let cool completely on a wire rack, make the cream cheese frosting

Keto Cream Cheese Frosting Blog post with tips and tricks- https://www.ketoupgrade.info/post/keto-cream-cheese-frosting-recipe-tips-tricks

Keto Cream Cheese Frosting Recipe Video- https://youtu.be/AuwbPeNXeDg

Enough Keto Cream Cheese Frosting for a 2 layer cake or 24 cupcakes

Keto Cream Cheese Frosting Recipe

1-8 oz. block of cream cheese (softened)

3/4 Lb. Salted Butter (3 sticks, 24 Tbs. 12 oz.)

240 g/2 Cups Powdered Sweetener of choice

2 tsp. Vanilla Extract-to taste

Stevia- optional/to taste

Instructions:

1. Beat cream cheese until nice and smooth, add in the softened butter and beat well until fully combined, scraping down several times

2. Weight/measure and sift powdered sweetener and add slowly until it's all in the mixture, scrap down then beat on high until light and fluffy, just a few minutes, do not over beat

3. Pipe or spread onto the cooled cake or cupcakes and enjoy! Freezes great for a few months sealed well, will last in the refrigerator for over a week!

Macros for 1/12 of an 8 inch 2 layer cake

540 Calories

51g Fat

42g Total Carbs

4g Fiber

35g Sugar Alcohol

3g Net Carbs

14g Protein

Macros for 1/24 Cupcakes

270 Calories

26g Fat

21g Total Carbs

2g Fiber

18g Sugar Alcohol

1g Net Carbs

7g Protein

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