I bet you never thought carrots could be part of a ketogenic diet, right? Well, this keto carrot cake will fit nicely into your macros as an occasional treat, since it only has 5.5 net carbs per serving.
This recipe is an adapted version of my Keto Birthday Cake, which everyone has absolutely loved.
The key to the amazing consistency of this cake is to use gelatine as the binding agent rather than gluten or xanthan gum. The gelatine gives the cake a moist, cake-like consistency which can be difficult to achieve with other ingredients.
The type of icing here is inspired by an icing recipe from Bon Appetit which used Greek yogurt. The yogurt gives the icing for this cake a slightly sour taste that goes so well with the low carb carrot cake base.
I found that brushing the crumbs from the cake before icing helped me get an even spread all over the cake without getting a lot of crumbs in the icing coating. Baking the two cake layers separately would help as well. Baking this cake is much easier if you have two cake tins of the same size, but I only have one, so I baked the batter in one cake pan and sliced in half. If you have two similar-sized cake pans, divide your batter between them and adjust the baking time as needed.
Honestly, homemade cakes are not meant to look perfect, so don’t stress out if you cannot bake the two layers at the same time or don’t have a pastry brush to brush away the crumbs. It all tastes the same, and that’s the most important part.
Typically, a medium carrot has 4.5 g of net carbs, but since the cake is cut into twelve slices, you’re really only getting a 12th of that in one slice. As a result, this gluten-free carrot cake can be considered keto.
If you’re looking for other cakes to make, I highly suggest you try the following:
- Keto Birthday Cake
- Keto Lemon Cake with Cream Cheese Icing
- Keto New York Baked Cheesecake
- Keto Mint Chocolate Cheesecake
- Keto Lava Cake
- Keto Sponge Cake