Easter is around the corner, and what better way to celebrate than with a delicious, moist, and fluffy keto carrot cake? This low-carb carrot cake is loaded with warm spices, fresh carrots, and topped with a rich mascarpone frosting. The best part? It’s sugar-free, gluten-free, and grain-free, making it perfect for anyone following a keto lifestyle.
Whether you’re hosting a family Easter brunch or just craving a healthier version of your favorite dessert, this cake is sure to impress. Let’s dive into this amazing keto carrot cake recipe that will make your holiday extra special!
Why You’ll Love This Low Carb Carrot Cake
- Super moist and fluffy: No dry cakes here!
- Packed with warm spices: Cinnamon and ginger bring out the best flavors.
- Healthy and keto-friendly: No refined sugar or grains.
- Perfect for Easter: A festive dessert that looks and tastes incredible.
- Easy to make: Simple ingredients and straightforward steps.
Ingredients You Need
For the Keto Carrot Cake:
- 3 eggs
- 1 cup low-carb sweetener (erythritol, monk fruit, or stevia)
- 1 cup finely-grated fresh carrots
- 1/4 cup unsalted butter or coconut oil, melted
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1 tsp baking powder
For the Mascarpone Cheese Frosting:
- 1 cup mascarpone cheese
- 1/2 cup low-carb powdered sweetener
- 2/3 cup heavy cream
- 1 tsp vanilla extract
How to Make Keto Carrot Cake
1: Preheat & Prepare
Preheat your oven to 350ºF (160ºC). Line a 15 x 10-inch baking tray with parchment paper and grease the bottom and sides.
2: Mix Wet Ingredients
In a large bowl, beat eggs and sweetener together until light and fluffy. Add in melted butter and grated carrots, mixing until well combined.
3: Combine Dry Ingredients
In a separate bowl, whisk together almond flour, coconut flour, cinnamon, ginger, and baking powder. Slowly add this dry mixture to the wet ingredients and mix until fully incorporated.
4: Bake the Cake
Pour the batter into the prepared baking tray and spread evenly. Bake for 15 minutes, or until the top springs back when touched. A toothpick inserted into the center should come out clean.
5: Cool the Cake
Let the cake cool completely on a wire rack before frosting. This helps maintain its moist and fluffy texture.
6: Make the Mascarpone Frosting
In a mixing bowl, beat mascarpone cheese using a hand mixer. Add powdered sweetener, vanilla extract, and heavy cream, then beat again until smooth and creamy.
7: Assemble the Cake
Once the cake is fully cooled, cut it into three equal parts. Place one layer on a plate or cake stand, frost, and repeat with the remaining layers. Finish by spreading frosting evenly over the top and sides.
Serving Suggestions
- With Fresh Berries: Serve with a side of fresh raspberries or blueberries for a burst of freshness.
- Drizzle with Sugar-Free Caramel: A keto caramel sauce can add an extra layer of indulgence.
- Pair with Keto Coffee or Tea: Enjoy a slice with a warm cup of keto-friendly coffee or herbal tea.
- Top with Crushed Nuts: Sprinkle chopped pecans or walnuts for added crunch.
- Dust with Cinnamon: A light dusting of cinnamon or nutmeg enhances the cake’s spiced flavor.
FAQs
Yes! You can use erythritol, monk fruit, or stevia. Just adjust the quantity to taste since some sweeteners are sweeter than others.
If you have a nut allergy, substitute almond flour with sunflower seed flour. The texture may slightly vary, but it will still be delicious!
Of course! You can swap mascarpone frosting for a classic keto cream cheese frosting or even a keto buttercream frosting.
Absolutely! You can bake the cake 2-3 days in advance and store it in an airtight container. Frost it just before serving for the freshest taste.
To keep the cake light and airy, make sure to beat the eggs well. Using finely ground almond flour also ensures a smooth texture.
Refrigerate: Store in an airtight container for up to 5-7 days.
Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe container. Let thaw before serving.
Related Recipes You’ll Love
This keto carrot cake recipe is the perfect healthy carrot cake for Easter. It’s moist, fluffy, and filled with warm spices, making it an irresistible keto dessert. Whether you love keto chocolate cake or need a keto frosting alternative, this cake is a must-try. Bake it, share it, and enjoy a guilt-free treat with your loved ones. Don’t forget to pin this recipe for later!
Love this recipe? Pin it on Pinterest so you can find it easily next time
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Keto Carrot Cake with Frosting – Easter Dessert
- Total Time: 30 minutes
- Yield: 12 slices 1x
Description
A delicious, moist, and fluffy keto carrot cake, loaded with warm spices, fresh carrots, and topped with a rich mascarpone frosting. This sugar-free, gluten-free, and grain-free cake is the perfect Easter dessert!
Ingredients
- 3 eggs
- 1 cup low-carb sweetener (erythritol, monk fruit, or stevia)
- 1 cup finely-grated fresh carrots
- 1/4 cup unsalted butter or coconut oil, melted
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1 tsp baking powder
For the Mascarpone Cheese Frosting:
- 1 cup mascarpone cheese
- 1/2 cup low-carb powdered sweetener
- 2/3 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350ºF (160ºC). Line a 15 x 10-inch baking tray with parchment paper and grease the bottom and sides.
- In a large bowl, beat eggs and sweetener together until light and fluffy. Add in melted butter and grated carrots, mixing until well combined.
- In a separate bowl, whisk together almond flour, coconut flour, cinnamon, ginger, and baking powder. Slowly add this dry mixture to the wet ingredients and mix until fully incorporated.
- Pour the batter into the prepared baking tray and spread evenly. Bake for 15 minutes, or until the top springs back when touched. A toothpick inserted into the center should come out clean.
- Let the cake cool completely on a wire rack before frosting.
- In a mixing bowl, beat mascarpone cheese using a hand mixer. Add powdered sweetener, vanilla extract, and heavy cream, then beat again until smooth and creamy.
- Once the cake is fully cooled, cut it into three equal parts. Place one layer on a plate or cake stand, frost, and repeat with the remaining layers. Finish by spreading frosting evenly over the top and sides.
Notes
Store leftover cake in an airtight container in the fridge for up to 5-7 days. You can also freeze individual slices for later!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: keto carrot cake, sugar-free cake, low-carb dessert, Easter dessert