Can I substitute the low-carb sweetener in this keto carrot cake recipe?

Yes! You can use erythritol, monk fruit, or stevia . Just adjust the quantity to taste since some sweeteners are sweeter than others.

Can I make this keto carrot cake without almond flour?

If you have a nut allergy , substitute almond flour with sunflower seed flour . The texture may slightly vary, but it will still be delicious!

Can I use a different frosting for this keto carrot cake?

Of course! You can swap mascarpone frosting for a classic keto cream cheese frosting or even a keto buttercream frosting .

Can I prepare this keto carrot cake ahead of time for Easter?

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.

How can I make this keto carrot cake fluffier?

To keep the cake light and airy , make sure to beat the eggs well. Using finely ground almond flour also ensures a smooth texture.

How should I store leftover keto carrot cake?

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.

Keto Carrot Cake Recipe with Mascarpone Frosting

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

Scale

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