Keto Carrot Cake With Coconut Butter Frosting

If you are on a keto and low carb diet and you have to make a birthday cake then you have a problem. A birthday party won´t be complete without a birthday cake.

But I’ll show you the solution to your problem. From now on you won’t have to worry about birthday cakes anymore. Because I’m going to teach you a birthday cake that is at the same time, sugar, grain, and dairy-free. It is also low carb and keto.

I can assure that this carrot cake is simple to make and at the same time simply delicious to eat! I must confess that I have a special feeling for layer cakes. They are my top choice when I have to create a cake for a celebration.

This easy low carb carrot cake recipe is the way to go when you need a sweet and beautiful cake. Not only is the flavor of this cakes amazing, but it is absolutely stunning to look at!

And this is so simple and easy to make. For this layer cake, for this cake, I doubled the amounts of the ingredients and I use two springform cake pan like this.

First I whisk the wet ingredients and the dry ingredients separately. Then I mix it together. Divide the batter into two springform cake pan greased and lined with parchment paper. Bake for 35 / 40 minutes. Meanwhile, you can prepare the coconut butter frosting.

For assembling the cake you will need a cake leveler like this one. Once cool, level off any domed toms with the cake leveler. If you don’t have one, you can use a large serrated knife. Then you need to cut the two cakes in half horizontally.

Once the cakes are chilled, the frosting will set enough that you’ll be able to cut into it cleanly with a warm knife. The texture of the carrot cake is absolutely moist and tender and the coconut butter frosting is perfectly light and fluffy.

Even a strong-willed soul won’t be able to resist a second slice.

This homemade carrot cake recipe that anyone can make and everyone will love!

Print Recipe

Keto Carrot Cake with Coconut Butter frosting

This amazing layer carrot cake is sugar, grain, and dairy-free. It is also low carb, keto, and paleo. It's perfect for a birthday cake!

Course

Dessert

Prep Time

30

Cook Time

35 minutes

Servings

people

Ingredients

Cake

• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 4 eggs
• 1 1/2 cup finely grated carrots
• 1 cup almond flour
• 1/4 coconut flour
• 1/2 tsp baking soda
• 1/4 tsp Salt

Coconut Butter Frosting

• 1/2 cup coconut butter
• 1/2 cup coconut oil not melted
• 2 tbsp lemon zest
• 2 tbsp shredded coconut
• 2 tbsp lemon juice
• 2 tbsp maple syrup

Chocolate Ganache

• 100g dark chocolate
• 2/3 cup coconut milk

Course Dessert Prep Time 30 Cook Time 35 minutes Servings people Ingredients Cake 1/4 cup coconut oil melted 1/4 cup maple syrup 4 eggs 1 1/2 cup finely grated carrots 1 cup almond flour 1/4 coconut flour 1/2 tsp baking soda 1/4 tsp Salt Coconut Butter Frosting 1/2 cup coconut butter 1/2 cup coconut oil not melted 2 tbsp lemon zest 2 tbsp shredded coconut 2 tbsp lemon juice 2 tbsp maple syrup Chocolate Ganache 100g dark chocolate 2/3 cup coconut milk

Instructions

Cake

1. Preheat oven to 350°F / 180ºC and grease two 8 inches / 20 cm round cake pans very well. Line the pans with parchment paper and grease the paper.
2. In a large bowl, whisk together oil, sweeteners and eggs. Stir in the carrots.
3. In a small bowl, combine dry ingredients. Add the dry ingredients into the large bowl and stir until well blended.
4. Pour batter into the cake pans. Bake for 30 – 35 minutes or until the cakes are golden on the edges and firm to the touch in the middle.
5. Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.
6. Once cool, level off any domed toms with a large serrated knife or cake leveler and cut the two cakes in half, horizontally.

Coconut Butter Frosting

1. Combine all ingredients in a food processor and process until smooth.

Chocolate Ganache

1. Pour the coconut milk into a medium pot and heat it until it is almost but not quite boiling.
2. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the milk.
3. Whisk until smooth and glossy.

To assemble

1. Fix the first layer to a cake board with a small amount of coconut buttercream.
2. Fill a piping bag with coconut buttercream and then pip a line around the edge of the first layer.
3. Fill with 2-3 tablespoons of chocolate ganache.
4. Repeat with the second and third layers and then finish with your top layer.
5. Cover the cake with a thin layer of coconut buttercream and then chill for 30 minutes or until firm.
6. Pour the chocolate ganache over the cake.

Recipe Notes

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

Nutrition Facts:

Amont Per Serving

Calories: 463| Cholesthrol: 124 mg | Total Carbohydrate: 22mg | Protein: 12g | Sodium: 27 g | Sugar: 4 g

Sharing is caring!