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!
Servings Prep Time
12people 30
Cook Time
35minutes
Servings Prep Time
12people 30
Cook Time
35minutes
Ingredients
Cake
  • 1/4cup coconut oilmelted
  • 1/4cup maple syrup
  • 4 eggs
  • 1 1/2cup finely grated carrots
  • 1cup almond flour
  • 1/4 coconut flour
  • 1/2 tsp baking soda
  • 1/4tsp Salt
Coconut Butter Frosting
  • 1/2cup coconut butter
  • 1/2cup coconut oilnot melted
  • 2tbsp lemon zest
  • 2tbsp shredded coconut
  • 2tbsp lemon juice
  • 2tbsp maple syrup
Chocolate Ganache
  • 100g dark chocolate
  • 2/3cup 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.

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