Why You’ll Love This Recipe
- Low-Carb Delight: Enjoy the classic taste of carrot cake without the carbs, making it suitable for keto and low-carb diets.
- Moist and Flavorful: The combination of almond and coconut flours, along with fresh grated carrots, ensures a moist and flavorful cake.
- Creamy Frosting: The mascarpone frosting adds a rich and creamy texture that complements the spiced cake perfectly.
- Versatile Dessert: Ideal for holidays, birthdays, or any time you’re in the mood for a sweet treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Keto Carrot Cake:
- 1 cup finely grated fresh carrots
- 2 cups almond flour
- 1/2 cup coconut flour
- 4 large eggs
- 1/2 cup unsalted butter or coconut oil, melted
- 1 cup low-carb sweetener (such as erythritol or monk fruit)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, softened
- 1/2 cup powdered low-carb sweetener
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 15×10-inch baking tray with parchment paper and grease the bottom and sides.
- Prepare the Batter: In a large bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, baking powder, baking soda, and sea salt. In another bowl, beat the eggs with the low-carb sweetener until well combined. Add the melted butter (or coconut oil) and grated carrots to the egg mixture, mixing until uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into the prepared baking tray, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a mixing bowl, beat the mascarpone cheese with the powdered sweetener until smooth. Add the heavy cream and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake has cooled, spread the mascarpone frosting evenly over the top.
- Serve: Slice and enjoy your delicious keto carrot cake!
Servings and Timing
- Servings: This recipe yields approximately 12 slices.
- Preparation Time: 15 minutes.
- Cooking Time: 15-20 minutes.
- Total Time: Approximately 35-40 minutes, plus cooling time.
Variations
- Nuts: Add chopped walnuts or pecans to the batter for added texture and flavor.
- Spices: Adjust the amount of cinnamon and ginger to suit your taste preferences.
- Frosting: For a different flavor, substitute the mascarpone with cream cheese in the frosting.
Storage/Reheating
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving: Serve chilled or at room temperature.
FAQs
Can I use a different sweetener?
Yes, you can substitute the low-carb sweetener with your preferred keto-friendly sweetener, adjusting the quantity to taste.
Is it necessary to use both almond and coconut flour?
Using both flours provides the best texture and flavor. However, you can experiment with using only almond flour if preferred.
Can I make this cake without the frosting?
Absolutely! The cake is delicious on its own, but the mascarpone frosting adds a delightful creaminess that complements the spiced cake.
How can I make the frosting thicker?
If the frosting is too thin, you can add more powdered sweetener to thicken it to your desired consistency.
Can I use a different type of frosting?
Yes, you can use a cream cheese frosting or a whipped coconut cream frosting as alternatives.
Conclusion
This Keto Carrot Cake with Mascarpone Frosting offers a delightful way to enjoy a classic dessert while adhering to a low-carb lifestyle. Its moist texture, combined with the creamy frosting, makes it a perfect treat for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, this cake is sure to impress.
Keto Carrot Cake with Mascarpone Frosting
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes, plus cooling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Keto Carrot Cake with Mascarpone Frosting is a low-carb version of the classic dessert, offering all the rich flavor without the guilt. Made with almond and coconut flours and topped with a creamy mascarpone frosting, it’s the perfect treat for keto and low-carb diets. Moist, flavorful, and ideal for any occasion, this cake will satisfy your sweet tooth in the healthiest way.
Ingredients
For the Keto Carrot Cake:
- 1 cup finely grated fresh carrots
- 2 cups almond flour
- ½ cup coconut flour
- 4 large eggs
- ½ cup unsalted butter or coconut oil, melted
- 1 cup low-carb sweetener (such as erythritol or monk fruit)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, softened
- ½ cup powdered low-carb sweetener
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 15×10-inch baking tray with parchment paper and grease the bottom and sides.
- Prepare the Cake Batter: In a large bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, baking powder, baking soda, and sea salt. In another bowl, beat the eggs with the low-carb sweetener until well combined. Add the melted butter (or coconut oil) and grated carrots to the egg mixture, mixing until uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into the prepared baking tray, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a mixing bowl, beat the mascarpone cheese with the powdered sweetener until smooth. Add the heavy cream and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake has cooled, spread the mascarpone frosting evenly over the top.
- Serve: Slice and enjoy your delicious keto carrot cake!
Notes
- Nuts: Add chopped walnuts or pecans to the batter for extra texture and flavor.
- Spices: Adjust the amount of cinnamon and ginger to suit your taste preferences.
- Frosting: You can substitute the mascarpone with cream cheese for a slightly tangier frosting.
- Sweetener: Feel free to use your preferred keto-friendly sweetener, adjusting the quantity to taste.
- Texture: For the best texture and flavor, both almond and coconut flour are recommended. However, you can try using only almond flour if you prefer.
