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

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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.