Keto Carrot Cake | with Maple Cinnamon Buttercream
A Keto Carrot Cake to rule them all! This is seriously one amazing cake!
For more years than I would like to count I made carrot cakes every day in a cafe in Newcastle.
I could never believe how popular they were! FYI I most certainly did not eat cake back in those days.
This low carb carrot cake is a little different than my cakes of old, but I am certain they are better! My almond flour carrot cake is grain free, gluten free, and sugar free.
Keto Carrot Cake
Some of you may hesitate at the carrot.
If it is a concern and you want to lower the carbs in this keto carrot cake, then you can leave it out with no other changes to the recipe.
It is your call. With all the other flavours used this cake will still be moist and delicious without it.
- Light tasting olive oil – or substitute ghee or melted butter
- Sweetener – any granulated sweetener can be used. I use erythritol.
- 12 large eggs – use large room temperature eggs so that the cake does not taste eggy.
- Nut butter, I used Mayvers oven roasted peanut butter
- Maple flavoured syrup – the sugar free variety
How to Make It
This really is an easy recipe. Basically you can whisk this altogether in a large bowl, use a stand mixer or a Thermomix®.
All my recipe temperatures are based on a fan-forced oven unless otherwise stated.
I always line my springform tins so the cake can easily be removed.
Allow to cool completely before attempting to ice with buttercream.
Frosting the Cake
You can frost the cake however you please with it just added thickly on top or a little bit fancier. I have gone for a very trendy keto naked cake look. There are just a few tips for frosting this way.
If doing a layered keto naked cake look first start with cutting the top off your cakes to completely level each cake. The excess cake tops can be used for some very tasty Cake Bliss Ball recipes.
Once level pipe a thick circle of frosting around the edge of the cake and one in the middle. Using an angled cake spatula smooth out the layer between the cakes but leave the thick outer circle as is.
Top with next layer and repeat. (If doing more than 2 layers keep repeating as needed).
Pipe remaining frosting on top of cake. Using angled spatula smooth over top and spread frosting over sides of cake.
Once the sides are covered, gently scrape back with angled spatula or cake scraper until you unveil the outer edge of the cake with just a thin scraping of frosting.
Any excess frosting can be added to the top or used in another recipe.
See how to frost the cake below on video.
More Recipes to Try
- Keto Vanilla Cake
- Baked Mascarpone Cheesecake
- Peanut Butter Cup Keto Cheesecake
- Keto Juniors Cheesecake Layered Lamington
- New York Keto Cheesecake – (updated 2020)
CONNECT WITH MAD CREATIONS
Don’t forget to link up with Mad Creations on social media so you never miss a recipe.
Watch me make it!
Keto Carrot Cake with Maple Cinnamon Buttercream
- 150 g light tasting olive oil
- 150 g sweetener
- 600 g almond meal
- 12 large eggs
- 150 g sour cream
- 2 tbsp vanilla extract
- 2 tbsp cinnamon
- 1 1/2 tsp fresh grated nutmeg
- 1 tsp ground cloves
- 100 g nut butter I used Mayvers oven roasted
- 50 g maple flavoured syrup
- 2 tbsp baking powder
- 2 cups grated carrot 270g
- 1 1/2 cups chopped pecans
MAPLE CINNAMON BUTTERCREAM
- Preheat oven to 160℃. Line 3 x 20 cm springform tin.
- Mix all ingredients except pecans in a stand mixer until combined.
- Spoon mix into prepared springform tins.
- Bake 30-40 minutes or until cooked through. Cool on wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month
- Mix all ingredients except crushed pecans in stand mixer until light and fluffy.
- Pipe thickly onto edge of bottom cake spread over cake and down side.
- Place second cake on top and pipe thickly onto edge and spread over cake top and sides.
- Add third cake (with bottom of the cake facing upwards). Pipe generously with the frosting.
- Using an angled icing spatula generously spread buttercream over sides of cake and top of cake. Once completely covered if you want to achieve the “naked” look gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take bake to the edge of the cake and not to remove the crumb of the cake.
- Preheat oven to 160℃. Line a 20 cm springform tin.
- Place all ingredients (except carrot and pecaninto mixing bowl. Mix 2 minutes/speed 5, you may need to use spatula through lid to help mix. Transfer to large mixing bowl and fold through carrot and pecans. Follow from Step 3 above.
- Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5. Follow frosting steps above.
- For a simple one-layer cake just divide the recipe by 3. Alternatively, all the mixture can be made as one big cake just extend cooking time as needed.
- Cake can be stored in the fridge for up to 5 days.
- Cut and freeze into individual portions in an airtight container.
- Use the leftover buttercream on another cake, store in the fridge for up to 4-5 days or freeze up to 3 months.