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Keto Carrot Cake | with Maple Cinnamon Buttercream

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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.

overhead shot of a slice of cake

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 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.

3 layer keto carrot cake on brown plate

The Ingredients

  • 150 g light tasting olive oil – or substitute ghee or melted butter
  • 150 g sweetener – any granulated sweetener can be used.
  • 600 g almond meal
  • 12 large eggs – use large room temperature 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

Top view of half a walnut crusted cake

How to make Low Carb Carrot Cake

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.

Overhead photo of a cake with a slice out of it

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 cake and one one in the middle. Using an angle cake spatula smooth out the layer between the cakes, but leave the thick outer circle as is. 

Frosted Carrot Cake

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.

overhead view of cake topped with walnuts

More Low Carb Cake Recipes 

Full naked style cake side on photo on brown plate

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Mad Creations Keto Carrot Cake with big wedge cut out and slice on white plate

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Watch me make it!

Mad Creations Keto Carrot Cake with big wedge cut out and slice on white plate

Keto Carrot Cake with Maple Cinnamon Buttercream

My Keto Carrot Cake is so damn good! This is the entertaining version with a triple layer. Oh and that buttercream...... it is so good I could eat it with a spoon!
5 from 14 votes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Dessert
Cuisine: Australian Keto
Keyword: Keto carrot cake
Recipe Category: Low Carb
Calories: 540kcal
Author: Megan Ellam
Servings: 18 serves
Tap or hover over number to scale ingredients
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Ingredients

MAPLE CINNAMON BUTTERCREAM

  • 160 g powdered sweetener I use Sukrin Melis
  • Zest and juice of half a lemon 50g lemon juice
  • 200 g butter cubed
  • 340 g cream cheese softened, cubed
  • 2 tbsp nut butter I use Mayvers crunchy oven roasted
  • 1 tbsp maple flavoured syrup
  • 1 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 cup crushed pecans

Instructions

CONVENTIONAL METHOD

  • 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

BUTTERCREAM

  • 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.

THERMOMIX® METHOD

  • 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.

BUTTERCREAM

  • Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5. Follow frosting steps above.

Video

Notes

  1. 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.
  2. Cake can be stored in the fridge for up to 5 days.
  3. Cut and freeze into individual portions in an airtight container.
  4. Use the leftover buttercream on another cake, store in the fridge for up to 4-5 days or freeze up to 3 months.

Nutrition

Serving: 1serve | Calories: 540kcal | Carbohydrates: 12g | Protein: 11g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 159mg | Potassium: 316mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2964IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg | Magnesium: 37mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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