Keto Carrot Cake with 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!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Servings: 20 serves
Calories: 515kcal
MAPLE CINNAMON BUTTERCREAM
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.
- For a simple one-layer cake just divide the recipe by 3. Alternatively, all the mixture can be made as one big cake and 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.
I use a 15ml tablespoon and 250ml cup for measures. You can use the calculator to convert ounces in a cup if needed. Please note that there is also a conversion from metric to US Customary button under the list of ingredients.
Serving: 1serve | Calories: 515kcal | Carbohydrates: 11g | Protein: 13g | Fat: 49g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 125mg | Potassium: 125mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2582IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg | Magnesium: 16mg | Net Carbs: 6g