Keto Carrot Cake
Classic Carrot Cake gets a low carb makeover! Sugar-free, gluten-free, low carb and keto friendly, this cake can please a crowd!
Ingredients
dry ingredients
- 3/4 cup oat fiber (60 grams)
- ½ cup allulose
- 2 teaspoons psyllium husk powder
- 2.5 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice can sub ginger and nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
wet ingredients
- 1/4 cup avocado oil can substitie melted butter
- 1/4 cup almond milk
- 1/4 cup nonfat Greek yogurt can substitute full fat or reduced fat Greek yogurt or sour cream
- 2 eggs
- 1 teaspoon vanilla extract
add at the end
- 3 oz carrot finely shredded
Frosting
- 2 oz cream cheese at room temperature
- 1/4 cup Greek yogurt (I used nonfat but whatever you have should be fine)
- 4-6 tablespoons allulose I prefer 4 but some might like it sweeter
- 1 teaspoon vanilla
- pecan garnish optional
Instructions
- Shred the carrots finely; do not drain.
- Combine dry ingredients in one bowl mixing thoroughly to avoid any clumps.
- In a separate bowl, combine the wet ingredients. Mix thoroughly.
- Slowly add the dry ingredients to the wet ingredients being careful to mix well.
- Add carrots to batter and mix thoroughly.
- Pour into a parchment lined cake pan.
- Bake for 20-30 minutes. Check for doneness at 20, a knife inserted in the center should come out clean.
- Remove from pan to cool on a rack to prevent sweating.
Frosting
- Whip room temperature cream cheese until fluffy.
- Add Greek yogurt, allulose and vanilla and whip.
- Allow to cool in fridge before frosting completely cooled cake.
- Can color some for decorations and/or add chopped pecans for garnish.