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Sugar-Free, Grain-Free Carrot Cake

Sugar-Free, Grain-Free Carrot Cake


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Preheat the oven to 350 degrees.

In a large bowl, combine all of the dry ingredients (first 9 ingredients) and stir until they are evenly blended.

In a separate bowl, beat the eggs. To the beaten eggs, slowly add the melted butter, whisking continuously. Add the vanilla extract, milk, and Greek yogurt, and stir to thoroughly combine. (Make sure you get the yogurt mixed in so that there are no lumps.) Add the shredded carrot to the wet mixture.

Next, add the wet ingredients to the dry ingredients and stir until they come together completely in a sticky, wet batter. Lastly, add the chopped pecans, if using.

Pour the batter into a square cake pan, about 2 ½ inches deep. Bake for 50 minutes, turning and checking for doneness throughout. (If using a smaller pan or a pan of a different shape, be aware baking time could be different. Bake times for this cake will tend to be long, however, because of the high moisture content of the carrots themselves.)

While the cake cools, make the icing.


Grain-free Carrot Cake Recipe (Version 2)

First off I want to thank each and every one of you who reached out to me via blog comments, Instagram, Facebook, and email after this weekend’s (very personal) post on my ongoing struggles. I am absolutely blown away by all of your support, and slightly overwhelmed by all of the other suggestions for testing and diet modifications. Haha. I wish I could see every single doctor, try every treatment, and do every diet that all of you recommend, but for now I’m just focusing on the information I will be gaining soon from my recent testing and doctors, and hope that it will help me.

Seriously though, I do want to respond to each an every one of you, because every person really touched my heart, and helps me to not feel alone in all of this. Unfortunately it doesn’t make it much easier, but it helps me stay strong and have more hope. So thank you all so much, I am just so blown away by all of you!


Keto Carrot Cake Recipe

This Primal, Low Carb and Keto Carrot Cake Recipe tastes more delicious than traditional carrot cake without sugar, dairy and gluten at just 3.6 g carbs per slice!

Keyword Dairy Free, Gluten Free, Grain Free, Keto, Ketogenic, Low Carb, Paleo, Primal

Ingredients

Ingredients for Keto Carrot Cake

  • 3 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 5 eggs
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon apple cider vinegar
  • 2 cups carrots grated
  • 1 cup walnuts chopped

*PALEO VERSION SWEETENER for Cake*

*KETO SWEETENER VERSION for Cake*

Ingredients for Primal Cream Cheese Frosting

  • 1 package cream cheese room temperature
  • 1 teaspoon lemon juice
  • 1/2 cup softened butter

*PALEO VERSION SWEETENER for Frosting*

*KETO SWEETENER VERSION for Frosting*

Instructions

For Cake

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.

In a separate bowl, mix together eggs, sweetener, apple cider vinegar and melted coconut oil.

Stir the shredded carrots, dates (if using) and chopped walnuts into wet ingredients.

Stir wet ingredients into dry.

Place batter into well greased, 9-Inch x 11 cake pan.

Bake at 325 for 45 minutes.

Cool to room temperature and spread with cream cheese frosting below.

For Cream Cheese Frosting

Mix all the ingredients together with a hand blender to fluff it up.

Spread evenly on cooled carrot cakes.

Stack them on top of each other and frost the edges if desired. Enjoy!

Recipe Notes

Net Carbs: 3.6

Nutrition facts based on 9 servings

Looking for more Low Carb, Keto and Paleo Cakes and Muffins and Brownie Recipes?

Try my other recipes that I am sure you will love:

And don’t forget to share in comments how this keto carrot cake recipe turned out for you!

Related Posts

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Comments

Love your blog. Just wandering why the frosting is called coconut cream and no coconut products are listed as the ingredients? I made this yesterday for my belated birthday gift for myself and it was delicious! So thank your step-mother for the creation.

that recipe for Carrot cake is wonderful…thank you so much! I did not have enough almond meal so subbed coconut flour….still really good! I appreciate your posts!


Carrot Cake

This Paleo Carrot Cake is super moist and packed with grated carrot, walnuts, raisins and coconut. The 2 layers of cake are coated in a creamy cashew based icing and garnished with chopped walnuts. It’s Paleo , Grain Free , Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal too!


As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a paleo carrot cake recipe.


This carrot cake is pretty dense and super moist. I love packing my carrot cake with the works, walnuts, raisins and loads of carrots.


I originally created this recipe in bar form, but I recently remade it and decided that it was the perfect consistency to be made into a layered cake.


I loved layered cake because layers = more icing.


You could keep this paleo carrot cake in bar form with just icing on the top if you aren’t as big an icing addict as I am, I promise not to judge. I topped the cake with chopped walnuts and shredded coconut to make it look extra pretty.

Looking for other dessert ideas? Here are a few other cake and cupcake recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


How To Make Sugar-Free Carrot Cake

Okay, are you ready to see how to make sugar-free carrot cake with almond flour? Don’t be put off by the number of steps. They are all straightforward!

You might be wondering about the number of ingredients. Isn’t it more than ten? Well, I have a couple of optional ingredients, which I don’t include since they are up to you. The frosting is also considered its own “ingredient”, which is what I always do when using one recipe in another.

I know that’s a bit of a stretch, but I hope you won’t get caught up on the ingredient count. This keto carrot cake recipe was too good not to share!

To start, preheat the oven to 350 degrees Fahrenhei. Line two cake pans with parchment paper, then grease the bottom and sides. I like to use springform pans for easy release, but whatever you have is fine.

Cream together the butter and erythritol, then beat in the remaining wet ingredients. These include molasses, vanilla extract, pineapple extract, and finally eggs, one at a time.

Pineapple extract is optional because it might be a little harder to find, but if you can get it, it’s so good! I included it because many traditional carrot cake recipes include crushed pineapple, and this was a great way to get the same flavor.

Mix together the dry ingredients in another bowl – almond flour, baking powder, cinnamon, and sea salt. Make sure you use finely ground blanched almond flour, not almond meal, for the right texture.

Stir the wet and dry ingredients together, then add the grated carrots and pecans.

Make sure the carrots are just loosely packed when measuring, don’t cram them into the measuring cup or you’ll end up with too much. You don’t really need to drain them, but if they are very wet and oozing water, give them a squeeze first.

You don’t want to get rid of all the moisture, though. The carrots help keep the batter moist. For this reason, pre-shredded carrots are not recommended. Grate them yourself right before using, so that they are somewhat wet.

Transfer the batter to the prepared pans, and bake until the top springs back. You can also use a toothpick to test for doneness.


Sugar-Free Carrot Cake – Recipe

Try my sugar-free carrot cake, as featured on the Divabetic website this month!

Ingredients
1 c. flour, whole wheat or all-purpose
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia®
2 large eggs
1 tsp. pure vanilla extract
1/2 c. plus 1 Tbsp. canola oil
1/2 c. chopped nuts (preferably walnuts or pecans)
1 1/2 c. grated carrots
1/4 c. raisins, optional
sugar-free confectioners’ sugar, for dusting

Heat oven to 350 degrees F.

Grease and lightly flour a 6-cup Bundt pan.

Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves set aside.

In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.

Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.


How to Make Flax Seed Eggs for this Vegan Carrot Cake Loaf:

Flax seed eggs?! Is this a foreign concept to a few of you out there? It definitely was for me up until about a week ago.

When making vegan breads, cakes and cookies you will oftentimes find that regular eggs are substituted for flax seed eggs.

The recipe for flax seed eggs is quite simple. For every egg you want to substitute in a recipe simply replace it with 1 tablespoon of ground flax seed and 3 tablespoons of water. Whisk to combine and then refrigerate for AT LEAST 20 minutes.

TIP: Make sure to let your flax seed eggs set up in the refrigerator!!

During my first attempt at making this vegan carrot cake loaf, I admit&hellip I was SUPER impatient. I wanted my vegan carrot cake loaf and I wanted it an hour ago.

So do you know what happened? I didn&rsquot let the flax seed eggs set up for long enough in the refrigerator. What resulted was a way too soggy, and not-so-fluffy, vegan carrot cake.


The Diabetic Pastry Chef‘s Sugar-Free Carrot Cake Recipe

Ingredients

1 c. flour, whole wheat or all-purpose
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia®
2 large eggs
1 tsp. pure vanilla extract
1/2 c. plus 1 Tbsp. canola oil
1/2 c. chopped nuts (preferably walnuts or pecans)
1 1/2 c. grated carrots
1/4 c. raisins, optional

Directions

Heat oven to 350 degrees F.

Grease and lightly flour a 6-cup Bundt pan.

Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves set aside.

In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.

Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.

Dust with sugar-free confectioners’ sugar and enjoy!

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Diabetes Late Nite Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.


  • 1 ½ cups all-purpose flour
  • ⅔ cup flax-seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups finely shredded carrot (about 6 medium carrots) (see Tip)
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • ½ cup granulated sugar (see Tip)
  • ½ cup packed brown sugar (see Tip)
  • ½ cup canola oil
  • 1 Coarsely shredded carrot
  • 2 ounces softed reduced-fat cream cheese (Neufchâtel)
  • ½ teaspoon vanilla
  • ¼ cup powdered sugar
  • 1 ½ cups frozen light-whipped dessert topping

Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.

In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.

Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.

In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.

Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.

Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking

If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Choose Splenda(R) Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that's equivalent to 1/2 cup granulated and brown sugars. Nutrition analysis per serving: same as below except 231 calories, 25 g carbohydrate, 186 mg sodium. Daily values: 3% calcium. Exchanges: 1 1/2 other carbohydrates. Carbohydrate choices: 1 1/2.


Grain-free Carrot Cake

Carrot cake–how do you feel about it? I’ve changed my tune over the past few years. As a kid, I thought carrot cake was a huge disappointment. I’d take a few bites if it was the only cake available, but just because even carrot cake was better than no cake whatsoever. As I grew older, I came to appreciate carrot cake as a vehicle for cream cheese frosting, which I do like, despite finding most store-bought versions way too sweet.

When Ben and I first started dating, I was flabbergasted to hear that carrot cake was his FAVORITE kind of cake. Because I love him so much, I started experimenting with homemade carrot cake and was gradually won over. This grain-free carrot cake is good enough to often get stuck in my head like a song, with the memory of its flavor playing over and over until I give in and bake it again. I won’t say carrot cake is now my number one cake, but it might actually be one of my top three. I like how the carrots keep the cake from drying out, and how the subtly spiced cake contrasts with the subtly tangy frosting.

(Tune changing aside, though, there absolutely cannot be raisins in my carrot cake. Despite how much I love them as a snack and in savory dishes, I just can’t get behind raisins in baked goods. If you want to add raisins to this cake, you definitely can–don’t offer me a slice, though!)

I discovered this decorating idea over at Honestly Yum a couple of years ago and fell in love with it instantly. It’s simple and elegant, and you could potentially get a small child to momentarily wonder whether carrots grow in carrot cake. We brought this cake over to our friends’ house for brunch and their two year-old was not fooled, but you never know. He did, however, take his first bite of this cake and then start belting out “Happy Birthday”. So, this grain-free carrot cake is good enough to make toddlers sing! Whether or not its someone’s birthday, the taste is good enough to celebrate.

I used a mix of almond, hazelnut, and tapioca flours in this cake. The hazelnut flour has a rich flavor that blends well with the carrots and spices, but you can replace it with more almond flour if you don’t have any. For the spices I used ginger, cinnamon, and allspice, which I think make the perfect carrot cake flavor trifecta. And the frosting (adapted from The Merchant Baker) is a cream cheese whipped cream frosting, which means it’s lighter than a classic cream cheese frosting and in my opinion, more delicious. It’s still sweet, tangy, and creamy, but not so sugary that it’ll make your teeth hurt or so heavy that it’ll weigh the cake down.

If you celebrate Easter, what are you planning on baking? I’m going to make this grain-free carrot cake again because I can’t get enough, and I know Ben won’t be complaining. If you’re looking for something different, though, I also highly recommend this mocha ricotta pie with strawberries (grain free), this golden cake with strawberries and whipped cream (grain free), or this lemon olive oil cake (grain free and dairy free).



Comments:

  1. Tesida

    In no case

  2. Rans

    the Shining phrase and is timely



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