Keto/Gluten Free Carrot Cake Loaf

Keto/Gluten Free Carrot Cake Loaf

This carrot cake loaf is moist and delicious. You will be amazed how topped with a keto cream cheese frosting this gluten free cake taste like the real thing with a special ingredient to keep it moist. It will calm any sweet tooth craving. Add pecans or walnuts with a option for carrots and the classic carrot cake spices!

Have you guessed the secret ingredient…

The trick to a super moist low carb carrot cake is zucchini!

Many low-carb cake recipes tend to be dry. That’s why I knew zucchini would be a great addition to the batter. Zucchini has so much moisture, it keeps this carrot cake from drying out. And, it ensures there’s plenty of liquid for the coconut flour to absorb. It really made a difference in this cake. You will not able to taste in the recipe, but you will notice how moist it will be when you take that first bite.

Tips

  • Bake the cake as muffins instead for single-serve treats. Just be sure to adjust the baking time 12 to 19 minutes
  • To reduce the sweetness, you can use less frosting or eliminate it all-together. The cake loaf is incredibly tasty on its own!
  • To lighten the cake, substitute protein powder for a couple tablespoons to ¼ cup of the almond flour.
  • Adjust sweetener to taste. To reduce erythritol, I often lessen the sweetener used an add in concentrated stevia to taste.
  • Try different types of nuts. Pecans or hazelnuts are great substitutes for walnuts.
  • Switch up the spices and add ground cloves or ginger.

Frosting

The frosting completes the carrot cake load

  • 1 package 8 ounces cream cheese
  • 2 tablespoons butter
  • 1 cups powdered monk fruit sweetener or Alloulose
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy whipping cream more or less for desired consistency (optional)

Keto/Gluten Free Carrot Cake Loaf

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Moderate
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

295

kcal
Total time

45

minutes

This carrot cake loaf is moist and delicious. You will be amazed how topped with a keto cream cheese frosting this gluten free cake taste like the real thing with a special ingredient to keep it moist. It will calm any sweet tooth craving. Add pecans or walnuts with a option for carrots and the classic carrot cake spices!

Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon allspice or ginger

  • 4 large eggs

  • 1 cup coconut oil

  • 2 teaspoons vanilla extract

  • 3/4 cups sweetener

  • 1 1/2 cups grated zucchini

  • 1 cup loosely grated carrots

  • 1/2 cup walnuts (optional)

Directions

  • Preheat oven to 350°F. Line bottom of loaf pans with parchment paper or use silicone pans.
  • Stir together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and allspice (or ginger) in a medium bowl. Set aside.
  • In large mixing bow, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini, carrots, and sweetener. Then add flour mixture and stir until well combined. Stir in walnuts, if using.
  • Spread batter evenly between the two loaf pans. Smooth tops if necessary.
  • Bake for 25-30 minutes until browned on top and cake is firm to the touch.
  • Remove from oven and allow to cool on a cooling rack before frosting.

Notes

  • You can replace coconut oil with 1/2 cup of vegetable oil

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