Keto Carrot Cake with Mascarpone Frosting

Why You’ll Love This Recipe

If you’re looking for a delicious dessert that is keto-friendly, sugar-free, and grain-free, then this keto carrot cake is for you. The fluffy texture, paired with the rich and creamy mascarpone frosting, creates a perfectly balanced dessert. It’s not just for those on a low-carb diet; anyone will love the moistness and spices in this cake. Plus, the fact that it’s quick and easy to make makes it a great option for busy bakers!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Keto Carrot Cake:

• 3 eggs
• 1 cup low-carb sweetener
• 1 cup finely grated fresh carrots
• 1/4 cup unsalted butter or coconut oil
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp ginger powder
• 1 tsp baking powder

For the Mascarpone Cheese Frosting:

• 1 cup mascarpone cheese
• 1/2 cup low-carb powdered sweetener
• 2/3 cup heavy cream
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350ºF (160ºC). Line a 15×10-inch baking tray with parchment paper and grease the sides.
2. Beat the eggs with the low-carb sweetener until combined. Add the melted butter and grated carrots to the mixture.
3. In a separate bowl, combine the almond flour, coconut flour, cinnamon, ginger, sea salt, and baking powder. Mix well.
4. Add the dry ingredients to the egg mixture and stir until everything is fully incorporated.
5. Transfer the batter to the prepared baking tray and bake for about 15 minutes, or until the top springs back or a toothpick inserted comes out clean.
6. Let the cake cool completely on a wire rack before frosting.
7. For the frosting, beat the mascarpone cheese with a hand mixer, then add the powdered sweetener, vanilla extract, and heavy cream. Continue beating until smooth and creamy. Adjust the amount of cream to reach the desired frosting consistency.
8. Once the cake has cooled, divide it into three layers. Frost the top of each layer with the mascarpone frosting as you stack them.

Servings and Timing

• Prep time: 20 minutes
• Cook time: 15 minutes
• Passive time: 35 minutes (cooling)
• Servings: 12 slices (depending on the size of your pieces)

Variations

• Spices: Adjust the cinnamon and ginger to your taste. You can also add nutmeg or cloves for a richer flavor.
• Nuts: If you like nuts in your carrot cake, consider adding some chopped walnuts or pecans to the batter for extra crunch.
• Frosting: For a lighter frosting, you could use cream cheese instead of mascarpone or blend it with mascarpone for a slightly different texture.

Storage/Reheating

• Storage: Store any leftover carrot cake in an airtight container in the refrigerator for up to 5 days. The mascarpone frosting will keep the cake moist.
• Reheating: To reheat, place a slice in the microwave for 10-15 seconds, or let it come to room temperature naturally.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make this cake up to 2 days ahead. Just store it in the fridge and frost it when you’re ready to serve.

2. Can I freeze this carrot cake?

Yes, you can freeze the unfrosted layers for up to 3 months. Thaw them overnight in the fridge before frosting and serving.

3. What can I use instead of almond flour?

Coconut flour can be used, but the texture and absorption are different, so be sure to adjust the liquid in the recipe if substituting.

4. How can I make this recipe dairy-free?

You can substitute coconut oil for butter and use a dairy-free cream cheese alternative for the frosting.

5. How do I know when the cake is done?

The top should spring back when touched, and a toothpick inserted in the center should come out clean.

6. Can I use a different sweetener?

Yes, any low-carb sweetener that measures like sugar (such as erythritol or monk fruit) can be used.

7. Can I make this cake without the frosting?

While the frosting adds richness, the cake itself is still delicious without it. You can also top it with a dusting of powdered sweetener.

8. How long will this cake last in the fridge?

It can last for up to 5 days when stored in an airtight container in the refrigerator.

9. Can I make this a single-layer cake?

Yes, you can bake the batter in one larger pan. Just adjust the baking time accordingly, as it may take longer to cook through.

10. Can I add raisins or coconut to this recipe?

Yes, both raisins and shredded coconut are great additions if you like those flavors in carrot cake. Just add them to the batter before baking.

Conclusion

This Keto Carrot Cake with Mascarpone Frosting is a wonderful treat for anyone craving a low-carb, sugar-free dessert. With its moist texture, perfect blend of spices, and rich frosting, it’s bound to be a crowd-pleaser. Whether for Easter, a birthday, or any special occasion, this cake will definitely impress!

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