Description
This Keto Carrot Cake with Mascarpone Frosting is the perfect low-carb dessert for those following a keto or sugar-free lifestyle. Packed with spices and topped with a creamy mascarpone frosting, this delicious cake is ideal for any occasion, from Easter to birthdays, while keeping it sugar-free, grain-free, and keto-friendly.
Ingredients
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
Instructions
- Preheat the oven to 350ºF (160ºC). Line a 15×10-inch baking tray with parchment paper and grease the sides.
- Beat the eggs with the low-carb sweetener until combined. Add the melted butter and grated carrots.
- In a separate bowl, mix the almond flour, coconut flour, cinnamon, ginger, sea salt, and baking powder.
- Add the dry ingredients to the egg mixture and stir until fully incorporated.
- Transfer the batter to the prepared tray and bake for 15 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the mascarpone cheese, powdered sweetener, vanilla extract, and heavy cream until smooth and creamy.
- Once the cake has cooled, divide it into three layers. Frost each layer with mascarpone frosting.
Notes
- You can make this cake ahead of time and store it in the fridge for up to 2 days before frosting.
- For a dairy-free version, substitute coconut oil for butter and use a dairy-free cream cheese alternative.
- Customize the spices to your taste, and add nuts or coconut if desired.
- Prep Time: 20 minutes
- Passive Time: 35 minutes (cooling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
