Keto Carrot Cake

This easy carrot cake is a moist, tender cake filled with the light crunch of pecans, barely sweetened with coconut and brown sugar substitute and finely shredded carrots. Baked in a skillet, this keto, sugar free dessert could not be simpler.

Why this recipe is just so good...

• Easy to make - no need for a mixer for this easy carrot cake recipe. Just a mixing bowl and a few utensils.
• Simple ingredients - this cake is so moist and delicious, you don't need to make a fancy frosting. I have found that not everyone likes the traditional cream cheese frosting. So you could easily top this cake with powdered sugar substitute, whipped cream or sugar free ice cream melting on top of the warm cake. So good!!
• Adapts to other pans - you don't have to use a skillet to bake the cake. I just happen to like the way it gets toasty edges but still has a moist crumb.
• Delicious Springtime dessert - Try this cake for Easter! Your family will love the cake and not care that it is low carb. If you need other Holiday recipes try my Low Carb Carrot Casserole , Glazed Carrots or Dutch Oven Turkey Breast.

Ingredient Notes

• Toasted chopped pecans are used in this recipe. When you toast nuts, it enhances their nutty flavor. Just cook lightly, over low-medium flame, stirring frequently while in the pan. The nuts can burn quickly so they are done just when you start to smell their aroma. Feel free to substitute walnuts for the pecans.
• For the shredded carrots, the cake will taste best if you use fresh carrots, not the pre-shredded packaged carrots. They add moisture to the cake and give it a light carrot flavor and pretty pop of color in contrast to the darker almond flour cake.

Baking Tips

• To chop the pecans, you can use a food processor or place them in a plastic bag and bang them with the side of a meat mallet or potato masher. (Place on a folded kitchen towel to protect your countertop). You can make the nuts as small or as large as you prefer.
• Always sift your gluten free flours. They tend to get clumpy, and since it's best to store them in the refrigerator, you will need to sift to get an accurate measurement.
• Make sure to use unsweetened coconut in this recipe. Or it will have a lot more sugar and not be a low carb or keto cake.

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Keto Carrot Cake

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This easy carrot cake is a moist, tender cake filled with the light crunch of pecans, barely sweetened with coconut and brown sugar substitute and finely shredded carrots. Baked in a skillet, this keto, sugar free dessert could not be simpler.

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Ingredients

Units USM Scale 1x2x3x

• zest of 1 lemon
• ⅔ cup brown sugar substitute ( I used Swerve)
• 2 eggs, room temperature
• ¾ cup canola or grapeseed oil
• ½ teaspoon pure vanilla extract
• 1 cup sifted fine almond flour
• 2 tablespoons sifted coconut flour
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¾ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups finely shredded carrots, approximately 2 medium carrots
• ½ cup unsweetened shredded coconut
• ¾ cup chopped toasted pecans *
• carrot curls, optional garnish
• 1 tablespoon toasted coconut chips, optional garnish

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Instructions

1. Preheat oven to 350°F. 
2. Heat a cast iron skillet on low-medium and toast the chopped pecans.  Stir and cook for a minute or two.  You will just begin to smell the toasty aroma and they are done.  Don't over brown them.
3. 
4. Wash, peel and grate carrots, using the fine shredding side of a box grater. Or use a food processor.
5. 
6. Zest the lemon (avoiding the white pith) into a large bowl.
7. Add the sugar and eggs.  Whisk together about 1 minute until mixture combines and becomes foamy.
8. Pour in the oil and whisk together until combined.
9. Sift together the flours, spices, salt and baking powder and soda.
10. Pour into the egg/sugar/oil mixture and stir with a spatula until batter is smooth.  Fold in the carrots,  coconut, and ½ cup of the toasted pecans.
11. Butter the sides and bottom of a 9" cast iron skillet.  Pour in the batter, smooth it with an offset spatula or butter knife.  Sprinkle the remaining pecans over top.
12. 
13. Bake in oven for 30 - 40 minutes.  Test with a toothpick in the center at 30 minutes. If not completely clean, bake for another 5-10 minutes.  Test again.
14. Cool skillet or pan on a cooling rack.
15. 
16. Serve with whipped cream, sugar free ice cream or powdered sugar substitute.

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Notes

*You can use a 9" round or 8" square pan instead of the skillet.  Use non stick baking spray and parchment paper to prevent sticking.  Bake for the same amount of time, test with a toothpick at 30 minutes.

*I buy whole, shelled pecans which are less expensive.  Either pulse a handful in your food processor.  Or place nuts in a plastic bag, put bag on top of folded towel  and use a meat mallet or the side of a potato masher to break up the nuts to the size you prefer.

*Recipe inspired by 'Snacking Cakes', by Yossy Arefi. 

Keywords: low carb cake, keto cake, sugar free cake, Easter dessert