HEALTHY KETO LOW CARB CARROT CAKE (VEGAN)

HEALTHY KETO LOW CARB CARROT CAKE (VEGAN)

HEALTHY KETO LOW CARB CARROT CAKE (VEGAN)

Healthy Keto Low Carb Carrot Cake Recipe

1. 1 1/4 cups blanched almond flour
2. 1/2 cup tapioca flour
3. 2 tbsp coconut flour
4. 1 tsp baking soda
5. 1/2 cup granulated sweetener of choice
6. 1 tbsp cinnamon
7. 1 tsp nutmeg
8. 1/3 cup olive oil can sub for vegetable or canola oil
9. 1 tsp almond extract can sub for vanilla extract
10. 2 large eggs
11. 2 medium bananas, overripe
12. 1 1/2 cups shredded carrots Approximately 3 large carrots

Healthy Vegan and Eggless Carrot Cake Option (Banana-free)

1. 1 1/4 cups gluten free flour sifted
2. 1 1/4 cups blanched almond flour
3. 1/4 tsp baking soda 
4. 1 tbsp cinnamon
5. 1 tsp nutmeg
6. 1 medium carrot, shredded
7. 1/3 cup chopped walnuts
8. 2 tbsp unsweetened shredded coconut
9. 1 tbsp apple cider vinegar
10. 3/4 cup milk of choice
11. 1/4 cup olive oil can sub for vegetable or canola oil
12. 1/2 cup pure maple syrup * See notes

INSTRUCTIONS

For the keto low carb carrot cake

1. Preheat the oven to 180C/350F. Line a loaf pan or square pan with parchment paper and set aside.
2. In a large mixing bowl, combine your dry ingredients, except for the granulated sweetener, and mix well.
3. In a small mixing bowl, add your olive oil, eggs, almond extract and granulated sweetener of choice, and mix well.
4. Add the wet into the dry mixture and mix well. Add your mashed banana and mix well. Stir through your shredded carrots and mix until fully incorporated.
5. Pour the carrot cake batter in the lined tin/pan and bake for 45-50 minutes, or until a toothpick comes out just clean.
6. Allow the cake to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting and enjoy.

For the vegan and eggless option

1. Preheat the oven to 180C/350F. Line a loaf pan or square pan with parchment paper and set aside.
2. In a large mixing bowl, combine your olive oil, maple syrup, milk of choice, apple cider vinegar and mix well. Add in your shredded carrots, walnuts, and shredded coconut and mix lightly.
3. Add your sifted flour, blanched almond flour, baking soda, and spices and mix well. If the batter is too thick, add a little more milk of choice as needed.
4. Pour the carrot cake batter in the lined pan and bake for 25-35 minutes, until golden brown and a skewer come out clean from the center. Baking times will vary depending on how big of a pan you use.
5. Allow cooling in the tin/pan for 5 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting.

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