Healthiest Carrot Cake Recipe

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1 hours ago The easy way to make a healthy keto carrot cake is to use low-carb baking alternatives such as almond flour and sugar replacements. Carrots are a root …

Rating: 4.3/5(300)
Total Time: 55 mins
Category: Cakes And Desserts
Calories: 321 per serving
1. Beat eggs, melted butter, sweetener, and vanilla together.
2. Warm the cream cheese in the microwave for 20 seconds to soften it.

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1 hours ago The best keto low carb carrot cake recipe ever! The steps for how to make sugar-free carrot cake are surprisingly easy. So moist and delicious, no one will …

Rating: 4.9/5(134)
Total Time: 55 mins
Category: Dessert
Calories: 359 per serving

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2 hours ago This Healthy Carrot Cake is made with coconut flour, which makes it a gluten-free, clean eating, paleo and low-carb option. Frosting options range from …

Rating: 5/5(5)
Total Time: 45 mins
Category: Dessert
Calories: 151 per serving
1. Preheat oven to 350 F and line a 8-inch square baking pan with parchment paper.
2. In a large bowl beat eggs, maple syrup, coconut oil, milk and vanilla extract until combined.
3. On top of the wet mix add coconut flour, tapioca starch (or arrowroot) baking powder, salt, cinnamon, and nutmeg. Whisk the dry ingredients into the wet mixture until smooth and combined. (Alternatively, you can also blend all ingredients in a food processor or blender.)
4. Stir in grated carrots, chopped pecans and crushed pineapple (optional) by hand. Fill batter into prepared pan.

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8 hours ago Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting. Amount Per Serving Calories 311 Calories from Fat 198 % Daily Value* Fat 22g 34%. Carbohydrates 10g 3%. …

Rating: 4.9/5(21)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 311 per serving
1. Prep: Prepare an 8 inch round cake pan with 2 inch sides: On a piece of parchment (with enough extra room to also line the inner sides of the pan), trace the bottom of the pan and cut out the circle. Cut the remaining parchment into 2 long rectangles at least 2 - 2 1/2 inches wide. Spray the pan with baking spray or grease with butter, coconut oil or olive oil. Lay the parchment round in the bottom of the pan and position the long parchment rectangles on the inner side of the pan. I find that I need to use just a little more baking spray or oil to get the over-lap to adhere.
2. Preheat oven to 350 degrees (177 C, gas mark 4, moderate oven) and position the rack to the lower third. Grate the carrots and chop the nuts.
3. Measure & Mix: Measure all of the dry ingredients into a large bowl and stir to combine completely. I like to use a large whisk because it breaks up lumps and fluffs up the ingredients.
4. Give the can of coconut milk a good shake before opening. In a smaller bowl, combine all of the wet ingredients and blend them before adding to the dry ingredients.

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6 hours ago How To Make. Cream sweetener and butter: Add softened butter and granulated sweetener into a large bowl and mix until creamy. Add Eggs and Vanilla: Then incorporate one egg at a time, …

Rating: 4.3/5(13)
Total Time: 1 hr 30 mins
Category: Snack
Calories: 220 per serving
1. Preheat the oven to 160 degrees C /320 degrees F [fan oven] – non fan oven 180 degrees C/350 degrees.
2. Grease with butter, a 23 cm spring form pan and line the bottom with baking paper.
3. Separate the Egg yolks from the egg whites. Place each in a separate mixing bowl.
4. In the mixing bowl with the egg yolks, add the sweetener and lemon zest.

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7 hours ago This Ditch the Carbs Ketogenic cake recipe has a light texture and traditional carrot cake taste. We enjoy making this recipe with stevia or monk fruit sweeteners,as the more natural options, but you can choose to use the sweetener that you prefer and that suits your own keto diet. Experiment with the recipe to make a larger cake or opt to split the batter to make small carrot cupcakes, either

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9 hours ago Best Sweetener for Low Carb Carrot Cake. As usual, we used Lakanto’s Monkfruit to sweeten this delicious low carb carrot cake. We use Monkfruit in all of our sweet recipes because it …

Rating: 4.5/5(321)
Total Time: 35 mins
Category: Dessert
Calories: 445 per serving
1. Preheat oven to 350 degrees. Set aside two 6in cake pans or one 9 inch cake pan with parchment paper.
2. In a large bowl, whisk together eggs, olive oil, and vanilla extract.
3. Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
4. Blend in melted butter, walnuts, and shredded carrots.

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4 hours ago Preheat oven to 350°F. Line bottom of two 9-inch cake pans with parchment paper or use silicone pans. Stir together the almond flour, coconut flour, baking soda, baking powder, cinnamon, …

Rating: 4.9/5(27)
Calories: 294 per serving
Category: Dessert
1. Preheat oven to 350°F. Line bottom of two 9-inch cake pans with parchment paper or use silicone pans.
2. Cream together the cream cheese and butter with an electric mixer.

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Just Now This Keto Carrot Cake is tender, moist and made with almond flour, shredded coconut, pecans with a delicious cream cheese frosting. It’s a healthy, low carb, grain-free, sugar-free dessert …

Ratings: 5
Calories: 291 per serving
Category: Dessert
1. Preheat oven to 350 degrees F. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
2. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
3. Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with second and third layer (for 6" inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting. Top with chopped pecans and chill in the fridge for an hour or two before slicing. Store cake covered in the fridge for up to 5 days.

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2 hours ago Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture and thick creamy frosting. For gluten free carrot cake

Rating: 5/5(69)
Calories: 256 per serving
Category: Dessert
1. In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
2. In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
3. Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
4. Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).

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Just Now Slowly add the dry ingredients to the mixing bowl. Mix until combined. Add the carrots, nuts and butter to the mixture. Stir in the final ingredients until combined. Put half of the mixture into each …

Estimated Reading Time: 2 mins
1. Prepare your baking pans. I use round cake pans. Spray with cooking spray and put a parchment circle in the bottom and spray again. I am out of parchment paper so I had to use aluminum foil and it worked perfectly. I haven't found parchment paper since everyone started stocking up all of sudden.
2. Preheat your oven to 350 degrees.
3. Sift your almond flour and coconut flour
4. I discard the pieces that won't go through the sifter.

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2 hours ago How to make the Keto Carrot Cake: Firstly, in a medium-size bowl, whisk the eggs and vanilla extract using an electric whisk. Then add the butter and the Erythritol, and whisk again. In …

Cuisine: Grain Free, Keto, Low-Carb, Sugar Free
Estimated Reading Time: 2 mins
Category: Dessert, Snack
Calories: 121 per serving
1. Firstly, in a medium-size bowl, whisk the eggs and vanilla extract using an electric whisk.
2. Put the five ingredients in a bowl and whisk using the electric whisk until you have a thick creamy mixture.

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Just Now Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper. In a large …

Estimated Reading Time: 2 mins

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8 hours ago Simply follow the low-carb version of the recipe if you’d like to follow suit, use your own rendition of cream cheese frosting, or skip the frosting altogether. Ingredients for Carrot Cake Bread: …

Cuisine: American
Total Time: 1 hr 10 mins
Category: Bread
Calories: 314 per serving
1. If making the Vegan Cream Cheese Frosting, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.
2. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
3. In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined.
4. Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.

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8 hours ago Finely grate the carrot. Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and …

Rating: 4.8/5(8)
Total Time: 1 hr
Category: Dessert
Calories: 370 per serving
1. Preparation: Preheat oven to 350 degrees and place the rack to the lower third of the oven. Line 9 cupcakes wells with liners. Measure dry ingredients into a small bowl and whisk to break up any lumps. Finely grate the carrot.
2. Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and beat again until the mixture is thick, light and fluffy.
3. Add 1/3 of the dry ingredients and mix thoroughly, scraping down the bowl. Add another egg and mix until incorporated and the batter is light and fluffy. Continue alternating the dry and wet ingredients, scraping the bowl after the dry additions and keeping the texture nice and light. Add the carrot and heavy cream at the very end. Mix until incorporated. (The batter should be thick but easy to work with. If it's not, add 1-2 more tbsps of heavy cream, but work quickly.)
4. Bake: Get the batter into the cupcake liners before it thickens up. Evenly divide the batter between the muffin liners and place into the oven. Turn the oven to 400 and bake for 5 minutes to get the batter rising. Turn the oven back to 350 and bake for 20 minutes or until the tops are firm when lightly pressed with a finger, but still sound moist. Remove and let cook completely before frosting.

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4 hours ago Instructions. In a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans. In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated

Rating: 4.9/5(15)
Total Time: 55 mins
Category: Dessert
Calories: 393 per serving
1. In a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans.
2. In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots.
3. Combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
4. Lightly grease an 8-inch round removable bottom cake pan with coconut oil. Grease the sides of my pan and cut a piece of parchment paper for the bottom for easy removal of the cake later.

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8 hours ago And the carrot cake frosting is ready. Healthy Gluten-Free Carrot Cake With Low Carb. To make the frosting look a bit fancier, you can make a swirl pattern using a spatula or the back of a spoon. And there we go. Our cake is ready to enjoy. These are a perfect healthier Easter feast, but honestly, we love carrot cake any time of year. Bon Appétit.

Estimated Reading Time: 3 mins

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2 hours ago Instructions Carrot Cake: Preheat the oven to 350 degrees. Set aside two 6in cake pans or one 9 inch cake pan with parchment paper. In a large bowl, whisk together eggs, olive oil, and vanilla extract. Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.

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2 hours ago How to Make Low-Carb Carrot Cake: Begin by preparing the dairy-free vegan “cream cheese” frosting. To do so, soak the cashews in boiling water for 2 hours (or overnight). Drain the …

Cuisine: American
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 274 per serving
1. Begin by preparing the dairy-free vegan “cream cheese” frosting. To do so, soak the cashews in boiling water for 2 hours (or overnight). Drain the water from the cashews and place in a blender or food processor with the rest of the ingredients. Blend until completely smooth. You may need to stop the blender a couple of times to scrape the edges. If necessary, add more coconut milk or almond milk to help the mixture blend. Transfer frosting to a jar and refrigerate until ready to use (up to 4 days in advance).
2. When you’re ready to bake the cake, preheat the oven to 350 degrees F and line a 9” x 9” square cake pan or 9” round cake pan with parchment paper.
3. Add the eggs, oil, lemon juice, vanilla extract, almond flour, shredded coconut, Truvia Natural Sweetener, baking soda, baking powder, cinnamon, ground ginger, and sea salt to a food processor or blender (all ingredients except for the walnuts, dried cranberries, and carrots) and blend until well-combined.
4. Stir in the walnuts, dried cranberries, and grated carrot.

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Frequently Asked Questions

Is there a low carb sugar free carrot cake?

My healthy low carb carrot cake recipe is substantial in texture like mom’s cake was, but this low carb sugar free carrot cake cupcakes recipe results in fairly light cupcake. I kept the shredded coconut in the recipe because I like the extra texture it adds, but I completely changed the technique.

How to make a healthy carrot cake?

Lastly, add in the shredded carrots, and optionally 1/3 cup of toasted walnuts or pecans and 1/3 cup of finely chopped or crushed pineapple. Fill the batter into a parchment-lined square 8-inch baking dish. Now bake the healthy carrot cake at 350 degrees for about 25 minutes. For the healthy carrot cake frosting. You have several options.

How many carbs are in 1 cup carrot cake?

This healthy carrot cake recipe only calls for 1 cup of grated carrots, which only contains 8 grams of net carbs. Spread out over the 12 servings of cake, you can see that it does not equal very many carbs per serving. So this healthy carrot cake can also be termed low carb and keto-friendly!

Is carrot cake bread keto?

Either way, this carrot cake bread will be supremely moist and delicious. Topped with a smooth and velvety dairy-free cream cheese frosting that ties it all together. And not only is this recipe dairy free, it’s also gluten free, paleo, and it can be made keto with a few simple substitutions.

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