Healthiest Carrot Cake Recipe

Healthy Carrot Cake Recipe paleo, gluten free, low carb

WebMar 29, 2018 · Preheat oven to 350°F and line a 8-inch square baking pan with parchment paper. In a large mixing bowl beat eggs, …

Rating: 5/5(12)
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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Best Keto Low Carb Carrot Cake Butter Together …

WebApr 19, 2019 · Add the shredded carrots, chopped pecans, and melted butter into the mixing bowl and blend them together. Preheat oven to …

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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Keto Carrot Cake The Best Low Carb Carrot Cake …

WebApr 9, 2023 · Preheat oven to 350 degrees F. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray …

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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