Who says that we can’t have our cake and it? Sometimes cake is frowned upon as an unhealthy indulgence and the ultimate cheat food, but when a cake has the wholesome ingredients of the Vegan Keto Carrot Cake you will be forgiven for going back for that second slice.
- 3 Carrots, shredded
- 1 cup Almond Flour
- 1&1/2 cup Coconut Flour
- 1 tbsp Erythritol
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tbsp Apple Cider Vinegar
- 1 cup Walnuts, crushed
- 4 tbsp Coconut Oil, melted
- 1 tbsp Flax Seeds, soaked into water for 30 minutes
- 1 cup unsweetened Almond Milk
- 1/2 tsp Nutmeg, ground
- 2 tsp Cinnamon, ground plus extra for serving
- 1 tsp Ginger, ground
For the frosting
- 1 cup Cashews soaked into water overnight
- 1 tbsp Lemon Juice
- 2 tbsp Coconut Cream
- 1 tbsp Coconut Oil
- 1 tsp Erythritol
- Pinch Salt
- Preheat the oven to 175F/350F.
- Line a 9×13′ baking pan with parchment paper and set aside.
- In a large bowl mix the dry ingredients – almond flour, coconut flour, erythritol, spices, walnuts, baking soda and baking powder.
- Add the coconut oil, almond milk, apple cider vinegar, flax seeds and carrots and mix to obtain a sticky batter.
- Transfer into the baking pan and bake for 30 minutes.
- Remove from the oven and set aside to cool completely.
- While the cake is baking, prepare the frosting.
- Add the cashews into the blender with the lemon juice and coconut cream and process to obtain a cream.
- Add the coconut oil, erythritol and salt, and pulse two or three times, to incorporate.
- Spread the frosting on top of the cake into an even layer, cover with plastic foil and refrigerate for at least 1 hour.
- Cut into squares and serve.
- Category: Dessert
Keywords: vegan keto, low-carb carrot cake, keto carrot cake, vegan dessert