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.

visit  for full recipe

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