I’ve found a ton of Keto Carrot Cake recipes out there, but I want to know if anyone has tried one that they feel is close to the real deal? I have an easter celebration tomorrow and I said I’d bring the cake, but I didn’t mention it’d be keto. We have a couple of serious carrot cake lovers who are NOT keto and I want to get it right. Plus NOM, Carrot cake is my fave. I’ve already tried the cream cheese/HWC/Vanilla frosting deal as a fat bomb/treat and that is most definitely going on top!
Carrot Cake?
Shortstuff
(Allie)
#2
I’ve made this one and even the sugar burners at my work thought it was amazing! I made the cream cheese icing with orange essence 
JustPeachy
(Sophie)
#4
@Shortstuff 
Thanks for the linky-dink…
Hot out of the oven…don’t know how it tastes yet, but it sure smells nice!
.
beckty
(Rebecca )
#7
I made it and it was excellent! Could’ve been a touch sweeter maybe but I loved the texture.
scottuf
(Scott Cavendish)
#8
Which sweetener did you use? Reading through the comments on that page, some people loved it, others said it was the worst thing they ever made. I love carrot cake though.
beckty
(Rebecca )
#9
Erithritol
I liked it. My sister and her BF who are not keto liked it. My husband who is keto said “meh”
JustPeachy
(Sophie)
#10
Mine was ok. It did need to be sweeter. I used 5 Tbsp. of Sukrin Gold and it wouldn’t hurt to double that for the whole cake. I did not do the sweetened cream cheese on top though. I wanted to see how the cake stood alone. Also my carrots still had some chewiness to them, but that was my fault for not shredding them thin enough. I also think the spices need to be bumped a little, like tablespoons instead of teaspoons. Overall, it was pretty good and I’ll probably make it again with those minor adjustments.
Bellyman
(Brian)
#11
Thank you for the thoughtful review!! Seriously!!
I really appreciate reading reviews like this one because ones like, “Oh, it looks so wonderful, can’t wait to taste it” really are not reviews at all, other than of the picture of it.
I’ve been kinda wanting a carrot cake but might have to get some carrots. We do have them from time to time but not enough that we’d have enough on hand without planning for it. Hmmm… I wonder if softening them up a little in the microwave ahead of time might not be a good thing to do. (?)
Thanks, Sophie!
beckty
(Rebecca )
#12
I shredded my carrots on a box grater and due to some reviews on the links’ site re: crunchy carrots I did just that. Microwaved for I think about 5 min (no added water) and they were fine.
Also when you put the cream cheese whipping cream frosting on (which was perfect for this cake with a dusting of cinnamon) you need to keep it refrigerated. For me that cool cake had a dense consistency that reminded me of cheesecake which I thought was great.
JustPeachy
(Sophie)
#13
I asked hubby to bring me a 1# bag of carrots…so he got a 2#. 
We don’t eat many carrots either. And I was lazy and used a veg peeler to do my carrots instead of the box grater, totally my fault, like I said. I also weighed everything in grams instead of using cups. I believe that makes a difference.
Now, I’m going to pickle those dang carrots with some cauliflower for hubby later in the summer sometime. Gonna see how canning goes in the Sous Vide…any excuse will do!
Bellyman
(Brian)
#14
This has actually been a challenge for me, one that I don’t have worked out. Not this recipe, haven’t tried this one yet, but…
I love the consistency of cake or muffins or cupcakes right out of the oven, warm, moist, soft. To me, that’s when they’re best. I tend to microwave a few seconds when needed to get that back when eating something a day old or after it’s cooled completely. But when it comes to things like icing, or whipped cream, that has to be cold, or at least cool. And the icing part of it is fine that way. But when the muffin/cupcake/cake gets put into the refrigerator, it tends to get hard, and tough, and solid, and a lot of the things that were so appealing when it was warm, not so much anymore, at least to me.
I had that happen with a lemon cupcake w/ strawberry icing that I did last week. Flavors were wonderful. When I warmed the cupcake part up to where I liked it, the icing was a puddle beside the cupcake. When I ate it so the icing was ideal, the cupcake part wasn’t much all that special in texture, flavors were still ok.
Can’t have my cake and eat it too, can I? LOL!!
I’m thinking about making the two separately, warming the cake part, and then when ready to serve, plop a spoonful of icing on top. Dunno. But it’s what I’ve been thinkin’.
