Keto Carrot Cake with Cinnamon Buttercream
My Keto Carrot Cake is so damn good! This is the entertaining version with a triple layer. Oh and that buttercream...... it is so good I could eat it with a spoon!
Servings: 20 serves
Calories: 515kcal
Ingredients
- 150 g light tasting olive oil
- 150 g sweetener I use Lakanto Monkfruit
- 600 g almond meal
- 12 large eggs
- 150 g sour cream
- 2 tbsp vanilla extract
- 2 tbsp cinnamon
- 1 1/2 tsp fresh grated nutmeg
- 1 tsp ground cloves
- 100 g nut butter I used Mayvers oven roasted
- 50 g maple flavoured syrup
- 2 tbsp baking powder
- 2 cups grated carrot 270g
- 1 1/2 cups chopped pecans
MAPLE CINNAMON BUTTERCREAM
- 160 g powdered sweetener
- Zest and juice of half a lemon 50g lemon juice
- 200 g butter cubed
- 340 g cream cheese softened, cubed
- 2 tbsp nut butter I use Mayvers crunchy oven roasted
- 1 tbsp maple flavoured syrup
- 1 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/2 cup crushed pecans
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃. Line 3 x 20 cm springform tin.
- Mix all ingredients except pecans in a stand mixer until combined.
- Spoon mix into prepared springform tins.
- Bake 30-40 minutes or until cooked through. Cool on wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month
BUTTERCREAM
- Mix all ingredients except crushed pecans in stand mixer until light and fluffy.
- Pipe thickly onto edge of bottom cake spread over cake and down side.
- Place second cake on top and pipe thickly onto edge and spread over cake top and sides.
- Add third cake (with bottom of the cake facing upwards). Pipe generously with the frosting.
- Using an angled icing spatula generously spread buttercream over sides of cake and top of cake. Once completely covered if you want to achieve the "naked" look gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take bake to the edge of the cake and not to remove the crumb of the cake.
THERMOMIX® METHOD
- Preheat oven to 160℃. Line a 20 cm springform tin.
- Place all ingredients (except carrot and pecaninto mixing bowl. Mix 2 minutes/speed 5, you may need to use spatula through lid to help mix. Transfer to large mixing bowl and fold through carrot and pecans. Follow from Step 3 above.
BUTTERCREAM
- Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5. Follow frosting steps above.
Video
Notes
- For a simple one-layer cake just divide the recipe by 3. Alternatively, all the mixture can be made as one big cake and extend cooking time as needed.
- Cake can be stored in the fridge for up to 5 days.
- Cut and freeze into individual portions in an airtight container.
- Use the leftover buttercream on another cake, store in the fridge for up to 4-5 days or freeze up to 3 months.
Nutrition
Serving: 1serve | Calories: 515kcal | Carbohydrates: 11g | Protein: 13g | Fat: 49g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 125mg | Potassium: 125mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2582IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg | Magnesium: 16mg | Net Carbs: 6g