Desserts, Keto Recipes, Recipes

CARROT CHAFFLE CAKE

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Indulge in the delectable delight of our Best Carrot Chaffle Cake! Low in carbs yet bursting with flavor, this cake is a perfect addition to your keto-friendly desserts’ repertoire.

What Makes Our Keto Carrot Cake Stand Out?

Soft and Sweet Texture: Experience the melt-in-your-mouth goodness of this cake with its creamy frosting.

Bakery-style Crumb: Enjoy the fluffy texture reminiscent of cakes from your favorite bakery.

Quick and Easy: Spend less than an hour in the kitchen for a satisfying homemade treat.

Healthy Ingredients: Made with simple, wholesome ingredients, this cake fits into your low-carb lifestyle effortlessly.

Low Carb, Keto, Gluten-free: Enjoy guilt-free indulgence with just 5.5 grams of net carbs per slice.

Ingredients Required:

Fruit Allulose Blend: A low-carb sweetener that keeps the cake soft and moist.

Butter: Opt for grass-fed butter for enhanced flavor and nutrition.

Blackstrap Molasses: Adds depth of flavor without significant carb content.

Vanilla Extract: Use high-quality vanilla for superior taste.

Pineapple Extract: Provides pineapple flavor without added sugar.

Eggs: Ensure your eggs are fresh and large for optimal texture.

Wholesome Yum Blanched Almond Flour: The finest almond flour for a perfect cake consistency.

Baking Powder: Essential for a tall and fluffy cake.

Cinnamon: Adds a delightful spice to your cake.

Sea Salt: Balances out the sweetness.

Shredded Carrots: Freshly grated for the ultimate carrot cake experience.

Chopped Pecans: Adds crunch and nutty goodness.

Sugar-Free Cream Cheese Frosting: Creamy and luscious, perfect for layering and topping.

How To Make This Recipe?

Preparation: Preheat your oven and prepare your cake pans.

Cream Butter and Sweetener: Blend together butter and allulose until creamy, then incorporate wet ingredients.

Mix Dry Ingredients: Combine almond flour, baking powder, cinnamon, and sea salt in a separate bowl.

Combine Wet and Dry Ingredients: Gently fold wet and dry ingredients together.

Incorporate Carrots and Pecans: Add grated carrots and chopped pecans to the batter.

Baking: Divide batter into pans and bake until done.

Prepare Frosting: Whip up a batch of sugar-free cream cheese frosting.

Assembly: Once cooled, frost and layer your cake, topping it with additional pecans.

Pro Tips:

Ensure frosting is at room temperature for easy spreading.

Store leftovers in the refrigerator or freeze for later enjoyment.

FAQS:

Q: Can I use a different sweetener in place of Allulose?

A: Yes, you can substitute with erythritol or another granulated sugar substitute. Refer to a sweetener conversion chart for accurate measurements.

Q: Can I omit Blackstrap Molasses from the recipe?

A: While it adds flavor depth, you can skip it if preferred. It won’t significantly impact the recipe.

Q: Can I use almond meal instead of almond flour?

A: For best results, stick to blanched almond flour. Almond meal may alter the texture of the cake.

Q: How long can I store the cake?

A: Refrigerate for up to a week or freeze for 2-3 months for optimal freshness.

CARROT CHAFFLE CAKE

0.0 from 0 votes
Recipe by Cookingpoint.net Course: Dessert, Cake
Servings

10

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

359

kcal
Total time

55

minutes

Delight your taste buds with this delectable Keto Carrot Chaffle Cake. Enjoy a quick and delicious treat with our Easy Keto Carrot Chaffle Cake! Net Carbs are 5.5g.

Ingredients

  • 3/4 cup Fruit Allulose Blend (or coconut sugar for paleo)

  • 3/4 cup Unsalted butter (softened)

  • 1 tbsp Blackstrap molasses (optional)

  • 1 tsp Vanilla extract

  • 1/2 tsp Pineapple extract (optional)

  • 4 large Eggs (preferably at room temperature)

  • 2 1/2 cup Almond Flour

  • 2 1/2 cup Carrots

  • 1 1/2 cup Pecans (chopped)

  • Sugar-Free Cream Cheese Frosting

Directions

  • Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
  • In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
  • In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
  • Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
  • Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.

Notes

Nutrition Facts
(Amount per serving)

  • Calories: 359kcal
  • Carbohydrates: 8.5g
  • Protein: 7.5g
  • Fat: 34g
  • Fiber: 3g
  • Sugar: 2g

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