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This week we celebrated our great grandmothers 102nd birthday. She is an amazing woman who is still very healthy and full of life. When we started talking about her birthday, she asked me if she could have a carrot cake with lots of cream cheese frosting- her favorite.
Grandma is not a “low-carber” and she is not “keto”, and I am not going to change that. I do make low carb foods and desserts for her often and she loves them – but she was pretty sure she wanted a regular traditional cake for her birthday. I decided that I wanted to get her the cake she was dreaming of, and then find a low carb alternative for the rest of us. That way, we could all have cake together and no-one would feel left out of the celebration.
I keep several Swerve Sweets baking mixes stored in my pantry. I honestly love their products and have had a lot of success with them. They taste great and my blood sugars stay stable and in control which is the most important thing for me.
I pulled my mom’s original carrot cake recipe and a box of Swerve’s Vanilla Cake Mix and came up with a great alternative. My mom’s original recipe used raisins, crushed pineapple and carrots – all high carb ingredients. I knew that I couldn’t use the raisins and pineapple, but I could add in the other ingredients like cinnamon, ground cloves, coconut, and a few nuts. I could even do the carrots if I kept the amount small.
I measured out my ingredients carefully and weighed everything on my Digital Food Scale to make sure my carb counts were as accurate as I could. The result was great!
This cake was delicious, moist, sweet and tasted just like a carrot cake should. We don’t eat foods like this every week. Sweet foods like this are reserved for special occasions, but it is great to know that we have healthy low carb options.
Resolute Keto Carrot Cake
Equipment
- Mixing Bowl, measuring cups, measuring spoons, spatula, whisk, electric mixer, food processor, 8 inch cake pan, parchment paper.
Ingredients
- 1/3 c Coconut Oil
- 1/3 c Water
- 8 drops Stevia SweetLeaf Vanilla
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 c Chopped Pecans Reserve 1 Tablespoon to sprinkle on top of frosting
- 1/8 cup Shredded Coconut Unsweetened
- 1/4 cup Carrot Shredded
- 3 Eggs Large
- 1 Box Swerve Sweets Vanilla Cake Mix 12 Servings per Box
Instructions
- Preheat oven to 350°F. If you are using a convection oven, set temperature to 325°F.
- Prepare Swerve Sweets Vanilla Cake Mix according to directions on the box using cake mix, 3 large eggs, Coconut Oil, Water and Vanilla (or SweetLeaf Vanilla)
- Add cinnamon, cloves, pecans, coconut and shredded carrot to the batter. Mix well.
- Pour cake batter into parchment lined baking pan. I use an 8" square pan, the box instructions recommend an 8" round, either pan will work.
- Bake in pre-heated oven per instructions on the box, 25-30 minutes Oven temps may vary, so I recommending testing with a toothpick in the center of the cake at 20 minutes to test for doneness. If toothpick comes out clean - the cake is cooked thoroughly. If the toothpick comes out with batter on it - continue cooking until it comes out clean.
- Remove from oven and allow to cool before frosting.
- Frost with a low carb cream cheese frosting to make it an traditional Carrot Cake.
Notes
Nutrition
Resolute Keto Cream Cheese Frosting
Equipment
- Mixing Bowls, measuring cups, measuring spoons, spatula, whisk
Ingredients
- 8 oz Philadelphia Cream Cheese Full Fat
- 1/4 cup Kerry Gold Butter unsalted
- 1 Cup Swerve Confectioners Sweetener
- 6 drops Stevia SweetLeaf Vanilla Cream
- 4 Tablespoons Heavy Whipping Cream
Instructions
- Place cream cheese and butter into a mixing bowl and bring to room temperature.
- Once softened, add in Swerve Sweetener, SweetLeaf Drops and 2 Tablespoons of the heavy cream.
- Combine ingredients with an electric mixer until smooth. Add in the remaining 2 Tablespoons until completely blended and smooth enough to spread on cake.