HOW TO MAKE LOW CARB WALNUT CARROT CAKE – SOFT, MOIST, FLAVORFUL & DELICIOUS !
Likes: 524 – Dislikes: 5
Walnuts goes so well with carrot cake so making this cake with walnut meal takes it up to the next level. It is so good – soft, moist, flavorful and delicious. This is also a great dessert for Christmas.
Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour. As walnut flour is not easily available, we have to grind it ourselves which is quite challenging. Walnuts have a high fat content so the moisture makes it difficult to grind by itself and easily turns into a paste or butter. Hence, I added some coconut flour to absorb the excess oil and make it easier to grind. The final texture is quite coarse so it’s actually walnut meal, not flour. It is also quite hard to grind the nuts completely but the good news is that some of the ungrounded nuts makes a good addition to the bread by providing the extra crunch.
The recipe can be viewed and printed at this link:
NUTRITION INFO
(Note : This is a guide only. If you have a more accurate macro calculator app, please refer to it)
[ Total servings = 12 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.4 g
Net Carb = 3.1 g
Calories = 408
Total Fat = 39.1 g
Protein = 9.4 g
INGREDIENTS
DRY INGREDIENTS FOR CAKE
Walnut Meal = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 4 g / 1 tsp
Erythritol or any keto friendly sweetener = 100 g / 1/2 cup
Ground Cinnamon = 16 g / 4 tsp
All Spice = 12 g / 3 tsp
Grated carrots = 115 g / 1 cup
Chopped walnuts = 60 g / 1/2 cup
Note : You can replace the walnut meal with 2 Almond flour options as follows;
1. Almond flour = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
2. Almond flour = 360 g / 3 cups (without coconut flour)
WET INGREDIENTS
Eggs = 5 large whole eggs
Melted Butter = 60 ml / 1/4 cup (OR Coconut oil)
Whipping Cream = 240 ml / 1 cup (Note: You can replace with coconut cream, yogurt or sour cream)
CREAM CHEESE FROSTING
Cream Cheese (softened) = 350 g / 1 1/2 cup
Zest = 1 lemon (optional)
Erythritol Powdered Sweetener = 100 g / 1/2 cup (Note: You can grind the granulated sweetener until powdery. You can also choose to use the granulated sweeteners except that it may taste a little grainy especially after the cake is refrigerated)
Note: Using a hand held or stand mixer, beat the cream cheese and sweetener until light and fluffy. Then add the lemon zest (if using) and mix to combine. Set aside. You can chill it in the fridge if not using immediately.
TO MAKE THE WALNUT MEAL
If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too.
Otherwise, you can easily grind the raw walnuts yourself with the following steps;
1. Use a seed, bean, nut or multi grinder as they are the most effective. I have received feedbacks that the following works too ;
(a) Vitamix
(b) Cuisinart food processor
(c) Table top drum grater with the fine cheese drum
2. It is not necessary to roast the raw walnuts before grinding.
3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So adding the coconut flour helps to absorb the excess oil so it’s easier to grind. Pulse (DO NOT BLEND !) 3 times for a few seconds each. Stir to mix.
4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.
5. Repeat the process with the balance of walnuts and coconut flour.
6. The texture of the ground walnuts are coarse, like meal, not flour.
7. It’s fine if there are some ungrounded nuts as they make a great addition by providing extra crunch.
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. For the grated carrots, add half only and reserve the the other half for the toppings.
3. Add all the wet ingredients and whisk until well combined, smooth and thick.
4. Pour batter equally into 2 x 8″ round shallow pans that are greased and lined with parchment paper.
5. Bake for 30 mins or until cooked. Let it cool completely on a wire rack.
5. Apply half the cream cheese frosting on the bottom layer of the cake and spread evenly. Top with half the reserved grated carrots.
7. Top with second layer of cake.
8. Apply the balance of cream cheese frosting on the top layer of cake and spread evenly. Dust with ground cinnamon and top with the balance of grated carrots.
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Please see the description box below video (click down arrow on the right hand side and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Absolutely gorgeous 😍! Love it. Could you possibly look into a vegan cake option, too? I love your recipes but free range eggs are not always available. I tried with replacing eggs. The cake turns out tasty but too heavy and doesn't bake through. 🤔.
Дякую.
Could you use pecans instead of walnuts?
Yummy
Fantastic!
The piece you cut was huge when you are saying that the cake yields 12 pieces. The cake isn't that large so the piece you cut was more like THREE servings. I also question your carb count for the grated carrots. Carrots have a lot of natural sugar! Walnuts have 2 NET carbs (4 total) for 1/4 of a cup. This recipe has possibilities !
Thanks!! Can I omit all spice?
I take it the carrot used fresh to replace carrot in the mixture is because it's lower carb that way. Would work if the cake is eaten very quickly but this cake couldn't be stored as the carrot would turn brown and look very unappetizing?
I can't wait to try this, judging from to recipe it should be very tasty! However I would prefer making it just a simpler one layer cake, I don't quite understand the purpose of stacking two small identical cakes on top of each other…
Awesome recipe! Thanks!💕🍰
Omg…this looks so good 😋😋
Than u for Sharing. I will try & let u know ♥️
If buy walnut flour then do you omit the coconut flour from the recipe?
Thank you! I’m making this TODAY!!! 🥰
Looks very nice – something to try!
Looks great, but it would have been better NOT to have seen the blood spot on one of the eggs!. Will try the recipe though….Thanks.
This just looks delicious. Out to get ingredients thank you ☺️
Thank you madam for making this cake, I have been waiting for it. May I know what is the brand of your sweetener? I did grind granulated erythritol for making cream cheese but the cream become crystallised once kept in fridge. Any tips? Thank you.
Merci beaucoup madame
Just broke keto for carrot cake this week😔😭. Thanks for giving me alternative
No raisins?😤
Trying to save i Or print recipe is complicated
👍🏽👍🏽😋
I buy walnut flour at the supermarket. Will I still need to add coconut flour? If not, how much walnut flour would I measure? Thank you! BTW, Your low-carb recipes are wonderful!
😁 ✌🖖👌👍😎
Let me congratulate you and thank you for your work and dedication providing so much detailed recipes with substitutions.
I made yesterday your Fudgy brownie recipe using coconut flour. It is very good, I was sceptical about the coconut flour but it worked perfectly!
Thank you! I'll save this recipe and will be for sure making it!
Greetings from Portugal 😊
ppk.pt
One layer would have been sufficient. It looks highly rich.
pleaaaaaase we wane eggless cake 🙁
I love carrot cake. Thank you.💝
Thanks, cake looks delicious and creamy! 💞🥰❤️ Come by and say hello one of these days, we'd love to show you our latest 😊❤️
Da provare mi sembra eccellente !
Para esta Navidad nomas que me digan que no hay sabor en mi mesa gracias por todas tus ideas😘😘❤
Wow…well done my idol keto baker!thank you again for this wonderful recipe as coconut flour again is the ingredient i need as well as others except almond.