I like to have desserts on carb-up days, but I often feel like they pale in comparison to my keto desserts due to the lack of fat. This slow-carb carrot cake recipe, however gives my keto carrot cake a decent run for its money. With a base of oat and split pea flour, sweetened with coconut sugar and raisins, while getting its moistness from applesauce, pumpkin purée and a touch of olive oil, I can now have my carrot cake and eat it too, whether I’m doing keto or carbing up.
Slow Carb Carrot Cake Recipe
Carrot Cake Ingredients:
- 1 cup oat flour
- ½ cup yellow split pea flour (**See note.)
- 2 tablespoons vegan vanilla protein powder (*Or vanilla-flavoured whey isolate if not vegan.)
- 1 tsp baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg (freshly grated if possible)
- 3 tablespoons Swerve Brown (*Or coconut palm sugar if unavailable.)
- ¼ cup raisins, soaked in 2 tablespoons dark rum
- ½ cup unsweetened applesauce
- ¼ cup pumpkin purée (*or more applesauce)
- 1 tablespoon olive oil
- 2 tablespoons golden flaxmeal, soaked in 5 tablespoons water
- 2 teaspoons raw cider vinegar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 packed cup carrot, finely grated
(**Note: You can make split pea flour by grinding and sifting dried yellow split peas in a high-powered blender until you get a fine powder.)
Topping Ingredients:
- One batch of Sweet Potato Cream Cheese Style Frosting
- Extra ground cinnamon
- Carved carrot decorations (*optional)
- Walnut pieces, chopped (*optional)
Directions:
Prepare the sweet potato frosting the day before making the cake so it has time to thicken.
Line a 8” square pan with parchment paper and set aside. In a large mixing bowl, combine your dry ingredients, except for the sweetener, and mix well.
Preheat the oven to 350F. In a small mixing bowl, add olive oil, soaked flax, applesauce, cider vinegar, vanilla and almond extract, any extra rum left from the raisins, and your sweetener of choice. Mix well with a silicon spatula.
Add the wet into the dry mixture and mix well. Stir in your raisins and shredded carrots and mix until fully incorporated.
Pour the carrot cake batter in the lined tin/pan and bake for 40-50 minutes, or until a toothpick comes out just clean. Allow the cake to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting and garnishes and enjoy.
Did you make this carb-up vegan low-fat slow carb carrot cake recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
