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Carrot Cake

Keto treat for night fighters


FiberFlour                               300g

Grated carrots                         400g

Eggs x 5                                  250g

Butter                                      150g

Rapeseed oil                           150g

Sugar Substitute                     100g more or less

Baking Powder                         15g

Pecans or Walnuts                  200g

Cinamon, ginger,                         2g each

Nutmeg, all spice                         2g each

  1. Measure and combine all dry ingredients in the mixing bowl.
  2. Melt the butter and beat the eggs
  3. Combine all ingredients, mix briefly until all of the flour is moist, feel free to add cream if needed.
  4. Add the mix to 2 lined baking tins and place into the oven at 170°C for ~1 hour.
  5. For cream cheese icing: beat 200g cream cheese, 100g butter, 100g FiberSugar, 50g cream, 5g vanilla. When cakes are cool split, fill and top with icing as you like.

Nutritional Information

per 100g

Fat                                 28g

Carbs                                6g

Fiber                               14g

Protein                              9g

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