A layer of carrot cake followed by a layer of cheesecake and topped with a layer of traditional cream cheese makes a delicious keto treat! This stunning carrot cake is one of Kristie Sullivan's most popular baked goods. Perfect for special occasions like Easter or birthday celebrations.
December 12 2018 recipe by Kristie Sullivan, PhD, photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
A layer of carrot cake followed by a layer of cheesecake and topped with a layer of traditional cream cheese makes a delicious keto treat! This stunning carrot cake is one of Kristie Sullivan's most popular baked goods. Perfect for special occasions like Easter or birthday celebrations.
USMetric
16 servingservings
Ingredients
Cake batter
- 1 tsp 1 tsp apple cider vinegar
- ½ cup 120 ml heavy whipping cream
- 2⁄3 cup (51⁄3 oz.) 160 ml (150 g) unsalted butter, softened
- 1¾ cups (13 oz.) 425 ml (375 g) granulated erythritol
- 3 3 large large egglarge large eggs
- 2 tsp 2 tsp vanilla extract
- 2 cups (8 oz.) 475 ml (230 g) blanched almond flour
- 6 tbsp 6 tbsp whey protein isolate (unflavored)
- 1 tsp 1 tsp ground cinnamon
- ¾ tsp ¾ tsp baking powder
- ½ tsp ½ tsp baking soda
- ¼ tsp ¼ tsp salt
- ½ cup (2¼ oz.) 120 ml (65 g) finely shredded carrotfinely shredded carrots
- ½ cup (1¾ oz.) 120 ml (50 g) walnuts (optional)
- ½ tsp ½ tsp maple extract (optional)
Cheesecake filling
- 1 lb (2 cups) 450 g (475 ml) cream cheese, room temperature
- 2 2 large egglarge eggs
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- ¼ tsp ¼ tsp stevia drops
- 1 tbsp 1 tbsp vanilla extract
Icing
- 8 oz. (1 cup) 230 g (240 ml) cream cheese, room temperature
- ¼ cup (2 oz.) 60 ml (55 g) unsalted butter, softened
- ¼ cup (1¾ oz.) 60 ml (55 g) powdered erythritol
- ½ tsp ½ tsp vanilla extract
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Making low carb simple
Instructions
Instructions are for 16 servings. Please modify as needed.
Cake batter
Preheat the oven to 300°F (150°C). Grease a 9-inch (23 cm) springform pan with butter or coconut oil and line with parchment paper.
In a small bowl, mix the vinegar into the heavy whipping cream and set aside.
In a separate bowl, cream the butter and granulated sweetener using a hand mixer or stand mixer. When the butter has lightened in color, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and, if using, maple extract. Set aside.
In a third bowl, whisk together the almond flour, protein isolate, cinnamon, baking powder, baking soda, and salt.
Add the flour mixture to the egg mixture and stir to combine. Stir in the cream mixture. Add the carrots and walnuts, if using, and stir in by hand. The batter will be thick.
Pour the batter into the prepared pan. Use the back of a spoon to push the batter against the sides of the pan, creating a well for the cheesecake filling. Set aside.
Cheesecake filling
In a large bowl, use the mixer to blend the cream cheese, eggs, sweeteners, and vanilla extract until smooth.
Carefully pour the filling on top of the prepared cake batter, adding a little filling at a time. Spoon the filling around the center and out and at least ½ inch (1 cm) up the sides of the pan.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the edges are browned, and the center is set. When set, turn off the oven, leave the oven door slightly open, and allow to cool completely for at least an hour. Refrigerate for at least 6 hours or overnight.
Cake icing
In a large bowl, use a hand mixer or stand mixer to mix all the icing ingredients fully. Top the cake with the icing. Garnish with a sprinkle of chopped walnuts or a few shavings of fresh carrot if desired.
Tip
To give the cake batter even more flavor replace some of the granulated erythritol with a brown low-carb sweetener like Sukrin Gold.
Keep in mind!
Don’t be tempted to double the cake and create a carrot cake layer cake. The cheesecake layer is the lowest carb layer, and the cake is the highest carb. Doubling the cake portion makes this dessert much higher carb.
Remember that while it is nice to have a treat or a dessert on occasion, it is good to enjoy these only on special occasions and not as an everyday occurrence. Often, large desserts like this are best served as a celebration enjoyed with others so that you can enjoy one serving, and the rest is shared among friends and not left as a temptation. To avoid overeating, this dessert can also be sliced and frozen as individual servings.
Video
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
41 comments
1
Laila
December 14 2018
How many grams butter in cake and icing? It has measurements in ml, so should butter be melted? Cake looks great, wonder if it would work with grated zucchini..would be a little less carbs.
2
Stephen
December 14 2018
Didn't see the servings drop down menu at the top of the page was set to 16. The cake overflowed the pan, it is 9" x 2 3/4" deep. Next time will make 8 servings recipe. The overflow cake tasted really good, waiting for it to cool, so it can be refrigerated, can't wait to eat the finished product.
3
Bebe
December 14 2018
Hi what is the 'liquid sweetner' in the cheesecake ingredients please?
Reply: #4
4
Reply to comment #3 by Bebe
Kristin Parker Team Diet Doctor
December 15 2018
Bebe, there are many liquid stevia options available that would work very well for this recipe!
5
Kirsten
January 27 2019
I made this for a family dinner and it was absolutely delicious! My entire family loved it despite how much complaining I heard before they tried it. I used a 10inch springform pan and found it was perfect. I also piped the icing to make it a bit prettier. Thanks!
6
Jordan
February 15 2019
The taste is amazing. The texture is amazing. I am amazed. :)
I don't know why, but the carrot cake on the side of the springform expanded upwards, then fell back on the cheesecake. It's still great, but does not look as good.
7
Jeanine
April 29 2019
Our favorite for July 4th and birthdays is CARROT CAKE and now it is this KETO cake/cheesecake combination. So delicious and amazing that 1/16th is adequate to satisfy. Making this for all our special occasions now. Thanks Kristie - by the way, watched the video which was more than helpful.
8
Valeria
May 9 2019
Hi! Is it posible to make the cake without the whey protein?
Thank you!Reply: #9
9
Reply to comment #8 by Valeria
Kristin Parker Team Diet Doctor
May 10 2019
Hi! Is it posible to make the cake without the whey protein?
Thank you!That would not be recommended. They whey protein isolate gives structure to the baked goods that normally comes from the gluten in wheat flour.
Reply: #32
10
Sharron
May 28 2019
Can leave out the protein powder or replace with something else ?
Reply: #11
11
Reply to comment #10 by Sharron
Kristin Parker Team Diet Doctor
May 28 2019
Can leave out the protein powder or replace with something else ?
It's an important ingredient as the protein helps give lift and structure to baked goods like gluten would in wheat flour. Some people report success with egg white protein powder instead, but we have not tested it in this recipe.
12
Frazer
July 7 2019
Hi, I tried this recipe as it has so many positive reviews and whilst I think it is an excellent recipe if you are used to erythritol, I found it had an unpleasant aftertaste which took away from my enjoyment. I've never liked sugar alternatives so I suspect I am more sensitive to this than others, but thought I should mention it!
Also, the metric conversions are a little frustrating as they are often showing as ml for solids. Millilitres (ml) is a liquid measurement and cannot be easily converted to grams (g) or milligrams (mg) for solids.
13
JayneM
July 9 2019
Can’t see an answer regarding the weight of butter? Using a liquid measurement for a solid isn’t accurate or easy to do. Successful baking usually requires accurate weighing of ingredients.
Reply: #14
14
Reply to comment #13 by JayneM
Kristin Parker Team Diet Doctor
July 10 2019
Can’t see an answer regarding the weight of butter? Using a liquid measurement for a solid isn’t accurate or easy to do. Successful baking usually requires accurate weighing of ingredients.
3/4 cup of butter is 12 tablespoons. 12 tablespoons of butter is roughly 170g.
Reply: #18
15
Anneke
September 23 2019
One heart is not enough, what a great cake this is 😍😍
16
Kim W
November 13 2019
Has this been tried with Pumpkin instead of carrots? Wondering for Thanksgiving desert.
Reply: #17
17
Reply to comment #16 by Kim W
Kristin Parker Team Diet Doctor
November 13 2019
Has this been tried with Pumpkin instead of carrots? Wondering for Thanksgiving desert.
You can use a pumpkin pie layer over the cheesecake. This looks like it would work!
https://www.dietdoctor.com/recipes/low-carb-pumpkin-pie18
Reply to comment #14 by Kristin Parker
Barbara
January 13 2020
Kristen
An American tablespoon is not the same as a tablespoon in some other countries. In Australia, for example, a tablespoon is 20 ml.Reply: #19
19
Reply to comment #18 by Barbara
Kristin Parker Team Diet Doctor
January 13 2020
Kristen
An American tablespoon is not the same as a tablespoon in some other countries. In Australia, for example, a tablespoon is 20 ml.Yes, which is why I further listed the amount in grams.
20
scairns159
March 5 2020
Kristen, In the video you put in a brown sugar substitute however I see none listed in the ingredients or how much to use. Also the maple extract is not listed either although you did say how much in video.
21
Anja Gäng
March 7 2020
I think that the amount of sweetener in the recipe is crazy und hasn't anything to do with healthy real food. 50 g of real honey is enough and healthier than chemicals like sweetner which make you fat anyway (as dr fung and megan ramos also claim in their blog).
It's easy to make a cake without whey protein or other crazy stuff. Just take 3-4 eggs for about 200g of dry ingredients like ground almonds and you have a wonderfully fluffy cake.
22
Kim B
March 12 2020
Just made this for my husbands birthday. I didn't have whey protein so took a chance and added slightly more almond flour. We ate it warm without the topping. Everyone loved it.
- 1 comment removed
24
Jos
December 22 2020
I think You are going wrong with the amount of erythritol. Thats almost 500 grams .
I am afraid it Will lead to indigestion .25
Joseph
February 8 2021
I loved the cake but did find it a bit too sweet with aftertaste. I would leave out the Stevia drops next time and see what happens. I would make this again but I will need to freeze the rest as it is fare too tempting for one person alone. I know that it is meant for a celebration but I just could not wait to try it and did share with some friends! My cake did overflow as well in a nine inch pan...would go up one size. Thanks!
26
Mary
February 20 2021
I’m really sorry but we made this cake and then had bin it. It was so sickeningly sweet!
Reply: #27
27
Reply to comment #26 by Mary
Kerry Merritt Team Diet Doctor
February 20 2021
I’m really sorry but we made this cake and then had bin it. It was so sickeningly sweet!
So sorry to hear that, Mary! You can certainly decrease the amount of sweetener to taste.
28
Danie
April 19 2021
This was a great cake! For the icing, I used swerve icing sugar; for the cake and the filling, I used s mix of lankato sweetener (erythritol + monk fruit) + swerve granular sugar replacement (used a bit less than what the recipe calls for).Portions are big enough to satisfy one with a sweet tooth like me and non keto people.
Reply: #29
29
Reply to comment #28 by Danie
Crystal Pullen Team Diet Doctor
April 19 2021
This was a great cake! For the icing, I used swerve icing sugar; for the cake and the filling, I used s mix of lankato sweetener (erythritol + monk fruit) + swerve granular sugar replacement (used a bit less than what the recipe calls for).Portions are big enough to satisfy one with a sweet tooth like me and non keto people.
I am so glad you enjoyed this special treat!
30
heidi
April 19 2021
Since the protein powder is used because of the proteins, would it be possible to replace it with vital wheat gluten?
Reply: #31
31
Reply to comment #30 by heidi
Kristin Parker Team Diet Doctor
April 20 2021
Since the protein powder is used because of the proteins, would it be possible to replace it with vital wheat gluten?
We have not tested this recipe with vital wheat gluten.
32
Reply to comment #9 by Kristin Parker
Monika Sobala
July 8 2021
Can the protein powder be replaced with psyllium husk?
33
Monika Sobala
July 8 2021
Can the protein powder be replaced with psyllium husk?
Reply: #34
34
Reply to comment #33 by Monika Sobala
Kristin Parker Team Diet Doctor
July 8 2021
Can the protein powder be replaced with psyllium husk?
This would not likely have good results as the ingredients bring very different properties to baked goods. The only substitute for whey protein powder that usually works well would be egg white protein powder.
35
Eliza
August 2 2021
Can you use xantham gum instead
Reply: #36
36
Reply to comment #35 by Eliza
Kristin Parker Team Diet Doctor
August 2 2021
Can you use xantham gum instead
I am not sure which ingredient you are interested in replacing with xanthan gum but I am not sure it would be a good option for any of them.
37
Lily
August 18 2021
Please tell me how in the world does one measure "120 ml finely shredded carrots"? Thank you.
Reply: #39
38
Lily
August 19 2021
Can one replace erythritol with 375 gms powdered stevia?
39
Reply to comment #37 by Lily
Britta Patterson
August 20 2021
Please tell me how in the world does one measure "120 ml finely shredded carrots"? Thank you. Can one replace erythritol with 375 gms powdered stevia?
Hi Lily, we have now provided the ingredient amounts in both weight and volume to help. 120ml of finely shredded carrots would be 65g.
Sweeteners have varying levels of potency and we have not tested this recipe using Stevia as the sweetener. You will want to be careful substituting alternate sweeteners as it is not always a 1:1 ratio. You can read more about the sweetness in comparison to sugar in our sweetener guide https://www.dietdoctor.com/low-carb/keto/sweeteners. You will also want to ensure that you substitute with the same form (granular, powder, liquid) as that has an impact on the consistency.
Reply: #40
40
Reply to comment #39 by Britta Patterson
Lily
August 21 2021
Thank you so much for clearing the query. Have a great weekend. Off to bake the cake. 💃🏼
41
Janet
February 26 2022
Why isn't the brown sugar or maple extract included in the recipe??? Please include it. It is in the video.
Reply: #42
42
Reply to comment #41 by Janet
Janet
February 28 2022
I made this cake using a 10" springform pan. I used 1 cup of swerve brown sugar, 3/4 cup of granular, and 1/2 tsp of maple extract (in addition to the vanilla extract). This was delicious!!
