• María Fernanda López

The Best Stuffed Carrot Cake (Keto & Gluten Free)

One thing is for sure, carrot cake might be one of my favorite recipes in the entire world. I still remember the first time I baked one, it was with my sister and mom and it changed my self... but not as THIS recipe did. This stuffed carrot cake is just HEAVEN, no joke.


Since spring is just around the corner I am going all in with the carrot cake desserts so don't mind my love for carrots around this reason.



This carrot cake is not the usual carrot cake, this one is stuffed with cream cheese and also included some chocolate chips, oh well, in this case I chopped some chocolate and mix it with the carrot.



What to expect from The Best Stuffed Carrot Cake:

  • Moist

  • Healthy

  • Indulgent

  • Easy to make



Everything we look in a recipe, easy and delicious. And double points for being also low carb and gluten free! You are going to love love love it! And probably will want to make this recipe on repeat. That was my case and guys, it's just so good!



The ingredients are pretty basic, classics on a gluten free staple. We are skipping the sugar or honey and we are using granulated monk fruit to keep it low carb and without sugar spikes. Plus the ratio of fat makes it sure that your sugar levels won't go up.



Ingredients The Best Stuffed Carrot Cake:

As you can see, this recipe is pretty easy to make and you can adjust it to the ingredients you have in your kitchen, for example, coconut oil instead of MCT. I think that using a Creamy MCT such as the one from Natural Force is really a game changer, adds moisture and flavor as well!



How to make The Best Stuffed Carrot Cake:

The recipe is also super easy to make, probably the most elaborated part is to shred the carrots, that only takes about 5-8 minutes to do, besides that everything is easy as cake... literally.



The full instructions will be below along with the nutritional information per serving. I have to mention that this cake is algo a good source of protein thanks to the greek yogurt, egg whites and some part from the almond flour.


Overall this recipe is:

  • Keto

  • Dairy Free

  • Gluten and Grain Free

  • Meal Prep Friendly

  • Nut Free

  • Delicious!



The end result

This is an epic, moist cake, with that amazing taste of carrots combined with the chocolate (major winning combo!) along with that cream cheese in the middle. Every spoonful is a whole experience.



You can also freeze this cake if you want to save it for later in the week, I tried freezing it and pro tip! You can air fry it or bake in roast mode with 3-5 minutes, depending on the strength of your air fryer and WOW! EPIC.



This is a great recipe that your family or friends will love! Simple and elegant (and super easy) no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb cheesecake for the win!



Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!


With love,

María


Try more recipes here!



The Best Stuffed Carrot Cake

By María Fernanda López

Serves 8


Ingredients

  • 3 cups of shredded carrots

  • 1 cup of egg whites (3 eggs)

  • 3/4 cup of greek yogurt

  • 2 pieces of low carb chocolate (I used ChocZero )

  • 1/2 cup of almond flour

  • 2 cups of of pork panko (or more almond flour)

  • 1 + 1/2 tsp of cinnamon

  • 1/8 tsp of clove

  • 1/2 tsp of ginger

  • 1 tsp of baking soda

  • 1/4 cup of granulated monk fruit

  • 1/4 cup of Creamy MCT Oil (or coconut oil)

  • 5 oz of cream cheese (room temperature)


Method

  1. Preheat the oven at 350.

  2. Shred the carrots finely.

  3. Mix the dry ingredients in a bowl and add the carrots.

  4. In a bowl add all the wet ingredients except for the chocolate and cream cheese.

  5. Add the chopped chocolate.

  6. Pour half of the mix in a silicone bundt cake mold or loaf pan.

  7. Spread evenly the cream cheese and pour the leftover mix over.

  8. Bake for 30 minutes.

  9. Enjoy!

Nutritional Information per serving (319 kcal)

Fat: 24.2g

Carbs: 10.7g

Fiber: 4.6g

Net Carbs: 6.4g

Protein: 14.6g




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