How to Freeze a Low Carb Carrot Cake (with frosting)

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How to Freeze a Low Carb Carrot Cake (with frosting)

Yes, you can freeze a homemade carrot cake and have great results!

Wether you are looking for a way to have portion control with freezing individual pieces, or to make the cake ahead of time for the upcoming celebration, let me show you how to freeze a low carb carrot cake with frosting.

This technique will be your go-to when you need to freeze a fluffy carrot cake!

It may work with other flavors of cakes like a chocolate cake, but this one in particular, a Low Carb Carrot Cake, does well with freezing as it contains the shreds of fresh carrots which helps keep it from drying out.

I will give you options along the way to choose if you want to freeze this classic dessert as an unfrosted carrot cake, or if you want to freeze the whole cake after you have frosted it.

It is one of those dense cakes that still remains a delicious treat even after freezing.

A freezer-friendly carrot cake is the easiest way to plan ahead and save yourself time in the long run when you need a cake or treat.

Now let’s make our Low Carb Carrot Cake then go onto the different ways you can give it a long shelf life to have a piece of cake when you want!

Forget those store-bought carrot cakes when you have this easy recipe available to make some when you want it or pull a piece out of the freezer when you have a need!

What you need to make this Easy Carrot Cake Recipe

• Low Carb Baking Mix (or substitute with combination of coconut flour, almond flour and flaxmeal, see notes)
• Whey powder, or your favorite protein powder
• Unsweetened shredded coconut
• Monkfruit granulated (or regular erithrytol)
• Keto Brown sugar
• Powdered stevia (pure is best)
• Ground cinnamon
• Vanilla Extract
• Nutmeg
• Allspice
• Ginger
• Ground cloves
• Sea salt
• Baking powder
• Unsweetened almond milk (may need more if your almond milk is store bought)
• Large eggs
• Coconut oil, vegetable oil like avocado oil OR butter; melted
• Shredded Carrots

Now lets make this Low Carb Classic Carrot Cake!

Preheat your oven to 350F and prepare your baking pan.

You can go with a round 8″ pan like I did here, or you can go with an 8×8 square pan lined with parchment paper.

In a large bowl whisk flours, protein powder, spices, baking powder, and sweeteners.

it is important to whisk them well so there aren’t any clumps of flour.

Now in a separate small bowl whisk eggs and almond milk well until one uniform color without egg bits.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

You can of course throw everything except for the coconut shreds and carrots into a food processor and pulse a few times.

You will need to scrape down the sides a few times then continue processing until all mixed.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion for best results.

This helps get some air whipped into the batter which improves the texture of the cake.

Once all incorporated, fold in the carrot shreds and coconut shreds.

Now spread carrot cake batter into your prepared pan evenly and bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

You need to be mindful of testing with a toothpick in the center because it may show no crumbs but still need more time.

Its a good idea to gently press with your finger in the middle to test.

The cake should spring back when pressed.

If it doesn’t, put back in the oven for 5 minutes at a time until it springs back when pressed.

This is the most important thing to make a note of since it can give the impression it is done with a toothpick but still be gooey in the middle.

Out of all of the times I have made this cake, this is the one thing that seems to happen so I want to make sure your cake turns out done!

Now cool in the pan for 10 minutes before running a knife around the outside edge to loosen.

Then you will turn it upside down onto a cooling rack if you are using a round cake pan.

If you used an 8×8 square pan then disregard and just lift out the cake by the edges of the parchment paper.

The best way to do this is to put a cooling rack over the top of the cake, then in a swift motion turn it upside down.

Gently pull the pan up and let the cake cool on the wire rack until it comes to room temperature.

This takes a couple of hours on average on the kitchen counter.

Do not put in the fridge to cool for best quality, it will get soggy.

It must be completely cooled from the inside out before frosting or freezing.

After the cake cools, you can either freeze the unfrosted cake like I have done here, or frost it with my Keto Buttercream Frosting.

If you choose to freeze the unfrosted cake, transfer it to the freezer on the cooling rack for 1 hour.

This will freeze it enough so it is firm.

Now put it in a freezer bag and return to the freezer.

You can keep it this way up to 1 month successfully for maximum freshness.

If you want to continue to frosting the cake THEN freezing, keep reading.

Let’s make the Keto Buttercream Frosting for our Carrot cake!

You will need the following ingredients to make this Keto Cream Cheese Icing!

• Sugar free white chocolate chips approx. 1/4 cup
• Coconut oil room temperature
• Cream cheese room temperature
• Butter softened to room temperature
• Confectioners erythritol or favorite icing sugar
• Protein Powder or plain whey
• Vanilla extract
• Liquid stevia or powdered stevia

In a small saucepan on LOWEST HEAT melt the white chocolate.

Do not leave unattended and do not try to melt in the microwave or on high because it will seize and separate.

Once it starts to melt mostly, take off of the heat and whisk until smooth.

Set aside.

In a stand mixer or in a large mixing bowl with a handheld mixer, cream the cream cheese and butter.

After it is smooth, add in the coconut oil and mix again until smooth and fluffy.

Now add in the confectioners erythritol, vanilla protein powder, vanilla extract, and stevia drops or powder.

Mix until very smooth.

Scrape down the sides periodically so all ingredients are well incorporated.

Frosting can be used immediately ONLY if the cake layers are completely cool.

Frost the cooled cake and serve or keep reading for info on how to freeze it now that its frosted.

A frosted cake can keep at room temperature for a few days.

If you live in a humid climate, I would not recommend leaving it at room temperature for any time after serving.

It will spoil fast and you do not want to get food poisoning.

Its best to put in the fridge for increased shelf life of carrot cake.

Make sure to store in the fridge in an airtight container.

The texture of the frosting will harden in the fridge, no worries, just leave at room temperature for 30 minutes to return to original state.

For long term storage, freeze your frosted cake!

My recipe for the Keto Buttercream Frosting freezes well even though it does contain some dairy products.

It does not use as much cream cheese as a traditional cream cheese frosting so it holds up better.

You can freeze the entire cake completely as it is when you follow these directions.

The directions apply to a whole cake or individual slices.

Place the frosted cake or cut small pieces onto a parchment lined baking sheet and freeze for 2 hours.

The carrot cake freezes from the outside in, so it takes longer than you may think.

You do not want to pick it up thinking it is frozen through and then it not be and fall into pieces in your hands!

This ensures the cake and frosting are very firm before wrapping it up in saran wrap and placing in a freezer bag.

You can wrap the whole frozen carrot cake in cling wrap, or the individual slices.

If you are not partial to layers of plastic wrap, you can always opt to use a layer of aluminum foil in its place.

Just make sure that your layer of foil wraps completely around the entire cake with none of it exposed.

It is all personal preference, but I would shy away from foil since it can be finicky to unwrap the cake without damaging the frosting.

You have to time it right in the thawing process to when you should remove the foil.

To finish it and protect it from freezer burn, you must end with putting it in a ziploc bag.

Make sure you get as much air out of the bag as possible before freezing.

You can use a straw in the edge of the seal and suck out the air then seal.

I do not recommend using a food saver to pull out the air unless you stop it before it crushes the frosting.

When you are ready to eat the cake, you must plan ahead to let the frozen cake thaw for ample time at room temperature before serving.

If you used aluminium foil, then you will have to wait until it is almost completely thawed before being able to unwrap it.

If you do not wait a bit, then the frosting will stick.

Timing is everything with this so next time plan on using plastic wrap as it does not stick and is easy to unwrap while it is frozen so your frosting application will not be messed up.

Do not thaw in direct sunlight or the frosting will melt before the cake has thawed.

This ensures that the middle of the cake is thawed before serving.

Here are some tips and ideas to consider with this recipe

• You can always add in a bit of orange flavor to your cake and frosting when you use orange juice instead of the unsweetened almond milk. An easy way to keep it low carb, just sub in some orange extract to achieve the same flavor.
• If you want to decrease the fat in the cake recipe, substitute 4 egg whites for 2 of the whole eggs and substitute unsweetened applesauce for the oil called for. It may come out extra moist with fewer crumbs so you need to watch the bake time and make sure it gets cooked all the way through.
• You cannot substitute the flour however since I have not ever used all purpose flour in this recipe. It does not equal the same amount as the coconut flour since coconut flour requires more moisture to set up.
• If you want to make this into a 2 layer cake, just freeze the layer cakes separatey and frost later, or frost it all and freeze. Just consider if you are going to freeze the entire frosted two layer cake that you have enough room height wise in your freezer.
• You can go with a different type of cake shape like mini bundt cakes, or pound cakes. The trick is to make sure you grease and flour the bundt cake mold so you ensure it releases. With the pound cake form, just line with parchment paper like with the 8×8 pan as listed.
• It could most definitely be turned into a wedding cake as it holds up so well! Just as most bakers do, freeze the cake unfrosted, then thaw and frost the day of the celebration.

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