Go Back
–+ servings
how to freeze Low Carb Carrot Cake recipe with frosting

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

www.melissaraecarr.com
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, 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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course gluten free low carb, keto dessert, low carb
Cuisine Country Style
Servings 8 slices
Calories 366 kcal

Equipment

  • 8-inch round cake pan or 8 inch square pan
  • large mixing bowl
  • small bowl

Ingredients
  

Low Carb Carrot Cake

  • 1.5 cups Low Carb Baking Mix or substitute with combination of coconut flour, almond flour and flaxmeal, see notes
  • 1/3 cup Whey powder or your favorite protein powder
  • 1/4 cup Unsweetened shredded coconut
  • 3/4 cup Monkfruit granulated or regular erithrytol
  • 1 tbsp Keto Brown sugar
  • 1/4 tsp Powdered stevia pure is best
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/2 tsp Ginger
  • 1/4 tsp Ground cloves
  • 1/4 tsp Sea salt
  • 2 tsp Baking powder
  • 1/2 cup Unsweetened almond milk may need more if your almond milk is store bought
  • 5 large Eggs
  • 1/3 cup Coconut oil or vegetable oil like avocado oil OR butter; melted
  • 2 small finely shredded Carrots

Low Carb Buttercream Frosting

  • 2 oz Sugar Free White Chocolate Chips or 1/4 cup
  • 1 tbsp Coconut oil room temperature
  • 2 oz Cream Cheese room temperature
  • 1/2 cup Butter room temperature
  • 2/3 cup Confectioners erythritol or favorite icing sugar
  • 3 tbsp Protein Powder or plain whey
  • 1 tsp Vanilla extract
  • 10 drops Liquid stevia or 1/8 tsp powdered stevia

Instructions
 

Low Carb Carrot Cake

  • Preheat your oven to 350F and prepare baking pan.
  • In a large bowl whisk flour, protein powder, spices, baking powder, salt and sweeteners.
    1.5 cups Low Carb Baking Mix, 1/3 cup Whey powder, 3/4 cup Monkfruit granulated, 1 tbsp Keto Brown sugar, 1/4 tsp Powdered stevia, 1 1/2 tsp Ground cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Allspice, 1/2 tsp Ginger, 1/4 tsp Ground cloves, 1/4 tsp Sea salt, 2 tsp Baking powder
  • In separate small bowl whisk eggs, vanilla extract and almond milk well until one uniform color without egg bits.
    1/2 cup Unsweetened almond milk, 5 large Eggs, 1 tsp Vanilla Extract
  • Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.
  • 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. Once all incorporated, fold in the carrot shreds and coconut shreds.
    1/3 cup Coconut oil, 2 small finely shredded Carrots, 1/4 cup Unsweetened shredded coconut
  • Now spread batter into 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.
  • Cool in 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. 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, then gently pull the pan up.
  • If you used an 8x8 square pan then disregard and just lift out the cake by the edges of the parchment paper.
  • Cool on the wire rack until it comes to room temperature. 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 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.

Low Carb Buttercream Frosting

  • In a small saucepan on LOWEST HEAT melt the white chocolate.
    2 oz Sugar Free White Chocolate Chips
  • 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.
    2 oz Cream Cheese, 1/2 cup Butter, 1 tbsp Coconut oil
  • Now add in the confectioners erythritol, vanilla protein powder, vanilla extract, and stevia drops or powder. Mix until very smooth.
    2/3 cup Confectioners erythritol or favorite icing sugar, 3 tbsp Protein Powder or plain whey, 1 tsp Vanilla extract, 10 drops Liquid stevia or 1/8 tsp powdered stevia
  • 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. 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.

Freeze Your Frosted Cake

  • 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. 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.
  • 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.
  • 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.
  • 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. Do not re-freeze after thawing, it will not taste as fresh.

Notes

Substitute the Low Carb Baking Mix with: 1/3 + 2 tbsp coconut flour, 1/3 + 2 tbsp almond flour AND 1/3 + 2 tbsp flaxmeal (ground flaxseeds)
These measurements are special for this recipe only.
1/3 cup each combined of coconut flour, almond flour and flaxmeal to make 1 full cup is equal to 1 full cup of Low Carb Baking Mix. For best results make and use the Low Carb Baking Mix. Over 8 different recipes on my site using it.
 

Nutrition

Serving: 1sliceCalories: 366kcalCarbohydrates: 9gProtein: 13gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 170mgSodium: 382mgPotassium: 147mgFiber: 2gSugar: 2gVitamin A: 2735IUVitamin C: 1mgCalcium: 148mgIron: 2mg
Keyword carrot, carrot spice cake, carrots, cream cheese frosting, freezing cake, gluten free carrot cake, gluten free carrot spice cake, gluten free low carb, gluten free spice cake, grain free low carb, how to freeze frosted cake, how to freeze low carb carrot cake with frosting, keto frosting, low carb cake, low carb carrot cake, low carb carrot cake recipe, low carb icing, low carb vanilla frosting, spice cake
Tried this recipe?Let us know how it was!