Easy Keto Carrot Poke Cake Recipe

This Easy Keto Carrot Poke Cake Recipe combines the spiciness of carrot cake with a delicious cream cheese mousse filling.  Perfect for breakfast, brunch, snack or dessert, this gluten-free and low carb recipe can be served for any occasion!

Do you ever end up with a couple of leftover carrots?

I certainly do and since I HATE wasting or throwing away food, I needed to create some kind of dish with what carrots I had.

Asking Mr. Grumble's opinion, he simply replied "Carrot Cake".

Since I already have made Carrot Cream Cheese Layered Cake (Gluten-Free, Keto), Carrot Cake Protein Bars (Keto, Gluten-Free) as well as a Carrot Cake Cheesecake (Keto, Gluten-Free, Nut-Free Option), I knew I needed to create a spin to the classic Carrot Cake.

So, by taking a deliciously spicy gluten-free carrot cake and making it into a "poke" cake filled with a cream cheese mousse, and making in into bars instead of layers of cake, this Easy Keto Carrot Cake was created!

What is a "Poke" Cake?

According to Southern Living, a poke cake is a cake that is poked full of holes, on purpose and with purpose. The baker pierces the top of the freshly baked cake and then pours over something sweet, syrupy or creamy, and often colourful, to run down into those holes, settle, and soak.

The intent is to infuse lots of flavours, and perhaps a little whimsy, into the cake. When the cake is cut, the rivulets of filling look like stalactites inside a cave in the Big Rock Candy Mountain.

What makes this Carrot Poke Cake recipe so good?

• super easy to make
• doesn't take long to put together
• only requires 1 bowl
• a limited number of ingredients
• combines a dense carrot cake with a light and airy cream cheese mousse filling
• gluten-free, sugar-free and low carb
• perfect for breakfast, brunch, snack or dessert

What ingredients do you need to make this Easy Keto Carrot Cake recipe?

For the gluten-free Carrot Cake:

• almond flour
• carrots
• sweetener
• butter
• eggs
• vanilla, cinnamon, salt
• OPTIONAL - Pecans, coconut extract

For the sugar-free Cream Cheese Mousse:

• cream cheese
• heavy cream
• vanilla extract
• sweetener

How do you make this Carrot Cream Cheese Poke Cake?

For the gluten-free and sugar-free Carrot Poke Cake

• Preheat the oven to 350 degrees F.
• Line an 8 x 8 or 9 x 9 square baking pan with parchment paper, allowing the edges of the paper to hand over.
• Spray well with cooking spray and set it aside.
• In a small bowl, whisk together the dry ingredients
• In a large bowl, cream together the butter and the sweetener, until fluffy. 
• Beat in the vanilla and coconut extract (if using). 
• Beat in 1 egg at a time until all the eggs have been incorporated.
• Stir the dry ingredients into the wet ingredients making sure to incorporate all the ingredients. 
• Stir in the carrots and the pecans (if using).
• Transfer the mixture to the baking dish and bake for 35-45 minutes or until the top springs back. 
• Remove the dish from the oven and using the handle of a wooden spoon, pierce the entire cake (just under 1 inch apart). 
• This is to make the holes that will be filled with the cream cheese mousse.  Allow the cake to cool completely.

For the keto Cream Cheese Mousse Filling:

• Beat the cream cheese until smooth. 
• Add in the powdered sweetener, vanilla and lemon extract. 
• Beat until well combined.
• In a separate bowl, beat the heavy whipping cream with a handheld mixer until stiff peaks form. 
• Add in cream cheese and beat until light and fluffy. 
• Place in the refrigerator until ready to use.

Why do I have to wait until the cake has cooled to put on the Cream Cheese Mousse layer?

Since we are whipping heavy cream with cream cheese, you have to wait until the cake is FULLY cooled before spreading the topping.

If you do not, the heavy cream will melt and will return to its liquid state.

How do you store this gluten-free Easy Carrot Poke Cake?

Store the cake in an airtight container in the fridge for up to 5 days.  

You can freeze any leftover pieces for over a month and simply place them in the fridge to thaw out.

If you like this Easy Keto Carrot Cake Poke Cake recipe, you may also enjoy:

Spicy Harissa Carrot Salad (Whole30, Low Carb, Paleo)

Detox Carrot Soup (Whole30, Paleo, Allergy-Free)

Carrot Cream Cheese Layered Cake (Gluten-Free, Keto)

Easy Keto Carrot Cake Poke Cake Recipe

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This Easy Keto Carrot Cake Recipe combines the spiciness of carrot cake with a delicious cream cheese mousse filling.

• Total Time: 50 minutes
• Yield: 16 1x

Ingredients

Units USM Scale 1x2x3x

For the Carrot Cake:

• 2 cups almond flour
• ½ cup unsweetened coconut flakes
• ¼ cup whey
• 2 tsp baking powder
• 2 tsp cinnamon
• ½ tsp salt
• 6 oz butter, unsalted, softened
• ¾ cup sweetener
• 4 eggs
• 2 ½ cup shredded carrots
• 1 cup chopped pecans
• OPTIONAL - ⅛ teaspoon coconut extract

For the Cream Cheese Mousse:

• 8 oz cream cheese, softened
• ⅓ cup powdered sweetener
• 2 tsp vanilla extract
• 1 cup heavy whipping cream

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Instructions

Make the Carrot Cake Bars

1. Preheat the oven to 350 degrees F.  Line an 8 x 8 or 9 x 9 square baking pan with parchment paper, allowing the edges of the paper to hand over.  Spray well with cooking spray and set it aside.
2. In a small bowl, whisk together the almond flour, coconut flakes, whey, cinnamon, salt and baking powder.  Set the bowl to the side.
3. In a large bowl, cream together the butter and the sweetener, until fluffy.  Beat in the vanilla and coconut extract (if using).  Beat in 1 egg at a time until all the eggs have been incorporated.
4. Stir the dry ingredients into the wet ingredients making sure to incorporate all the ingredients.  Stir in the carrots and the pecans (if using).
5. Transfer the mixture to the baking dish and bake for 35-45 minutes or until the top springs back.  Remove the dish from the oven and using the handle of a wooden spoon, pierce the entire cake (just under 1 inch apart).  This is to make the holes that will be filled with the cream cheese mousse.  Allow the cake to cool completely.

Make the Cream Cheese Mousse:

1. Beat the cream cheese until smooth.  Add in the powdered sweetener and vanilla.  Beat until well combined.
2. In a separate bowl, beat the heavy whipping cream until stiff peaks form.  Add in cream cheese and beat until light and fluffy.  Place in the refrigerator until ready to use.

To Assemble the Cream Cheese Carrot Poke Cake:

1. Carefully dollop the cream cheese mousse over each hole and press to force mouse into the hole.  Once all holes have been filled, spread the remaining cream cheese mousse over the cake.  Return the cake to the fridge until ready to serve.

• Author: Cat
• Prep Time: 15
• Cook Time: 35
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 square
• Calories: 235
• Sugar: 1
• Fat: 30
• Carbohydrates: 5
• Fiber: 2
• Protein: 8