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Keto Carrot Cake

Enjoy a delicious and guilt-free Keto Carrot Cake! This recipe uses almond and coconut flour with keto-friendly sweeteners for a perfect low-carb treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol or preferred keto-friendly sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots about 2 medium carrots
  • 1/2 cup chopped walnuts or pecans optional
Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup powdered erythritol or to taste
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans with coconut flour.
  2. Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. In another bowl, beat eggs, almond milk, melted coconut oil, and vanilla extract until combined.
  4. Gradually add wet ingredients to dry ingredients, stirring until combined. Fold in carrots and nuts (optional).
  5. Divide batter into pans. Bake for 25-30 minutes, or until a toothpick comes clean. Cool in pans for 10 minutes, then cool completely on wire racks.
  6. Beat cream cheese and butter until smooth. Add powdered erythritol and vanilla extract, beating until creamy.
  7. Frost one cake layer, then top with the second layer. Frost the top and sides.
  8. Decorate with nuts if desired.
  9. Enjoy!

Notes

For a richer flavor, consider adding a pinch of ground cloves or ginger to the batter.