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Keto Carrot Cake Recipe

Enjoy this delicious and moist Keto Carrot Cake, perfect for a low-carb treat. This recipe uses almond and coconut flour for a guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 5 Eggs Room Temperature
  • 1/4 cup Unsweetened almond milk
  • 3/4 cup Olive Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Unsweetened Shredded Coconut
  • 1 tsp Salt
  • 1/2 cup Allulose
  • 1/4 cup Coconut Flour
  • 1 3/4 cup Almond Flour
  • 2 tsp Baking Powder
  • 1 1/2 tsp Ground Cinnamon
  • 1 cup Shredded Carrots
Frosting
  • 8 oz Cream Cheese room temperature
  • 1/2 cup Butter Softened
  • 1/4 cup Powdered Allulose * We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like. POWDERED
  • 4 tbsp Heavy Cream *add one tablespoon at a time until fluffy. See post.
  • 1 tsp Vanilla Extract

Method
 

  1. Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray.
  2. Beat the wet ingredients together until uniform.
  3. Mix the dry ingredients in a separate bowl. Add to wet mixture and mix until combined. Don't over mix.
  4. Fold the carrots into the batter until just combined.
  5. Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Let cake cool inside pan for 15 - 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.

Notes

For a richer flavor, consider adding chopped walnuts or pecans to the batter.