Keto Carrot Cake
An amazing, tender, and flavorful keto carrot cake with cream cheese frosting is low-carb and easy to make! You're going to love this almond flour carrot cake.
Servings: 12 servings
Calories: 582kcal
Ingredients
For the Cake:
- 2 cups almond flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 ¼ cup melted and cooled coconut oil
- 1 ¼ cup Swerve granulated
- ¾ cup Swerve brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2.5 cups finely grated carrots
- 1 cup pecans chopped
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 ½-2 cups powdered sweetener of choice to taste
- 1 teaspoon vanilla extract
- 1-2 T heavy whipping cream
Garnish
- Whole Pecans layer along sides
- Chopped Pecans sprinkle on top
- Carrot Curls
Instructions
- Pre-heat oven to 350°F/180°C. Grease with oil or butter 2 9-inch cake pans. Optionally, use parchment paper on the bottom and grease the sides.
- In a medium bowl add the almond flour, baking soda, salt, cinnamon, and nutmeg. Mix well.
- In a large bowl add the melted and cooled coconut oil, sweeteners, vanilla, and eggs.
- Add the dry ingredients in gradually, stirring until well combined. Then stir in carrots and nuts.
- Place half the batter into each of the cake pans. Bake for 30-35 minutes. Let cool and then remove from pans.
- For the frosting: In a large bowl add the cream cheese and butter and blend until creamy. Then add in the sweetener and mix until well combined. Finally, add in the vanilla and 1T of heavy whipping cream, mixing until fluffy. Add more heavy cream if you’d like a thinner frosting.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.
Video
Notes
- Grate your carrots as finely as possible. Use a box grater or food processor.
- We prefer freshly grated over store-bought shredded carrots.
- Be sure that you allow the cakes to cool completely before stacking and frosting.
- Cake slices can be frozen to enjoy later. Freeze for up to 2 months. Allow to thaw in the refrigerator before enjoying.
- You can bake this cake in a 9 x 13 pan rather than two round cake pans. Adjust the bake time if needed.
Nutrition
Serving: 1 | Calories: 582kcal | Carbohydrates: 20g | Protein: 8g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 21g | Cholesterol: 107mg | Sodium: 411mg | Fiber: 6g | Sugar: 14g