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Keto Carrot Cake

The Ultimate Keto Carrot Cake

A moist, spice-rich Keto Carrot Cake made with almond flour and topped with a luscious sugar-free cream cheese frosting. The perfect low-carb dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 3 cups Almond Flour Super-fine
  • 1/4 cup Coconut Flour
  • 1 cup Monk Fruit Sweetener Granulated
  • 1 tbsp Ground Cinnamon
  • 4 Large Eggs Room temperature
  • 2 cups Carrots Freshly grated
Cream Cheese Frosting
  • 8 oz Cream Cheese Softened block
  • 1/2 cup Powdered Erythritol

Method
 

  1. Preheat oven to 350°F and line two 8-inch pans with parchment paper to ensure the delicate keto cake doesn't stick.
  2. Whisk together dry ingredients in a large bowl, ensuring no lumps remain in the almond flour.
  3. Mix wet ingredients and fold them into the dry, then gently stir in grated carrots and walnuts.
  4. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting.
  5. Whip frosting ingredients until fluffy and apply to the cooled cake layers.

Notes

Expert Tip: Always use freshly grated carrots. Pre-shredded carrots from the store are often coated in cornstarch and are too dry for this cake.