Keto Carrot Cake
Carrot cake on keto? Yep, it’s a thing, and it’s just as tasty as you’d hope. This keto carrot cake keeps all the cozy vibes of the classic but skips out on the carbs.
Servings: 8
Calories: 503kcal
Ingredients
Cake:
- 2 cups almond flour
- ½ cup monkfruit granulated sweetener
- ¼ cup keto brown sugar
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots about 2 medium carrots
- ½ cup chopped pecans plus more for decorating if desired
Frosting:
- 16 oz. cream cheese 2 bricks, softened to room temperature
- 2 cups powdered swerve
- ½ teaspoon vanilla extract
Instructions
Cake:
- Preheat the oven to 350 F, grease and line two 9” baking pans with parchment paper
- In a large bowl,stir together the almond flour, granulated sweetener, keto brown sugar, coconut flour, cinnamon, baking powder, and salt.2 cups almond flour, ½ cup monkfruit granulated sweetener, ¼ cup keto brown sugar, 1 teaspoon cinnamon, 1 tablespoon baking powder, ½ teaspoon salt, 2 tablespoons coconut flour
- Add the eggs, melted butter, and vanilla extract and stir until combined.5 large eggs, ¼ cup butter, 1 teaspoon vanilla extract
- Fold in the shredded carrots and the chopped pecans. Divide the batter evenly between the two prepared pans.1 ½ cups shredded carrots, ½ cup chopped pecans
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing from the pan to a cooling rack to cool completely.
Frosting:
- In a large bowl, beat the cream cheese, powdered swerve, and vanilla extract until smooth and creamy.16 oz. cream cheese, 2 cups powdered swerve, ½ teaspoon vanilla extract
- Spread ⅓ of the frosting between the two layers of cake, then spread the remaining on the top and sides of the cake.
- Decorate with additional chopped pecans if desired.
- Allow to chill in the fridge for at least 30 minutes before slicing and serving
Notes
- Finely shredding the carrots can make the cake more tender. You can use a food processor for easy grating or shredding.
- A layer of toasted coconut on top of the frosting adds a tropical twist and extra crunch.
- Use a dairy-free cream cheese alternative in the frosting if you're avoiding dairy.
- A pinch of cinnamon or nutmeg can elevate the frosting into a spiced cream cheese delight.
- Consider turning this cake into keto carrot cupcakes for convenient and portion-controlled servings.
- This recipe can be baked in a standard 13x9 pan for a simpler, single-layer cake.
Nutrition
Calories: 503kcal | Carbohydrates: 12g | Protein: 14g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 409mg | Potassium: 295mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1092IU | Vitamin C: 0.1mg | Calcium: 203mg | Iron: 2mg