Keto Carrot Cake
A moist, flavorful, and spiced low-carb dessert that captures the classic carrot cake experience without the sugar or gluten.
Ingredients
- For the Cake
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened shredded carrots about 2 medium carrots
- ½ cup granulated erythritol or preferred keto sweetener
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans optional
- ½ cup unsweetened shredded coconut optional
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- ¼ cup powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, beat eggs, sweetener, melted coconut oil, and vanilla until smooth. Stir in shredded carrots.
- Gradually fold dry ingredients into wet until fully combined. Fold in nuts and coconut if using.
- Pour batter into prepared pan, smooth top, and bake 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese, butter, powdered sweetener, and vanilla until smooth.
- Once the cake is cool, frost evenly with cream cheese frosting and sprinkle with additional nuts or coconut if desired. Slice and serve.
Notes
Use finely shredded carrots for a smoother texture.
Ensure cake is fully cooled before frosting to prevent melting.
Almond flour adds moisture; coconut flour adds structure—don’t skip either.
Adjust sweetener to taste depending on the brand used.