Keto Carrot Cake
Ingredients
- 2 cups almond flour
superfine, blanched
- ¼ cup coconut flour
- 5 large eggs
room temperature
- 2 cups carrots
grated
- ½ cup unsalted butter
melted
- ¾ cup granulated sweetener
or brown sugar replacement
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup chopped pecans
or walnuts
- 1 batch keto cream cheese frosting
Directions
- 1
Preheat the oven to 350°F/ 180°C. Grease two 8-inch cake pans and line with parchment paper. Set aside.
- 2
In a large bowl, add the eggs, melted butter, and vanilla extract. Use an electric mixer to mix until frothy.
- 3
Add the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix until the batter looks smooth and creamy.
- 4
Incorporate the grated carrots and chopped nuts using a rubber spatula.
- 5
Evenly divide the batter between the prepared cake pans.
- 6
Bake in the preheated oven for 25-30 minutes or until the tops look set and a toothpick inserted in the middle comes out clean.
- 7
Meanwhile, make a batch of my keto cream cheese frosting.
- 8
Remove the cakes from the oven and allow to cool completely before frosting.
- 9
Assemble and frost the cake. Place 1 cake layer on a serving plate and cover with half the frosting. Add the second layer and spread the remaining frosting.
- 10
Refrigerate the cake for at least one hour before serving. Store leftover cake in an airtight container in the fridge for up to 7 days.
Keto Carrot Cake
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About this Recipe
Craving a classic, comforting slice of carrot cake but sticking to your low-carb goals? This Keto Carrot Cake delivers on every count, proving that going sugar-free doesn't mean sacrificing flavor or texture. Prepare to indulge in a truly spectacular dessert that’s easy to make and utterly satisfying.
What makes this recipe stand out is its commitment to both moisture and authentic taste. By combining superfine blanched almond flour with a touch of coconut flour, we achieve a tender, moist crumb that’s remarkably close to traditional carrot cake. It’s an approach designed to banish dry, dense keto bakes, ensuring every forkful is perfectly delightful.
Expect a dessert that sings with sweet, earthy carrot notes, beautifully balanced by the warm spices of cinnamon and nutmeg. The cake itself is incredibly moist and tender, dotted with the pleasant crunch of pecans. Each bite is elevated by the rich, tangy, and impossibly creamy keto cream cheese frosting, creating a harmonious symphony of flavors and textures. It's a genuinely delicious, sugar-free treat that you'll be proud to serve.
Feel free to customize your cake to suit your preferences. If you're not a fan of pecans, you can easily substitute them with walnuts, or omit them entirely for a nut-free version. While the recipe calls for a granulated sweetener or brown sugar replacement, you can experiment with your favorite keto-friendly sweetener to achieve your desired level of sweetness.
This keto carrot cake is perfect for any occasion, from a casual family dessert to a special gathering. Serve it as the grand finale to a meal, or enjoy a slice with your afternoon coffee. It's a treat that feels indulgent without the sugar crash.