Keto Carrot Cake (Moist, Fluffy Recipe)
Ingredients
- ¾ cunsalted butter)
(softened; use coconut or ghee for paleo or dairy-free
- ¾ cbesti monk fruit allulose blend)
(or coconut sugar for paleo
- 1 tbspblackstrap molasses)
(optional
- 1 tspvanilla extract
- ½ tsppineapple extract)
(optional
- 4 largeeggs)
(at room temperature
- 2 ½ cwholesome yum blanched almond flour
- 2 tspbaking powder
- 2 tspcinnamon
- ½ tspsea salt
- 2 ½ ccarrots)
(grated, measured loosely packed after grating
- 1 ½ cpecans)
(chopped; divided into 1 cup and 1/2 cup
- 2recipes sugar-free cream cheese frosting
Directions
- 1
Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
- 2
In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
- 3
In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
- 4
Fold in the grated carrots, then 1 cup (99 g) of the chopped pecans. Reserve the remaining 1/2 cup (48.5 g) of pecans for later.
- 5
Transfer the batter evenly among the two prepared baking pans. Bake for 25-30 minutes, swapping the positions of the pans halfway through, until the cakes are golden brown and an inserted toothpick comes out clean.
- 6
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
- 8
When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.
Keto Carrot Cake (Moist, Fluffy Recipe)
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Ratings & Reviews
Based on 223 ratings
Rating Breakdown
About this Recipe
Craving a classic carrot cake experience without the carbs and sugar? This Keto Carrot Cake recipe delivers a remarkably moist and fluffy dessert that truly tastes like the real deal, perfect for anyone following a low-carb lifestyle.
The magic behind this low carb carrot cake lies in the thoughtful blend of wholesome yum blanched almond flour for structure and a Besti monk fruit allulose blend, ensuring it's completely sugar-free yet incredibly flavorful. An optional touch of blackstrap molasses adds that authentic, caramelized depth without impacting your keto goals, setting this recipe apart from other bland keto versions.
Prepare for a delightful sensory experience with this low carb carrot cake. Each forkful offers a remarkably moist crumb, studded with tender grated carrots and crunchy pecans, all complemented by a light, fluffy texture. The flavors are perfectly balanced—warm cinnamon, subtle sweetness, and a hint of vanilla, creating a dessert that satisfies your sweet tooth without compromising your keto commitment. You'll be amazed at how much it tastes like traditional carrot cake, making it an instant favorite.
Easily adapt this keto carrot cake to fit your dietary needs. For a paleo or dairy-free version, simply swap the unsalted butter for coconut oil or ghee. If you're not strictly keto but still avoiding refined sugar, you can use coconut sugar instead of the Besti monk fruit allulose blend. While pecans add a wonderful crunch, feel free to adjust the amount or omit them if preferred. For an extra layer of flavor, consider including the optional pineapple extract.
Perfect for any special occasion or as a satisfying everyday dessert, this keto carrot cake is best served alongside its sugar-free cream cheese frosting for the ultimate indulgence.