Keto Carrot Cake
This keto carrot cake is super moist, incredibly delicious, and easy to make from scratch. Enjoy the best sugar-free carrot cake with almond flour layers topped with the creamiest cream cheese frosting.
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.