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Keto Carrot Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Frosting Time 45 minutes
Total Time 1 hour 40 minutes
Servings 10

Ingredients
  

  • For the Cake
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granulated keto sweetener erythritol or monk fruit
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 4 large eggs
  • 1/3 cup melted butter or melted coconut oil
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1 cup finely shredded carrots packed
  • 1/3 cup chopped pecans or walnuts optional
  • For the Frosting
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/3 cup powdered keto sweetener
  • 1 tsp vanilla extract
  • 2 –3 tbsp heavy cream as needed for consistency

Instructions
 

  • Whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
  • In a separate bowl, whisk the eggs, then add melted butter, heavy cream, and vanilla extract until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix until smooth; the batter will be thick.
  • Fold in shredded carrots and nuts (if using).
  • Preheat oven to 350°F (175°C). Grease or line an 8-inch pan and spread the batter evenly.
  • Bake for 30–35 minutes, or until a toothpick comes out clean and the top springs back.
  • Let the cake cool completely before frosting.
  • Beat cream cheese and butter until creamy, then add powdered sweetener and vanilla.
  • Add heavy cream, 1 tablespoon at a time, until the frosting becomes fluffy and spreadable.
  • Spread frosting over the cooled cake, slice, and serve.

Notes

The flavor improves the next day as the spices deepen.
For a taller cake, double the recipe and bake in two pans for a layered version.
Refrigerate the frosted cake for at least 1 hour if you want clean slices.