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Keto Carrot Cake with Cream Cheese Frosting

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A delightful keto-friendly version of a classic carrot cake, rich in flavor and low in carbs, topped with creamy frosting.

Ingredients

Scale
  • 1 cup Sugar Substitute (erythritol or monk fruit sweetener)
  • 1/2 cup Butter (softened)
  • 2 large Eggs (room temperature)
  • 1/2 cup Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Allspice (optional)
  • 1 cup Carrot (finely grated)
  • 8 oz Cream Cheese (softened)
  • 1/4 cup Heavy Cream
  • 1 cup Confectioners Sugar Substitute (powdered erythritol or Lakanto)
  • 1/2 cup Pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9-inch round cake pan with parchment paper.
  3. Mix the softened butter and sugar substitute until light and fluffy.
  4. Add the eggs one at a time, mixing well, then add the vanilla extract.
  5. Whisk together the almond flour, coconut flour, baking powder, cinnamon, and allspice.
  6. Fold in the dry ingredients with the wet, then add the grated carrots until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Beat the cream cheese, heavy cream, and powdered sugar substitute until smooth for the frosting.
  11. Frost the cooled cake and optionally sprinkle with chopped pecans.
  12. Slice and serve with coffee or tea.

Notes

For a tropical twist, consider adding crushed pineapple to the batter. If you prefer, use coconut cream for a dairy-free frosting.

Nutrition

Keywords: keto, carrot cake, low carb, dessert, baking

Find it online: https://sweetladle.com/keto-carrot-cake-cream-cheese-frosting-youll-love/