Keto Carrot Cake is a delicious and low-carb dessert made with cream cheese frosting that is perfect for those following a ketogenic diet.
A Keto Carrot Cake is a delightful dessert that offers a low-carb alternative to traditional carrot cakes. This decadent treat is specially crafted for individuals following a ketogenic diet or those aiming to reduce their carbohydrate intake.
With its moist texture and rich flavor, a Keto Carrot Cake brings together the sweetness of carrots and a blend of warm spices, such as cinnamon and nutmeg. It captivates the senses with its aroma, inviting you to indulge in its delectable taste.
While avoiding the specifics of the recipe, it’s important to note that this cake is typically made using low-carb and keto-friendly ingredients like almond flour or coconut flour instead of wheat flour. It is often sweetened with natural sugar alternatives like erythritol, stevia, or monk fruit sweetener instead of traditional sugar. The cake’s moistness is enhanced by the addition of healthy fats such as coconut oil or butter.
What makes this cake truly special is its ability to provide a guilt-free dessert option without compromising on taste. It allows you to savor the delightful experience of enjoying a carrot cake while aligning with your dietary goals. Whether you are on a keto diet or simply looking for a healthier treat, a Keto Carrot Cake is a perfect choice that will leave you satisfied.
INGREDIENTS YOU NEED
- 4 large eggs
- 1/4 cup virgin olive oil
- 2 tsp vanilla extract
- 1 cup monk fruit or sweetener of choice
- 2 cups almond flour
- 2 tbs coconut flour
- 1/2 tsp baking powder
- 1 tsp ground nutmeg
- 1 tbs ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts
- 2 cups shredded carrots
Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 1/2 to 3 1/2 cups powdered monk fruit (depending on how sweet you like it)
- 1 tsp vanilla extract
Instructions To Make Keto Carrot Cake
- Preheat oven to 350 degrees F. Spray two 6 in cake pans with non stick spray and line bottom with parchment paper, set aside.
- In a large bowl, whisk together eggs, olive oil, and vanilla extract.
- Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
- Blend in melted butter, walnuts, and shredded carrots.
- Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.
Cream Cheese Frosting:
- Whisk all ingredients together until smooth and spread over top of cake and in between the layers. Enjoy!
Keto Carrot Cake
Ingredients
- 4 large eggs
- 1/4 cup olive oil virign
- 2 tsp vanilla extract
- 1 cup monk fruit or granulated sweetener of choice
- 2 cups almond flour
- 2 tbs coconut flour
- 1/2 tsp baking powder
- 1 tsp ground nutmeg
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1/2 cup chopped walnuts
- 2 cups shredded carrots
Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 2 1/2 to 3 1/2 cups powdered monk fruit, depending on how sweet you like your icing
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray two 6 in cake pans with non stick spray and line bottom with parchment paper, set aside.
- In a large bowl, whisk together eggs, olive oil, and vanilla extract.
- Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
- Blend in melted butter, walnuts, and shredded carrots.
- Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.
Cream Cheese Frosting:
- Whisk all ingredients together until smooth and spread over top of cake and in between the layers. Enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Carrot Cake
Yes! I wouldn’t frost the cake until it has been defrosted though. You can make the cake ahead of time and freeze it for up to 6 months.
No problem! Just half the recipe and you will only have one layer!
If you really dislike or can’t eat carrots, you can use shredded parsnips as these have a similar texture and flavor.
You bet! I know a lot of people enjoy pineapple in their carrot cakes and you can feel free to add it to this recipe too!
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