Keto Carrot Cake with Cream Cheese Frosting Recipe
A moist and flavorful keto carrot cake topped with rich cream cheese frosting. This low-carb, gluten-free dessert is perfect for anyone on the keto diet and is easy to make for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
Scale
For the Cake:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- 3 large eggs, room temperature
- ¾ cup granulated erythritol (or other keto sweetener)
- ½ cup unsweetened almond milk
- ½ cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for thinning)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease the sides.
- Mix Dry Ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Whisk Wet Ingredients: In another bowl, whisk eggs and sweetener until pale. Add almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
- Combine and Fold: Pour wet ingredients into dry ingredients. Mix gently until combined, then fold in grated carrots.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool the cake completely before frosting.
- Make Frosting: Beat cream cheese and butter until creamy. Add powdered sweetener and vanilla. Mix until smooth, thinning with heavy cream if needed.
- Frost and Decorate: Frost the cooled cake generously. Optional: top with chopped pecans or coconut.
Notes
- Store frosted cake in the fridge for up to 5 days.
- Cake can be frozen for up to 3 months—wrap slices individually.
- Adjust spices to your preference for a bolder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220 Sugar: 2g Sodium: 170mg Fat: 20g Saturated Fat: 8g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 5g Cholesterol: 50mg