Best Keto Carrot Cake with Cream Cheese Frosting
Keto Carrot Cake with Cream Cheese Frosting is perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.
Servings Prep Time
12slices 15minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
12slices 15minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
Keto Carrot Cake
  • 1cup grated carrots
  • 2cup almond flour
  • 4 eggs
  • 1/2cup low carb sweetener
  • 1/4cup low carb brown sweetener
  • 1/2cup butter
  • 1tsp gound cinnamon
  • 1/4tsp Sea Salt
  • 1tsp baking powder
  • 1/4tsp baking soda
Cream Cheese Frosting
  • 1cup Cream Cheese
  • 1tbsp butter
  • 1/2cup powdered sweetener
  • 1tsp Vanilla Extract
  • 1/2cup Heavy Cream
Instructions
Keto Carrot Cake
  1. Preheat oven to 350 degrees. Line one 8 inch cake pans with parchment paper and sprays with cooking spray.
  2. In a medium bowl, beat the wet ingredients together until uniform.
  3. Stir the carrots into the batter until combined.
  4. Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture.
  5. Pour the batter evenly into the pan. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Let cake cool inside the pan for 15 – 30 minutes and then invert onto cooling racks. While the cake is cooling prepare the frosting.
Cream Cheese Frosting
  1. Cream the butter and cream cheese together until smooth.
  2. Add the sweetener and mix in until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
  3. Let the layers of low-carb carrot cake cool completely before frosting. I usually cool them in the pan for ten minutes, then a wire rack afterward.

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