Description
A moist and flavorful keto carrot cake made with almond flour, warm spices, and a luscious cream cheese frosting. Perfect for low-carb and gluten-free diets!
Ingredients
Scale
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For the Cake:
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 4 large eggs
- ½ cup coconut oil (or melted butter)
- ½ cup granulated erythritol
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts (optional)
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For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp heavy cream (adjust for consistency)
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, coconut oil, erythritol, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Fold in grated carrots and walnuts (if using).
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack before frosting.
- For frosting, beat cream cheese and butter until smooth. Add powdered erythritol, vanilla, and heavy cream, mixing until creamy.
- Spread frosting over the first cake layer, add the second layer, and frost the top and sides.
- Slice and serve!
Notes
- Use room-temperature ingredients for best results.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a dairy-free version, use dairy-free cream cheese and coconut cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American