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A wedge slice of two layer keto carrot cake being removed from the whole cake. Carrot cake is topped with frosting, chopped walnuts and carrot curls.

Keto Carrot Cake

Becky
An amazing, tender, and flavorful keto carrot cake with cream cheese frosting is low-carb and easy to make! You're going to love this almond flour carrot cake.
4.8 from 5 votes
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12 servings
Calories 582 kcal

Equipment

9 inch round cake pans
9 inch round cake pans
Electric hand mixer
Electric hand mixer

Ingredients
  

For the Cake:

  • 2 cups almond flour
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ¼ cup melted and cooled coconut oil
  • 1 ¼ cup Swerve granulated
  • ¾ cup Swerve brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2.5 cups finely grated carrots
  • 1 cup pecans shopped

For the Frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 ½-2 cups powdered sweetener of choice to taste
  • 1 teaspoon vanilla extract
  • 1-2 T heavy whipping cream

Garnish

  • Whole Pecans layer along sides
  • Chopped Pecans sprinkle on top
  • Carrot Curls

Instructions
 

  • Pre-heat oven to 350°F/180°C. Grease with oil or butter 2 9-inch cake pans. Optionally, use parchment paper on the bottom and grease the sides.
  • In a medium bowl add the almond flour, baking soda, salt, cinnamon, and nutmeg. Mix well.
  • In a large bowl add the melted and cooled coconut oil, sweeteners, vanilla, and eggs.
  • Add the dry ingredients in gradually, stirring until well combined. Then stir in carrots and nuts.
  • Place half the batter into each of the cake pans. Bake for 30-35 minutes. Let cool and then remove from pans.
  • For the frosting: In a large bowl add the cream cheese and butter and blend until creamy. Then add in the sweetener and mix until well combined. Finally, add in the vanilla and 1T of heavy whipping cream, mixing until fluffy. Add more heavy cream if you’d like a thinner frosting.
  • Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.

Video

Notes

  • Be sure that you allow the cakes to cool completely before stacking and frosting.
  • Cake slices can be frozen to enjoy later. Freeze for up to 2 months. Allow to thaw in the refrigerator before enjoying.
  • You can bake this cake in a 9 x 13 pan rather than two round cake pans. Adjust the bake time if needed.

Nutrition

Serving: 1Calories: 582kcalCarbohydrates: 20gProtein: 8gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 21gCholesterol: 107mgSodium: 411mgFiber: 6gSugar: 14g
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