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Recipe

Low-Carb Keto Carrot Cake

4.50 from 4 votes
Serves: 16 People
Low-carb keto carrot cake slice with frosting, coconut, and pecans.
Prep: 1 hour
Cook: 40 minutes
Total: 1 hour 40 minutes

Ingredients

For the cake:

  • 2 1/2 cups almond flour (264g)
  • 2 tablespoons coconut flour (12g)
  • 5 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs at room temperature
  • 3/4 cup coconut oil melted
  • 1 cup erythritol sweetener (I used Swerve)
  • 2 teaspoons vanilla extract
  • 3 cups carrot grated and loosely packed
  • 1/2 cup pecans diced (85g) plus additional for garnish (optional)
  • 1/2 cup unsweetened coconut flakes (27g)

For the frosting:

  • 8 ounces full fat cream cheese at room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 2 teaspoons vanilla extract
  • 2 cups powdered erythritol sweetener (I used Swerve)

Instructions

For the cake:

  • Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.
    Lining cake pans with parchment paper for keto carrot cake.
  • In a medium bowl, stir together the flours, cinnamon, baking soda and powder, salt, and nutmeg.
    Stirring dry ingredients for low-carb keto carrot cake in a glass bowl with a whisk.
  • In a separate large bowl, using an electric hand mixer, beat the eggs, oil, sweetener, and vanilla until well combined. Pour in the coconut flour mixture and stir until combined.
    Pouring coconut flour mixture into wet ingredients for low-carb keto carrot cake.
  • Gently fold in the carrots, pecans, and coconut flakes until well combined. Your batter will be very thick; this is normal.
    Folding carrots, pecans, and coconut flakes into low-carb keto carrot cake batter.
  • Divide the batter evenly between the two pans, spreading out smoothly. Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool COMPLETELY before frosting.
    Dividing low-carb keto carrot cake batter into two round baking pans.

To make the frosting:

  • In a large bowl, using an electric hand mixer, beat together the cream cheese and butter on high speed until fluffy. Add in the vanilla and beat until combined.
    Beating cream cheese, butter, and vanilla for low-carb keto carrot cake.
  • Set the mixer on low speed and gradually add in the powdered sweetener until you've added all of it and it's well combined. Return to high speed and beat for 2-3 minutes until the frosting is fluffy.
    Mixing powdered sweetener into the frosting for low-carb keto carrot cake.

To frost:

  • Place one layer bottom side up on a cake stand. Spread 3/4 cup of the frosting all over it evenly. Then, place the other cake bottom side up gently on top.
    Spreading frosting evenly on a low-carb keto carrot cake layer.
  • Spread a thin layer of frosting all over the cake to make the crumb coat. It doesn't have to be pretty, it's just to seal in the crumbs. Chill for at least an hour, up to overnight. Put the remaining frosting in the fridge too, so it starts to firm up.
    Spreading a crumb coat of frosting on the low-carb keto carrot cake.
  • Once chilled, frost the entire cake. I find an offset spatula really helps! Garnish with extra pecans, if desired.

Nutrition Info:

Calories: 362kcal (18%) Carbohydrates: 20g (7%) Protein: 7g (14%) Fat: 35g (54%) Saturated Fat: 18g (113%) Sodium: 360mg (16%) Fiber: 3.5g (15%) Sugar: 2.5g (3%)

Nutrition Disclaimer

Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.

Author: Taylor Kiser
Course:Dessert
Cuisine:American
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