Keto Carrot Cake (Low-Carb & Sugar-Free)
Moist, warmly spiced, and topped with creamy frosting — without the sugar or flour!
🧁 Ingredients
For the Cake:
2 cups almond flour
1/4 cup coconut flour
1 cup granulated erythritol (or monk fruit sweetener)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
4 large eggs
1/2 cup melted butter (or coconut oil)
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 1/2 cups finely grated carrots (lightly packed)
1/2 cup chopped walnuts or pecans (optional)
🧀 Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered erythritol
1 tsp vanilla extract
1–2 tbsp heavy cream (if needed for consistency)
👩🍳 Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, spices, and salt.
In another bowl, beat eggs, melted butter, almond milk, and vanilla.
Combine wet and dry ingredients. Fold in grated carrots and nuts.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
🧀 Make the Frosting:
Beat cream cheese and butter until smooth and fluffy.
Add powdered sweetener and vanilla.
Mix until creamy. Add heavy cream if needed for a spreadable texture.
Frost cooled cake and chill 30 minutes before slicing.
Keto Carrot Cake
