Keto Carrot Cake


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This Keto Carrot Cake is one of my favorite low carb desserts.

Prep Time: 15 Min

- Eggs - Room Temperature Unsweetened almond milk - or heavy cream Olive Oil -Allulose * granulated & to taste Unsweetened Shredded Coconut Salt Coconut Flour Almond Flour Baking Powder Ground Cinnamon Shredded Carrots Vanilla Extract

Cook Time: 35 Min


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Prep Time: 20 Min

Frosting Ingredients: Cream Cheese - softened Butter - Softened Powdered Allulose Vanilla Extract

Cook Time: 20 Min


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Step 1

Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray. In a medium bowl, beat the wet ingredients together until uniform.

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Step 2

Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture. Stir the carrots into the batter until combined.

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Step 3

Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cake cool inside pan for 15 - 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.

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Step 4

Frosting Instructions: Cream the butter and cream cheese together until smooth. Let cake cool completely. Spread the frosting on the top of the bottom layer if making layers. Place the top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut or nuts if desired.

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Tips and FAQ

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Can this cake be frozen for later?  Yes

Can I substitute coconut flour for the almond flour or vice versa? You can but I am not sure how it will turn out

How do I store the cake? Keep it covered in the fridge for 4-5 days

If cream cheese frosting isn't your thing: You can always make this peanut butter frosting (I know it sounds weird but it's good on this cake) Peanut Butter Frosting or whipped cream frosting.

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Keto Diet