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prep time
30 min
cook time
45 min
ready time
1 h 15 min
Best Keto Carrot Cake
Shredded carrots make for incredibly moist and naturally sweet cakes. The same is true for this Keto carrot cake recipe made with freshly shredded carrots, almond flour, pasture-raised eggs, good quality butter, and plenty of ground cinnamon. The Keto carrot cake is baked until beautifully golden brown on the top. The final cake is decorated with dollops of Keto cream cheese frosting, making it the best Keto carrot cake for all occasions! You will love this Keto cake recipe, an excellent replacement for traditional carrot cake. The final cake is frosted with a deliciously creamy cream cheese frosting.
Can this cake be made paleo?
Yes, you can remove the baking powder from this recipe and substitute the melted butter for melted coconut oil, olive oil, or avocado oil. Powdered erythritol is acceptable in most Paleo recipes; however, you can always substitute the sweetener here for coconut sugar if you are on a higher-carb diet. You would need to make a Paleo frosting for this Keto cake recipe.
Tips for decorating the cake
Be sure to start with room temperature ingredients when making the frosting. Doing so will ensure that the frosting “fluffs” as much as possible for the lightest Keto frosting. Once the frosting is made, plan to use it right away. Fit a piping bag with a star tip (a #823 or #824). Then fill the piping bag with the frosting and use it immediately. If you do not own a piping bag, you could fill a zip-top bag and cut the tip off the corner, and decorate as well. Alternatively, you can use an offset spatula to spread a thin layer of frosting over the top of the cake too. Sugar-free sprinkles are available on the market if you want to add more flair! Be sure to use powdered erythritol and not the granulated version, as the latter will not make fluffy frosting.
Serving suggestions
To make the ultimate pairing, serve this with other Keto treats like our Best Keto Butter Coffee:
https://www.carbmanager.com/recipe-detail/ug:82007b3d-eabe-afc3-902e-a3e6e41e61d8/the-best-keto-butter-coffee
Net Carbs
2.7 g
Fiber
1.8 g
Total Carbs
18.1 g
Protein
4.7 g
Fats
18.4 g
205 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
2 cup
Carrots
1 cup, grated
Powdered Erythritol (Icing Sugar)
0.75 cup
Baking powder
1 tsp
Cinnamon
1 tsp
Coarse Kosher Salt
0.25 tsp
Butter
0.5 cup
Vanilla extract
1 tsp
Raw egg
2 medium
Almond milk
0.75 cup
Powdered Erythritol (Icing Sugar)
0.75 cup
Cream cheese
8 oz
Vanilla extract
1 tsp
Recipe Steps
steps 7
1 h 15 min
Step 1
Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.Step 2
Combine the dry ingredients, including the almond flour, shredded carrots, sweetener, baking powder, cinnamon, and sea salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients in the next step.Step 3
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and ¾ cup of almond milk. Mix until the mixture is smooth. There should be no dry spots at the bottom of the bowl.Step 4
Pour the batter into the prepared cake pan. Smooth the top using a spatula. Bake for 44-45 minutes until the center of the cake is puffed and nicely golden brown on top.Step 5
There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan. You can place the cake in the refrigerator to speed up this process.Step 6
In the meantime, begin to make the frosting by combining the cream cheese, 1 cup of powdered erythritol, and 1 teaspoon of vanilla extract. Beat in a stand mixer for 8-10 minutes, scraping down the bowl several times. Beat for the entire length of time to ensure the frosting incorporates as much air as possible.Step 7
Run a knife around the edges of the cake. Invert it onto a plate. Then place a plate on top of the cake and flip it again so the top side is up. Immediately place the frosting into a piping bag fitted with a star tip (# 823 or # 824). Pipe swirls around the edge of the cake. Slice into 16 pieces. Serve chilled.
Comments
Lena a year ago
Unfortunately it was very bad. I regret the wasted ingredients
UpbeatArugula797589 5 months ago
Can you describe what was bad so I don’t repeat it? Every other review claims it was amazing, delicious, nice, and good.
Javaise a year ago
I’m adding, crushed walnuts sprinkle on top of icing
Jaelett 2 years ago
This recipe was amazing! It was so good! The carrot cake was moist and the cream cheese icing was perfect. My family didn’t even realize that it was a keto friendly recipe. They loved it.!!! I will definitely be making this recipe again
FantasticCauliflower874132 2 years ago
Followed the recipe exactly and it came out delicious!!
MirthfulArugula814465 2 years ago
Love this carrot cake, even my husband who is quite fussy with his sweets said it was amazing!
recipewriter 2 years ago
I am so glad you loved it!
AmazingKeto919 2 years ago
Great cake and pairs well with a nice cup of coffee
Taraking82 3 years ago
Finally found a sweet snack that actually taste good!