Easy Carrot Cake

A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s a one-layer cake that you can quickly mix by hand.

YUM! I can’t wait to try this Low Carb Carrot Cake with cream cheese frosting!

This elegant Carrot Cake Cheesecake is perfect for any special occasion without breaking your dieting rules.

Ingredients:

For the cake:

Almond flour

Baking powder

Xanthan gum

Oil

Swerve confectioners sugar substitute

Vanilla extract

Eggs

Cinnamon

Shredded carrots

For the icing:

Cream cheese softened

Butter unsalted and softened not melted

Heavy whipping cream at room temperature

Swerve confectioners sugar substitute

Vanilla extract

Chopped walnuts for garnish

How to make Keto Carrot Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.

a.

b.

c.

d.

e.

f.

g.

Step 3. Fold the shredded carrots into the batter.

Step 4. Place the batter into two even sections in two different well-greased cake pans, and bake for 25-30 minutes or until completely cooked through.

Step 5. Let the cakes cool completely.

Step 6. In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.

a.

b.

c.

d.

Step 7. Turn the cake pans upside down, and remove the cakes from them.

Step 8. Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.

Step 9. Add the second layer of cake on top of the iced layer, and use the rest of the icing to cover the entire cake in an even layer.

Step 10. Top with chopped walnuts and serve immediately or refrigerate before serving if desired.

Enjoy!

Keto Carrot Cake

laura

A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s a one-layer cake that you can quickly mix by hand.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 10

Calories 621 kcal

Ingredients

  

For the cake:

• 2 ½ C. Almond flour
• 2 ½ tsp. Baking powder
• ½ tsp. Xanthan gum
• 1 C. Oil
• ⅔ C. Swerve confectioners sugar substitute
• 1 tsp. Vanilla extract
• 5 Large eggs
• 2 tsp. Cinnamon
• 1 C. Shredded carrots

For the icing:

• 8 oz. Cream cheese softened
• 6 Tbsp. Butter unsalted and softened not melted
• ¼ C. Heavy whipping cream at room temperature
• ⅓ C. Swerve confectioners sugar substitute
• 1 tsp. Vanilla extract
• 2 Tbsp. Chopped walnuts for garnish

Instructions

 

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.
• Fold the shredded carrots into the batter.
• Place the batter into two even sections in two different well-greased cake pans, and bake for 25-30 minutes or until completely cooked through.
• Let the cakes cool completely.
• In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.
• Turn the cake pans upside down, and remove the cakes from them.
• Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.
• Add the second layer of cake on top of the iced layer, and use the rest of the icing to cover the entire cake in an even layer.
• Top with chopped walnuts and serve immediately or refrigerate before serving if desired.

Notes

4 net carbs per serving

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