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.

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b.

c.

d.

e.

f.

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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

Yield: 10

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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.

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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

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.
3. Fold the shredded carrots into the batter.
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.
5. Let the cakes cool completely.
6. In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.
7. Turn the cake pans upside down, and remove the cakes from them.
8. Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.
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.
10. Top with chopped walnuts and serve immediately or refrigerate before serving if desired.

Notes

4 net carbs per serving

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 621Total Fat 57gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 40gCholesterol 141mgSodium 239mgCarbohydrates 22gNet Carbohydrates 0gFiber 4gSugar 14gSugar Alcohols 0gProtein 11g

Now, remember to save this recipe on Pinterest for later 🙂