Keto Carrot Cake with Cream Cheese Frosting for ketogenic and low carb. Easy recipe with almond flour and carrots. keto, keto cake, keto cake recipes, keto carrot cake, keto cake low carb, keto dessert, keto recipes, ketogenic diet, keto easy recipes, keto easy, keto meals, keto recipes easy, keto baking, low carb, low carb recipes, low carb cake, lchf, lchf recipes, sugar free
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Keto Carrot Cake with Cream Cheese Frosting

Course Dessert

Ingredients

For the cake (liquid)

  • 3 tbsp butter softened
  • 1 squirt liquid sweetener to personal taste
  • 1/2 tsp vanilla essence
  • 1 tbsp unsweetened soy milk
  • 2 whole eggs room temperature

For the cake (dry)

  • 9 tbsp almond flour
  • 1 tbsp coconut flour
  • 1/2 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp all spice essential, don't skip!
  • 150 grams finely grated carrot around 1/2 cup or 1 small carrot
  • 15 whole walnuts finely chopped

For the frosting

  • 2 tbsp butter softened
  • 2 tbsp cream cheese softened
  • 1 tsp vanilla essence
  • 1 squirt liquid sweetener to personal taste

Instructions

  • Preheat your oven to 180 °C (around 350 °F).

  • Prepare your ingredients by grating the carrot and chopping the walnuts.
  • Line a small (12 cm) round cake tin for baking. Use a small piece of baking paper, dipped in softened butter and smear it around the inside of the tin.

  • In a large bowl mix the butter and artificial sweetener together.

  • Add the remaining liquid ingredients; the vanilla essence, soy milk and eggs.

  • Beat with a mixer until well-combined and there are no lumps of butter remaining.

  • Next add the dry ingredients; almond flour, coconut flour, baking powder, cinnamon and all spice. Mix until a smooth batter is formed.

  • Fold in the grated carrot and chopped walnuts until integrated.
  • Transfer half of the mixture to the prepared cake tin and bake for around 20-22 minutes. To test when ready, insert a toothpick in the center of the cake. When it comes out clean your cake is done!

  • Allow the cake to completely cool, before removing from the baking tin. Wash your cake tin and repeat the baking process with the remaining half of the cake batter.

  • Once you have two cakes completely cooled, prepare your frosting. Beat the frosting ingredients; butter, cream cheese, vanilla and sweetener until well combined and smooth.
  • See the post for detailed frosting suggestions. Add a layer or frosting between your cakes, cover the whole cake in a thin layer and put in the refrigerator. After 5 minutes, remove from the fridge and use the remaining frosting to create a smooth layer.
  • Decorate with chopped walnuts and enjoy!