This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With only 3 net carbs per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!
Despite the snow that we have been getting this week here in southern Indiana – it is officially springtime! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!
For the cake:-:
1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp Unsweetened Almond Milk
1 tsp vanilla
1 1/2 cups Almond Flour
2 tbsp coconut flour
1 tbsp Baking Powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:-:
4 oz cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp Heavy Cream
1/4 cup Confectioners Erythritol
1/4 cup Pecans chopped (optional for garnish)
For the Cake:
Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the erythritol and butter until fluffy.
Beat the eggs in, then the almond milk and vanilla.
Next, beat in the almond flour, coconut flour, baking powder and spices.
Fold in the shredded carrot and mix just until it is well integrated into the batter.
Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely before frosting.
For Cream Cheese Frosting:
In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
When the cake is completely cool, top with the frosting and chopped pecans if desired.
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