Keto Carrot Cake
Keto Carrot Cake has layers of delicious icing and cake while being keto friendly. Each bite is so decadent not to mention the cake looks gorgeous.
Servings: 12
Calories: 555kcal
Ingredients
For the Cake:
- 4 Eggs
- 1/3 cup coconut oil
- 1 tsp Vanilla extract
- 1 cup keto friendly sweetener monk fruit
- 2 cups almond flour
- 1 tablespoon coconut flour
- 2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground nutmeg
- 2 teaspoon Ground cinnamon
- 1/4 teaspoon salt
- 1 stick of butter melted
- 1/2 cup pecans or nut of choice chopped
- 2 cups Carrots shredded
For the Frosting:
- 16 ounces cream cheese
- 1 cup butter (softened)
- 1 1/3 cup powdered erythritol
- 1 teaspoon Vanilla Extract (no sugar added)
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Line two 9 in round cake pans with parchment paper. Grease the bottom and sides.
- In a large bowl, cream together the butter, coconut oil and erythritol, until fluffy. Beat in vanilla extract and beat in the eggs, one at a time. Set aside.
- In another bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, nutmeg and salt. Stir the dry ingredients into the bowl with the wet ingredients.
- Stir in the grated carrots. Fold 1 cup of the chopped pecans, reserving the remaining 1/2 cup.
- Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes until the top is springy.
- Let the cakes cool in the pans for 10 minutes then transfer to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
- Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated (going slowly will avoid the sweetener from getting blown into the air).
- Once the sweetener is incorporated, beat on high for 1-2 minutes or until fluffy.
To Assemble:
- When the cake has cooled to room temperature, cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the cakes on a serving platter or cake stand. Top the cake with the frosting.
- Then stack the other cake on top of that cake.
- Frost the top of the cake and the sides of the cake with the remaining frosting (reserve some of the buttercream to decorate the top of the cake).
- Use the remaining frosting to pipe some swirls on top of the cake and top with the reserved chopped pecans.
- Store in the refrigerator until ready to serve. Enjoy!
Notes
Refrigerate any leftover cake in an airtight container for up to 5-6 days.
Nutrition
Calories: 555kcal | Carbohydrates: 48g | Protein: 9g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 587mg | Potassium: 165mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4863IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
