Keto Carrot Cake
This Keto Carrot Cake is tender, moist and packed with coconut, pecans with a delicious cream cheese frosting. It's a healthy, grain-free, sugar-free, paleo dessert with warm spices that is perfect for spring and Easter.
Ingredients
FOR THE CARROT CAKE:
- 2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon vinegar
- 1/2 cup unsweetened almond milk , room temperature (can also use any milk of your choice)
- 4 large eggs , room temperature
- 2/3 cup golden monk fruit sweetener OR coconut sugar / brown sugar if not low carb
- 2/3 cup melted and cooled coconut oil , or other neutral flavored oil
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon pure maple extract , omit if you can't find it but HIGHLY recommended as it adds dimension and flavor OR swap with 2 Tablespoons maple syrup
- 1/2 cup unsweetened shredded coconut
- 1.5 cups finely grated carrots
Optional add-ins:
- 1/2 cup chopped pecans , or walnuts
- raisins , if not low carb or keto
FOR THE FROSTING:
- 1/3 cup unsalted grass-fed butter , softened (OR softened coconut butter / manna for dairy free)
- 8 ounces cream cheese , softened (or dairy free cream cheese)
- 2 - 2.5 cups powdered monk fruit sweetener , or other confectioners' low carb / paleo sweetener of your choice (SWERVE, erythritol or powdered coconut sugar)
- 1.5 teasoons pure vanilla extract
- 2 teaspoons almond milk , or any other milk of your choice
FOR GARNISH:
- Pecan Halves
- chopped pecans or walnuts
Instructions
FOR THE CARROT CAKE:
-
Preheat oven to 350 degrees F.
Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
-
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a measuring cup, measure out the almond milk then add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
In another separate large bowl, whisk together the eggs, sweetener, coconut oil, vanilla and maple extract if using. Pour in the curdled milk and mix until combined. Stir in the carrots and shredded coconut.
-
Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Add chopped nuts / raisins if using.
-
Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 18-23 minutes, or until a toothpick comes out clean.
-
Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
FOR THE FROSTING:
-
Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
FROST AND ASSEMBLE THE CAKE:
-
Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with second and third layer (for 6" inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting. Top with chopped pecans and chill in the fridge for an hour or two before slicing.
Store cake covered in the fridge for up to 5 days.
