Description
This keto carrot cake is moist, warmly spiced, and topped with creamy sugar-free frosting—perfect for low-carb celebrations and guilt-free indulgence.
Ingredients
2 cups almond flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
4 large eggs
½ cup granulated erythritol (or other keto sweetener)
⅓ cup unsweetened almond milk
1 tsp vanilla extract
1 cup grated carrots
½ cup chopped walnuts (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
4 tbsp butter, softened
½ cup powdered erythritol
1 tsp lemon juice or vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a round or square cake pan.
In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat the eggs, then mix in erythritol, almond milk, and vanilla extract.
Combine wet and dry ingredients, then fold in grated carrots and walnuts.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cake cool completely.
Prepare frosting by beating cream cheese, butter, powdered erythritol, and lemon juice or vanilla until smooth.
Frost the cooled cake and chill for 30 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic for up to 1 month.
Can be made dairy-free by using dairy-free cream cheese and butter.
To make a layered cake, double the recipe and use two pans.
Try variations like shredded coconut or pecans for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
