Keto-Friendly Carrot Cake Recipe
Prep Time:
40 minutes
Cook Time:
25 minutes
Servings:
10 Servings
Ingredients
  • 3 cups almond flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 eggs
  • ½ cup coconut oil, melted
  • ½ cup granulated monk fruit sweetener
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots
  • ½ cup chopped walnuts
  • 8 ounces whipped cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. Line an 8-inch round cake pan with parchment paper.
  3. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. In a separate large bowl, whisk the eggs, coconut oil, monk fruit sweetener, almond milk, and vanilla until smooth.
  5. Add the dry mixture to the wet ingredients and stir until just combined.
  6. Fold in the grated carrots and walnuts.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Set the cake aside to cool for 30 minutes.
  10. To make frosting, beat together the cream cheese, butter, powdered monk fruit sweetener, and vanilla with a hand mixer until smooth and fluffy.
  11. Spread the frosting over the cooled cake.
  12. Add pecans or walnuts for garnishing the cake, if desired, and serve.