Keto Carrot Cake Recipe

5 from 4 votes

This Easy Keto Carrot Cake Recipe is just as good as a classic carrot cake! Everyone's favorite cake is now only 7 grams of net carbs per serving. It's perfectly spiced, made with freshly grated carrots and a layer of luscious, rich cream cheese frosting.

Prep Time20

Cook Time30

Cooling time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 498kcal

Author: Briana

Ingredients

280 grams Bob's Red Mill super fine almond flour (2.5 cups)
28 grams coconut flour (¼ cup)
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon xanthan gum (optional but highly recommended)
¼ teaspoon cloves
¼ teaspoon cardamom
⅛ teaspoon nutmeg
½ cup unsalted butter, melted and hot
96 grams brown sugar replacement (½ cup)
96 grams granular erythritol (½ cup)
1 tablespoon vanilla extract
4 whole eggs, room temperature
120 grams sour cream, room temperature (½ cup)
150 grams grated carrots (about 2-3 medium carrots)
50 grams unsweetened coconut flakes (optional)
50 grams chopped walnuts (optional)
2 batches keto cream cheese frosting (or more, to taste!)

Instructions

Prep work: Prepare the cream cheese frosting up to 7 days in advance and store it in the fridge. Allow to sit out for a couple of hours before frosting the cake so the frosting can soften. Grate carrots, and chop walnuts or lightly pulse them in the food processor. Allow sour cream and eggs to sit out at room temperature for an hour. Grease four 6-inch cake pans, making sure to grease the sides of the pans. You may potentially need to line the bottoms with parchment paper if necessary to prevent the cakes from sticking. Preheat the oven to 350°F.
In a large bowl or stand mixer, cream together hot melted butter, and sweeteners for 1-2 minutes until smooth. Add in sour cream and vanilla extract, and mix again. Mix in eggs one at a time until a smooth mixture is created. Sift in the dry ingredients to the wet ingredients, and mix until completely combined.
Gently fold in carrots, and optional walnuts and coconut flakes. Divide the batter evenly into the four cake pans. We like to place them on a large baking sheet so we can get them in and out of the oven quickly.
Bake for 28-33 minutes until a toothpick comes out mostly clean. Allow the cakes to cool in the pans until they are no longer too hot to handle, then flip out onto a wire cooling rack.
Allow cake layers to cool completely before frosting. Frost to suit your personal preference, and decorate with chopped walnuts, coconut flakes, and carrots if desired. Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days. Allow to sit out at room temperature for an hour or so before enjoying for best results.

Notes

This recipe includes a double batch of our cream cheese frosting recipe. Please note, that the nutrition facts will be impacted if you decide to use more or less.
For best results, allow sour cream and eggs to come to room temperature before mixing in.
Add the melted butter to the sweeteners when it's hot, so you can mix the sweeteners in easily.
You can easily make the serving sizes even smaller to decrease the carb count.
Walnuts and coconut shreds are optional.

Nutrition