Moist keto carrot cake made with almond flour, warm spices, and topped with rich cream cheese frosting. A delicious low-carb and gluten-free dessert.

Scale

2 cups almond flour

1/3 cup granulated keto sweetener (erythritol or monk fruit)

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

3 large eggs

1/4 cup melted butter or coconut oil

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

1 cup finely grated carrots

1/3 cup chopped walnuts or pecans (optional)

For the cream cheese frosting

8 oz cream cheese softened

1/4 cup butter softened

1/2 cup powdered keto sweetener

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and grease two 8-inch cake pans

2. In a bowl whisk almond flour sweetener baking powder cinnamon nutmeg and salt

3. In another bowl whisk eggs melted butter almond milk and vanilla

4. Combine wet and dry ingredients until smooth batter forms

5. Fold in grated carrots and optional chopped nuts

6. Divide batter evenly into cake pans

7. Bake 25–30 minutes until a toothpick inserted comes out clean

8. Cool cakes completely before frosting

9. Beat cream cheese and butter until fluffy

10. Add powdered sweetener and vanilla and mix until smooth

11. Spread frosting between cake layers and over the top and sides

12. Slice and serve

Use finely grated carrots for best texture

Do not overbake to keep cake moist

Allow cake to cool completely before frosting

Refrigerate 30 minutes before slicing for clean layers