Keto Carrot Cake with Cream Cheese Frosting

Enjoy a tasty keto-friendly carrot cake that will satisfy your sweet tooth without making you feel bad. The rich cream cheese frosting on top of this moist and tasty cake makes it a great treat for any event.

Ingredients:

• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup powdered erythritol or preferred keto-friendly sweetener
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans or walnuts optional
• 8 ounces cream cheese, softened
• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Use butter and flour to grease or line a 9x9-inch cake pan

Mix erythritol, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl using a whisk

Add the almond flour and coconut flour and mix well

Vanilla extract, eggs, and melted coconut oil should all be added

Mix everything together well

If using nuts, chop them up and mix them in with the grated carrots

When the cake pan is ready, pour the batter into it and spread it out evenly

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Let the cake cool all the way down before you frost it

Melt the cream cheese and mix it with the powdered erythritol, heavy cream, and vanilla extract until the frosting is smooth and creamy

Frost the cake after it has cooled

Cut and serve

Take a bite of your keto carrot cake!