Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes
Frosting Time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Difficulty: Intermediate
Ingredients
For the Cake
- 2½ cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 4 large eggs
- ½ cup melted unsalted butter
- ½ cup granulated keto sweetener
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ¼ cup chopped pecans (optional)
- ¼ cup chopped walnuts (optional)
For the Cinnamon Buttercream
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup powdered keto sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Optional Garnish
- Chopped pecans
- Ground cinnamon
- Thin carrot ribbons
- Sugar-free white chocolate shavings
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until fully combined.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs with the keto sweetener until light and slightly fluffy. Add the melted butter and vanilla extract, mixing until smooth.
Step 4: Combine Everything
Gradually fold the dry ingredients into the wet mixture. Stir gently until no dry flour remains. Fold in the grated carrots and optional chopped nuts.
Step 5: Bake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Let them cool completely before frosting.
Step 7: Prepare the Buttercream
Beat together the cream cheese and butter until creamy and smooth. Add the powdered keto sweetener, cinnamon, vanilla, and heavy cream. Continue beating until light and fluffy.
Step 8: Assemble
Spread buttercream over one cake layer. Place the second layer on top and frost the top and sides evenly.
Step 9: Decorate
Sprinkle chopped pecans, a dusting of cinnamon, or sugar-free white chocolate over the cake for an elegant finish.
Recipe Tips
- Use finely grated carrots for the best texture.
- Measure almond flour accurately for a moist cake.
- Always cool the cake completely before frosting.
- Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
This keto carrot cake pairs wonderfully with:
- Hot coffee
- Unsweetened tea
- Keto vanilla ice cream
- Fresh whipped cream
- Roasted pecans
It’s perfect for birthdays, Easter brunch, family gatherings, holiday desserts, or afternoon tea.
Nutrition Information (Per Serving)
- Calories: 315
- Fat: 29g
- Protein: 9g
- Total Carbohydrates: 11g
- Fiber: 5g
- Net Carbohydrates: 6g
- Sugars: 3g
- Sodium: 185mg
- Cholesterol: 95mg