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Keto carrot cake

This keto carrot cake is the perfect way to satisfy your sweet tooth while sticking to your low-carb diet. The cake is moist and fluffy, with a rich cream cheese frosting. And, it's surprisingly easy to make!
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Prep Time 10 minutes
Cook Time 30 minutes
Course cake, Dessert
Cuisine American
Servings 10 slices
Calories 418 kcal

Ingredients
  

  • Ingredients
  • Cake
  • 5 Eggs Room Temperature
  • 1/4 cup unsweetened almond milk
  • 3/4 cup olive oil
  • 1 tsp Vanilla Extract
  • 1/4 cup unsweetened coconut shredded
  • 1 teaspoon salt
  • 1/2 cup Allulose *To taste Although we don't like sweet cakes you can still test the batter. Allulose does not contain any calories or carbs. GRANULATED
  • 1/4 cup Coconut Flour
  • Almond Flour 3/4 Cup
  • 2 teaspoons Baking Powder
  • 1 1/2 tsp Ground Cinnamon
  • 1 cup chopped Carrots
  • Frosting
  • 8 oz Cream Cheese room temperature
  • 1/2 cup butter softened
  • 1/4 cup powdered allulose * We used 1/4 cups because we don't like sweet frosting. You can add as much as your heart desires. POWDERED
  • 4 tbsp Heavy cream *add 1 tablespoon at a stretch until it becomes fluffy. See the post.
  • 1 tsp Vanilla Extract

Instructions
 

  • Pre-heat oven to 350°F Spray two 8-inch cake pans with parchment paper.
  • Mix the wet ingredients in a large bowl until smooth.
  • Combine the dry ingredients in another bowl until well combined. Mix the dry ingredients gradually into the wet mixture. Continue mixing until well combined. Do not overmix or the cake will become dense.
  • Mix the carrots and batter together until they are well combined.
  • Divide the batter equally between the pans. Bake the batter for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool in the pan for about 15-30 minutes, then invert it onto cooling racks. While the cake cools, prepare the frosting.
  • Frosting
  • Blend the butter and cream cheese until smooth. Mix in the sweetener until well combined. Continue to mix in the vanilla. Mix in the heavy cream one at a time, until you have fluffy frosting.
  • Let the cake cool completely.
  • Spread the frosting over the top of your bottom layer. Layer the top layer over it. Spread the remaining frosting along the sides. Sprinkle coconut if desired.
  • Refrigerate the finished cake for at most 1 hour. Then, store any leftovers in a refrigerator.