Soft, delicious, and delicious frozen carrot cake is the only keto carrot cake recipe you’ll ever need.
I’ve had readers’ requests for an easy and discreet recipe for a keto carrot cake that’s perfect for Easter or any time you crave a carrot cake.
If today you try our two-layer carrot cake without flour, topped with cream a Homemade thick and creamy cream cheeseHope you agree with everyone who has tried it so far: This recipe was totally worth the wait!
Also, be sure to try these Keto cookies
Sugar-free carrot cake ingredients
What sweetener should I use?
For the cake in the pictures, I used Lacanto Classic Monk Fruit.
If you’re serious about wanting your keto-baked products to look good, I highly recommend using this as a substitute for sugar, because it’s measured the same way as sugar and will give you very similar results in most recipes, without sacrificing any flavor or texture.
The zero-calorie sweetener contains no net carbs, no artificial flavors, nor sucralose or maltodextrin, with a zero rating on the glycemic index. It can work with ketogenic, low-carb, diabetic, candida, paleo, vegetarian, low-sugar, non-GMO, and all-natural diets.
* Monk fruit sweetener 15% off this week only if you use discount code katie15.
What is the exact use of it?
The recipe requires finely ground almond flour, which is not flour at all. It is simply almond that has been blended into a flour-like consistency.
For a cake made with regular flour, try this Vegan carrot cake.
I haven’t tried the keto recipe below with any flour other than almonds, nor do I recommend eating coconut flour unless you want to experiment by playing around with the other ingredients. (Coconut flour cannot usually be substituted for one for one in a recipe that requires almond flour, as it absorbs the liquid like a sponge.)
Frosting cream keto cheese
Feel free to freeze your carrot cake with vanilla frosting, your favorite cream cheese, or with melted coconut butter. I used the following home dressing recipe:
Put cream cheese and butter at room temperature. Beat all ingredients until smooth, slowly adding a little milk of your choice as needed.
Keto cupcakes and carrots
If you want to make a cupcake instead of a cake, simply cut the recipe in half and bake it in a muffin tray, or two small muffin tins, at 350 degrees Fahrenheit.
It will take 10 minutes for a mini muffin or 15 minutes for a regular cake. I prefer the small ones because they have a lighter fluffy texture … and you can eat more of them!
For nut-free cupcakes, try this Healthy Carrot Cupcakes
Above, watch the keto carrot cake recipe video
- 4 Glasses Fine almond flour (A nutless version was linked above)
- 1/2 Glass Granular sweetener – We used it and recommend it Lacanto Classic Monk Fruit For best results
- 1 Glass Grated and packed carrots
- 4 Large eggs or Flax eggs
- 2 Tablespoon baking powder
- 1 Teaspoon salt
- 1 optional teaspoon pure vanilla extract, a handful of ground walnuts, a pinch of cinnamon, etc.
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Preheat oven to 350 degrees Fahrenheit, grease two 8-inch pans and roll them in parchment. Stir all ingredients well, then spread them into pans. (Watch the step-by-step recipe video above.) I’ve found that pressing down with a second sheet of parchment helps get the mixture evenly in the pans. Bake for 20 minutes on a central oven rack. Make sure to let it cool completely so that the cake does not crack when wrapping the sides with a knife and then sticking out. Frost it with your favorite topping or with the cream cheese frosting I listed above. View nutrition facts
More keto cake ideas
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