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Keto Carrot Cake with Cream Cheese Frosting Recipe

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3.9 from 31 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 16 servings
  • Diet: Low Carb, Ketogenic

Description

This Keto Carrot Cake recipe offers a delicious low-carb alternative to traditional carrot cake, using coconut flour and a sugar substitute to keep it keto-friendly. Moist and flavorful with warming spices, grated carrots, and crunchy pecans, this cake is topped with a creamy sugar-free cream cheese frosting. Perfect for those following a ketogenic lifestyle or anyone seeking a moist, spiced dessert without excess carbs.

Ingredients

Cake Ingredients

  • 2/3 cup coconut flour (or 1 ¼ cup lupin flour, about 150 grams)
  • 1/2 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum (optional, for better texture)
  • 5 large eggs
  • 1/2 cup sugar substitute
  • 3/4 cup butter, melted (or coconut oil)
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 tablespoon apple cider vinegar
  • 1 pinch fine salt (if using unsalted butter)
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger powder
  • 1/8 teaspoon clove powder
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon blackstrap molasses (optional)
  • 2 cups grated carrots
  • 1/2 cup crushed pecans (or walnuts)

Frosting Ingredients

  • 1 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 1/3 cup powdered sweetener
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Oven and Pans: Preheat the oven to 165 °C (325 °F). Butter two 7- or 8-inch cake pans (for two layers) or one 9- or 10-inch pan (for a single cake). Line the bottom of each pan with a buttered disc of parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine 2/3 cup coconut flour, 1/2 cup unsweetened shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon xanthan gum if using. Stir well and set aside.
  3. Beat Wet Ingredients: In a large mixing bowl, add 5 large eggs, 1/2 cup sugar substitute, 3/4 cup melted butter, 1/2 cup Greek yogurt, 1/2 tablespoon apple cider vinegar, a pinch of fine salt (if using unsalted butter), 1 tablespoon orange zest, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/8 teaspoon clove powder, 1/8 teaspoon freshly grated nutmeg, and 1 teaspoon blackstrap molasses if using. Beat the mixture until it becomes foamy and light.
  4. Combine Dry and Wet Mixtures: Stir half of the dry ingredients into the foamy wet mixture, then add the remaining half. Beat until the batter is smooth, scraping the sides of the bowl with a spatula to fully incorporate all ingredients.
  5. Add Carrots and Nuts: Gently fold in 2 cups grated carrots and 1/2 cup crushed pecans or walnuts to the batter, ensuring even distribution without deflating the mixture.
  6. Bake the Cake: Divide the batter evenly between the prepared pans if making layers, or pour into the single prepared pan. Bake in the preheated oven at 165 °C (325 °F) for 40 to 45 minutes. The cake is done when it starts pulling away from the edges and a toothpick inserted in the center comes out nearly clean.
  7. Cool the Cake: Allow the cake(s) to cool slightly in the pan before turning them out onto wire racks. Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  8. Prepare the Cream Cheese Frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat 1 cup room temperature butter on medium speed until creamy, about 2-3 minutes.
  9. Add Cream Cheese: Add 8 ounces of room temperature cream cheese to the butter and continue beating until the mixture is smooth and lump-free.
  10. Sweeten and Flavor: With the mixer running on low speed, gradually add 1 1/3 cup powdered sweetener and 2 teaspoons vanilla extract. Increase to high speed and beat for about 3 minutes until the frosting is light, fluffy, and spreadable.
  11. Assemble the Cake: Once the cake layers are fully cooled, spread the cream cheese frosting evenly between layers and over the top and sides of the cake. Chill if desired to set the frosting before serving.

Notes

  • For an even better texture, adding xanthan gum is optional but recommended.
  • You can substitute coconut flour with lupin flour as indicated but adjust measurements carefully due to different absorption.
  • Blackstrap molasses is optional and adds a slight depth of flavor but will add minimal carbs.
  • Ensure all frosting ingredients are at room temperature to avoid lumps and achieve a smooth frosting.
  • If you don’t have orange zest, you may substitute with lemon zest for a different citrus note.
  • Store the cake covered in the refrigerator; it keeps well for 4-5 days due to the cream cheese frosting.
  • This recipe yields a keto-friendly dessert suitable for ketogenic and low-carb diets.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/keto-carrot-cake-with-cream-cheese-frosting-recipe/