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–+ servings
Keto Carrot Cake

Keto Carrot Cake with Cream Cheese Frosting

This makes a total of 8 servings of Keto Carrot Cake with Cream Cheese Frosting. Each serving comes out to be 384 calories, 35.8g fats, 4.5g net carbs, and 9.9g protein.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 384 kcal

Ingredients
  

Carrot Cake

  • 5 tablespoon butter softened
  • ½ cup erythritol
  • 4 large egg
  • 1 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup pecans finely chopped
  • 1 ½ cup almond flour
  • ½ cup carrot finely grated

Cream Cheese Frosting

  • 4 ounce cream cheese softened
  • 2 tablespoon butter softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • ¼ cup powdered erythritol
  • ¼ cup pecans chopped

Instructions
 

  • Pre-heat oven to 350F. Gather ingredients together.
  • Line a baking dish with parchment paper and set aside.
  • In a bowl, beat together butter and erythritol until light in color.
  • Beat the eggs into the butter mixture until incorporated.
  • Add spices and baking powder, then whisk to combine.
  • Add the finely chopped pecans and almond flour, then mix together well again.
  • Add in the grated carrot and fold into the batter.
  • Pour the batter into the baking dish and spread the top to evenly distribute the batter. Bake for 18-25 minutes or until an inserted toothpick comes out clean.
  • While the carrot cake is baking, prepare the icing.
  • Beat together all ingredients for the icing until well combined. Put aside until ready to use.
  • Let the cake completely cool after it’s been removed from the oven. If you try to ice the carrot cake immediately after it comes out of the oven, the icing will melt.
  • Ice the cake and top with chopped pecans if desired. Enjoy!

Nutrition

Calories: 384kcalProtein: 9.9gFat: 35.8g
Keyword cakes