This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With only 1 net carb per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

I’m following this FREE keto sweets cookbook to make Ice-cream, dessert, bread, fat bombs, cheesecake, snacks and a lot of yummy & healthy recipes. I ❤ the book.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 207kcal
Ingredients
For the cake:
- 1/2 cup erythritol (granular or confectioners)
- 5 tbsp butter softened
- 4 large eggs
- 2 tbsp Unsweetened Almond Milk
- 1 tsp vanilla
- 1 1/2 cups Almond Flour
- 2 tbsp coconut flour
- 1 tbsp Baking Powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1 tsp vanilla
- 1 tbsp Heavy Cream
- 1/4 cup Confectioners Erythritol
- 1/4 cup Pecans chopped (optional for garnish)

Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
- In a large bowl, beat together the erythritol and butter until fluffy.
- Beat the eggs in, then the almond milk and vanilla.
- Next, beat in the almond flour, coconut flour, baking powder, and spices.
- Fold in the shredded carrot and mix just until it is well integrated into the batter.
- Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow cooling completely before frosting.
For Cream Cheese Frosting:
- In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
- When the cake is completely cool, top with the frosting and chopped pecans if desired.
28 DAY KETO MEAL PLAN
I am following the 𝟐𝟖-𝐃𝐚𝐲 𝐊𝐞𝐭𝐨 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞 and I lost 80lbs. You’ll be able to start strong and finish strong, possibly 𝐥𝐨𝐬𝐢𝐧𝐠 5-10 lbs in the first week alone.
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Notes
3 net carbs per serving! (net carbs = total carbs – fiber)This nutrition info is only an estimate. Exact values will vary based upon yield and each specific ingredient used when preparing this recipe. Calories: 207kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 117mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1mg
This looks so delicious! I want to try it out immediately ^_^