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Almond Flour Keto Carrot Cake with Cream Cheese Frosting

Almond Flour Carrot Cake with Cream Cheese Frosting

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For the cake:
2 ½ cups almond flour
2 oz finely shredded unsweetened coconut
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp baking powder
5 eggs
½ cup granulated Stevia or other low carb granulated sweetener
7 oz butter, melted
2 tsp vanilla extract
2 cups grated carrots
2 oz walnuts, chopped plus extra for decoration

For the frosting:
8 oz cream cheese
4 tbsp butter, cold
6 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract


  1. Preheat oven to 350°F.
  2. Line three 6 inch pans with parchment paper or grease with butter. Set aside.
  3. In a bowl mix the almond flour, finely shredded coconut, cinnamon, ginger and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
  5. Reduce speed to low and add the melted butter and vanilla extract.
  6. Beat until smooth.
  7. Switch to paddle attachment.
  8. Slowly add the almond flour mixture and mix until well combined.
  9. Add the carrots and walnuts and mix to combine.
  10. Divide the batter between the prepared pans.
  11. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  12. Remove from the oven and allow to cool completely.
  13. To make the frosting, beat the butter and sweetener at medium speed until creamy.
  14. Add the cream cheese and vanilla extract and beat until smooth.
  15. Remove the cakes from the pans.
  16. Place one of the cakes on a platter and spread 1/3 of the frosting evenly.
  17. Carefully place the 2nd layer of cake on top.
  18. Spread 1/3 of the frosting.
  19. Add the last layer of cake on top.
  20. Spread the remaining frosting.
  21. Sprinkle the top with extra chopped walnuts (if using) and place in a fridge for minimum two hours before serving.


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