If you love carrot cake, this keto recipe is sure to please! My sister came to me with this recipe and I knew with a couple of alterations it would be a hit. This frosting is by far my favorite! I have learned that you can not use heavy cream with butter and cream cheese. Well you can, but its not pretty. If you want frosting that looks like frosting and tastes like frosting, then no heavy cream for this low carb recipe. Also another tip on the frosting is to not use powdered sweetener. I know what you’re thinking, but trust me on this, the powdered sweetener doesn’t come out well. I have found that powdered sweetener is much sweeter. If you try to use less, the texture is weird. If you try to use more it’s to sweet. The granulated sweetener works like a charm and is beautifully smooth and will have you looking like a professional keto baker!
Keto Carrot Cake
Ingredients
- 1 Cup Almond Flour
- 4 Tbsp Coconut Flour
- 1/8 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon Ground
- 1/2 Tsp Cloves Ground
- 1/2 Tsp Ginger Ground
- 1/4 Tsp Nutmeg Ground
- 2 Tbsp Monkfruit sweetener
- 2 Eggs
- 1/3 Cup Coconut oil
- 1/2 Cup VitaFiber Syrup
- 1 Tbs Maple Extract
- 4 oz Carrots Fresh Shredded
- Optional Topping Chopped walnuts, pecans or shredded coconut
Cream Cheese Frosting
- 5 Tbsp Butter room temperature
- 8 oz Cream cheese room temperature
- 1 Tsp Vanilla Extract
- 1/4 Cup Monkfruit Sweetener granulated
Instructions
- Pre-heat oven to 300 F. Cook time is 25-35 minutes or until golden brown. It will depend on what you’re baking it in. A glass dish will take longer and if you’re using a metal dish the cook time will be shorter.
- Mix all wet ingredients before adding dry ingredients and combined well. Add mixture to your preferred dish and put in the oven for 25-35 minutes depending on the dish you use.
- I like to spread this low carb batter in a 8 by 10 glass dish or two of the 9in pie dishes. It looks as though it's too thin, but trust me its not and will rise up giving you just enough cake to sink your teeth into.
