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Keto Carrot Cake

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 slices

Ingredients
  

  • 4 cups fine almond flour
  • ½ cup granulated sweetener like Lakanto Monkfruit
  • 1 cup packed shredded carrot
  • 4 large eggs or flax eggs for vegan
  • 2 tbsp baking powder
  • 1 tsp salt
  • Optional: 1 tsp vanilla extract crushed walnuts, pinch of cinnamon

Instructions
 

  • 1️⃣ Prep & Mix
  • Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment.
  • In a large bowl, combine all ingredients (almond flour, sweetener, carrot, eggs, baking powder, salt, and optional add-ins). Mix until smooth.
  • 2️⃣ Bake
  • Divide batter evenly between pans. Pro tip: Use parchment to press batter flat for even layers.
  • Bake 20 mins on the center rack until golden.
  • 3️⃣ Cool & Frost
  • Let cakes cool completely in pans (prevents crumbling!).
  • Run a knife around edges, then gently remove. Frost with keto cream cheese icing (recipe below) or your favorite low-carb frosting.
  • Cream Cheese Frosting (Optional)
  • Blend 8 oz softened cream cheese, ¼ cup powdered erythritol, 1 tsp vanilla, and 2 tbsp heavy cream until fluffy.