Best Keto Carrot Cake with Cream Cheese Frosting | Hip2Keto

Calling all carrot cake fans! Got a hankering for sweet and savory carrot cake? This keto carrot cake recipe is so moist and is topped with our amazing keto cream cheese frosting and crushed pecans. This keto dessert is that kind where you take one bite and you just want to reach for another slice. It’s that good! Spice, spice baby! The perfect slice of carrot cake has a bit of spice to it, so I added cinnamon and allspice to the recipe which gives enough bite but is not overpowering at all. This is a great keto cake to serve on Easter or any spring gathering. You can purchase a bag of shredded carrots at any local grocery store, but I prefer to use fresh carrots since you get added moisture from a freshly shredded carrot. I just shred carrots with a cheese grater but you can also use a food processor. FAQs when making keto carrot cake: cook time: 30 MINUTES total time: 50 MINUTES Delicious gluten-free, sugar-free, and low-carb carrot cake made with fresh carrots and topped with a rich and decadent cream cheese frosting. Cream cheese frosting: Preheat oven to 350 degrees. Spray two 8″ or 9″ round cake pans with nonstick cooking spray. Line the bottom of the cake pans with parchment paper for easy removal. Set aside. In a large mixing bowl, whisk together eggs, heavy cream, oil, sour cream, vanilla, and keto sweeteners until combined. Add in shredded carrots and stir. In a separate large mixing bowl, whisk together almond flour, baking powder, cinnamon, allspice, and salt. Add in chopped pecans and stir. To make keto cream cheese frosting: With a hand mixer and mixing bowl, cream together the butter and cream cheese for a minute or so until combined. Whip in the vanilla extract and heavy cream. Add the Swerve confectioners to the bowl, and mix until creamy and well combined – about one minute. Nutrition Information Yield: 8 slices, Serving Size: 1 slice Amount Per Serving: 749.4 Calories | 73.8g Fat | 54.1g Total Carbs | 4.6g Fiber | 4.3g Sugar | 42.1g Erythritol | 14.8g Protein | 7.4g Net Carbs A slice of keto heaven! For those that have been missing carrot cake, you have to try out this amazing keto version. I promise you will not be disappointed. I’m planning to make one to enjoy with my Easter dinner for a delicious low-carb dessert! Give it a try and let me know what you think! My team member, Jenna, gave this recipe a test for me, and here’s what she had to say: “This is everything a carrot cake should be, and I love that it includes freshly shredded carrots. The pecans are an excellent addition, but I agree that walnuts will work well too. My whole family enjoyed it and the kids had a blast making it with me! The cake is nice and moist, but holds up beautifully for frosting and stacking. Speaking of, the cream cheese frosting on this keto carrot cake is so amazing!”