A simple homemade classic low carb Carrot Cake that’s unbelievably moist, perfectly spiced, with

an ultra-creamy cream cheese frosting!

A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s

a one-layer cake that you can quickly mix by hand.

I made this keto carrot cake for the first time last year and have made it a few times since, but never

got around to photographing it for the blog. Today I finally did. I’m so glad I can share this very tasty

cake with you!


Carrot Cake:

1.5 cups almond flour⁠

1 can coconut cream⁠

2 eggs⁠

1/2 cups sweetener⁠

1.5 cups grated carrot⁠

1/2 cup chopped walnuts⁠

3 tsp cinnamon⁠

2 tsp ginger⁠

3 tsp mixed spice⁠

2 tsp nutmeg⁠


400g cream cheese�180ml heavy cream⁠

90g powdered erythritol⁠

1/4 tsp stevia powder (or monk fruit powder)⁠

1 vanilla bean (or vanilla essence)⁠


1. Combine all your ingredients in a mixer and mix well.⁠

2. Pour into a lined loaf tin and bake for 1 hour @ 180C⁠

3. Allow to cool.⁠

4. Make an incision in your vanilla bean. Run the back of a knife or spoon along the bean to scoop

out all the seeds. Keep for later.⁠

5. Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-

30 seconds.⁠

6. Add the erythritol to combine.⁠

7. Pour in the heavy cream in 4-5 batches.⁠

8. Beat for a few minutes, until the frosting starts to thicken up.⁠

9. Once it’s thickened up, add the stevia and vanilla to the frosting and mix to combine.⁠

10. Frost your carrot cake…


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

and ENJOY!⁠