This keto carrot cake recipe is moist, fluffy, and made in just one bowl! Simple ingredients and easy to prepare, it is a low carb dessert that is sure to impress!
Ingredients
- ▢3 cups almond flour
- ▢1 teaspoon baking powder
- ▢1 teaspoon baking soda
- ▢1/2 teaspoon cinnamon
- ▢1/2 teaspoon nutmeg
- ▢1/4 teaspoon salt
- ▢5 large eggs
- ▢1 1/2 cups granulated sweetener of choice I used keto brown sugar, but erythritol or monk fruit sweetener can be used
- ▢1 teaspoon vanilla extract
- ▢1/2 cup oil I used canola oil but any neutral flavored oil can be used.
- ▢2 cups carrots shredded, approximately 3 large ones
- ▢1/2 cup unsweetened shredded coconut
- ▢1/2 cup apple shredded, approximately 1 large apple * See notes
- ▢1/2 cup walnuts chopped
- ▢1-2 cups cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust it with almond flour.
- In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well. In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract. In a third bowl, whisk together the rest of the ingredients, until combined.
- Fold through the dry ingredients into the egg/sweetener/vanilla mixture, until just combined. Add the remaining ingredients and mix until fully incorporated.
- Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out mostly clean.
- Let the cakes cool for 10 minutes, before carefully turning them on to a wire rack to cool completely. Once cool, layer and frost, before letting it sit for 30 minutes, before serving.
Nutrition
Serving: 1Slice
Calories: 195kcal
Carbohydrates: 6g
Protein: 5g
Fat: 15g
Sodium: 1mg
Potassium: 4mg
Fiber: 3g
Vitamin A: 150IU
NET CARBS: 3g
