Keto Carrot Cake with Cream Cheese Frosting - Keto Ginger

Indulge in a guilt-free treat with this keto-friendly version of classic carrot cake. Moist and flavorful, its topped with a rich and creamy cream cheese frosting with a hint of ginger, making it the perfect dessert for any occasion.

Ingredients:

• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or preferred keto-friendly sweetener
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans or walnuts optional
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol or preferred keto-friendly powdered sweetener
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C

Grease and line a 9-inch round cake pan with parchment paper

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt

Add eggs, almond milk, melted coconut oil, and vanilla extract

Mix until well combined

Fold in grated carrots and chopped nuts if using

Pour the batter into the prepared cake pan and smooth the top with a spatula

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Allow the cake to cool completely in the pan before removing

Meanwhile, prepare the cream cheese frosting

In a mixing bowl, beat together softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy

Once the cake has cooled, spread the cream cheese frosting evenly over the top

Slice and serve

Enjoy your Keto Carrot Cake with Cream Cheese Frosting