Keto Carrot Cake

 Keto Carrot Cake
 Keto Carrot Cake

Decided to add a twist to my Keto Carrot Muffin recipe
Carrot cake has always been a favorite of mine and I always make it come springtime! 
This is the perfect time to try these new recipe that came out absolutely perfect. Let’s be real, the filling is the best part.

How to make a Keto Carrot Cake


  • 2 cups (100g) Carrots, grated
  • 2 tbsp (30g) Unsweetened Almond Milk
  • 2 Tbsp (30g) Melted Butter
  • 2 large eggs
  • 1/3 cup (70g) sweetener (I use monk fruit Amsonnaturals )
  • 1 tsp (15ml) Vanilla Extract
  • 2 heaping tbsp (32) 2% Greek Yogurt
  • 3/4 cup (75g) Almond Flour
  • 1 teaspoon (5g) Baking Powder
  • 1/2 tsp (2g) Xanthan Gum
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp allspice
  • Dash Ginger


•Preheat oven 350 degrees
•Combine ingredients
• Divide the mixture in half and pour into 2 cake pans of the same size
• Bake for 35 minutes.
• Turn one cake upside down and apply a thick layer of filling (save some for on top of the cake)
• Set your second cake on top of the filling, right side up.
• Add the remainder of the filling on top.
Recipe makes 6 large slices

  • 2.6g Net Carbs
  • 11g Fat
  • 5g Protein
  • 146 Calories

Frosting (optional- not included in slices macros)

  • 2 tbsp (30g) melted butter
  • 3/4 cup (100g)cream cheese softened
  • 3 1/2 tbsp (50g) whipping cream
  • 4 tbsp sweetener (I use monk fruit by Amsonnaturals )

Recipe from @thegoldenzucchini

New section : Keto Recipes