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Keto Carrot Cake

Recipe Found at So Nourished by Amanda Bochain

Ingredients Carrot Cake



  1. Preheat your oven to 350 degrees F. Lightly grease two 6-inch round cake pans and set aside.

  2. In a large mixing bowl, whisk together the eggs, olive oil and vanilla.

  3. Add the almond flour, coconut flour, baking soda, baking powder, nutmeg, cinnamon and salt to the bowl and whisk to make a smooth batter.

  4. Fold in the melted butter, walnuts and shredded carrots.

  5. Pour the batter into the two prepared cake pans then bake for 30 minutes. Remove the pans from the oven and let the cakes cool in the pans.

  6. Make the cream cheese frosting. Beat the cream cheese, butter and powdered erythritol together until light and fluffy.

  7. Pour in the vanilla and heavy cream and mix until smooth.

  8. Frost the cooled cakes with the cream cheese frosting, spreading a layer of frosting between the two cakes as well as on the top and sides (make it pretty!) then enjoy!

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