Father's Day wasn't a big to-do around our house this past Sunday but I wanted to do something special for Dan, so I decided to make his favorite cake: Carrot Cake. But Keto! I always tend to give keto versions of delicious non-keto foods the ol' side-eye but this cake was seriously delicious. And with only 5.5 net carbs per slice, I can eat a slice for breakfast, ain't no thang!
Keto Carrot Cake
Recipe slightly adapted from WholesomeYum
- 3/4 cup Erythritol (I use Swerve Confectioners)
- 3/4 cup Butter (softened; I use Kerrygold)
- 1 tsp Vanilla extract
- 4 large Eggs
- 2 1/2 cup Almond flour
- 2 tsp baking powder
- 2 tsp Cinnamon
- 1/2 tsp Sea salt
- 2 1/2 cup Carrots (grated, measured loosely packed after grating)
- 1 cup Pecans (chopped; divided into 1 cup and 1/2 cup)
01/ Preheat the oven to 350 degrees F. Line two 9 in round cake pans (springform is best) with parchment paper. Grease the sides.
02/ In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Set aside.
03/ In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
04/ Stir in the grated carrots. Fold in the chopped pecans.
05/ Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
06/ Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 8 oz Cream cheese (softened, cut into cubes)
- 4 tbsp Butter (softened, cut into cubes)
- 1 cup Powdered erythritol (again, I use Swerve)
- 2 tsp Vanilla extract
- 2 tbsp Heavy cream (or more if needed)
01/ Use a hand mixer to beat together the cream cheese and butter, until fluffy.
02/ Beat in the sweetener and vanilla, until well incorporated.
03/ Add cream and beat again, until creamy. You can adjust the amount of cream to desired consistency.
Put it all together
If you aren't looking to make a fancy lookin' cake, you can just frost the two 9in. cakes like you normally would, with frosting between the layers and then on the top and sides.
I wanted my cake to have a little more style to it so I tried something new! I recently watched the Milk Bar episode of Chef's Table (if you aren't craving sweets, you absolutely will after watching it), and I loved how she used a plastic sheath mould thing (you can see what I'm talking about here) to create her naked cakes, and I also like how she deconstructed cake, mixed it with frosting and pressed that in to the mould to create layers.
So that's what I did. I took my two 9 inch cakes and cut 6 inch rounds out of them, then used the remaining pieces of cake and frosting mushed together and pressed that into the mould to make layers. And I frosted it in a more "naked cake" style. I think it definitely was more delicious with the layers that were frosting/cake mixed together than a standard cake-frosting-cake situation.
I didn't feel like putting chopped pecans on the top, so I made a little carrot round flower instead, but if you want a more classic topping, cut up 1/2 cup more pecans and add those to the top!
If you want to get the nutrition info on this cake, head over to Wholesome Yum, the info might be slightly different as I didn't include a couple of the ingredients she used but it should be about the same!