Ingredients
For the Cake
- 2 cups finely grated carrots
- 2 cups almond flour
- 3 large eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup or 1/3 cup keto-friendly sweetener (optional)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional, not suitable for strict keto)
For the Cream Cheese Frosting (Optional)
- 8 oz (225g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2–3 tbsp powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Applesauce
- Coconut oil
- Vanilla extract
- Maple syrup or keto sweetener (if using)
Mix until smooth.
Step 3: Add the Dry Ingredients
Add:
- Almond flour
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Salt
Stir until well combined.
Step 4: Fold in the Carrots
Add the grated carrots and gently fold them into the batter.
If using, stir in the chopped walnuts, pecans, or raisins.
Step 5: Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes.
Transfer it to a wire rack and allow it to cool completely.
Step 7: Make the Frosting (Optional)
Beat together:
- Cream cheese
- Butter
- Powdered sweetener
- Vanilla
Mix until light and creamy.
Spread the frosting over the cooled cake.
Step 8: Serve
Slice and enjoy!
Garnish with chopped walnuts, shredded carrots, or a light sprinkle of cinnamon if desired.
Tips
- Finely grate the carrots for a soft, moist texture.
- For a strict no-added-sugar version, skip the maple syrup and use only a keto-friendly sweetener—or omit sweetener entirely if you prefer.
- Store the cake in the refrigerator for up to 5 days in an airtight container.
This moist, naturally sweet carrot cake is made without regular flour or refined sugar, making it a wholesome treat that’s perfect for breakfast, dessert, or an afternoon snack. 🥕🍰
