Enjoy classic carrot cake without any of the guilt! This keto carrot cake is moist and flavorful with a silky smooth cream cheese frosting. Nobody will even know it’s gluten-free, sugar-free, and made with almond flour.
– It will become your favorite cake in no time! – Perfect anytime of year or for special occasions like Easter. – Best keto carrot cake ever!
Preheat the oven to 340 degrees F / 170 C. Line two 6 inch round tins with parchment paper. In a medium bowl, mix together the almond flour, baking powder, baking soda, spices, and powdered erythritol.
In a separate bowl, whisk together the eggs, oil, and vanilla.
Combine the wet and dry ingredients with the grated carrots and crushed walnuts. Stir well.
Divide the mixture between the two cake pans. Bake for 30-45 minutes until a toothpick comes out clean.
Remove cake layers from the oven and allow them to cool in the tin for 10 minutes. Turn them onto a cooling rack to cool.