the picky eater

👩‍🍳 Why This Recipe Works

– Topped with delicious cream cheese frosting! – Sugar-free, keto-friendly, and naturally gluten-free – Best keto carrot cake ever!


How to make Keto Carrot Cake


Preheat Oven, Mix Dry Ingredients: Preheat the oven to 340 degrees F / 170 C. Line two 6 inch round tins with parchment paper. This will make it easier to remove the cakes.


Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oil, and vanilla.


Combine Wet & Dry: Combine the wet and dry ingredients with the grated carrots and crushed walnuts. Stir well.


Bake: Divide the mixture between the two cake pans. Bake for 30-45 minutes until a toothpick comes out clean.


Let Cool: 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.

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