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Best Ever Easy Keto Gluten Free Moist Carrot Cake

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Best Ever Easy Keto Gluten Free Moist Carrot Cake

You only need one bowl to make this Best Ever Easy Keto Gluten Free Moist Carrot Cake With Cream Cheese Frosting. This two layer cake is made with almond flour and walnuts, this is the ultimate healthy carrot cake recipe!

I am currently obsessed with this healthy chocolate cake recipe, these healthy toasted coconut marshmallows, and of course this healthy carrot cake! This recipe is so perfect for this upcoming Easter holiday and you will be sure to impress any crowd with this recipe! Carrot cake has always been one of my favorite cakes and cream cheese frosting is just the best! I shared this recipe with all of my coworkers and they all loved this cake!

Ingredients in healthy carrot cake:

  • 4 large eggs
  • 1/4 cup virgin olive oil
  • 2 tsp vanilla extract
  • 1 cup monk fruit or sweetener of choice
  • 2 cups almond flour
  • 2 tbs coconut flour
  • 1/2 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tbs ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped walnuts
  • 2 cups shredded carrots

Cream Cheese Frosting:

  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 1/2 to 3 1/2 cups powdered monk fruit (depending on how sweet you like it)
  • 1 tsp vanilla extract

slices cut out of full carrot cake
Best Ever Easy Keto Gluten Free Moist Carrot Cake

Instructions to make easy gluten free carrot cake:

  1. Preheat oven to 350 degrees F. Spray two 6 in cake pans with non stick spray and line bottom with parchment paper, set aside.
  2. In a large bowl, whisk together eggs, olive oil, and vanilla extract.
  3. Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
  4. Blend in melted butter, walnuts, and shredded carrots.
  5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.

Cream Cheese Frosting:

  1. Whisk all ingredients together until smooth and spread over top of cake and in between the layers. Enjoy!

slice of carrot cake
Best Ever Easy Keto Gluten Free Moist Carrot Cake

Frequently asked questions:

Can I freeze carrot cake?

Yes! I wouldn't frost the cake until it has been defrosted though. You can make the cake ahead of time and freeze it for up to 6 months.

What if I only want one layer?

No problem! Just half the recipe and you will only have one layer!

What can I use instead of carrots?

If you really dislike or can't eat carrots, you can use shredded parsnips as these have a similar texture and flavor.

Can I add pineapple to this recipe?

You bet! I know a lot of people enjoy pineapple in their carrot cakes and you can feel free to add it to this recipe too!

Best Ever Easy Keto Gluten Free Moist Carrot Cake

You only need one bowl to make this Best Ever Easy Keto Gluten Free Moist Carrot Cake With Cream Cheese Frosting. This two layer cake is made with almond flour and walnuts, this is the ultimate healthy carrot cake recipe!

PREP:
5
MINS
HOURS
COOK:
30
MINS
HOURS
TOTAL:
35
MINS
HOURS
HOURS

Ingredients

  • 4 large eggs
  • 1/4 cup virgin olive oil
  • 2 tsp vanilla extract
  • 1 cup monk fruit or sweetener of choice
  • 2 cups almond flour
  • 2 tbs coconut flour
  • 1/2 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tbs ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped walnuts
  • 2 cups shredded carrots

Cream Cheese Frosting:

  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 1/2 to 3 1/2 cups powdered monk fruit (depending on how sweet you like it)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Spray two 6 in cake pans with non stick spray and line bottom with parchment paper, set aside.
  2. In a large bowl, whisk together eggs, olive oil, and vanilla extract.
  3. Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
  4. Blend in melted butter, walnuts, and shredded carrots.
  5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.

Cream Cheese Frosting:

  1. Whisk all ingredients together until smooth and spread over top of cake and in between the layers. Enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 16 | Calories: 279 | Protein: 6 grams | Fat: 26 grams | Net Carbs: 3 grams | Fiber: 2 grams | Sugar: 1.7 grams |

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