Sugar and Gluten Free Carrot Cake

A piece of keto carrot cake on a plate with a fork

4.67 from 3 votes

Sugar and Gluten Free Carrot Cake

A gluten-free carrot cake full of flavor and never dry topped with a silky cream cheese frosting to die for! Made with zero sugar!

Prep Time30

Cook Time25

Resting Time1

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: Cake, Carrot Cake, Gluten-Free Carrot Cake, Keto Carrot Cake

Servings: slices

Calories: 434kcal

Author: Alisa Infanti

Equipment

Oven
8" Round Cake Pans (2)
Large Mixing Bowl
Hand Mixer
Measuring Cups
Measuring Spoons
whisk
Large wire mesh sieve
Icing knife
Spatula or spoon

Ingredients

Carrot Cake

¼ cup coconut milk
1 cup safflower oil or olive oil
3 eggs
1 tsp vanilla
1 ¾ cups almond flour
¼ cup coconut flour
2 ½ tbsp Stevia blend
2 tsp baking powder
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 tsp orange zest
½ tsp salt
¼ tsp ground ginger
1 cup carrots finely shredded
¼ cup pecans chopped and toasted (optional)

Cream Cheese Frosting

8 oz cream cheese softened
½ cup unsalted butter softened
1 ¼ cup Powdered Swerve or powdered stevia
1 tsp vanilla

Instructions

Carrot Cake

Preheat oven to 350F. Lightly grease two 8" cake pans. I like to dust with a little gluten-free flour or rice flour or you can line the pans with bottoms with parchment to reduce sticking.
In a large bowl whisk together the eggs, milk, oil, vanilla and orange zest.
Place a large wire sieve over the bowl and add the almond flour, coconut flour, stevia, cinnamon, nutmeg, ginger, salt and baking powder. Using a spoon stir until all of the dry ingredients fall through the sieve into the egg mixture below.
Mix the dry ingredients into the wet ingredients just until blended. Fold in the carrots and pecans.
Evenly fill the cake pans with the batter and use a spoon or spatula to even out the batter in each pan. Baked for 25-30 minutes or until a toothpick inserted into the centre of each cake comes out clean.
Remove the cakes from the oven and let cool in the pan for 10 minutes. Then gently flip them over out of the pans on to a wire cooling rack to cool completely.

Cream Cheese Frosting

In a large bowl add the cream cheese, butter and vanilla.
Beat with a hand mixer on high until smooth.
Gradually add in the powdered stevia or Swerve and continue mixing until well blended and smooth.

Assembly

Once the cakes are completely cooled place one of the cakes top side down on a cake pedestal or flat plate. Frost the top of this cake with about 1/2" of frosting.
Place the second cake top side down on top of this icing layer. Continue to frost the top and sides of the cake. Decorate as you wish and serve.

Notes

Storage:

Store in the fridge for up to 5 days.

Sheet Pan Variation:

Pour batter into one 9" X 11" greased cake pan. Bake at 350F for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely, frost and serve.

Nutrition