This is truly the best low carb keto carrot cake recipe. It’s super easy to make a sugar-free carrot cake that’s moist, delicious and topped with a creamy cream cheese frosting. You’ll need only wholesome ingredients to make this gluten-free and sugar-free carrot cake with coconut flour cake layers.
Preheat your oven to 350F/176C and line to 9-inch round cake pans with parchment paper. Grease the sides with cooking spray and set aside.
In a bowl, combine the dry ingredients: coconut flour, cinnamon, nutmeg, and baking powder.
In a large bowl add the eggs, sweetener, sour cream, vanilla extract. Use a hand mixer and mix for 2-3 minutes or until the mixture looks frothy and the sweetener dissolved. Add the dry ingredients into the egg mixture and stir to combine.
Gently stir in grated carrots, chopped pecans, shredded coconut flakes.
Evenly divide the batter between the two prepared pans. Bake for about 35-40 minutes or until an inserted toothpick comes out clean. Transfer to a wire rack and cool completely before adding the frosting.
Make the Cream Cheese Frosting
In a medium bowl, cream together the cream cheese and butter for 2-3 minutes scraping the sides. Add the powdered sweetener, whipping cream and vanilla extract. Continue mixing for 2-3 minutes until creamy.
To assemble the keto carrot cake
Place one layer on a platter or a cake stand. Evenly spread ½ of the cream cheese frosting.
Place the second layer and spread the remaining frosting on top and on the sides.
Refrigerate for at least one hour or overnight. Slice and devour!