Love Carrot Cake


Bought some wonky carrots today with the idea of making carrot cake. Now I like cakes made with olive oil instead of butter as it makes the cakes moist. So I’ve taken my olive oil cake recipe and adapted it to be carrot cake.

My partner doesn’t usually like the texture of cakes made with almond flour but doing this cake in the instant pot seemed to make a difference and they loved it.

Keto Instant Pot Carrot Cake

For the cake:

125g/1 cup Fine Almond flour

1 tsp. Baking powder

½ tsp. Baking soda

135g/⅔ cup Sweetener of choice

1 1/2-2 tsp mixed/all spice

60ml/¼ cup double/Heavy whipping cream

1 Tbsp. Olive oil

2 Eggs

1 ½ tsp Vanilla extract

35g/⅔ cup grated carrots, about 1 1/2 – 2 carrots

For the icing:

125g/4 oz. Cream cheese

15g/3 Tbsp. Butter softened

50g/¼ cup confectioners sugar substitute

1 tsp. Vanilla extract

Mix together 1 cup almond flour, 1 tsp. baking powder, ½ tsp. baking soda, ⅔ cup Swerve sugar substitute, nutmeg, allspice and cinnamon in a mixing bowl, and stir to combine well.

Add cream, olive oil, eggs and vanilla extract to the mixing bowl with the dry ingredients, and blend on high until smooth and creamy.

Carefully fold the shredded carrots into the batter.

Pour the batter into a well greased 6 inch springform cake pan, and smooth out evenly.

Place 1 ½ cups of water into the bottom of the Instant Pot, and place a trivet inside.

Put the filled springform pan onto the trivet, and place the lid on the Instant Pot. Make sure that the release valve is pointing the sealing position.

Use the manual or cake buttons, and set the time for 40 minutes.

After the cook time is over, allow the Instant Pot to slow release for another 12 minutes before turning the release valve to the venting position, and releasing any residual pressure.

Remove the cake pan carefully from the Instant Pot, and allow it to cool.

Once cooled, turn the cake over onto a serving tray or plate.

Mix all of the icing ingredients together on high until light and fluffy.

Place an even layer of icing onto the carrot cake and serve.

Optional: Decorate with whole walnuts, 1 per serving.


Servings: 9

Net Carbs: 3.8g per serving

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