Keto Carrot Cake has layers of delicious icing and cake while being keto friendly. Each bite is so decadent not to mention the cake looks gorgeous.
Keto Carrot Cake has luscious cake layers for the best sugar-free carrot cake. It is one of the easiest keto desserts to make and sure to be a hit with everyone. If you are following the keto diet, also try Keto Chocolate Mousse Recipe, Keto Chocolate Chip Cookies and Keto Carrot Cake. I also make a really delicious Keto Chocolate Frosting and Keto Brownies.
If you aren’t following a keto diet, try Carrot Cake Recipe. We also love Cottage Cheese Pudding.
Can you have carrots on a keto diet?
Carrots are allowed on the keto diet. However, they should be limited due to the grams of carbs in them. Unlike non starchy veggies, they have a higher carb content.
Ingredients for Low Carb Carrot Cake
- Keto Friendly Sweetener. We used Monk Fruit in this recipe. It is one of my favorite sugar substitutes.
- Nuts. I used pecans but you can use the nut of your choice.
- Shredded Carrots. Don’t buy the pre-shredded carrots. The texture is not the same. You need to shred the carrots.
Scroll to the bottom of the recipe card for the complete recipe and ingredients.
How to make Keto Carrot Cake
- Step 1. First, preheat the oven to 350 degrees F. Line two 9 in round cake pans with parchment paper. Grease the bottom and sides.
Step 2. Next, in a large bowl, cream together the butter, coconut oil and erythritol, until fluffy.
Step 3. Then beat in the vanilla extract and beat in the eggs, one at a time.
Step 4. In another bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, nutmeg and salt. Stir the dry ingredients into the bowl with the wet ingredients.
Step 5. Stir in the shredded carrots and chopped pecans into the spices and mixture.
Step 6. Transfer the carrot cake batter evenly among the two prepared baking pans. Bake until the top is springy.
Step 7. Let the keto cakes cool in the pans for a few minutes. Then transfer to a wire rack to cool completely.
Step 8. While the cakes cool, make the frosting with a hand mixer.
Step 9. Make sure to use a Keto Cream Cheese Frosting Recipe to top this cake with. I made a double batch of the sugar-free cream cheese frosting.
Step 10. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again.
Step 11. Top with the remaining chopped pecans. Store in the refrigerator. Serve when ready.
Frequently Asked Questions
I bought pre-shredded carrots for this recipe but you can definitely grate your own instead.
Grating carrots is similar to grating cheese. I usually just use my cheese grater and it works great. Make sure to wash and peel the carrots before grating them.
This Keto carrot cake does need to be kept in the refrigerator since it’s topped with cream cheese icing.
Either store it in an airtight container or cover it in plastic wrap and it should be good in the refrigerator for up to 5-7 days.
Yes, carrot cake freezes great. Prepare the cake, let it cool completely and top it with the cream cheese frosting.
Then place the cake on a baking sheet, place it in the freezer for 1-4 hours so that it freezes solid. Then cover the cake in plastic wrap and cover it in foil.
Freeze it for up to 6 months. To defrost, let the cake sit at room temperature until it’s completely thawed. Then it’s ready to serve.
My favorite add in for this Keto Carrot Cake recipe is chopped pecans. Pecans add protein to this cake recipe which is great on a Keto diet. Also, I love the flavor and texture it adds to the cake as well.
However, if you don’t love pecans, you can use chopped walnuts or almonds instead.
Also, if you’re not a fan of nuts in your desserts, feel free to just leave them out. The cake will still taste great.
There are approximately 5 grams of net carbs in 1 slice of this keto carrot cake. This includes the cake only so much sure you track the Keto cream cheese frosting if you are counting your daily net carbs.
There are usually 25-30 grams of carbs in a regular piece of carrot cake, so this one is a much healthier option if you are following a low carb or Keto diet.
Try these easy Keto Dessert Recipes
- Keto Vanilla Mug Cake
- Chocolate Chip Keto Mug Cake
- Coconut Flour Keto Mug Cake
- Keto Chocolate Cake
- Keto Chocolate Peanut Butter Fat Bombs Recipe
- Keto Peanut Butter Pie
Once you try this keto dessert, leave a comment and let me know what you think.
Keto Carrot Cake
Ingredients
For the Cake:
- 4 Eggs
- 1/3 cup coconut oil
- 1 tsp Vanilla extract
- 1 cup keto friendly sweetener monk fruit
- 2 cups almond flour
- 1 tablespoon coconut flour
- 2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground nutmeg
- 2 teaspoon Ground cinnamon
- 1/4 teaspoon salt
- 1 stick of butter melted
- 1/2 cup pecans or nut of choice chopped
- 2 cups Carrots shredded
For the Frosting:
- 16 ounces cream cheese
- 1 cup butter (softened)
- 1 1/3 cup powdered erythritol
- 1 teaspoon Vanilla Extract (no sugar added)
See how we calculate recipe costs.
Instructions
For the Cake:
- Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly grease the bottoms and sides.
- In a large mixing bowl, beat together 1 stick melted butter, ⅓ cup coconut oil, and 1 cup monk fruit sweetener until well combined. Mix in 1 teaspoon vanilla extract, then beat in 4 eggs one at a time until smooth.
- In a separate bowl, whisk together 2 cups almond flour, 1 tablespoon coconut flour, 2 teaspoons baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in 2 cups shredded carrots and ½ cup chopped pecans.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat together 16 ounces cream cheese and 1 cup softened butter until smooth and creamy.
- Add 1⅓ cups powdered erythritol and 1 teaspoon vanilla extract. Mix on low speed until incorporated, then increase to medium-high speed and beat for 1 to 2 minutes until light and fluffy.
Assemble
- Place one cake layer on a serving plate or cake stand and spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides with the remaining frosting, reserving a small amount for decorating if desired.
- Pipe decorative swirls with the reserved frosting and sprinkle the remaining chopped pecans over the top.
- Refrigerate the cake until ready to serve. Store leftovers covered in the refrigerator for up to 5 days.
