This keto carrot cake is everything you want in a dessert—moist, perfectly spiced, and topped with the creamiest sugar-free cream cheese frosting. It’s made with almond flour, a brown sugar substitute, and warm spices, so you get all the classic flavors without the carbs. And if you love a little crunch, toasted nuts take it to the next level.
I’ve made plenty of low-carb keto cakes over the years — keto chocolate cake, coconut flour cake, almond flour cake, keto pound cake —but this one? It’s a family favorite. I make it all the time, and it never lasts long!
So if you’re craving a healthy carrot cake that’s easy to make and actually tastes good, this is the recipe to try. Once you do, I bet it’ll be on repeat in your kitchen too.
Why Are You Going To Love This Recipe
- Easy to make – From start to finish, this cake is ready in under an hour.
- Tastes amazing – Moist, perfectly spiced, and topped with a rich, sugar-free cream cheese frosting. It’s the kind of cake you’ll want to make again and again.
- Low in carbs – Just 5g net carbs per slice, so you can enjoy it without the guilt.
- Made with wholesome ingredients – No refined sugar, no grains, just simple, healthy, keto-friendly ingredients.
- Naturally gluten-free – This low-carb carrot cake is completely grain-free and perfect for anyone avoiding gluten.
Watch this quick video to see exactly how to make the best keto carrot cake recipe.
Is Carrot Cake Keto?
Traditional carrot cake isn’t keto-friendly because it’s made with wheat flour, sugar, and high-carb ingredients. But that doesn’t mean you have to miss out!
Since carrot cake is a favorite in our house, I knew I had to come up with a low-carb version that still had that classic flavor and texture—just without all the sugar and carbs.
With a few simple swaps, I created the best keto carrot cake recipe that not only tastes just like the original but might even be better! And yes, it’s made with real carrots while staying low in carbs.
Are Carrots Keto?
Yes! You can enjoy carrots in moderation on a keto diet. While they’re a root vegetable—like potatoes—they’re actually much lower in carbs. One medium carrot (about 61g) contains 6 grams of total carbs, 1.7 grams of fiber, and 4.3 grams of net carbs. (USDA Source)
That means carrots can easily fit into a low-carb lifestyle when used in recipes like this keto carrot cake, where just a small amount adds flavor and texture without significantly impacting your carb intake.
Keto Carrot Cake Ingredients
You will be surprised to see that just a few easy-to-find ingredients are required to make this delicious carrot cake. Here is a note on the ingredients:
- Almond Flour and Coconut Flour – I used both of these keto flours because this is how you get that perfect carrot cake layer that’s deeply moist. To prevent any clumps in the batter, sift your flours. The cake’s texture will be lighter as a result.
- Carrots – Freshly grated carrots work best. Pre-shredded ones from the store tend to be drier and don’t blend as well into the batter.
- Butter – Unsalted butter is the way to go! It keeps the cake moist and rich without adding extra salt.
- Sweetener – Feel free to use your favorite keto sweetener, but I highly recommend a brown sugar replacement for the best flavor and moisture.
- Eggs – Large, room-temperature eggs work best. They help create structure and prevent an eggy taste. You can also use flax eggs or chia eggs for an egg-free option.
- Cinnamon and Nutmeg – These warm spices give the cake that classic, cozy flavor.
- Vanilla Extract – A good quality vanilla extract makes all the difference.
- Baking Powder – Helps the cake rise and keeps it fluffy.
- Chopped Pecans – Totally optional, but they add a great crunch. Swap them for walnuts or skip them if you prefer.
- Keto Cream Cheese Frosting – You’ll need a batch of my sugar free keto frosting. Trust me, it’s worth it!
How To Make Keto Carrot Cake
The method for this keto carrot cake recipe is incredibly simple. You’ll need just a bowl to mix all the ingredients and two 8-inch pans to bake the cakes. Here’s how to make it:
Line two 8-inch springform pans with parchment paper and grease the sides to prevent sticking.
Make the carrot cake batter. Add all the wet ingredients into a mixing bowl and mix them well.
Add the almond flour, coconut flour, sweetener, cinnamon, and nutmeg. Stir until the batter is smooth and well combined.
Gently fold in the shredded carrots and chopped pecans.
Bake the carrot cake. Divide the batter between the pans and bake for 25-30 minutes.
Remove the cakes from the oven and allow to cool completely.
Meanwhile, make the cream cheese frosting. Add all the ingredients into a mixing bowl and beat until there are no visible lumps. Make sure that all the ingredients for the frosting are at room temperature.
Assemble the cake. Spread half of the frosting over the top of the first cake layer, then add the second layer and frost with the remaining cream cheese frosting.
Refrigerate the cake for a few hours before serving.
Tips For Making The Best Keto Carrot Cake
- Use freshly shredded carrots – They have more moisture than store-bought pre-shredded ones, which can be too dry.
- Sift the dry ingredients – This helps remove lumps and creates a lighter, airier cake texture.
- Don’t overmix the batter – Stir just until everything is combined. Overmixing can make the cake dense and tough.
- Keep an eye on the baking time – Overbaking can make the cake dry and crumbly. Check for doneness around the 25-minute mark.
- Prepare the cake pans properly – Line them with parchment paper and grease the sides to prevent sticking and ensure the cakes release easily.
Storing Ideas
- Fridge – Store this sugar-free carrot cake in an airtight container in the fridge for up to 7 days.
- Freezer – Freeze the carrot cake leftovers for up to one month. Wrap each slice in plastic foil, then thaw it in the fridge overnight before serving.
More Keto Dessert Recipes
- Keto Fudge
- The Best Keto Lava Cake – Only 3g Carbs
- Keto Blueberry Dump Cake
- No-Bake Keto Cheesecake
- Fudgy Avocado Brownies
Keto Carrot Cake
Description
Ingredients
- 2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 large eggs room temperature
- 2 cups carrots grated
- ½ cup unsalted butter melted
- ¾ cup granulated sweetener or brown sugar replacement
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup chopped pecans or walnuts
- 1 batch keto cream cheese frosting
Instructions
- Preheat the oven to 350°F/ 180°C. Grease two 8-inch cake pans and line with parchment paper. Set aside.
- In a large bowl, add the eggs, melted butter, and vanilla extract. Use an electric mixer to mix until frothy.
- Add the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix until the batter looks smooth and creamy.
- Incorporate the grated carrots and chopped nuts using a rubber spatula.
- Evenly divide the batter between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until the tops look set and a toothpick inserted in the middle comes out clean.
- Meanwhile, make a batch of my keto cream cheese frosting.
- Assemble and frost the cake. Place 1 cake layer on a serving plate and cover with half the frosting. Add the second layer and spread the remaining frosting.
- Refrigerate the cake for at least one hour before serving. Store leftover cake in an airtight container in the fridge for up to 7 days.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
11 comments
Hi !
I must say, I am neutral as I have not tried it yet.
I would like to, but I live in France and I kind of get lost when it comes to measuring in cups and scoops (we use grams).
So, if I may ask, could I get all ingredients measured in grams instead ? That would be so kind of you !
Thanks in advance !
Anne-Laure
Hi Anne-Laure!
Thank you for your interest in the keto carrot cake recipe! I apologize for the inconvenience caused by the cup and scoop measurements. I’d be more than happy to provide you with the ingredient measurements in grams. Here’s a conversion of the key ingredients for you:
2 cups almond flour superfine, blanched: approximately 192 grams
1/4 cup coconut flour: approximately 30 grams
5 large eggs, at room temperature: approximately 250 grams (50 grams per egg)
2 cups carrots, grated: approximately 220 grams (after grating)
1/2 cup unsalted butter, melted: approximately 113 grams
3/4 cup granulated sweetener or brown sugar replacement: approximately 144 grams
2 tsp baking powder: approximately 8 grams
1 tbsp vanilla extract: approximately 12 grams
2 tsp ground cinnamon: approximately 4 grams
1/2 tsp ground nutmeg: approximately 1 gram
1/2 tsp salt: approximately 3 grams
1/2 cup chopped pecans or walnuts: approximately 56 grams
Please note that these are approximate conversions, and slight variations may occur. I hope this helps you in preparing your keto carrot cake! If you have any further questions or need additional assistance, feel free to ask. Enjoy your baking experience!
Hi. I’m looking for the best keto carrot recipe and had high hopes for this one. I’ve come across a couple of stumbling blocks.
I don’t live in the USA. There’s no metric equivalents and things are measured in volume instead of weight, so everything has to be converted to international standards. eg 2 cups is different in USA, UK & AU.
I tried to get the ingredients together and found that I had to measure ½ cup of melted butter. So I have to melt all the butter and then measure out ½ cup? And I have to use unsalted butter but then add salt? Why not just use salted butter?
Hi there! I understand that converting measurements and finding the right ingredients can be a bit tricky, especially when dealing with international standards. I apologize for any confusion caused. In that case, you can try using online conversion tools or reference charts to convert the measurements to the metric system you’re familiar with. It may take a little extra effort, but I’m sure it will be worth it to enjoy a delicious keto carrot cake. To address your concerns, when it comes to measuring melted butter, you can certainly melt the butter first and then measure out the required ½ cup. As for using unsalted butter and adding salt separately, it allows for better control over the saltiness of the overall recipe. However, if you prefer to use salted butter, you can certainly give it a try and adjust the added salt accordingly. Feel free to adapt the recipe to your taste preferences. I hope this helps, and I’m here to assist you with any further questions you may have. Happy baking!
I made it yesterday, two of them. One for a friend and another for my hubby. My friend wanted to pay me for it, but I said no. Of course, I spent quite a bit on the ingredients, but I just wanted to gift it to her. However, she is insisting and won’t leave me be. She wants to pay me. I went to the supermarket and asked how much do they sell their regular carrot cake with cream cheese frosting; can you believe it? $17.99, Wow. My question is, if you were to sell the cake how much would you charge?
I forgot to mention that the frosting was enough for both cakes. That was a lot of frosting!
This carrot cake is fabulous. I don’t eat sugar or flour, so this was just what I was looking for. A whole cake is a bit much for one person so I made cupcakes. Unfortunately my carrots did not taste so good. Next time I will get fresh carrots at the garden market not packaged processed shred carrots. Will definitely make again.
I’m thrilled to hear you loved the carrot cake and that it fit your dietary needs! Turning the recipe into cupcakes is a brilliant idea for portion control and convenience. It’s a bummer about the carrots not tasting as good as expected—fresh carrots from the garden market should definitely elevate the flavor in your next batch. I’m so glad you’re planning to make it again, and I bet it’ll be even more delicious with those fresh, vibrant carrots. Happy baking for the next round!
Tha cake is good ,but I had to keep about 55 min and raised the temperature to 375 F after 35 min cause was not done at the time given in your recipe.
I have a question relating to making this into muffin tin instead of a cake.mold I live alone and a cake is not practical for me. Could I make cupcakes/muffins instead. I know that cooking would be appropriately 20 minutes. As z second part of my comment I’ve been doing Keto for about 4 years snx carrots are one vegetable that is not allowed as it’s full of sugar, so I don’t understand hos it’s ok to make carrot cake but can’t eat carrots as a vegetable
I have a different keto carrot cake muffins recipe that you might enjoy. As for the carrot dilemma, while carrots are higher in natural sugars, they can still be incorporated into certain keto recipes like carrot cake when used in moderation.