This keto carrot cake is super moist, incredibly delicious, and easy to make from scratch. Enjoy the best sugar-free carrot cake with almond flour layers topped with the creamiest cream cheese frosting.
Ultra decadent and perfectly spiced, this is truly our favorite keto carrot cake recipe. Use a brown sugar replacement and toasted nuts for extra flavor and crunch.
It’s a family favorite cake recipe, and I make it super often. So if you want to make a special dessert with a moist layer, fragrant, and easy to prepare, just this delicious keto carrot cake. I’m sure you’ll want to make it over and over again.
Why Are You Going To Love This Recipe
- Quick to make in less than 60 minutes
- Utterly delicious with a velvety sugar-free cream cheese frosting
- Only 5g net carbs per slice
- Made with healthy ingredients
- Naturally gluten-free, low carb, grain-free carrot cake.
Watch this quick video to see exactly how to make the best keto carrot cake recipe.
Is Carrot Cake Keto?
Traditional carrot cake is not keto-friendly because it is made with ingredients such as sugar and wheat flour.
But, since carrot cake is a favorite in our house, I had to create a keto version that tastes just like the original minus the carbs.
Luckily with just a few changes to the original recipe, I discovered the low-carb carrot cake recipe that tastes even better and uses real carrots.
Are Carrots Keto?
Yes, you can consume carrots in moderation on a ketogenic diet. However, carrots are root vegetables like potatoes, and many keto dieters tend to avoid them.
Actually, carrots have fewer carbs per serving than blueberries.
Watch this quick video to see exactly how easy it is to make the best keto carrot cake recipe!
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 – use freshly grated carrots.
- Butter – Use unsalted butter. Keeps the cake super moist an
- Sweetener – feel free to use your favorite keto sweetener, but I highly suggest using a brown sugar replacement for a moist and flavorful cake.
- Eggs – use large room temperature eggs to avoid that eggy flavor. You can also use flax eggs or chia eggs.
- Cinnamon and Nutmeg – these two spices pair perfectly.
- Vanilla Extract – a high-quality extract for the best flavor.
- Baking Powder – helps the cakes to become super fluffy.
- Chopped Pecans – you can omit them or replace with your favorite nuts.
- Keto Cream Cheese Frosting – You’ll need a batch of my keto frosting.
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:
- Start by preparing the cake pans. Line two springform pans with parchment paper and grease the sides.
- Make the carrot cake batter. Add all the wet ingredients into a mixing bowl and mix them well.
- Incorporate the almond flour, coconut flour, sweetener, cinnamon, and nutmeg until the batter looks smooth and creamy.
- Stir 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 because they are moist compared to pre-shredded carrots that may be too dry.
- Sift the dry ingredients to remove large clumps and create an airy flour mixture.
- Don’t over-mix the batter. The cake may become dense and tough.
- Make sure you don’t overbake the cake layers, or they may become dry and crumbly.
- Line the pans with parchment paper and grease the sides to ensure the cake won’t stick.
- 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
- 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
- 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.
- Remove the cakes from the oven and allow to cool completely before 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.
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.