A moist and richly spiced Keto Carrot Cake with a luscious sugar-free Cream Cheese Frosting. Make this almond flour carrot cake for Easter or a birthday celebration!
6 grams of net carbs per slice
Satisfy your sweet cravings with healthier keto baked goods! These are the best keto Chocolate Chip Cookies, and Keto Chocolate Mug Cakes are perfect for single servings!
The Perfectly Moist and Light Almond Flour Carrot Cake
Carrot cake is my absolute favorite cake. It has the perfect sweet flavor with warm spices and lots of texture and crunch. Topped off with a tangy and rich cream cheese frosting – honestly the only cake I need for the rest of my life!
This keto cake recipe is recommended for anyone who is looking to lower the sugar in their diet! With so much flavor, no one can tell that this cake is totally sugar free. Made with simple ingredients, it’s an approachable recipe for anyone.
Serve this keto carrot cake for your Easter dinner dessert! This year, we are having a spiral ham, cauliflower mash, a colorful green salad, and asparagus. The meal will be topped off with this – low carb perfection!
This is the best sugar-free carrot cake. My whole family loves it! As always, this recipe is 100% gluten free using healthier ingredients. There is no wheat flour used in Blissfully Low Carb recipes!
Nut allergy? Searching for a coconut flour carrot cake? I recommend this recipe!
Is Carrot Cake Keto Friendly?
A traditional carrot cake recipe is made with wheat flour and sugar, so it is not keto friendly.
This version is made with with monk fruit maple syrup (sugar free) and almond flour, so is lower in carbs. The carrots add carbs, but fiber as well! For the lowest carb option, do not add raisins.
This carb count of this cake is 11 g total carbs + 5 g of fiber, for 6 net carbs per slice. The sugar free frosting only has 1 net carb per serving!
What You’ll Need
- Almond Flour (fine blanched almond flour. Almond meal will make a more-dense cake.)
- Cinnamon, Ginger, and freshly grated Nutmeg
- Baking Soda and Salt
- Eggs
- Coconut Oil (avocado oil or another light tasting oil will work)
- Keto Maple Syrup (add 1-3 tablespoons of additional granulated sweetener if you prefer a sweeter cake. This cake is lightly sweet, because I know the frosting will sweeten it up!).
- Finely Grated Carrots (I shred carrots quickly using my food processor)
- Chopped Walnuts
- Coconut or Raisins (optional)
- Keto Cream Cheese Frosting (made with 4 ingredients – full fat cream cheese, butter, powdered monk fruit sweetener and vanilla)
How to Make a Keto Carrot Cake
Step 1: Preheat oven to 325º F. Spray 2 9-inch cake pans with oil, and grease the sides of the pan well. Add a circle of parchment paper to the bottom of each cake pan. Set the cake pans aside.
Step 2: In a medium mixing bowl, combine the almond flour, spices, sea salt, and baking soda. Combine well.
Step 3: Add the eggs, coconut oil, and keto maple syrup to a large bowl, and whisk to combine.
Step 4: Add the almond flour mixture to the wet ingredients, and mix together until no dry mixture remains.
Step 5: Add finely shredded carrots and walnuts, and fold to evenly disperse the ingredients into the batter.
Step 6: Divide the batter between the two cake pans, and spread into an even layer. Bake the cakes for 32-35 minutes, until the centers are fully baked.
Step 7: After the carrot cakes have fully cooled, flip it over onto a cake plate, and top the first layer with half a batch of cream cheese frosting.
Step 8: Add the other layer of carrot cake on top of the first, and spread with remaining cream cheese frosting. Garnish with walnuts or coconut, if desired.
How to Serve Low Carb Carrot Cake
Frosting with sugar-free Cream Cheese Frosting: The most classic carrot cake topping, this keto-friendly version makes the perfect cake topper! Be sure to have the cream cheese and butter at room temperature prior to whipping up the frosting.
Topped with Whipped Cream: Use heavy whipping cream, a little bit of your favorite sweetener, and 1-2 tablespoons of vanilla extract to make a quick whipped cream topping. Add dollops to each slice of cake.
Coconut Whipped Cream or Frosting: Make a quick icing with coconut cream and powdered sweetener for a vegan or dairy free frosting.
FAQ and How to Store Leftover Keto Carrot Cake
How to Store Leftover Carrot Cake
Once the cream cheese frosting has set, wrap the cake in plastic wrap and refrigerate the cake for up to 10 days.
Can I freeze Keto Carrot Cake?
Yes! After the cream cheese frosting has set, wrap the cake in plastic wrap and then place it in an airtight container. Freeze the whole cake for up to 3 months.
I like to cut the leftover cake in individual slices, and defrosting 1 slice at a time when I am craving a special treat!
Other Cake Pan Sizes
If you don’t want to make a layer cake, you can also use:
- 1/4 sheet pan
- 9×13 retangular pan
- Cupcake Pan (this recipe makes 12 keto carrot cake cupcakes. Bake at 325º F for 22-25 minutes).
- 3 6-inch cake pans for a 3 cake layers.
Other Sugar Substitutes
This cake also works with:
- 1/2 cup monk fruit sweetener + an extra 1 tablespoon of coconut oil
- 1/2 liquid allulose
Other Low Carb Dessert Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Carrot Cake
Equipment
- 2 9-inch round cake pans
Ingredients
- 3 cups almond flour blanched
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon soda
- 1 teaspoon sea salt
- 5 eggs
- 1/2 cup keto maple syrup
- 1/4 cup coconut oil
- 3 cups carrots finely shredded
- 1 cup walnuts chopped
- 1/4 cup unsweetened coconut optional
Instructions
- Preheat oven to 325º F. Spray 2 9-inch cake pans with oil, and grease the sides of the pan well. Add a circle of parchment paper to the bottom of each cake pan. Set the cake pans aside.
- In a medium mixing bowl, combine the almond flour, spices, sea salt, and baking soda. Combine well.
- Add the eggs, coconut oil, and keto maple syrup to a large mixing bowl, and whisk to combine.
- Add the almond flour mixture to the wet ingredients, and mix together until no dry mixture remains.
- Add finely shredded carrots and walnuts, and fold to evenly disperse the ingredients into the batter.
- Divide the batter between the two cake pans, and spread into an even layer. Bake the cakes for 32-35 minutes, until the centers are fully baked.
- After the carrot cakes have fully cooled, flip it over onto a cake plate, and top the first layer with half a batch of cream cheese frosting.
- Add the second layer of carrot cake on top of the first, and add another layer of cream cheese frosting. Garnish with walnuts or coconut, if desired.
Notes
How to Store Leftover Carrot Cake
Once the cream cheese frosting has set, wrap the cake in plastic wrap and refrigerate the cake for up to 10 days.Can I freeze Keto Carrot Cake?
Yes! After the cream cheese frosting has set, wrap the cake in plastic wrap and then place it in an airtight container. Free the cake for up to 3 months. I like to cut the leftover cake in individual slices, and defrosting 1 slice at a time when I am craving a special treat!Other Cake Pan Sizes
If you don’t want to make a layer cake, you can also use:- 1/4 sheet pan
- 9×13 retangular pan
- Cupcake Pan (this recipe makes 12 keto carrot cake cupcakes. Bake at 325º F for 22-25 minutes).
- 3 6-inch cake pans for a 3 cake layers.
Other Sugar Substitutes
This cake also works with:- 1/2 cup monk fruit sweetener + an extra 1 tablespoon of coconut oil
- 1/2 liquid allulose
Wow, thank you Michelle this is absolutely, unbelievably delicious! I made it yesterday and it came out beautifully. I didn’t have enough almond flour to make two 9″ cakes so just halved the recipe – well except for the eggs – I used 3 small ones. I used olive rather than coconut oil as that was what I had, omitted the coconut as my partner’s not so keen on it, sprinkled in an eighth of a cup of raisins and added a pinch of nutmeg. For the icing I adapted your keto cream cheese recipe – 75 grams cream cheese, 4 level tablespoons of butter and 3 level tablespoons of monkfruit sweetener – just to make a small quantity as I’ve not made it before. With such a small amount of sweetener it doesn’t come out fluffy but it was thick enough to spread / set and sweet enough for our taste, especially because the cake itself is naturally sweet from the carrots and maple syrup 🙂 I’m not a good baker so am always a bit apprehensive about trying new recipes but it seems you’ve created one that is impossible to stuff up – and with a light, moist texture and delicious flavour – my partner loved it! It’s so great to know he can have his favourite cake now and again without it being detrimental to his health, and next time I’ll make the full quantity. You’re a star and thank you very much again! 🙂