Keto Carrot Cake

Published Date
May 22nd 2022
Average: 4.3 (4 votes)
Front View of Keto Carrot Cake
Top View of Keto Carrot Cake
Escovitch Fish Jamaican Style #shor...

Carrot cake is a classic & favorite dessert for many people across the globe. Back when sugar was limited and hard to find in parts of the world, sweet fruit and vegetables such as carrots, beets & dates were used as sweeteners for baked goods. The modern-day version of carrot cake now contains fewer carrots and is coated with cream cheese icing, which most will say the icing is what makes carrot cake so delicious. It's well known that carbohydrates, especially sugar, are eliminated on the keto diet, leaving you with sweet cravings that need to be filled. Keto carrot cake is only 12 net carbs per slice, made with almond and coconut flour, pumpkin spice, chopped walnuts, sugar substitute, almond milk, and eggs, all slathered in keto cream cheese icing containing powdered sugar substitute, cream cheese, butter & vanilla extract. So moist and delicious, you and your guests won't believe something this good is keto. This recipe can also be made into carrot muffins or cupcakes for a treat on the go. 

Author: Classic Bakes Editorial Team
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
12 Slices


Carrot Cake
Cream Cheese Frosting


Carrot Cake
Preheat the oven to 350 degrees Fahrenheit 
Add the almond flour, coconut flour, baking soda, baking powder, salt and pumpkin pie spice to a large bowl. Use a whisk to mix all the ingredients together. 
Add the butter and sugar substitute to a large bowl, and use a hand-held electric mixer to cream the butter and sugar together until smooth. 
Mix the eggs and almond milk to the creamed butter and sugar on low speed. 
Squeeze the liquid from the shredded carrots using a paper towel. Add the carrots to the bowl containing the almond milk and butter mixture & mix together. 
Adding 1 cup at a time, slowly fold the wet ingredients into the dry ingredients using a spatula until all is mixed together and smooth. Fold the walnuts into the mixture.  
Line a 9-inch spring form pan with cooking spray. Cut a circle of parchment paper to fit the bottom of pan. Fill the pan with the carrot cake batter, evening the batter out with a spatula.
Bake in the center rack of the oven for 30-35 minutes until a toothpick slides out clean when pierced into the center of the cake. Cover the top with foil if the cake starts to brown too quickly.  
Once the cake has baked, remove it from the oven and allow it to cool on a heatproof surface of the kitchen for 5 minutes. 
Run a knife around the edges and release the cake from the spring form pan and let the cake cool on a rack for 30-40 minutes while the icing is being prepared. 
Once the cake is cooled, cut the cake in half placing the bottom layer onto a cake plate. Spread a layer of icing onto the bottom layer of the cake. Add on the top layer of the cake and cover with the remaining icing.  Slice the cake into 12 slices and serve this keto carrot cake to all your guests. 
Cream Cheese Icing
Place the cream cheese and butter into a medium-sized bowl, use a handheld electric mixer to cream the butter and cream cheese until smooth. 
Using a fine mesh sifter to sift the powdered sugar into the whipped cream cheese and butter. Mix together on low speed until all the sugar is incorporated then mix in the vanilla extract. 

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