Name: Keto Carrot Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 persons
Cuisine: American
Ingredients: 2 cups Almond Flour; 6 tablespoons Coconut Flour; 1 cup Granulated Sugar Substitute; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 cup Unsalted Butter, softened; 1 1/2 cups Carrots, peeled & finely grated; 3/4 cups Unsweetened Almond Milk; 2 Large Eggs, room temperature; 1 teaspoon Pumpkin Pie Spice; 1/4 teaspoon Sea Salt; 1/4 cup Chopped Walnuts; Cooking Spray to coat the pan; 8 oz Cream Cheese, room temperature; 1/2 cup Unsalted Butter, room temperature; 1 cup Powdered Sugar Substitute; 1 teaspoon Vanilla Extract; 1/4 teaspoon Sea Salt

Carrot cake is a classic and 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 and 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, for which most will say the icing is what makes carrot cake so delicious.

It's well known that carbohydrates, especially sugar, are eliminated from the keto diet, leaving you with sweet cravings that need to be filled. Keto carrot cake is only 12 net carbs per slice and made with almond and coconut flours, sugar substitutes, and a fragrant blend of spices. This cake is moist, fluffy, and packed with flavor. Topped with a rich, sugar-free cream cheese frosting, it’s the perfect guilt-free treat for any occasion, whether you're celebrating or simply satisfying a sweet tooth.

This recipe can also be made into carrot muffins or cupcakes for a treat on the go.

#Cakes #Healthy Desserts #Diabetic Friendly #Gluten Free #Ketogenic #Lacto Vegetarian #Low Fat #Ovo Vegetarian #Vegetables #Baking

Handling Nuts: If using walnuts, ensure they are finely chopped to avoid large chunks in the cake.

Overmixing: Mix the batter just until combined to maintain a light and fluffy texture.

Watch the Bake Time: Cover the cake with foil if it browns too quickly in the oven.

Low-Carb Delight: At just 12 net carbs per slice, this recipe is perfect for keto and low-carb lifestyles.
Rich and Moist: The combination of almond and coconut flours creates a texture that rivals traditional carrot cake.
Flavorful & Versatile: Infused with pumpkin spice and walnuts, it’s perfect for gatherings or a quick dessert fix.
Diet-Friendly: Gluten-free, keto-friendly, and free of refined sugars.

Shred Fresh Carrots: Use finely grated fresh carrots for the best texture and natural sweetness.
Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth batter.
Frosting Consistency: Beat the cream cheese frosting until light and fluffy for easier spreading.

Serve chilled or at room temperature with a cup of black coffee or herbal tea.
Garnish with extra chopped walnuts or a sprinkle of cinnamon for added flair.
Pair with keto-friendly vanilla ice cream for a decadent dessert experience.

Nuts: Replace walnuts with pecans or omit them entirely for a nut-free version.
Flours: Swap almond flour with sunflower seed flour for a nut-free alternative.
Spices: Add a pinch of ground nutmeg or cloves for extra warmth.
Sweetener: Use monk fruit or erythritol as a substitute for your preferred sugar alternative. Erythritol does not raise blood sugar levels. This makes it an excellent sugar replacement for people with diabetes.

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Slice and wrap individual portions tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Chef's Knife

Hand Mixer

Large Mixing Bowl

Oven

Paper Towel

Parchment Paper

Sifter

Spatula

Springform Cake Pan 9 inch

Whisk

For the Cake:

Almond Flour & Coconut Flour: Create a moist, gluten-free base.
Pumpkin Pie Spice: Infuses warm, aromatic flavors.
Sugar Substitute: Provides sweetness without the carbs.
Walnuts: Add crunch and nutty flavor.
Carrots: The star ingredient, offering natural sweetness and a tender texture.

For the Frosting:

Cream Cheese & Butter: Form the rich, creamy base.
Powdered Sugar Substitute: Sweetens without adding carbs.
Vanilla Extract: Enhances the overall flavor profile.

Can I use regular sugar instead of a sugar substitute?

Yes, you can use regular sugar, but the recipe will no longer be keto-friendly.

How can I make this dairy-free?

Replace butter with coconut oil and cream cheese with a dairy-free cream cheese alternative.

Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for 20-25 minutes. See our Carrot Cake Muffins recipe.

How to Make Keto Carrot Cake

Begin by preheating your oven to 350°F and preparing a 9-inch springform pan with cooking spray and parchment paper. In a large mixing bowl, whisk together almond flour, coconut flour, pumpkin spice, baking soda, baking powder, and salt. In another bowl, cream the butter and sugar substitute until smooth, then mix in eggs, almond milk, and grated carrots.

Gradually fold the wet ingredients into the dry mixture until a smooth batter forms, then stir in chopped walnuts. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, checking for doneness with a toothpick. Allow the cake to cool completely before frosting with the cream cheese mixture.

For the frosting, beat cream cheese and butter until smooth, then slowly add powdered sugar substitute and vanilla extract. Spread over the cooled cake, slice into portions, and enjoy!

Author: Jennifer Dodd

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Serves

12 persons

Ingredients

Carrot Cake

2 cups Almond Flour
6 tablespoons Coconut Flour
1 cup Granulated Sugar Substitute
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cup Unsalted Butter, softened
1 1/2 cups Carrots, peeled & finely grated
3/4 cups Unsweetened Almond Milk
2 Large Eggs, room temperature
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Sea Salt
1/4 cup Chopped Walnuts
Cooking Spray to coat the pan

Cream Cheese Frosting

8 oz Cream Cheese, room temperature
1/2 cup Unsalted Butter, room temperature
1 cup Powdered Sugar Substitute
1 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt

Instructions

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 with the creamed butter and sugar at 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 the 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 at low speed until all the sugar is incorporated, then mix in the vanilla extract.

Nutrition Disclosure