Looking for a classic, rich, and satisfying dessert that brings all the warm spices of traditional carrot cake—without the sugar or carb overload? This Keto Carrot Cake is exactly what you need. With its soft crumb, bold cinnamon-nutmeg spice blend, and creamy low-carb cream cheese frosting, this cake delivers all the comforting flavors of spring and fall baking—without kicking you out of ketosis.
Perfect for birthdays , holiday gatherings , or when you’re craving something sweet but staying in ketosis, this easy-to-make carrot cake uses simple ingredients like almond flour, erythritol, and real carrots to bring bold flavor into your keto lifestyle. Whether you’re doing strict ketosis , following a low-carb diet , or simply love moist, spiced cakes, this keto carrot cake will quickly become a staple in your kitchen rotation.
In this article, we’ll walk you through how to make this perfect keto carrot cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Keto Carrot Cake
This isn’t just any old baked snack—it’s a moist, spiced, melt-in-your-mouth delight made with real ingredients that bring bold flavor and restaurant-quality texture together beautifully.
Here’s why it stands out:
- 🥕 Real grated carrots : Adds natural moisture and fiber without carbs.
- 🍯 Low-carb sweetness : Sweetened naturally with erythritol or monk fruit.
- 🧀 Creamy keto frosting : Light and tangy cream cheese topping ties it all together.
- 🌿 Warm spice blend : Cinnamon, nutmeg, and ginger give classic carrot cake flavor.
- 🥣 Easy to make : Just mix, pour, and bake—no mixer needed!
- ⏱️ Ready in under an hour
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and two pans = easy prep!
Whether you’re making it for yourself, your family, or guests at a party, this keto carrot cake will quickly become a go-to dessert for any occasion.
Ingredients You’ll Need
For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger (optional)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
- 1/3 cup powdered erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
Optional: Chopped pecans, walnuts, or raisin substitute (like chopped dates or dried cranberries)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease a 9-inch round cake pan or 8×8-inch square pan and line with parchment paper for easy removal.
Tip: Use silicone molds for even easier release.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Cinnamon
- Nutmeg
- Ginger (if using)
- Salt
Mix well to evenly distribute everything.
Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Powdered sweetener
- Eggs
- Vanilla extract
Beat or stir until smooth and thick—but still scoopable.
Fold in the grated carrots until evenly distributed.
Step 4: Bake Until Golden
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 25–30 minutes , or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool completely before adding frosting.
Step 5: Make the Cream Cheese Frosting (Optional)
In a small bowl, beat:
- Softened cream cheese
- Butter or coconut oil
- Powdered sweetener
- Vanilla extract
- Pinch of salt
Beat until smooth and creamy. Adjust consistency by adding more sweetener (to thicken) or a splash of heavy cream (to loosen).
Step 6: Serve and Enjoy!
Once cooled, frost the top generously and sprinkle with chopped nuts if desired.
Enjoy every soft, spiced bite of your Keto Carrot Cake !
Nutritional Information (Per Serving – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Total Fat | ~18 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~3 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Carrot Cake
- Use finely grated carrots – Ensures even distribution and tender bites.
- Don’t skip cooling time – Warm cake won’t hold frosting well.
- Press firmly when shaping – Helps the cake keep its form during slicing.
- Make ahead and store – Flavors intensify overnight; store in the fridge.
- Freeze individual slices – Great for quick breakfasts or snacks later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Vegan Option
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan cream cheese, and coconut oil.
Chocolate Swirl Version
Mix in 1/4 cup cocoa powder for a chocolate-carrot fusion.
Maple Carrot Cake
Replace powdered sweetener with sugar-free maple syrup and add 1/2 tsp maple extract.
No-Bake Energy Bars
Chill the mixture in the freezer and slice into raw energy bars.
Cheesecake Layer
Swirl in softened mascarpone or ricotta cheese before baking for a cheesecake twist.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~3g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use other flours?
Try sunflower seed flour or lupin flour instead of almond flour for a nut-free option.
How do I store leftover cake?
Store in an airtight container in the fridge for up to 5 days . Freeze for longer storage.
What kind of sweetener works best?
Erythritol or monk fruit are ideal for texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make cupcakes instead?
Yes! Fill greased muffin tins ¾ full and bake for 18–20 minutes .
Why This Recipe Works So Well
This Keto Carrot Cake works because of its perfect balance of moisture, spice, and richness:
- The grated carrots keep the cake tender and moist , while keeping carbs low.
- The almond flour gives structure and depth , mimicking wheat-based cakes.
- And the cream cheese frosting adds richness and tang , completing the flavor profile.
It’s the kind of treat that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto carrot cake beyond just a plate? Here are some ideas:
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
In Lunchboxes
Pack one with veggies, meat, or cheese for a balanced keto lunch.
As French Toast
Soak thick slices in beaten egg and cinnamon for a keto-friendly breakfast.
At a Party
Arrange on a platter with toothpicks for easy appetizer bites.
Gift-Worthy Packaging
Wrap in clear cellophane bags with a ribbon for thoughtful homemade gifts.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Carrots
Rich in beta-carotene, supports eye health and skin glow.
Almond Flour
High in vitamin E and healthy fats—supports heart and brain function.
Cinnamon
Natural anti-inflammatory that helps regulate blood sugar levels.
Even though this is a cake, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Carrot Cake Lovers
This Keto Carrot Cake proves that going low-carb doesn’t mean missing out on your favorite desserts. With its soft texture, spiced flavor, and silky frosting, it’s the kind of cake that turns a simple vegetable into something magical.
Whether you’re new to keto, looking for a weekend baking idea, or want to impress with homemade treats, this carrot cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.
Print
Keto Carrot Cake – Moist, Spiced & Perfectly Low-Carb!
- Total Time: 1 hour 5 minutes
Description
This cake is a delightful blend of flavors, moist and creamy!
Ingredients
5 Eggs (Room Temperature)
1/4 cup Unsweetened Almond Milk
3/4 cup Olive Oil
1 tsp Vanilla Extract
1/4 cup Unsweetened Shredded Coconut
1 tsp Salt
1/2 cup Allulose (to taste)
1/4 cup Coconut Flour
1 3/4 cup Almond Flour
2 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1 cup Shredded Carrots
Frosting:
8 oz Cream Cheese (Room Temperature)
1/2 cup Butter (Softened) 1/4 cup Powdered Allulose (to taste) 4 tbsp Heavy Cream (add gradually) 1 tsp Vanilla Extract
Instructions
Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment paper and spray with cooking spray. In a medium bowl, beat the wet ingredients together until uniform. Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture and mix until combined. Don’t over mix or your cake will be dense. Fold the carrots into the batter until just combined. Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cake cool inside pan for 15-30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting. Cream the butter and cream cheese together until smooth. Add the sweetener and mix in until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy. Let cake cool completely. Spread the frosting on the top of the bottom layer. Place top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut if desired. Refrigerate finished cake for at least 1 hour and store leftovers in the fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 12 slices
- Calories: 418 kcal
- Fat: 41g
- Carbohydrates: 8g
- Protein: 8g