Keto Carrot Cake might sound like a contradiction at first, but trust me, it’s such a cozy win when you’re craving something sweet without the sugar crash. I baked this version after a long week when all I wanted was a slice of comfort with my coffee. If you’re missing that old fashioned carrot cake vibe, this one hits the spot with warm spices, tender crumbs, and a lush frosting. It’s simple, friendly on carbs, and turns out great even if you’re not a pro. Stick with me and I’ll show you exactly how to make it work in your own kitchen.
Keto Cake Cookbook
When I first jumped into low carb baking, I wanted a little handbook of what works and what flops. Over time, I built my own mental cookbook for treats like this. The big secret is balance. Carrots do have some natural carbs, so I pair a small amount with almond flour, a gentle sweetener, and enough fat to keep the cake moist. The result is a slice that tastes like a treat but fits a keto lifestyle.
Here’s what I always keep in mind while building recipes for my personal keto cake collection:
Texture first. Almond flour can bake up dense, so a couple of eggs and a touch of baking powder help the crumb stay soft. A spoonful of sour cream gives moisture without extra carbs.
Flavor builders. Cinnamon and nutmeg make the kitchen smell like a hug. A little vanilla and a pinch of salt bring everything together so the cake tastes rounded and not just sweet.
Smart swaps. I go with a monk fruit erythritol blend because it tastes clean and bakes well. And I use just enough finely grated carrot to bring that classic flavor without letting the carbs run wild.
If you’re collecting baking wins, check out more keto dessert inspiration. This keto chocolate cake is a crowd favorite at my house, and this pretty keto red velvet cake slices beautifully for parties. For everyday low carb dishes and sweets, my go to browsing spot is the Keto Recipes category where you can cherry pick ideas fast.
How to make keto carrot cake
Ingredients you’ll need
- 2 cups fine almond flour
- 2 tablespoons coconut flour for structure
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon, plus a pinch of nutmeg
- 1/4 teaspoon fine salt
- 3 large eggs, room temperature
- 1/2 cup granulated monk fruit erythritol blend
- 1/3 cup avocado oil or melted butter
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 to 1 cup very finely grated carrots, lightly packed
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 2 tablespoons unsweetened shredded coconut
Step by step that actually works
- Prep the pan: Line an 8 inch square or 9 inch round pan with parchment and grease the sides. Set the oven to 350°F.
- Mix dry: Whisk almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl so there are no clumps.
- Mix wet: In another bowl, beat the eggs with the sweetener until pale. Stir in oil, sour cream, and vanilla.
- Combine: Add dry to wet. Fold gently just until smooth. Stir in the grated carrots and nuts if using. The batter should be thick but spoonable.
- Rest the batter: Let it sit for 3 to 5 minutes. Almond flour hydrates a bit and the crumb bakes more evenly.
- Bake: Pour into your pan and smooth the top. Bake about 22 to 28 minutes, until the center springs back and a toothpick comes out mostly clean.
- Cool: Let it cool in the pan for 15 minutes, then move to a rack. Frost only when completely cooled.
Tiny tips that make a difference:
Grate the carrots finely so every bite feels tender. If your carrots seem wet, blot them with a paper towel. Do not overbake or the cake can dry out. If your oven runs hot, check early. And if your sweet tooth is strong, you can bump the sweetener by a tablespoon without changing the texture.
Planning a brunch dessert board? Pair a small square of this cake with a few fresh berries and coffee. If you like simple, fruity bakes, you might also enjoy this light and pretty keto strawberry shortcake cake for spring weekends.
My sister tried this on a whim and texted me the next morning. She said, I didn’t miss sugar at all. The spice and cream cheese frosting did all the heavy lifting. Saving this for every holiday.
How to make the best keto cream cheese frosting
Let’s be real. The frosting is the fun part. It’s creamy, tangy, and ties the whole cake together. I keep mine thick enough to swoop with a spatula, but soft and silky so it melts into the crumb just a bit.
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered monk fruit erythritol blend, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 to 2 teaspoons heavy cream for extra smoothness
Beat the cream cheese with the butter until completely smooth. Sift in the powdered sweetener so it blends lump free. Add vanilla and a pinch of salt to perk up the flavor. If it feels too thick, add a teaspoon of heavy cream at a time until it’s spreadable. I like to frost the top and let the sides stay rustic for a homey look.
For a variation, add a little lemon zest if you like a fresh zing. Or swap vanilla for maple extract, just a few drops, to lean into fall vibes. If frostings are your happy place, you might also get hooked on chilled desserts like my favorite keto chocolate mousse and shareable party cakes.
Nutritional information & Macros
What to expect per slice
These numbers are approximate and will vary based on your exact ingredients and slice size, but here’s a reliable average for a 9 slice cake with frosting:
Calories: about 320 per slice
Fat: roughly 28g
Protein: around 8g
Total carbs: about 9g
Fiber: about 3g
Net carbs: about 6g per slice
To stay consistent, measure your carrots carefully and do not heap the cup. Use a powdered sweetener to avoid gritty frosting and choose almond flour marked as blanched and fine. If you switch to a different sweetener or cut a bigger slice, your numbers will shift. When in doubt, plug your exact brands into a nutrition calculator.
Can a carrot cake be sugar free and keto?
Yes, absolutely. The trick is using the right sweetener and keeping the carrot amount modest. Carrots bring flavor and moisture, but they also bring carbs. With a reasonable portion and a smart flour blend, you get that familiar carrot cake feel without blowing your macros. I also skip raisins and stick to nuts to keep carbs in check. The result tastes like a classic dessert, not a compromise. It’s the kind of cake that works for birthdays, holidays, or just because you want a cozy bite with tea.
If you like a quick treat for weekday snacks, you might also enjoy simple small bites like these fun keto pancake poppers for something playful and easy.
Common Questions
How do I store leftovers?
Keep the frosted cake covered in the fridge for up to 5 days. The texture stays moist and the flavors deepen by day two.
Can I freeze it?
Yes. Freeze slices on a tray, then wrap and keep for up to 2 months. Thaw overnight in the fridge before serving.
Can I use only almond flour?
Yes. If you skip the coconut flour, add 1 to 2 extra tablespoons of almond flour to compensate, and check the bake a few minutes earlier.
What’s the best sweetener?
I like a monk fruit erythritol blend. Powdered versions are best for frosting so it turns out smooth.
Can I make cupcakes instead of a cake?
Totally. Bake at 350°F for about 16 to 20 minutes, checking early. This recipe makes roughly 10 to 12 cupcakes.
Ready to bake and share?
There’s something special about pulling a pan of Keto Carrot Cake from the oven and knowing it fits your goals without missing the fun. Keep the carrot amount reasonable, use a clean tasting sweetener, and layer on that tangy cream cheese frosting. If you love exploring more low carb desserts, you’ll probably enjoy browsing this soft and pretty strawberry shortcake cake and a classic, rich keto chocolate cake too. For another trusted take, I recommend checking out the Classic Keto Carrot Cake from All Day I Dream About Food for comparison and flavor ideas. And if you want even more variety, peek at this comfy baking list in my keto recipes collection. Save a slice for tomorrow because it tastes even better chilled.
Keto Carrot Cake
Ingredients
Cake Ingredients
- 2 cups fine almond flour Blanched and fine for best texture
- 2 tablespoons coconut flour For structure
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon Plus a pinch of nutmeg
- 1/4 teaspoon fine salt
- 3 large eggs Room temperature
- 1/2 cup granulated monk fruit erythritol blend A gentle sweetener
- 1/3 cup avocado oil or melted butter For moisture
- 1/3 cup sour cream For additional moisture
- 1 teaspoon vanilla extract
- 3/4 to 1 cup very finely grated carrots Lightly packed
- 1/2 cup chopped walnuts or pecans Optional
- 2 tablespoons unsweetened shredded coconut Optional
Frosting Ingredients
- 8 ounces cream cheese Softened
- 4 tablespoons unsalted butter Softened
- 1/2 cup powdered monk fruit erythritol blend Sifted for smooth frosting
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 to 2 teaspoons heavy cream Optional for extra smoothness
Instructions
Preparation
- Line an 8 inch square or 9 inch round pan with parchment and grease the sides. Preheat the oven to 350°F.
- Whisk almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl until there are no clumps.
- In another bowl, beat the eggs with the sweetener until pale. Stir in oil, sour cream, and vanilla.
- Add dry ingredients to wet. Fold gently until smooth. Stir in grated carrots and nuts (if using). The batter should be thick but spoonable.
- Let the batter sit for 3 to 5 minutes to allow almond flour to hydrate.
Baking
- Pour batter into the prepared pan and smooth the top.
- Bake for 22 to 28 minutes, or until the center springs back and a toothpick comes out mostly clean.
- Let it cool in the pan for 15 minutes, then move to a rack. Frost when completely cooled.
Making the Frosting
- Beat the cream cheese with the butter until completely smooth.
- Sift in the powdered sweetener and mix until lump-free.
- Add vanilla and pinch of salt. Adjust consistency with heavy cream as desired.
