This keto carrot cake is moist, warmly spiced, and rich without feeling heavy. I make it with almond flour, coconut flour, grated carrot, walnuts, and a smooth cream cheese frosting for a low-carb dessert that still tastes classic and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups almond flour
1/3 cup coconut flour
1/2 cup granulated monk fruit sweetener
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 large eggs
1/3 cup melted butter
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup finely grated carrot
1/3 cup chopped walnuts
8 oz cream cheese, softened
3 tablespoons powdered monk fruit sweetener
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F and line an 8-inch cake pan with parchment paper.
In a mixing bowl, I whisk together the almond flour, coconut flour, granulated monk fruit sweetener, baking powder, cinnamon, nutmeg, and salt.
I add the eggs, melted butter, almond milk, and vanilla extract, then stir until the batter is smooth.
Next, I fold in the finely grated carrot and chopped walnuts.
I spread the batter into the prepared cake pan and bake it for 25 to 30 minutes, or until the center is set.
I let the cake cool completely before adding the frosting.
For the frosting, I beat the softened cream cheese, powdered monk fruit sweetener, and vanilla extract until smooth. Then I spread it over the cooled cake.
Servings and Timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 245 kcal per serving
Variations
I like adding unsweetened shredded coconut for extra texture. I can also swap the walnuts for pecans, or leave the nuts out for a smoother cake.
For a stronger spice flavor, I add a little ground ginger or extra cinnamon. When I want a layered look, I divide the batter between two smaller pans and frost between the layers once the cakes are fully cooled.
Storage/Reheating
I store this keto carrot cake in an airtight container in the refrigerator for up to 5 days. Since it has cream cheese frosting, I keep it chilled.
I do not usually reheat frosted carrot cake, but I let a slice sit at room temperature for about 10 to 15 minutes before serving so the texture softens slightly.
FAQs
Can I make this keto carrot cake ahead of time?
Yes, I like making it a day ahead because the flavor gets even better after chilling.
Is carrot allowed in keto carrot cake?
Yes, I use a modest amount of finely grated carrot to add flavor and moisture while keeping the recipe low-carb.
Can I use only almond flour?
I do not recommend using only almond flour because coconut flour helps absorb moisture and gives the cake better structure.
Can I make this cake dairy-free?
I can use melted coconut oil instead of butter and a dairy-free cream cheese alternative for the frosting.
Can I freeze keto carrot cake?
Yes, I freeze unfrosted slices tightly wrapped for up to 2 months. I thaw them in the refrigerator before frosting or serving.
Conclusion
This keto carrot cake is a moist, spiced, low-carb dessert that I can enjoy without regular sugar or wheat flour. I love the tender crumb, the creamy frosting, and the classic carrot cake flavor in every slice.
📖 Recipe:
Print
Keto Carrot Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Low Calorie
Description
This keto carrot cake is moist, warmly spiced, and topped with a creamy sugar-free cream cheese frosting. Made with almond flour, coconut flour, carrots, and walnuts, it delivers classic carrot cake flavor with fewer carbs.
Ingredients
2 cups almond flour
1/3 cup coconut flour
1/2 cup granulated monk fruit sweetener
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 large eggs
1/3 cup melted butter
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup finely grated carrot
1/3 cup chopped walnuts
8 oz cream cheese, softened
3 tablespoons powdered monk fruit sweetener
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, granulated monk fruit sweetener, baking powder, cinnamon, nutmeg, and salt.
- Add the eggs, melted butter, almond milk, and vanilla extract. Stir until the batter is smooth.
- Fold in the finely grated carrot and chopped walnuts.
- Spread the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the center is set.
- Allow the cake to cool completely.
- For the frosting, beat the softened cream cheese, powdered monk fruit sweetener, and vanilla extract until smooth.
- Spread the frosting over the cooled cake and serve.
Notes
Add unsweetened shredded coconut for extra texture.
Substitute pecans for walnuts if desired.
Add ground ginger or extra cinnamon for a stronger spice flavor.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted slices for up to 2 months and thaw in the refrigerator before serving.
Let chilled slices sit at room temperature for 10 to 15 minutes before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 105 mg
