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Keto Carrot Cake

Keto Carrot Cake

Keto carrot cake is a low-carb, sugar-free dessert packed with flavor, moisture, and healthy fats. It’s the perfect guilt-free treat for anyone following a ketogenic lifestyle.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Erythritol or Monk Fruit Sweetener
  • 1½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 3 large Eggs
  • ½ cup Unsweetened Almond Milk
  • ½ cup Melted Coconut Oil or Butter
  • 1½ tsp Vanilla Extract
  • 1½ cups Grated Carrots (about 2 medium carrots)
  • ½ cup Chopped Walnuts or Pecans (optional)
For the Cream Cheese Frosting:
  • 8 oz Cream Cheese (softened)
  • ¼ Cup Unsalted Butter (softened)
  • ⅓ Cup Powdered Erythritol
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Heavy Cream (for desired consistency)

Equipment

  • 1 Mixing bowls
  • 1 Hand mixer or Stand Mixer
  • 1 Spatula
  • 1 8-inch round Cake Pan or Loaf Pan
  • 1 Measuring cups and spoons
  • 1 Cooling rack
  • 1 Grater (For Shredding Carrots)

Method
 

  1. Preheat oven to 350°F (175°C) and grease your cake pan.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix wet ingredients: In another bowl, beat the eggs, almond milk, coconut oil, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, stirring until fully mixed.
  5. Fold in grated carrots and nuts (if using).
  6. Pour batter into the greased pan and smooth the top with a spatula.
  7. Bake for 30–35 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  9. Prepare frosting: Beat cream cheese and butter until smooth. Add sweetener, vanilla, and heavy cream, and beat until creamy.
  10. Frost the cake once it has fully cooled. Serve and enjoy!

Notes

  • Use finely grated carrots to ensure they blend well into the batter.
  • Don’t skip the cooling step—frosting a warm cake can cause it to melt.
  • Add shredded coconut or crushed pineapple extract for a tropical twist (ensure they’re keto-friendly).
  • You can also make muffins using the same batter—just reduce the baking time.
  • For extra richness, use full-fat cream cheese and butter.