Best Keto Carrot Cake

This keto carrot cake recipe is perfect for an after-dinner dessert or a sweet mid-day snack. It is a delicious gluten-free and low-carb cake that is made with almond flour, stevia, warm autumn spices, carrots, walnuts, and a cream cheese frosting. It's so easy to make and perfect for using the fresh in-season carrots this time of year.

The best part about this Low-Carb Carrot Cake recipe is that it's gluten-free, grain-free, and sugar-free. It uses only natural sweeteners like stevia which means no processed ingredients or white sugars.

If you're looking for a keto-friendly dessert that will satisfy your sweet tooth and keep your diet on track, give this low-carb carrot cake recipe a try. It's easy to make with just a few ingredients and it tastes great too!

This is the perfect dessert when you want something indulgent but don't want to ruin your strict keto eating plan.  Add in some of the variations like fruit or nuts if you want more flavor options - either way it's sure to please all palates.

The icing is amazing and easy to make - simply add softened butter, cream cheese (at room temperature), stevia, and vanilla extract to a mixer and combine it until it's smooth. It's decadent and delicious!

Total Time

• Preparation time: 25 minutes
• Baking time: 45 minutes
• Total: 1 hour 10 minutes

Ingredients

• Eggs
• Stevia or erythritol
• Butter
• Almond flour
• Vanilla extract
• Baking powder
• Nutmeg
• Ginger
• Salt
• Cinnamon
• Shredded carrots
• Walnuts

For cream cheese frosting:

• Cream cheese
• Butter
• Stevia or erythritol
• Vanilla extract
• Sour cream

How to make keto carrot cake

1. Preheat the oven.
2. Mix all the dry ingredients.
3. In another bowl whisk liquid ingredients and stevia.
4. Combine the dry ingredients into the wet ingredients and mix well.
5. Add shredded carrots and half the walnuts.
6. Distribute the cake batter into two pans.
7. Bake.
8. Prepare the frosting.
9. Remove the cake layers from the oven and let them cool for at least 1 hour.
10. Layer and frost the cake, decorate with remaining walnuts. Place the cake in the fridge for 30-40 minutes. Enjoy!

How to make cream cheese frosting

The cream cheese frosting is arguably the best part of the whole cake. Made with cream cheese, butter, stevia, vanilla, and sour cream, it's tangy and delicious!

Add the cream cheese and butter to a mixer with the paddle attachment.

Mix on low speed until smooth, then add in stevia (or erythritol) and vanilla extract. Mix for about 30 seconds or so until all ingredients are combined. Finally, add sour cream as needed - you will see that some parts of it won't mix in well but don't worry about it, just keep on mixing.

Finally, remove the cake layers from the oven and let them cool for at least an hour before frosting!

Once they have cooled, frost with cream cheese icing as desired or simply leave plain if you prefer that look - either way your family won't be able to resist this delicious, fluffy frosting!

Tips For Success

While there are many different ways how to prepare this delicious dessert, our favorite version uses almond flour instead of all-purpose flour which means no processed ingredients or white sugar since stevia is the only sweetener used.

This cake also has a cream cheese frosting that's made without white sugar and instead, just uses stevia or erythritol to keep it a keto-friendly sweet treat!

You can vary the recipe by adding other ingredients like nuts or dried fruit to suit your taste buds! Here are some other options you can try:

Try using chopped pecans instead of walnuts for a slightly different flavor.

You can also use raisins, dried cranberries, pineapple chunks, unsweetened shredded coconut flakes, and other types of fruit to give more texture and a fun surprise flavor.  

Maple syrup or monk fruit sweetener if you want a different kind of sweetener that you can add if stevia isn't your thing!

Instead of using almond flour, equal cups of coconut flour are a great alternative.

Storage

• Store the gluten-free carrot cake in an airtight container for up to a week.
• You can also wrap it tightly in plastic wrap and freeze it for up to three months. Make sure to write what it is and the date on the outside so you remember later.
• Thaw at room temperature before serving.

Equipment

• Mixer
• Mixing bowls
• Cake pans or spring form pans
• Parchment paper (optional)

FAQs

How much sugar does carrot cake have?

Other carrot cake recipes have a much higher sugar content than this one. Plus, this recipe uses 1/2 cup stevia (a natural sweetener), so you can be sure you're following your keto diet.

Can I have cream cheese on keto? 

Cream cheese is high in protein and low in carbs which is perfect for a keto diet. 

What are ketones?

Ketones are molecules created by our body when we break down fats to produce energy. This means that on a keto diet you're breaking down fat while eating plenty of protein which will help increase the number of ketones in your body.

How many carbs are in a keto carrot cake?

There are only 11 grams per slice of this keto carrot cake. There are 132 grams of carbs in the entire cake.

Best Keto Carrot Cake

5 from 47 votes

Recipe by Anaiah Michelle Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

258

kcal

This keto carrot cake recipe is perfect for an after-dinner dessert or a sweet mid-day snack. It is a delicious gluten-free and low-carb cake that is made with almond flour, stevia, warm autumn spices, carrots, walnuts, and a cream cheese frosting. It's warm and inviting and you can't stop with just one bite!

Ingredients

• 4 eggs

• 1/3 cup stevia or erythritol

• 1/2 cup butter

• 3 cups almond flour

• 2 teaspoons vanilla extract

• 1 tablespoon baking powder

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1/2 teaspoon salt

• 1 1/2 teaspoon ground cinnamon

• 1 1/2 cups shredded carrots

• 1/2 cup walnuts, finely chopped

• For the cream cheese frosting

• 8 oz cream cheese

• 1/2 cup butter, softened

• 1/4 cup stevia or erythritol

• 1 teaspoon vanilla extract

• 4 tablespoons sour cream

Directions

• Preheat the oven to 350 F.
• In a medium bowl, mix dry all ingredients (except stevia): almond flour, cinnamon, nutmeg, ginger, salt, and baking powder.
• In another bowl whisk the eggs with stevia, then add melted butter and vanilla extract.
• Combine the dry ingredients into the wet ingredients and mix well.
• Add shredded carrots and half of the amount of walnuts, stir until it forms a consistent smooth cake batter.
• Line two 8-inch round cake pans with parchment paper or use a spring form pan. Distribute the cake batter amongst the two cake pans and bake for 35-40 minutes.
• Prepare the frosting by beating all the ingredients in a large mixing bowl using a mixer.
• Remove the cake layers from the oven and let them cool for at least 1 hour. In the meantime, place the frosting in a fridge.
• Once cooled, layer and frost the cake. Decorate with remaining walnuts. Place the cake in the fridge for 30-40 minutes, then it’s ready for serving. Enjoy!

Notes

• You can also use raisins, dried cranberries, pineapple chunks, unsweetened shredded coconut flakes, and other types of fruit to give more texture and a fun surprise flavor. 
• Maple syrup or monk fruit sweetener if you want a different kind of sweetener that you can add if stevia isn't your thing!
• Instead of using almond flour, equal cups of coconut flour are a great alternative.
• Store the gluten-free carrot cake in an airtight container for up to a week. You can also wrap it tightly in plastic wrap and freeze it for up to three months. Thaw in fridge before serving.

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Nutritional Information

This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about