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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 warm and inviting and you can't stop with just one bite!
5 from 50 votes
Prep Time 15 mins
Cook Time 40 mins
Course Desserts
Cuisine American
Servings 12 servings
Calories 258 kcal


  • 4 eggs
  • cup stevia or erythritol
  • ½ cup butter
  • 3 cups almond flour
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ cups shredded carrots
  • ½ cup walnuts, finely chopped

For the cream cheese frosting

  • 8 oz cream cheese
  • ½ cup butter, softened
  • ¼ cup stevia or erythritol
  • 1 teaspoon vanilla extract
  • 4 tablespoons sour cream


  • 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!


  • 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.
  • Nutrition

    Serving: 1sliceCalories: 258kcalCarbohydrates: 11gProtein: 5gFat: 22gSaturated Fat: 10gCholesterol: 101mgSodium: 318mgPotassium: 125mgFiber: 12gSugar: 6g

    * 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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