If you are looking for a luscious, tender, and delicious Keto Carrot Cake recipe, you have just stumbled across an amazing one. This layered low carb carrot cake with cream cheese frosting is beautiful and looks as impressive as it tastes. You won’t believe that this easy cake recipe is not only keto but grain-free, gluten-free, sugar-free, Trim Healthy Mama friendly, and low carb too.
I used to miss eating regular carrot cake and longed for a piece of that sugary sweet homemade cake. Then I started to get really good at baking with low carb ingredients and wanted to try my hand at making my own spin on this classic cake.
The great news is that I have made the most delicious and simple layered carrot cake ever. The bad news is that it’s hard to only eat one piece! Oh, and just a warning to you that if you happen to make this cake for a barbecue or party, everyone will gobble up every last crumb.
My gluten free keto Mini Carrot Cake Cookies are a great choice for potlucks and events too because you don't need a plate or a fork but they still have that classic carrot cake flavor.
Carrot cakes first dated back to the early 1900s. Guess what...they really knew what they were doing when they created this food masterpiece! I am ever so glad I can enjoy this gluten free carrot cake as part of a healthy low carb diet. At my house, it’s next to impossible to end up with leftovers because we all get so excited to dig in and enjoy it.
How To Make Keto Carrot Cake
This low carb carrot cake is going to be one of the best desserts you have had in a while, but it also happens to come together in a breeze. There are no lengthy or frustrating directions, just simple mixing, and baking. Let’s go into further detail on what it takes to make this carrot cake.
First Step: Warm up your oven to 350 degrees F. Then prepare to round baking pans by adding parchment paper and giving them a spray with cooking spray.
Second Step: Combine the almond flour, sweetener of choice, half and half, butter, cream cheese, eggs, cinnamon, baking powder, carrots, and coconut in a medium-sized bowl. Pour the cake batter into the prepared baking pans evenly.
Third Step: Bake the layers of carrot cake for 35-40 minutes. The cake should be firm when you touch it and have golden brown edges. Allow it to cool down all the way.
Fourth Step: While the carrot cake is cooling combine the cream cheese, powdered erythritol, butter, half and half and vanilla in a bowl and mix with an electric mixer until it’s smooth and creamy.
Fifth Step: Spread about ¼ of the sugar free cream cheese frosting onto the bottom layer of the cooled cake. Top with the second layer.
Sixth Step: Finish icing the cake by spreading or piping on the remaining icing. Enjoy your keto carrot cake!
Are Carrots Keto Friendly?
Yes, carrots can absolutely be keto-friendly when consumed in moderation. Here is the biggest thing I want you to take away from this delectable cake recipe. When you eat a keto diet, that doesn’t mean you can never have foods like carrots. It means that you need to be mindful of how much you are eating and whether or not it falls into your macros for the day.
Granted, if you sit around eating nothing but carrots for the day, you are going to end up with carb overload, but when you are eating a slice (or two, I won’t judge) of this incredible low carb keto carrot cake, you are going to be okay. Remember that you can be adventurous and have low carb versions of classic dishes; you simply need to figure out how to work it into your diet.
Can You Make This Low Carb Carrot Cake Into Cupcakes?
Yes, you sure can turn this keto carrot cake into delightful cupcakes! Eating cupcakes is always so much fun, and they are like compact little treats on the go. To make this carrot cake into cupcakes, you will need to line your muffin tray with liners and bake them. The main difference is going to be your baking time. While the cakes take 35-40 minutes, the cupcakes are going to be more like 15-20. Keep an eye on them, so they don’t cook too long.
Expert Tips & Substitutions
- Read through my notes on sweeteners in the recipe card note section if you'd like to try to sub in another sugar-free sweetener.
- To make this nut-free you can sub in sunflower seed flour in place of the almond flour. Coconut flour will not work as a substitute, it is much drier than almond flour.
- This will work in a loaf pan if you prefer to make carrot bread.
- Switch out the cinnamon for pumpkin pie spice or apple pie spice if you love either of those.
- Coconut oil can be subbed in for the butter.
- Make this into a trifle by layering the baked cake with Keto Cheesecake Fluff. Top with some toasted pecans for an amazing dessert.
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Ingredients
Cake Ingredients:
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- 2 cups almond flour
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup shredded carrots
- ½ cup coconut flakes
- ½ cup half and half (or ¼ each heavy cream and almond milk)
- 4 eggs
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon salt
Cream Cheese Filling:
- 8 oz cream cheese
- 1 cup powdered erythritol
- 4 tablespoon butter
- 2 teaspoon half and half
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350. Line two round baking pans with parchment paper and spray with cooking spray.
- Mix together the cream cheese and butter with an electric mixer until fluffy. Add all the other batter ingredients. Mix well. Divide between the two pans.
- Bake for 35-40 minutes or until firm to the touch and golden around the edges. Cool completely.
- Meanwhile, cream together the filling ingredients with an electric mixer until smooth. Pipe or spread on the cooled cake.
Notes
Nutrition
Cake, cake, cake! It’s one of my favorite desserts, and I would like to share a few more irresistible low carb cake recipes with you.
Lori says
What can I use in place of coconut flakes?
Taryn says
Sliced almonds.
Donna says
Can’t wait to try this! You mentioned if using lanakto monk fruit to use 1.5 x. Your recipe calls for a 1/2 cup sweetener does that equate to 3/4 cup? Thank you!
Taryn says
Yes, that is correct.
Rebecca Hussain says
Just made these into carrot cake muffins. Absolutely moist and delicious. I cut back on truvia used only 1/3 cup.. I used coconut oil instead of butter. For the icing I also reduced the cream cheese to 4 oz and truvia icing sugar to 1/2 cup. I still had icing leftover that I put into a freezer bag and froze. Topped the muffins with pieces of walnuts. 💕 Thanks for a great recipe...I will definately makes these again!
Sylvia says
On your cake recipes can I use 9by 13 cake pan?
Taryn says
Yes, you can make this in a 9x13.
Aretha says
Is it ok to leave out the coconut? Can add a more carrot?
Taryn says
Sure. Carrot has more carbs than coconut but if you are ok with that go for it.
VICKY DAVIS says
Did you use 8" or 6" baking pans Taryn?
Taryn says
8 inch or 9 inch both work
VICKY DAVIS says
Thank you, I decided to make cupcakes 😊
Sandra says
I made this and it was awesome. Would most definitely recommend. Everyone who tried it agreed and cannot tell it's keto.
Susi says
Would baking blend work instead of almond flour?
Taryn says
Yes, I haven't tested this with baking blend but I think it would work. Use a little less.
Dorothy says
If I made the carrot cake recipe as 12 cupcakes, how long would I have to bake them?
Taryn says
I would check them at 15 minutes and then every 5 minutes or so. I think they will take about 25 minutes.
Natalie says
What a delicious looking cake. And who knew that carrot cake can be made keto. It's usually loaded with calories but not this one. I absolutely MUST try this recipe.
Ashley says
I made this for a friend and they loved it. You would never guess that it's low carb. So delicious!
marie says
Great keto recipe!
Kim Southwell says
This looks heavenly! I'm saving till I can get some of your sweetener made up and then I plan to indulge. Thanks for sharing.