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 by making this classic cake into a sugar-free 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.
Traditional carrot cake 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.
Almond Flour - I prefer to use blanched almond flour in this recipe. In a pinch, you can use almond meal but the cake will be a bit denser.
Shredded Coconut - I use unsweetened coconut in place of some of the carrot in a traditional recipe. This helps to keep the net carbs down.
Shredded Carrots - Use freshly shredded or grated carrots for the best results. I normally shred them in my food processor to save on time.
Sweetener - I use a blend of granular sweeteners and stevia in my recipes. I offer tips for using your choice of sweetener in the recipe card.
Cream Cheese - Cream cheese makes this keto carrot cake rich and flavorful. Make sure both the cream cheese and butter are room temperature.
Butter - I use salted butter in my recipes. If you have unsalted butter just add a pinch of salt.
Half & Half - Half and half is half milk and half cream. You can sub in a light cream, if needed.
Vanilla Extract - Vanilla naturally enhances the other flavors.
Cinnamon - I like just using cinnamon in my carrot cakes but if you like nutmeg, ginger, cloves, or another baking spice feel free to add a bit.
Baking Powder - Always make sure it is in date for the best results.
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 two 8-inch round cake 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, grated carrots, and coconut in a medium-sized bowl. Pour the cake batter into the prepared baking pans evenly.
Expert Tip - For this recipe, I don't bother to separate the dry ingredients and wet ingredients. I have not noticed a difference when recipe testing.
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. It should also start to pull away from the sides of the pan. Allow it to cool down all the way.
Fourth Step: Make the keto cream cheese frosting. While the carrot cake is cooling combine the cream cheese, powdered sweetener, 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 low-carb carrot cake by spreading or piping on the remaining icing. Enjoy your keto carrot cake!
Sweeteners - 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.
Nut Free - 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.
Loaf Pan - This will work in a loaf pan if you prefer to make carrot bread.
Spices - Switch out the cinnamon for pumpkin pie spice or apple pie spice if you love either of those.
Dairy Free - I think it would work to make this dairy-free by using coconut cream in place of the cream cheese and butter. Coconut oil can be subbed in for the butter.
Sour Cream - Swap the cream cheese for sour cream.
Trifle - Make this into a trifle by layering the baked cake with Keto Cheesecake Fluff. Top with some toasted pecans for an amazing dessert.
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 or a root vegetable. 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.
Despite having real carrots a slice of this keto carrot cake has just 5 grams of net carbs.
Can You Make This Low Carb Carrot Cake Into Cupcakes?
Yes, you sure can turn this into delightful cupcakes or keto carrot cake muffins! Eating cupcakes is always so much fun, and they are like compact little treats on the go. To make this easy keto carrot cake recipe into cupcakes, you will need to line your muffin tin with liners, spray with nonstick cooking spray, add the batter, 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.
How do I store leftover?
You should store this sugar-free carrot cake with rich cream cheese frosting in the refrigerator. You can even bake the whole cake and freeze ahead of time. Then just ice it with the sugar-free cream cheese frosting before serving.
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- 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 sweetener
- 4 tablespoon butter
- 2 teaspoon half and half
- 1 teaspoon vanilla
- 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.
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.
Originally Published June 12, 2020. Revised and Republished March 20, 2023.
I was so glad to find the recipe Carrot Cake. I cannot wait to fix it it this week.