Keto Carrot Cake

Keto carrot cake is the kind of dessert that makes you forget you’re eating low-carb at all. It’s soft, moist, warmly spiced, and topped with a creamy frosting that brings everything together. Whether you’re making it for a holiday, a birthday, or simply because you’re craving something sweet without the sugar crash, this cake never disappoints. Below is a full, naturally written recipe with clear ingredients, timings, servings, helpful tips, substitutions, and everything else you need.

Timings

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cooling and Frosting Time: 45 minutes
Total Time: 1 hour 35 minutes

Serves

10–12 slices

Ingredients

For the Cake

2 cups almond flour
1⁄4 cup coconut flour
1⁄3 cup granulated keto sweetener (erythritol or monk fruit blend)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
4 large eggs
1⁄3 cup melted butter or melted coconut oil
1⁄2 cup heavy cream
2 teaspoons vanilla extract
1 cup finely shredded carrots (packed)
1⁄3 cup chopped pecans or walnuts (optional)

For the Frosting

8 ounces cream cheese, softened
1⁄4 cup unsalted butter, softened
1⁄3 cup powdered keto sweetener
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed for consistency)

Instructions

Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure everything is evenly combined so the cake rises properly and bakes evenly.

Combine the Wet Ingredients

In a separate bowl, whisk the eggs until smooth. Add the melted butter, heavy cream, and vanilla extract. Mix until the liquid ingredients come together without lumps.

Bring the Batter Together

Pour the wet mixture into the dry mixture and stir until smooth. Because this is a keto batter, it will be slightly thicker than traditional carrot cake batter—this is normal. Fold in the shredded carrots and nuts, if using. The carrots add moisture and texture, so be sure they are finely shredded for the best result.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking pan, or line it with parchment paper. Spread the batter evenly into the pan, smoothing the top.
Bake for 30–35 minutes, or until the center springs back when lightly touched and a toothpick comes out clean.
Let the cake cool completely before adding the frosting. This step is crucial because the warm cake will melt the frosting if you rush.

Make the Frosting

In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sweetener and vanilla, then continue beating. Add heavy cream, one tablespoon at a time, until the frosting becomes fluffy and easy to spread.

Frost and Serve

Once the cake has cooled, spread the frosting over the top in an even layer. For an extra touch, you can sprinkle chopped nuts on top or add a pinch of cinnamon. Slice and enjoy.

@sara.haven

Notes

This cake tastes even better the next day as the flavors settle and the spices deepen. If you want a taller cake, you can double the recipe and divide it into two pans for a beautiful layered version. Be sure to refrigerate the frosted cake for at least an hour if you plan to slice clean layers.

Variations

If you prefer a spicier carrot cake, increase the cinnamon or add a pinch of cloves. For a nuttier version, fold in more pecans or walnuts. Some people enjoy adding unsweetened shredded coconut for texture, which works beautifully in keto baking. Another fun twist is using browned butter in the frosting, giving it a deep, caramel-like flavor that pairs perfectly with the spices.

Substitutions

You can use coconut oil instead of butter in both the cake and frosting if you prefer dairy-light or dairy-free options. Heavy cream can be replaced with coconut cream in the cake batter. For sweeteners, any keto-friendly powdered or granulated blend will work, as long as it measures like sugar. If you’re sensitive to almond flour, swap half of it for sunflower seed flour in equal amounts.

Storage

Store the frosted cake in the refrigerator for up to 5 days. Keep it covered or in an airtight container to maintain moisture. If you want to make it ahead, you can bake the cake a day early and frost it on the day of serving. It also freezes surprisingly well—wrap slices individually and store them for up to 2 months. Thaw overnight in the fridge before eating.

Reheating

While you usually don’t reheat frosted carrot cake, you can warm unfrosted slices in the microwave for about 10–15 seconds if you prefer them slightly warm. If frozen, simply thaw in the refrigerator and enjoy chilled or at room temperature.