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The best carrot cake for those of you on the Keto Diet. Low Carb Keto Carrot Cake Recipe – easy to make with simple ingredients, great for spring and Easter. Gluten-free, sugar-free, soft and moist carrot cake layers made with coconut and almond flour with sweet cream cheese frosting.
It is time to share with you one of my all time favorite cakes – keto carrot cake.
I’m a baker at heart and I’ve posted a lot of classic recipes for baked goods here.
But today’s recipe is different.
While I’ve been enjoying the low carb, no sugar diet, I’ve constantly been looking for ways to make some delicious guilt-free desserts.
These desserts are so much fun to make and don’t be surprised if you find out that they taste even better than their regular alternatives.
I have a delicious Foolproof Carrot Cake Recipe on the blog, that I shared years back.
If you aren’t into the keto diet, or simply don’t care about carbs and sugar, you may want to check it out.
It is one of my most popular recipes around Easter and I’ve tried to include as many tips and tricks as possible in the post.
You may also like this Carrot Cake Roll Recipe or this Coconut Cheesecake cake, they are perfect for Spring.
But gluten free baking is so much different. It has been fun so far!
While I know what can go wrong when baking regular cakes, with gluten free and low carb baked goods I’m still learning and implementing new techniques, so I have to test the recipes longer.
If I was making a regular carrot cake, I’d probably have 3-4 layers with thick layers of cream cheese frosting.
In this Low Carb Keto Carrot Cake Recipe I chose to only make two cake layers with a thick layer of sugar-free cream cheese frosting on top.
Two layers were more than enough. The cake is soft and flavorful and the frosting is perfectly sweet.
Using nuts in carrot cake?
Unlike some popular carrot cake recipes, I chose not to use walnuts in the cake layers, but instead I added some coconut and it enhanced the flavor and texture of the cake to perfection.
What ingredients do you need to make this Low Carb Keto Carrot Cake?
(I used no white sugar and dairy).
The cake layers are made with butter, but coconut oil could be substituted.
The recipe used both coconut flour and almond flour.
I’ve attempted to make it with coconut flour and the layers did not hold up well, so I don’t have an option for people allergic to almonds.
For the keto carrot cake layers I used – eggs, erythritol, shredded carrot, vanilla extract, coconut flour, almond flour, shredded coconut and baking powder.
For the sugar-free low-carb cream cheese cake (and cupcake) frosting I just used my favorite recipe, but instead of powdered sugar, I used powdered erythritol (or Swerve).
The weather this week has been a little warmer.
I’m very excited for Spring and summer. It is the perfect time for a light and gorgeous low carb dessert like this ketogenic carrot cake.
When is the best time to make Keto Carrot Cake?
I’ll definitely make this keto carrot cake for Easter, too!
It is also great for Mother’s Day, Passover or any upcoming party.
Low Carb Keto Carrot Cake Recipe
Ingredients
For the low-carb, sugar-free cream cheese icing:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup powdered Erythritol, I used Swerve
- 1 tsp vanilla extract, optional
- 2 tbsp heavy cream
For the keto carrot cake layers:
- 5 eggs, large
- 3/4 cup erythritol
- 2 tsp vanilla extract
- 14 tbsp butter, melted
- 1/4 cup shredded coconut, unsweetened
- 1/4 tsp salt
- 1/2 cup coconut flour
- 1 3/4 cup almond flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/4 cup shredded carrots
Instructions
For the low-carb, sugar-free cream cheese icing:
- Beat together the cream cheese and butter for 2 minutes. Scrape down the sides and bottom of the bowl. Add sweetener and beat for 2-3 minutes intil incorporated.
- Add the vanilla and 1 tbsp heavy cream, beat to combine. Add more heavy cream and beat to combine, if the consistency of the icing, so it is not too thick, but stays fluffy.
For the keto carrot cake layers:
- Preheat oven to 350 F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease over the parchment and the sides of the pans. Set a side.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat together the eggs and erythritol for 5 minutes on medium-high speed, until fluffy. Add vanilla extract.
- In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking powder. Fold the dry ingredients into the egg mixture.
- Add the coconut, stir to combine. Add carrots, mix to combine.
- Add the melted butter at the end, mix to incorporate.
- Divide the batter between both pans. Bake for 30-3 minutes, until the tops are set and toothpick inserted comes out clean.
- Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.
To Assemble:
- If the cake tops are uneven, use a serrated knife to level them.
- Place one cake layer on a platter. Carefully spread 1/2 of the icing over it. Top with the second cake layer. Spread the remaining frosting on top. I left this keto carrot cake naked, but you can spread some frosting on the sides of it if you'd like. Top with shredded coconut (optional).
- Refrigerate for at least 30 minutes, then slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Keto Cakes:
If I was to add walnuts in the recipe how much would you recommend? I also purchased unsweetened dehydrated coconut flakes. Does dehydrated coconut flakes affect the recipe.
Hi James,
1/2 cup chopped raw walnuts will be fine. Also dehydrated coconut will be fine to use. Let me know if any other questions.
Great recipe! It was delicious! The nutritional information is for 1/16th of the cake right?
Could I use powdered Monk fruit as a substitute? Also should the egg and sugar mixture be ribboned or stiff white peaks?Â
Yes, if you are using Monk fruit baking blend , you can use it 1:1 in this recipe. If you feel like the monk fruit you have is too sweet, you may want to reduce the amount of it in the recipe.
For the eggs and sugar, no need for stiff peaks, but make sure they are well blended and starting to turn pale and thick.
I ended up making cupcakes using this recipe, because I couldn’t track down my cake pans. They took about 20-25 minutes to cook fully. I kept a close eye on them to make sure they didn’t over bake. I made them for a potluck at church, but decided to try one after they had cooled. I was surprised at how moist they were, with just the right amount of sweetness. I only ended up adding 1/4 cup of carrots because of their high carb count, and I also ended up adding 1/4 cup of toasted almonds. They were just the right amount of sweet. Thank you for the wonderful recipe!Â
Does this recipe really call for “14 tablespoons” of butter? Or is that a typo?
14 tablespoons of butter is correct
I’m new to keto and miss baking. Looking forward to trying this recipe this week. My question is, if made into cupcakes or sliced pieces individually wrapped, will it freeze well? It’s just me at home and having a full cake, even a keto friendly cake will be a huge temptation. I’ll either eat way too much or most of the cake will go bad. Being able to freeze in individual servings would be a huge help.
I have just made this and it tasted wonderful!! My mix was a bit thick so the cake was quite heavy. Reading the comments now and think that next time I will add a bit of almond milk to make it a bit more like a batter. Thank you 😊Â