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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:
This cake is absolutely gorgeous, Mira! I can’t believe it’s gluten free and sugar free. What a wonderful dessert! I would love to dig into this on Easter, or any other day!
Keto carrot cake!? Oh my! That looks scrumptious!
Do you think I could get away without using the 1/4 tsp of shredded coconut? It’s the only thing I don’t have on hand. Thanks for any advice!
I think it should be ok! No worries! Let me know how it turns 🙂
This seems like a misprint. 1/4 teaspoon of coconut for the whole cake? Did you mean 1/4 cup?
it is cup, sorry about that!
I failed to find what the Oven Fahrenheit Temperature should be for this recipe, “Low Carb Keto Carrot Cake”, however, I did find it should bake for 30 minutes. Can you help me please????
It is 350 F. It is listed in the recipe, probably you did not see it.
Really…14 tbsp of melted butter…???
YES
Hi,
I’d like to make these into cupcakes. Have you done that with this recipe? Any suggestions on baking time or anything?
Hi Gen, so sorry I’ve never done cupcakes with this batter, so I can’t really advice anything.I think it should work, but not sure how long to make them so they don’t turn too dry.
Did you make the cupcakes? I would like to try….any special advise?
I made the cupcakes…..came out perfect. It makes 24….I baked them for 25 minutes in a silicon muffin pan….sprayed with avocado oil…cooled for 15 min in pan and then removed to cool on rack. Keep in fridge separate From the icing….then ice and add walnuts on top of icing….
New to the keto community I was wondering if this is net carbs ?
yes, this is net carbs
Hello,
I want to do this for my birthday but when I change the serving numbers, nothing change in the recipe 🙁
How many people can eat with this recipe?
Thanks
16 servings, 8-inch cake. Nutritional info is for 16 thin slices.
Hi I’m new to keto tried carrot cake if it’s great! Is the nutritional facts for the whole entire cake or just per slice?
Hi Jayme, It is per slice. Carbs are total carbs, not net carbs.
A friend made it and it was a true winner. I plan to make it for Christmas dessert. Have you worked with Monk Fruit (granular) for your baking? I have several types on hand. I interested in using it as the sweetener for the cake, but I am worried about texture since I know you used Swerve.
Hi Deborah,
I have used Monk Fruit and I prefer Swerve for my baking. Monk fruit is a little too sweet to me.
Of course you can use the granular Monk Fruit Sweetener in the cake layers. For the frosting I recommend confectioners sweetener, otherwise you’ll be able to feel the granules while eating the cake. If this fact doesn’t bother you, you can use Monk fruit in both. Let me know, Mira!