Keto Carrot Cake with Cream Cheese Frosting
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Sweet cinnamon flavors await you in this keto carrot cake recipe!
Calling all carrot cake fans!
Got a hankering for sweet and savory carrot cake? This keto carrot cake recipe is so moist and is topped with our amazing keto cream cheese frosting and crushed pecans.
This keto dessert is that kind where you take one bite and you just want to reach for another slice. It’s that good!
Spice, spice baby!
The perfect slice of carrot cake has a bit of spice to it, so I added cinnamon and allspice to the recipe which gives enough bite but is not overpowering at all. This is a great keto cake to serve in the fall, around Easter time, or whenever that sweet cinnamon craving strikes!
You can purchase a bag of shredded carrots at any local grocery store, but I prefer to use fresh carrots since you get added moisture from a freshly shredded carrot. I just shred carrots with a cheese grater but you can also use a food processor.
FAQs when making keto carrot cake:
- Are carrots okay for keto?
Carrots can be okay in moderation. Since we are using only 1 cup throughout the whole cake, you will still be within your macros. If you want to avoid carrots altogether, you can substitute carrots for zucchini.
- Is carrot cake better with oil or butter?
Butter actually solidifies so the cake could actually taste a bit dry when using butter. I suggest using avocado oil or melted coconut oil.
- Can this keto cake be made into cupcakes?
Yes, you can use this cake batter to make 24 keto cupcakes.
- How do you store carrot cake?
Store keto carrot cake in a sealed container in the refrigerator for up to four days. You can freeze the cake without the cream cheese frosting for up to one month.
Keto Carrot Cake
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
Delicious gluten-free, sugar-free, and low-carb carrot cake made with fresh carrots and topped with a rich and decadent cream cheese frosting.
- 5 eggs, room temperature
- 1/4 cup heavy cream
- 1/2 cup avocado oil, or coconut oil (melted)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup Swerve, brown
- 1/2 cup Monk Fruit sweetener
- 1 cup shredded carrots
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
Cream cheese frosting:
A slice of keto heaven!
For those who have been missing carrot cake, you have to try out this amazing keto version. I promise you will not be disappointed. Give it a try and let me know what you think!
My team member, Jenna, gave this keto carrot cake recipe a test for me, and here’s what she had to say:
“This is everything a carrot cake should be, and I love that it includes freshly shredded carrots. The pecans are an excellent addition, but walnuts will work well too. My whole family enjoyed it and the kids had a blast making it with me! The cake is nice and moist but holds up beautifully for frosting and stacking. Speaking of, the cream cheese frosting on this keto carrot cake is so amazing!”
Make these mini keto cheesecake bites next!