Keto Carrot Cake with Cream Cheese Frosting

Keto Carrot Cake

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 30 MINUTES

total time: 50 MINUTES

Ingredients

Carrot Cake:

Cream cheese frosting:

Directions

1

 To make keto carrot cake:

Preheat oven to 350 degrees. Spray two 8" or 9" round cake pans with nonstick cooking spray. Line the bottom of the cake pans with parchment paper for easy removal. Set aside.

2

In a large mixing bowl, whisk together eggs, heavy cream, oil, sour cream, vanilla, and keto sweeteners until combined. Add in shredded carrots and stir.

3

In a separate large mixing bowl, whisk together almond flour, baking powder, cinnamon, allspice, and salt. Add in chopped pecans and stir.

4

Pour dry ingredients into wet ingredients and mix them together just until all ingredients have combined.

5

Pour cake batter evenly into both cake pans. Bake in preheated oven for 30 minutes.

6

Remove cakes from oven and let the cakes cool completely before frosting.

7

To make keto cream cheese frosting:

With a hand mixer and mixing bowl, cream together the butter and cream cheese for a minute or so until combined. Whip in the vanilla extract and heavy cream. Add the Swerve confectioners to the bowl, and mix until creamy and well combined - about one minute.

8

Place one cake layer on a cake stand or plate. Add a thin layer of frosting to the first cake. Add the second carrot cake on top of the frosted cake. Continue to frost the sides and top. Add chopped pecans and a sprinkle of cinnamon (optional).

9

Slice, serve, and enjoy!

Nutrition Information

Yield: 8 slices, Serving Size: 1 slice
Amount Per Serving: 749.4 Calories | 73.8g Fat | 54.1g Total Carbs | 4.6g Fiber | 4.3g Sugar | 42.1g Erythritol | 14.8g Protein | 7.4g Net Carbs

Brought to you by Hip2Keto.
More Dessert
12 Comments
4.1 / 7 ratings
Print

carrot cake slice with cream cheese frosting

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!

keto carrot cake with big slice out of it

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 on Easter or any spring gathering.

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.

keto carrot cake slice on plate

FAQs when making keto carrot cake:

    • Are carrots okay for keto?
      Carrots can be okay in moderation and since we are using only 1 cup throughout the whole cake, you will still be within your macros. If you want to avoid carrots all together, 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 yummy 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.

ingredients for keto carrot cake

wet ingredients in a mixing bowl with whisk

shredded carrots added to mixing bowl

dry ingredients in mixing bowl

mixing bowl with ingredients in it

keto carrot cake batter

keto carrot cake batter in 9" pans

keto carrot cake cooling on rack

adding keto cream cheese frosting to cake

two tier cake on cake stand

keto carrot cake

taking slice out of keto carrot cake with cream cheese frosting


Print

Keto Carrot Cake

yield: 8 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.

Ingredients

Carrot Cake:

Cream cheese frosting:

Directions

1

 To make keto carrot cake:

Preheat oven to 350 degrees. Spray two 8" or 9" round cake pans with nonstick cooking spray. Line the bottom of the cake pans with parchment paper for easy removal. Set aside.

2

In a large mixing bowl, whisk together eggs, heavy cream, oil, sour cream, vanilla, and keto sweeteners until combined. Add in shredded carrots and stir.

3

In a separate large mixing bowl, whisk together almond flour, baking powder, cinnamon, allspice, and salt. Add in chopped pecans and stir.

4

Pour dry ingredients into wet ingredients and mix them together just until all ingredients have combined.

5

Pour cake batter evenly into both cake pans. Bake in preheated oven for 30 minutes.

6

Remove cakes from oven and let the cakes cool completely before frosting.

7

To make keto cream cheese frosting:

With a hand mixer and mixing bowl, cream together the butter and cream cheese for a minute or so until combined. Whip in the vanilla extract and heavy cream. Add the Swerve confectioners to the bowl, and mix until creamy and well combined - about one minute.

8

Place one cake layer on a cake stand or plate. Add a thin layer of frosting to the first cake. Add the second carrot cake on top of the frosted cake. Continue to frost the sides and top. Add chopped pecans and a sprinkle of cinnamon (optional).

9

Slice, serve, and enjoy!

Nutrition Information

Yield: 8 slices, Serving Size: 1 slice
Amount Per Serving: 749.4 Calories | 73.8g Fat | 54.1g Total Carbs | 4.6g Fiber | 4.3g Sugar | 42.1g Erythritol | 14.8g Protein | 7.4g Net Carbs

Brought to you by Hip2Keto.

fork with a bite of keto carrot cake on it

A slice of keto heaven!

For those that have been missing carrot cake, you have to try out this amazing keto version. I promise you will not be disappointed. I’m planning to make one to enjoy with my Easter dinner for a delicious low-carb dessert!

Give it a try and let me know what you think!

keto carrot cake on plate

My team member, Jenna, gave this 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 I agree that 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!

Join The Discussion

Comments 12

  1. Kimberly

    Am I reading right?? 749 calories per serving??

    • Jennifer (Hip Sidekick)

      Yes, that is correct.

  2. admyers

    Made this for my birthday and LOVED it! Word of advice; the serving size is HUGE, you could have a nice slice and cut those carbs in 1/2!

    • Amber (Hip Sidekick)

      Happy Birthday!! 🥳 SO glad you enjoy it! Thanks for the feedback and helpful tip on the serving size!

  3. Kayla Walls

    Does this cake need to be kept in the fridge or can it set out?

    • Jennifer (Hip Sidekick)

      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.

  4. Megan

    What if I run out of sour cream?

    • Jennifer (Hip Sidekick)

      You can use a low sugar greek yogurt instead of sour cream.

  5. Dee Mack

    What would the bake time be if I made it in an oblong pan 9×13 please. This looks wonderful. Thanks so much for all your wonder recipes.

    • Amber (Hip Sidekick)

      You’re so welcome! You could try 35-45 minutes or until a toothpick or small knife comes out clean when inserted near the middle. Enjoy!

  6. Miranda

    This didn’t “pour” for me. I used coconut flour do I need to do a different measurement?

    • Jennifer (Hip Sidekick)

      Coconut flour soaks up LOTS of moisture. You cannot sub it 1:1 for almond flour. You can read this article about how to sub coconut flour – just scroll down the page because it is #3. Just click here.

Leave a Reply

Your email address will not be published. Required fields are marked *

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

Thank you for rating!

Would you also like to leave us a comment?