Keto Carrot Cake with Cream Cheese Frosting | Perfect for Easter
This keto carrot cake is filled with sweet cinnamon flavors!
Looking for a low carb carrot cake?
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 the 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.
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.
Ingredients
Carrot Cake:
- 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:
- 16 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons heavy whipping cream
- 1 cup Swerve, confectioners
- ground cinnamon for topping, optional
- chopped pecans for topping, optional
Directions
1
To make keto carrot cake:
Preheat the oven to 350 degrees. Spray two 8-inch or 9-inch 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 nuts 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 the cakes from the 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: 12 slices, Serving Size: 1 slice
Amount Per Serving:
520 Calories | 51.4g Fat | 36.4g Total Carbs | 3.7g Fiber | 2.7g Sugar | 28g Sugar Alcohol | 10g Protein | 4.7g Net Carbs
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.
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!”
Want an even more kid-friendly Easter treat? Try these chocolate-covered peanut butter eggs!
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!
Happy Birthday!! 🥳 SO glad you enjoy it! Thanks for the feedback and helpful tip on the serving size!
We agree the initial serving size of a hefty slice of this cake may be a bit too large. We’ve updated the servings from 8 to 12 and adjusted the nutrition accordingly. 🙂
You made this cake? How much Monk Fruit Sweetener did you have to use? You used pure monk fruit sweetener and not diluted? It didn’t taste bitter?
Does this cake need to be kept in the fridge or can it set out?
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.
What if I run out of sour cream?
You can use a low sugar greek yogurt instead of sour cream.
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.
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!
This didn’t “pour” for me. I used coconut flour do I need to do a different measurement?
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.
You have the best carrot cake recipe for keto
Aww, Thank you so much! Glad you’re loving this one! 🤗
I just found your app, I had been using a different one. I SO LOOK forward to making this Carrot Cake. I made one for my Birthday, last year December, and I have to say it was AWFUL!!!! I had to throw it away and tell my sweet Son he did not have to eat it. I love all your tips that I have HIGH HOPES that it is going to be AWESOME. I am going to make cupcakes, how long would you store in Fridge?
Yay! SO happy you found our app!🎉 Such a fun idea to do cupcakes! It seems they can be stored, covered in the fridge, for up to a week. Enjoy! 🤗💖🙌
What happens if I freeze cupcakes with the frosting already on?
Richer, denser frostings can be frozen without any issues, although whipped cream frostings might not freeze as well. Although we haven’t tried it, we can’t see there being an issue with freezing the cupcakes with the frosting.
Um….Monk Fruit sweetener? 1/2 cup? Are you joking? How many $23 bottles of Now Monk Fruit Sweetener equals 1/2 cup? $40 worth? $60 worth? And people have made this cake?
Hi there! So sorry for any confusion. ❤️ Yes, 1/2 cup. I do see different price point options on the Monk Fruit Sweetener as I click through that link above. You can find additional options available from Walmart. I’m spotting a few on sale near me. 🙌 Hoping those are helpful and that you enjoy this if you decide to make it! 💕😋