Keto Carrot Cake

Why You’ll Love This Recipe

I love how this keto carrot cake brings comfort food into my low-carb lifestyle. It’s incredibly moist and tender, with just the right amount of sweetness and spice. The recipe is gluten-free, grain-free, and sugar-free, which means I can enjoy a slice without compromising my goals. Whether I’m baking for myself or sharing with friends, this cake always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour

• Baking powder

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Salt

• Eggs

• Granulated erythritol (or other keto sweetener)

• Unsweetened almond milk

• Vanilla extract

• Grated carrots

• Chopped walnuts (optional)

• Cream cheese

• Butter

• Powdered erythritol

• Lemon juice or vanilla extract (for frosting flavor)

Directions

1. I preheat my oven to 350°F (175°C) and grease a round or square cake pan.

2. In a large bowl, I whisk together almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.

3. In another bowl, I beat the eggs, then mix in the sweetener, almond milk, and vanilla.

4. I combine the wet and dry ingredients, then fold in the grated carrots and walnuts.

5. I pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake cools, I prepare the frosting by beating cream cheese, softened butter, powdered erythritol, and lemon juice or vanilla until smooth.

7. Once the cake is completely cooled, I spread the frosting over the top and chill for 30 minutes before serving.

Servings and timing

This recipe makes about 10-12 servings, depending on how I slice it. It takes roughly 15 minutes to prepare and 35 minutes to bake, so I have it ready in under an hour.

Variations

I sometimes mix things up by adding shredded coconut or using pecans instead of walnuts. If I want a layered version, I double the recipe and bake it in two separate pans. I also enjoy spicing it up with a pinch of cloves or cardamom when I’m in the mood for a warmer flavor profile.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well—I wrap individual slices in plastic wrap and freeze them for up to a month. To enjoy again, I let them thaw in the fridge overnight or microwave them for 10-15 seconds just to soften them up without melting the frosting.

FAQs

How many carbs are in a slice of keto carrot cake?

A slice typically contains around 4-6 grams of net carbs, depending on the exact ingredients and serving size.

Can I make this cake dairy-free?

Yes, I use dairy-free cream cheese and butter alternatives for the frosting, and the cake itself doesn’t require dairy.

Do carrots have too many carbs for keto?

While carrots have more carbs than leafy greens, I use a small amount in this recipe to stay within keto limits. The carbs are still quite low per serving.

Can I use coconut flour instead of almond flour?

I don’t recommend it as a 1:1 substitute. Coconut flour is much more absorbent and would require more eggs and liquid to balance the texture.

How do I keep the cake moist?

I make sure not to overbake it and always use fresh grated carrots and enough eggs to keep it soft and tender.

Conclusion

This keto carrot cake gives me all the flavor of the traditional version without any of the sugar or carbs I’m trying to avoid. It’s easy to make, satisfying to eat, and perfect for birthdays, holidays, or just a weekday treat. Once I tried it, it quickly became one of my favorite low-carb desserts.