This keto carrot cake is one of the best keto dessert recipes you can make. It's sweet, crunchy, and overall delicious. Plus, every slice of this low carb carrot cake has less than 4 net carbs! That said, even though this carrot cake is keto friendly, it will remind you of the cake you ate as a kid.
The Best Keto Carrot Cake
Many people assume that those on keto diets don't eat delicious foods and mouth-watering sweets, but this is nothing but a myth.
There are tons of keto dessert recipes and easy keto recipes that are guaranteed to satisfy your sweet tooth without knocking you out of ketosis. And this keto carrot cake recipe is no exception.
It's one of my favorite keto cakes, along with this keto vanilla cake.
So, with that said, let's talk about how to make carrot cake keto friendly!
Are Carrots Keto?
First off, let's address a common question; are carrots keto?
The answer is it depends.
Carrots can be keto so long as you eat them in small amounts.
For instance, in this low carb carrot cake recipe, a small amount of carrots is used, allowing the ingredient to be keto-friendly.
In contrast, carrots are not keto-friendly if they are overeaten - or eaten in large quantities - because eating A LOT of carrots could kick you out of ketosis.
With this in mind, remember that carrots are keto-friendly if eaten in small amounts.
Now that we've addressed that question, let's talk about all the ingredients you'll need to make this cake.
Ingredients For This Low Carb Carrot Cake Cake
Ok, so here's what you'll need to make this sugar free carrot cake...
- 5 Large Eggs Room Temperature
- ½ Cup Coconut Oil
- 1 teaspoon Pure Vanilla Extract
- 1 ½ Cup Almond Flour
- 1 Cup Confectioners Swerve
- ¼ Cup Unsweetened Shredded Coconut
- ¼ Cup Coconut Flour
- 2 teaspoon Baking Powder
- 1 tablespoon Ground Cinnamon
- 1 Cup Shredded Carrots
- ⅓ Cup Chopped Pecans
- 1 teaspoon Salt
Frosting:
- 8 oz Cream Cheese, at Room Temperature
- 8 oz Mascarpone Cheese
- ½ Cup Confectioners Swerve
- 4 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Pretty standard keto friendly ingredients, eh?!
Instructions: How To Make Keto Carrot Cake
If you have never made a carrot cake before, don't worry.
This recipe is simple and easy to follow, even for the most inexperienced bakers.
Although this cake has quite a few ingredients, mixing and baking them is extremely straight forward and simple. Not to mention, this keto friendly carrot cake takes just about an hour to throw together. So you don't have to worry about it taking longer to make than a "normal" version.
Preparing the Oven and Cake Batter
As with any cake recipe, the first step to this carrot cake is to prepare the oven and the batter.
You will begin by preheating the oven to 350° F. Then, line two 8-inch cake pans with parchment paper and set them aside.
After that, crack and beat 5 room temperature eggs along with the Swerve in a medium-sized mixing bowl until fluffy. Then, once they are, you'll want to combine the vanilla extract with the eggs, and then set that bowl aside.
Now, in a separate bowl, mix most of the dry ingredients - the Unsweetened Shredded Coconut, almond flour, coconut flour, baking powder, ground cinnamon, and salt.
Once those dry ingredients are mixed, slowly pour them into the egg mixture.
Next, stir in the shredded carrots, Chopped Pecans, and coconut oil.
When all of the ingredients are combined, coat your baking pans with baking spray and add the batter equally between them.
Baking the Cake
Now it's time to bake the cakes!
And they'll take around 25 to 30 minutes to cook fully.
To make sure that the cake is ready, insert a toothpick into the center, and remove. If no residue is left on the toothpick, the cake is ready to be taken out of the oven.
Once the cake is out of the oven, you will want to let it cool inside the pan for 15 to 30 minutes.
Then, after you have let the cakes cool inside the pans, remove them, and let them cool off on drying racks.
Preparing The Frosting
While the cake is cooling, it is time to start making the frosting.
Grab a hand mixer and the frosting ingredients to get started. Begin by placing all of the frosting ingredients into a medium-sized bowl and use the hand mixer to beat the ingredients.
Then, when all of the ingredients have combined nicely it's time to prepare the cake.
Preparing to Serve
At this point, you should have two cooled carrot cake layers and one bowl of frosting.
And it's important to note that you shouldn't put the frosting on the cake until it is completely cooled. If you don't let the cake cool, the frosting will liquify as you try to add it, and this is something you want to avoid.
Anyways, begin by placing a layer of frosting on the top of the bottom layer of cake. This layer will make the cake taste extra yummy, and it will also keep the two layers together.
Then, add the top layer of cake over the frosting layer.
Now place a layer of frosting on the top of the cake, and use the remaining frosting over the sides of the cake.
Though it doesn't need to be perfect, try to smooth out the frosting to make the cake look professional.
Finally, sprinkle the cake with chopped pecans for extra crunch and decoration.
Refrigerate the cake for at least 1 hour before serving.
Nutritional Info On This Keto Carrot Cake
Ok, so as I mentioned before, every slice of this keto carrot cake has less than 4 net carbs!
But here's the full nutritional breakdown per slice...
- 470 Calories
- 44g Fat
- 7.5g Carbs
- 3.75g Fiber
- 3.75 NET CARBS
- 10g Protein
Pretty great macro ratios for the keto diet if you ask me!
Storing The Carrot Cake
Now, I'm sure you'll have some leftover slices of this cake after you make it.
So, to store it, just keep it sealed in some Tupperware for up to a week in the fridge, or 2-3 months in the freezer.
That said, I think it's best refrigerated, and not frozen.
But, I totally get not wanting to throw any away. Since one it's wasteful, and two, this keto carrot cake is just absolutely downright delicious!
Anyways, just keep these storage methods in mind for when you make your cake.
Other Keto Dessert Recipes To Try
Keto dessert recipes can taste A LOT like the "real" thing when made correctly.
For instance, this keto carrot cake hits all the musts for a carrot cake. It's got sweet flavors, bold crunch, creamy cream cheese frosting, and bits of real carrots in every bite.
And I've got plenty of other low carb desserts just like this one.
Here are a few to checkout...
Those recipes are sure to crush any sweet keto craving you're having!
Anyways, I hope you enjoyed today's low carb carrot cake recipe.
Let me know in the comments if you have any questions.
PrintKeto Carrot Cake Recipe | Sugar Free, Low Carb, & INCREDIBLY Easy
This keto carrot cake is one of the best keto dessert recipes you can make. It's sweet, crunchy, and overall delicious. Plus, every slice of this low carb carrot cake has less than 4 net carbs! That said, even though this carrot cake is keto friendly, it will remind you of the cake you ate as a kid.
- Prep Time: 25 minutes
- Cook Time: 30 Minutes
- Total Time: 55 minutes
- Yield: 12 Slices
- Category: Dessert
- Method: Baking
- Cuisine: Keto & Low Carb
Ingredients
Cake Ingredients:
5 Large Eggs Room Temperature
½ Cup (100g) Coconut Oil
1 teaspoon (4g) Vanilla Extract
1 ½ Cups (168g) Almond Flour
1 Cup (150g) Confectioners Swerve
¼ Cup (20g) Unsweetened Shredded Coconut
¼ Cup (28g) Coconut Flour
1 tablespoon (12g) Baking Powder
1 teaspoon Ground Cinnamon
1 Cup (180g) Shredded Carrots
⅓ Cup (36g) Chopped Pecans
1 teaspoon Salt
Frosting Ingredients:
8 oz (224g) Cream Cheese, at Room Temperature
8 oz (224g) Mascarpone Cheese
Heaping ½ Cup (85g) Confectioners Swerve
4 tablespoon (56mL) Heavy Cream
1 Tsp (4g) Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F°.
- Line two 8in. cake pans with parchment paper, and coat with cooking spray.
- In a medium bowl, beat the eggs and Swerve together until fluffy - about 5 min.
- Then, add and combine the vanilla extract.
- Now, in a separate bowl, add/mix the dry ingredients.
- Add the dry ingredients slowly into the egg mixture.
- Stir the carrots and chopped pecans into the batter.
- Add the ½ cup coconut oil, and mix well... The batter will be thick.
- Pour the batter evenly into the two pans.
- Bake for around 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool inside the pans for 15- 30 minutes and then invert onto cooling racks.
- Once the cakes have completely cooled, use a hand mixer, and beat all of the frosting ingredients until fluffy.
- Spread the frosting on the top of the bottom layer of cake.
- Place the top layer of cake on top of the bottom layer.
- Spread the rest of the frosting on the top and sides.
- Sprinkle with chopped pecans.
- Refrigerate the finished cake for at least 1 hour
Nutrition
- Serving Size: 1 Slice
- Calories: 470
- Fat: 45
- Carbohydrates: 7.5
- Fiber: 3.75
- Protein: 10
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Cant wait to bake this. Just what I've been looking for.😊
Thank you
Welcome!! Enjoy :)
Wonderful recipes
Thank you!
Ahhamazing!! Literally can’t tell it’s keto
Holy moly this was spot on carrot cake ... TYFS
That cake looks HEAVENLY! And yes I have seen many great keto recipes and the final dishes taste really delicious. Thanks for sharing another amazing keto recipe!
Wow, just made this. I was skeptical at first but was pleasantly surprised. I didn't have Swerve so I used Whole Earth Baker's Secret instead. Turned out well.
This keto carrot cake is wonderful. I made the cake part ahead a froze for two weeks. Defrosted this weekend and made the icing. It was for my husband's birthday and he loved it!! Even non keto family members said it was delicious! Thanks for sharing this recipe. 😊
Glad you and the fam liked it :)
Thanks so much 🤗 I want to send the pictures cake 🧁 the recipe is perfect and yummy yummy…
I made this as a sheet cake and added a few dried cranberries. It was fantastic! My daughter even requested it for her birthday cake.
Recipe came out Amazing!! Crowd pleaser for sure!
I've just made this delicious cake and it tastes divine..The only thing I did differently was add mixed spice instead of just cinnamon.
Very easy to make and follow your detailed instructions.
Many thanks for a lovely recipe! 👌😊
Absolutely intoxicating.
The cake is soo good that I had to control myself to only eat 1 slice!
I loved!!
Very good
I loved!! Very good and easy to make
Made the carrot cake Sunday and it is delicious! It tastes even better the next day.
This carrot cake is fabulous!!! I love carrot cake and this is the real deal. So delicious you can’t even tell it’s made with wholesome ingredients that I can enjoy while staying away from sugar and grains. ♥️♥️♥️
We made this as an early Easter dessert and it is just the most incredible keto dessert we’ve ever made
Omg so yum ! I honestly wanted to rate the recipe 4.75 , my only concern is the amount of baking powder used here .....I made the recipe and it turned out delicious .... the only issue that the 1tbsp of baking powdered did was give a slight hint of bitterness to the cake , could you please suggest if I can reduce the amount of baking powder ?
I think you can go down to 1/2 a tbsp and still be fine Ron ;) Hope you make it again!
This is in one word, incredible!
This was delic. Going to make it for the holidays this year!
Great cake! Really liked the frosting!
Can’t believe it’s keto! Doesn’t taste low carb at all.
Loved the shredded coconut on this. Nice touch.
Forgot all about carrot cake lol. Recipe was super good...frosting went great with the cake! Book marking this one!
I used walnuts instead of pecans because that's what I had at home and they went really well. Very good cake and frosting. Overall really liked this and will make it again.
Loved it!!
This was everything I hoped it would be. Thanks!
So many wonderful things in this cake
Ahh I love carrot cake! This was great, thanks for the fun recipe!
I made this for my husband birthday (he loves carrot cake) and it was delicious!!! I didn't tell him it was keto lol
The frosting in the middle ugh so good.
Wonderfully yummy cake
Can I bake this cake in a 9 x 12 pan?
I would double the recipe if you do.
FABULOUS !!! There are dozens of recipes out there, but with yours we can rest assured, that they are tried and true and that you tweaked them until perfection. Makes them really reliable. We baked ours in one single layer and about 10 mins longer and just frosted the top. And sprinkled it with some dried lavender from our garden.
And can I just say: Thank you so much that your website is COMMERCIAL FREE. It is SO annoying when bloggers do that, I really hate that their videos keep popping up and blocking your screen, and that I have to scroll through heaps of crap until I find the info I need. And please do not ever change your WRITING STYLE - nobody is here to read how that recipe reminds you of your vacation in Europe, your grandma, the biscuit you were eating when you were 5 years old or that whimsical shop with the crazy cat lady. Whatever you write is strictly topic-related, which is fantastic. Don't you ever change that!!! It makes you outstandingly straight forward in a world of "Boy-do-I-HAVE-to-tell-you-this"-stupidity.
While this cake was super tasty, mine came out very flat. Maybe I used 9 inch pans? Any tips otherwise?