Keto Carrot Cake Recipe | Sugar Free, Low Carb, & INCREDIBLY Easy

A slice of carrot cake on a white plate.

5 from 8 reviews

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.



Cake Ingredients:

5 Large Eggs Room Temperature

1/2 Cup (100g) Coconut Oil

1 Tsp (4g) Vanilla Extract

1 1/2 Cups (168g) Almond Flour

1 Cup (150g) Confectioners Swerve

1/4 Cup (20g) Unsweetened Shredded Coconut

1/4 Cup (28g) Coconut Flour

1 Tbsp (12g) Baking Powder

1 Tsp Ground Cinnamon

1 Cup (180g) Shredded Carrots

1/3 Cup (36g) Chopped Pecans

1 Tsp Salt

Frosting Ingredients:

8 oz (224g) Cream Cheese, at Room Temperature

8 oz (224g) Mascarpone Cheese

Heaping 1/2 Cup (85g) Confectioners Swerve

4 Tbsp (56mL) Heavy Cream

1 Tsp (4g) Vanilla Extract


  1. Preheat the oven to 350 degrees F°.
  2. Line two 8in. cake pans with parchment paper, and coat with cooking spray.
  3. In a medium bowl, beat the eggs and Swerve together until fluffy – about 5 min.
  4. Then, add and combine the vanilla extract.
  5. Now, in a separate bowl, add/mix the dry ingredients.
  6. Add the dry ingredients slowly into the egg mixture.
  7. Stir the carrots and chopped pecans into the batter.
  8. Add the 1/2 cup coconut oil, and mix well… The batter will be thick.
  9. Pour the batter evenly into the two pans.
  10. Bake for around 25-30 minutes until a toothpick inserted into the center comes out clean.
  11. Let the cakes cool inside the pans for 15- 30 minutes and then invert onto cooling racks.
  12. Once the cakes have completely cooled, use a hand mixer, and beat all of the frosting ingredients until fluffy.
  13. Spread the frosting on the top of the bottom layer of cake.
  14. Place the top layer of cake on top of the bottom layer.
  15. Spread the rest of the frosting on the top and sides.
  16. Sprinkle with chopped pecans.
  17. Refrigerate the finished cake for at least 1 hour


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