Carrot cake usually means sugar-heavy layers and a thick sweep of frosting. This keto version keeps everything you love—the moist crumb, warm spices, and creamy frosting—without the carb overload. It’s tender, subtly sweet, and tastes like the real deal.
Whether you’re watching carbs or just want a lighter treat, this cake fits the bill. Make it for birthdays, brunch, or anytime you want a cozy slice with your coffee.
Ingredients
Method
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan or 8x8-inch square pan with parchment for easy release.
- Mix dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated erythritol, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.
- Combine wet ingredients. In another bowl, whisk 4 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup avocado oil, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar until smooth.
- Bring it together. Pour wet ingredients into the dry bowl. Stir until just combined. The batter will be thick but scoopable.
- Fold in the carrots and extras. Add 1 cup finely grated carrots (lightly packed). If using, fold in 1/4 cup unsweetened shredded coconut and 1/4 cup chopped walnuts or pecans.
- Fill the pan. Spread batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake. Bake for 25–32 minutes, until the top is set and springs back, and a toothpick comes out mostly clean with a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool fully before frosting, or the frosting will melt.
- Make the frosting. Beat 8 ounces room-temperature cream cheese with 4 tablespoons softened unsalted butter until smooth and fluffy. Add 1/2 cup powdered erythritol (or to taste), 1 teaspoon vanilla, and 2 teaspoons lemon juice. Beat until creamy. If needed, add 1–2 teaspoons almond milk to loosen or more powdered sweetener to thicken.
- Frost and finish. Spread frosting over the cooled cake. Sprinkle with chopped nuts if you like. For cleaner slices, chill 20–30 minutes before cutting.
Why This Recipe Works
Balanced sweetness without sugar. Granulated and powdered erythritol-based sweeteners deliver flavor and structure without spiking carbs. The blend mimics regular sugar in baking and frosting.
Almond and coconut flour for the perfect crumb. Almond flour brings richness and moisture, while coconut flour absorbs just enough liquid to keep the cake tender, not dense.
Real carrots, keto-friendly portion. A measured amount of grated carrots adds classic flavor and texture but keeps net carbs in check.
Spice-forward, bakery-style taste. Cinnamon, nutmeg, and a touch of ginger layer warmth so every bite feels like classic carrot cake—just lighter.
Shopping List
- Almond flour (finely ground, blanched)
- Coconut flour
- Granulated erythritol or allulose (for the cake)
- Powdered erythritol or powdered allulose (for the frosting)
- Baking powder (aluminum-free)
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger (optional but recommended)
- Fine sea salt
- Eggs (large)
- Unsweetened almond milk (or another low-carb milk)
- Avocado oil or melted coconut oil
- Vanilla extract
- Apple cider vinegar
- Fresh carrots, finely grated
- Unsweetened shredded coconut (optional for texture)
- Chopped walnuts or pecans (optional, for mix-in or topping)
- Cream cheese (block, not whipped)
- Unsalted butter
- Lemon juice (or a little additional vanilla)
Instructions
- Prep your pan and oven. Preheat the oven to 350°F (175°C).
Grease and line an 8-inch round cake pan or 8×8-inch square pan with parchment for easy release.
- Mix dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated erythritol, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.
- Combine wet ingredients. In another bowl, whisk 4 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup avocado oil, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar until smooth.
- Bring it together. Pour wet ingredients into the dry bowl. Stir until just combined.
The batter will be thick but scoopable.
- Fold in the carrots and extras. Add 1 cup finely grated carrots (lightly packed). If using, fold in 1/4 cup unsweetened shredded coconut and 1/4 cup chopped walnuts or pecans.
- Fill the pan. Spread batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake. Bake for 25–32 minutes, until the top is set and springs back, and a toothpick comes out mostly clean with a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Cool fully before frosting, or the frosting will melt.
- Make the frosting. Beat 8 ounces room-temperature cream cheese with 4 tablespoons softened unsalted butter until smooth and fluffy. Add 1/2 cup powdered erythritol (or to taste), 1 teaspoon vanilla, and 2 teaspoons lemon juice. Beat until creamy.
If needed, add 1–2 teaspoons almond milk to loosen or more powdered sweetener to thicken.
- Frost and finish. Spread frosting over the cooled cake. Sprinkle with chopped nuts if you like. For cleaner slices, chill 20–30 minutes before cutting.
How to Store
Refrigerator: Store the frosted cake in an airtight container for up to 5 days.
The flavor actually improves after day one.
Freezer: Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the fridge or at room temperature for 30–60 minutes.
Make-ahead: Bake the cake a day ahead and frost before serving. You can also make the frosting up to 3 days in advance and keep it chilled.
Health Benefits
Lower in carbs and sugar. Using erythritol or allulose cuts sugar content while keeping sweetness.
That supports steady energy and fewer cravings.
Nutritious flours. Almond flour provides healthy fats, vitamin E, and a satisfying, gluten-free base. Coconut flour adds fiber without many carbs.
Real ingredients. Grated carrots bring beta-carotene and natural color. Spices like cinnamon may help support healthy blood sugar response.
Filling and satisfying. Protein from eggs and fat from nuts and cream cheese help you feel full with smaller portions.
Common Mistakes to Avoid
- Overpacking the carrot measure. Firmly packing grated carrots can double the amount and add extra moisture.
Lightly pack or weigh for accuracy.
- Skipping parchment. Almond flour cakes can stick. Line the pan to prevent crumbling when you unmold.
- Overbaking. Keto cakes dry out fast. Check a few minutes early and remove when the center is just set.
- Using the wrong sweetener form. Powdered sweetener is best for frosting.
Granulated leaves a gritty texture.
- Frosting a warm cake. Warm surfaces melt frosting and create a slippery layer. Always cool completely.
Variations You Can Try
- Double-layer celebration cake: Bake the recipe twice in two 8-inch pans, then stack with frosting in between for a classic layer cake.
- Dairy-free frosting: Swap cream cheese and butter for a thick coconut cream base with powdered allulose and lemon juice.
- Maple-spice vibe: Add 1/2 teaspoon maple extract to the frosting for a cozy twist (still sugar-free).
- Raisin feel, without the sugar: Stir in a handful of chopped, unsweetened dried mulberries or a few sugar-free “raisin” alternatives.
- Breakfast muffins: Scoop batter into a lined muffin tin and bake 16–20 minutes. Top with a spoonful of frosting or enjoy plain.
FAQ
Are carrots keto?
Carrots are higher in carbs than leafy greens, but small amounts fit into many keto plans.
This recipe uses a moderate portion, keeping net carbs reasonable per slice.
Can I use only almond flour?
You can, but the texture changes. Coconut flour helps absorb moisture and keeps the crumb tender. If you skip it, increase almond flour slightly and watch the bake time.
What’s the best sweetener for the cake and frosting?
Use a granulated erythritol or allulose blend for the cake and powdered for the frosting.
Allulose tends to be smoother; erythritol holds structure well. Adjust to taste.
Can I make this nut-free?
Almond flour is the base, so fully nut-free versions need a different formula. You could try sunflower seed flour as a 1:1 swap, but flavor and color may change.
How do I prevent a gritty texture?
Whisk dry ingredients well, use fine almond flour, and allow the batter to rest 5 minutes before baking.
For frosting, always use powdered sweetener.
Why add apple cider vinegar?
It reacts with baking soda to create lift, helping the cake rise and stay fluffy. You won’t taste the vinegar in the final cake.
Can I reduce the eggs?
Eggs provide structure and moisture. Reducing them can lead to a crumbly cake.
If you must, add a tablespoon or two of almond milk to compensate, but expect a denser result.
Is this gluten-free?
Yes. Almond and coconut flour are naturally gluten-free, and the recipe uses no wheat-based ingredients. Always check labels if you’re sensitive.
In Conclusion
This Keto Carrot Cake brings comfort-food flavor with smart, low-carb swaps.
It’s moist, warmly spiced, and topped with a creamy, tangy frosting that tastes like the bakery version. Keep a pan around for birthdays, holidays, or an afternoon treat. One slice satisfies without the sugar crash, and that’s a win any day.
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