Keto Carrot Cake with Cream Cheese Frosting
Introduction
This Keto Carrot Cake is moist, warmly spiced, and topped with a luscious cream cheese frosting—all without the carbs of traditional carrot cake. Made with almond flour and coconut flour, naturally sweetened with erythritol, and packed with fresh grated carrots, this cake is a guilt-free indulgence perfect for birthdays, holidays, or cozy weekend baking.
Why You’ll Love This Recipe
Low-carb & keto-friendly: No refined sugar or wheat flour.
Moist & flavorful: Carrots, spices, and nuts add texture and depth.
Classic cream cheese frosting: Smooth, tangy, and perfectly sweetened.
Crowd-pleaser: Even non-keto eaters will love it.
Recipe Details
Yields: 10–12 servings
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time: 20–30 minutes
Total Time: ~1 hour 15 minutes
Ingredients
For the Cake
2 cups almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
5 large eggs
½ cup melted butter or coconut oil
1 cup grated carrots (about 2 medium)
½ cup chopped pecans or walnuts (optional)
⅔ cup erythritol or preferred keto sweetener
1 tsp vanilla extract
¼ cup unsweetened almond milk
For the Frosting
8 oz cream cheese, softened
¼ cup butter, softened
⅓ cup powdered erythritol or monk fruit
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed for consistency)
Step-by-Step Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C).
Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Make the Cake Batter
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk eggs, melted butter, sweetener, vanilla extract, and almond milk until smooth.
Add wet ingredients to dry ingredients and stir until combined.
Fold in grated carrots and nuts (if using).
- Bake the Cake
Pour batter into prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
- Make the Frosting
Beat softened cream cheese and butter until smooth and creamy.
Add powdered sweetener and vanilla, mixing until fluffy.
Add heavy cream one tablespoon at a time until frosting reaches a smooth, spreadable consistency.
- Assemble the Cake
Spread frosting evenly over cooled cake.
Chill for 20–30 minutes to help frosting firm up before slicing.
Tips for Success
Grate carrots finely: Helps them blend seamlessly into the batter.
Room temperature ingredients: Ensures smooth mixing and even texture.
Don’t overbake: Keeps the cake moist and tender.
Sweetener choice: Use powdered erythritol or monk fruit for best results.
Variations
Layered cake: Double the recipe and bake in two pans for a layered version.
Cupcakes: Divide batter into muffin tins and bake for 18–20 minutes.
Extra spice: Add cardamom or allspice for a deeper flavor.
Nut-free: Skip the nuts or replace with unsweetened shredded coconut.
Serving Ideas
Pair with hot coffee or chai tea for a cozy treat.
Garnish with extra chopped nuts or a sprinkle of cinnamon.
Serve with fresh berries for a refreshing contrast.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
Conclusion
This Keto Carrot Cake with Cream Cheese Frosting is moist, spiced, and indulgent—proof that you don’t need sugar or flour to enjoy a classic dessert. It’s a keto-friendly treat that feels just as satisfying as the original.