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A little cinnamon spice, rich cream cheese frosting, crunchy walnuts, and a hint of coconut make this keto carrot cake such a delicious treat, it’s hard to believe it’s low carb!
Looking for a delicious treat you can enjoy on a low-carb or keto diet? A slice of keto carrot cake with spicy cinnamon, rich cream cheese frosting, crunchy walnuts, and a hint of coconut is just what you need!
Best of all, this recipe is incredibly simple and straightforward. Just mix the ingredients and bake! Then, while your cake cools, you can beat together the frosting. It’s a super easy process for such a mouth-watering reward.
How to make keto carrot cake
Ready to see how this low-carb dessert comes together? Let’s bake!
Step 1: Preheat the oven to 350°F. Grease a 9-inch pan and set aside.
Step 2: In a large bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, and salt. Set aside.
Step 3: In a small bowl, beat together the eggs, monk fruit sweetener, and vanilla extract until fully combined.
Step 4: Pour the egg mixture into the flour mixture. Mix until a rough dough forms.
Step 5: Stir in the carrots.
Step 6: Add the coconut and walnuts, then mix to combine.
Step 7: Press the mixture into the prepared pan.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges of the cake are just golden.
Step 9: Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
Step 10: Meanwhile, in a large bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Add the powdered sweetener and mix until completely combined.
Step 11: Once the cake has cooled, frost with cream cheese frosting. Decorate with additional walnuts if desired.
How simple was that? The result is an indulgent cake that’s perfect for spring picnics, summer parties, fall get-togethers, or holiday festivities!
Are carrots keto-friendly?
Carrots can be enjoyed in moderation on a keto or low-carb diet. You simply have to watch your serving size.
The 1.5 cups of carrots in this recipe will have 13.4 grams of carbs and 4 grams of fiber, or about 9.4 net carbs. Split between 8 servings, that’s barely more than 1 net carb per slice.
I’m a little cautious about snacking on something like baby carrots because it can be easy to eat more carbs than you meant to. But I love mixing carrots into low-carb recipes where it’s much easier to measure out your portions. After all, they’re a great source of vitamins, nutrients, and antioxidants!
Storage
If you’re baking your low-carb carrot cake for a party or get-together, I have to warn you: you may not have any leftovers to bring home. The flavor is simply too irresistible!
But if you’re lucky enough to have a few extra slices, you can store them in an airtight container in the refrigerator. I recommend enjoying within three days or so.
Other keto-friendly dessert recipes
Want some fun ways to indulge your sweet tooth that won’t kick you out of ketosis? There are so many delicious options to try! Here are a few of my favorite low-carb dessert recipes I know you’ll love:
Don’t forget to check out this roundup of my 10 favorite keto fat bomb recipes for even more high-fat, low-carb inspiration!
When you’ve tried this carrot cake, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Carrot Cake
Ingredients
Cake
- 2½ cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 large eggs
- ⅓ cup granulated monk fruit sweetener
- 1 teaspoon vanilla extract
- 1½ cups carrots, (grated)
- 1 cup unsweetened coconut
- ½ cup walnuts, (chopped — plus more for decorating if desired)
Frosting
- 8 ounces cream cheese, (room temperature)
- 3 tablespoons butter, (room temperature)
- 1 cup powdered sweetener, (I recommed Swerve)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pan and set aside.
- In a large bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, and salt. Set aside.
- In a small bowl, beat together the eggs, monk fruit sweetener, and vanilla extract until fully combined.
- Pour the egg mixture into the flour mixture. Mix until a rough dough forms.
- Stir in the carrots.
- Add the coconut and walnuts, then mix to combine.
- Press the mixture into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges of the cake are just golden.
- Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, in a large bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Add the powdered sweetener and mix until completely combined.
- Once the cake has cooled, frost with cream cheese frosting. Decorate with additional walnuts if desired.
Penny Piper
Best carrot cake recipe so far.