This deliciously soft and moist frosted carrot cake is the only keto carrot cake recipe you will ever need.
Classic keto carrot cake
I’ve been getting a ton of reader requests to come up with an easy and secretly keto carrot cake recipe that is perfect for Easter or any time you crave carrot cake.
If you try today’s ultimate flourless two layer carrot cake, topped with a thick and creamy homemade cream cheese frosting, hopefully you will agree with everyone who’s tried it so far:
This recipe was absolutely worth the wait!
Also be sure to try these Keto Cookies
Sugar free carrot cake ingredients
What sweetener to use?
For the cake in the photos, I used Lakanto Classic Monkfruit.
If you are serious about wanting your keto baked goods to turn out well, I highly recommend using this as your sugar replacement, because it’s measured the same way as sugar and will give you very similar results in most recipes, without sacrificing any of the delicious taste or texture.
The zero calorie sweetener contains no net carbs, no artificial flavorings, and no sucralose or maltodextrin, with a zero rating on the glycemic index. It can work with ketogenic, low carb, diabetic, candida, paleo, vegan, low sugar, non-GMO, and all-natural diets.
What flour to use?
The recipe calls for finely ground almond flour, which isn’t really flour at all. It’s simply almonds that have been blended into a flour-like consistency.
For a cake made with regular flour, try this Vegan Carrot Cake.
I have not tried the keto recipe below with any flour other than almond and do not recommend subbing coconut flour unless you want to experiment by playing around with the other ingredients. (Coconut flour cannot usually be substituted 1-for-1 in a recipe calling for almond flour, because it soaks up liquid like a sponge.)
Keto cream cheese frosting
Feel free to frost the carrot cake with your favorite vanilla or cream cheese frosting or with melted coconut butter. I used the following homemade frosting recipe:
- 8 oz cream cheese or vegan cream cheese
- 4 oz butter or vegan butter
- 2 cups powdered monkfruit (or powdered sugar)
- 1 tsp pure vanilla extract
Bring the cream cheese and butter to room temperature. Beat all ingredients until smooth, slowly adding a little milk of choice as needed.
Keto carrot cake cupcakes
If you want to make cupcakes instead of cake, simply halve the recipe below and bake in a lined muffin tin, or two mini muffin tins, at 350 degrees Fahrenheit.
It will take 10 minutes for mini carrot cake muffins or 15 minutes for regular ones. I prefer the mini ones because they have a lighter fluffy texture… and you can eat more of them!
For nut-free cupcakes, try these Healthy Carrot Cake Cupcakes
Keto carrot cake recipe video
Above, watch the stp by step recipe video
Keto Carrot Cake
Ingredients
- 4 cups fine almond flour (a nut free version is linked above)
- 1/2 cup granulated sweetener (I recommend Lakanto Monkfruit)
- 1 cup shredded carrot
- 4 large eggs or flax eggs
- 2 tbsp baking powder
- 1 tsp salt
- optional 1 tsp pure vanilla extract, handful crushed walnuts, pinch cinnamon, etc.
Instructions
- Preheat the oven to 350 F. Grease two 8-inch pans and line with parchment. Stir all ingredients very well, then spread into the pans. (Watch the step-by-step recipe video above.) I've found that pressing down with a second sheet of parchment helps to get the batter evenly into the pans. Bake 20 minutes on the oven center rack. Make sure to let cool completely so the cakes don't break when you go around the sides with a knife and then pop out. Frost with your favorite icing or with the cream cheese frosting recipe I've included above. View Nutrition Facts
Video
Notes
More Keto Cake Ideas
We had an early Easter celebration this past weekend because our family was able to all be together for the first time in close to a year.
My sister made this flourless carrot cake for dessert because we have a diabetic in the family as well as many of us who are interested in keto or low sugar recipes for health reasons.
It came out perfectly and was a wonderful way to celebrate being together and better times to come. Thank you for this wonderful recipe from my whole family.
Is it supposed to read 2 teaspoons baking powder? 2 Tablespoons seems like a lot.
We used the full 2 tbsp, and it worked out fine.
This carrot cake was exactly as described. I’m new to a keto diet so I bought the exact sugars you used and followed the instructions to a T to make sure mine turned out like yours.
I am a very happy customer!
Did not like this. The cake tasted just like a keto cornbread I made a few weeks ago. Really wanted to like this but, don’t recommend if you want more of a real carrot cake taste.
Cake should not be overly sweet. That’s why you add the frosting so it tastes less like a muffin and more like a dessert. We did add frosting and it tasted almost identical to regular carrot cake, just with a little bit of a different texture.
We followed the recipe and this was delicious. Thank you!!
Thank you so much for making it 🙂
What if you use Swerve instead of Lakanto? How to the measurements convert? Thanks.
Same measurements, swerve just has more erithritol, therefore more of that weird cooling taste.
This cake is moist! I would add less salt next time I make it and I highly recommend using the suggested sugar or just regular sugar if you can spare the carbs . This was very easy to make and delicious despite the salty taste.
Thank you so much for making it! Definitely feel free to cut back on the salt to taste, as it is only there for flavor so the amount can be changed as desired 🙂
This keto carrot cake is AMAZING! I had non-keto eaters turning down store bought carrot cake to eat this version instead! Thank you so much for the recipe! I’ve made it 5 times in past two months (by request!) and it’s gone within 2 days!
Thank YOU so much for making it 🙂
How would you make this cake more fluffy?
My g’ma used to make the best Carrot Cake and I’ve been wanting to make one but because it’s so unhealthy I just thought I’d never have carrot cake again. Then I saw this Keto Carrot Cake recipe from Katie. I made it last night and oh my goodness it came out perfect!! Now I can enjoy carrot cake again without all the junk and guilt but still feel like I’m eating my g’ma’s carrot cake! Thank you @ChocolateCoveredKatie