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This Keto Carrot Cake is one of my favorite low carb desserts.
It’s been updated a couple of times and now it’s the very best version ever of this fantastic low carb carrot cake. Cheers!
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Keto Desserts are perfect for special occasions, holidays and when you really need a treat to stay on track. I created this Keto Carrot cake for my friends birthday after she raved about my Keto Chocolate Dipped Strawberries and Key Lime Cheesecake Bites. I love being able to recreate favorites into healthy desserts.
🥘Ingredients:
Cake:
- Eggs – Room Temperature
It’s easier to bake with eggs that have been brought to room temp. Place them in a bowl of warm water to speed up this process.
- Unsweetened almond milk – or heavy cream
The original recipe for this Keto Carrot Cake contained butter. And, I love it that way.
But, I was getting comments about the cake being dry. This is because butter hardens in the fridge.
Since that is where you need to store cake with cream cheese frosting, the butter wasn’t “available” in the crumb unless you first let it sit on the counter and come closer to room temp.
So, to avoid any dryness the recipe was reworked with olive oil…which will not harden if the cake is served cold. Keep this in mind if you decide to use butter…and increase the amount to 1 cup.
- Allulose * granulated & to taste.
We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories.
We’ve been loving the taste of allulose because there is no weird after taste.
- Unsweetened Shredded Coconut * or chopped walnuts if preferred
I like both versions of this cake and use whatever I feel like at the time. No other adjustments are necessary when exchanging these two ingredients.
Frosting Ingredients:
- Cream Cheese – softened
- Butter – Softened
- Powdered Allulose
* We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like.
4 tbsp Heavy Cream *add one tablespoon at a time until it’s a creamy, fluffy frosting.
Don’t over beat or it will flatten and deflate.
👩🏾🍳How to Make the Cake:
- Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray.
- In a medium bowl, beat the wet ingredients together until uniform.
- Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture.
- Stir the carrots into the batter until combined.
- Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let cake cool inside pan for 15 – 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.
Frosting Instructions:
- Cream the butter and cream cheese together until smooth.
Add the sweetener and mix in until smooth. Then pour in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
- Let cake cool completely.
- Spread the frosting on the top of the bottom layer if making layers. Place the top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut or nuts if desired.
- Refrigerate finished cake before serving for at least 1 hour and store leftovers in the fridge.
📋Tips & FAQ’s:
Can this cake be frozen for later?
Yes, you can freeze the whole cake or just individual slices on a flat surface and then wrap in plastic film to protect from freezer burn for later.
Thom likes to do this with individual slices so that the portions are just the right size for a treat.
Can I substitute coconut flour for the almond flour or vice versa?
You can but I am not sure how it will turn out.
If you decide to give it a go keep this in mind…the ratio is different for the two flours and is about 4:1 almond flour to coconut flour.
In other words 1/4 cup of coconut flour = 1 cup of almond flour in it’s ability to absorb moisture.
How do I store the cake?
Keep it covered in the fridge for 4-5 days.
If cream cheese frosting isn’t your thing:
You can always make this peanut butter frosting (I know it sounds weird but it’s good on this cake) Peanut Butter Frosting or whipped cream frosting.
What should I serve with the Keto Carrot Cake?
Carrot cake is super versatile and makes an amazing dessert choice for just about any meal you can think of. These are some of our favorites…
- Lamb Chops with an Easy Wine Reduction Sauce
- Cinnamon Pork Chops
- Crock pot Philly cheese steak
- Eggplant Lasagna
- Coconut Shrimp
- Tandoori Chicken
- Slow Cooked Mediterranean Lamb
That’s all for the Keto Carrot Cake!
I hope you join hundreds of thousands of other low carb lovers and make this cake soon…it’s delish!
As always, if you have any questions, comments or want to tell others how your cake came out, please leave them in the comments below.
Toodaloo friends!
Brandy
Keto Carrot Cake Recipe
Brandy
This is a to-die-for dessert. Keto or not you will love this carrot cake with creamiest of frostings. It is this guilt-free indulgence that helps make Keto easy healthy and delicious.
4.47 from 248 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Cooling & Frosting 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 418 kcal
Equipment
Hand Mixer
8 Inch Pan
Parchment
Ingredients
Cake
- 5 Eggs Room Temperature
- 1/4 cup Unsweetened almond milk
- 3/4 cup Olive Oil
- 1 tsp Vanilla Extract
- 1/4 cup Unsweetened Shredded Coconut
- 1 tsp Salt
- 1/2 cup Allulose *to taste. We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories. GRANULATED
- 1/4 cup Coconut Flour
- 1 3/4 cup Almond Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Ground Cinnamon
- 1 cup Shredded Carrots
Frosting
- 8 oz Cream Cheese room temperature
- 1/2 cup Butter Softened
- 1/4 cup Powdered Allulose * We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like. POWDERED
- 4 tbsp Heavy Cream *add one tablespoon at a time until fluffy. See post.
- 1 tsp Vanilla Extract
Instructions
Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray.
In a medium bowl, beat the wet ingredients together until uniform.
Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture and mix until combined. Don't over mix or your cake will be dense.
Fold the carrots into the batter until just combined.
Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Let cake cool inside pan for 15 – 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.
Frosting
Cream the butter and cream cheese together until smooth. Add the sweetener and mix in until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
Let cake cool completely.
Spread the frosting on the top of the bottom layer. Place top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut if desired.
Refrigerate finished cake for at least 1 hour and store leftovers in the fridge.
Notes
The nutrition info is based on cutting the cake into 12 even sized pieces.
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Nutrition
Serving: 1sliceCalories: 418kcalCarbohydrates: 8gProtein: 8gFat: 41gSodium: 364mgFiber: 3gNet Carbs: 5gFat Ratio per Serving: 88.28%Protein Ratio per Serving: 7.66%Carb Ratio per Serving: 4.78%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!
The nutritional information for the Keto Carrot Cake is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
