Keto Carrot Cake Recipe (Low Carb, Gluten Free)

This keto carrot cake recipe makes a sweet, tender and perfectly spiced cake with healthy ingredients!  Almond flour gives it a lovely, soft crumb, fresh grated carrots and tahini add moisture to the cake, and the quintessential carrot cake spice blend gives it just the right amount of warmth without overpowering. Top it off with a rich and indulgent cream cheese frosting for a delicious, sweet finish that remains keto diet friendly. 

Classic carrot cake has always been a favorite cake of mine. Between the incredibly tender crumb, add-ins like shredded coconut, grated carrots, pecans, and the cream cheese frosting (it has to have cream cheese frosting!), there's so much goodness going on, taste and texture wise. 

When I first served my kids a slice of this keto carrot cake, I took extra caution to call it "cake," and intentionally omit the word "carrot," just to ensure there was no bias. 😉 

It got the "index-finger-up" review from my four-year-old daughter, who has forever used this method to tell us that something is "super yummy" as she shoves it into her mouth.

It's her version of "thumbs-up," and is usually accompanied by a barely distinguishable grunt of the word "good."

It's "just cake," I said to my son, who is very skeptical of any new foods, even desserts (also- may I point out- older and wiser than his sissy and possibly still traumatized by my very early keto baking days).

But it got his approval, along with my extended family who came to visit the next day.

I share this as proof that this keto carrot cake is a dessert that truly anyone will enjoy!

why this keto carrot cake recipe works

This keto carrot cake closely resembles the traditional, version but is instead made with low carb ingredients-  like almond flour, coconut flour and monk fruit sweetener - that create the perfect consistency and sweetness.

Tahini is a secret ingredient that goes unnoticed in this recipe, other than the extra moisture it lends to the cake. 

 Oh, and that frosting. It's sweet and fluffy and ultra rich. Sandwich the frosting between two carrot cake layers, then thickly spread it across the top and sides for the perfect frosting finish.

It's a gluten-free and keto carrot cake that will surprise you, plus any non low carb eaters who try it!  

It is: 

• a keto carrot cake recipe that is easy to make and comes together semi quickly
• a "healthy" version of carrot cake that is sugar free, low carb, gluten free and even grain free
• super tender and moist, just as any carrot cake should be!

ingredients for low carb carrot cake

Here's a look at the simple ingredients you will need for this keto carrot cake recipe.

As always, be sure to scroll to the bottom of the page to view the printable recipe card with all of the ingredient amounts. 

• Grated carrot. If using a box grater, use the small side to get little bits of carrot versus larger grated pieces. The smaller pieces get a little more tender throughout the whole cake and will go almost unnoticeable.  
• Coconut oil or avocado oil. Use your oil of choice here. It gives the cake the necessary fat and helps create a tender texture. You can also use olive oil. 
• Vanilla extract. ​For a sweet vanilla flavor that brings out everything else. 
• Eggs. Eggs serve as a binder in keto baked goods and this cake is no different. 
• Vanilla extract. For a light vanilla flavor in the cake and the cream cheese frosting. 
• Tahini. The "secret ingredient" that makes this carrot cake extra moist!
• Almond flour. Use superfine blanched almond flour (not almond meal).
• Coconut flour. ​This ingredient works with the almond flour to create the perfect cake consistency. 
• Monk fruit sweetener. I recommend using Lakanto Golden Monkfruit sweetener or Lakanto Golden Monkfruit Sweetener with Allulose. They are both a brown sugar replacement and have a light caramel flavor. For the frosting, make sure to use a powdered monk fruit sweetener. 
• Shredded unsweetened coconut. This adds texture and a light coconut flavor to the cake. 
•  Spices. ​You'll need a mix of cinnamon, ground ginger, nutmeg, and cloves. 
• Pecans. Just like regular carrot cake, pecans are an optional ingredient. They work as a mix-in or topping! For the best flavor, lightly toast them first. 
• Cream cheese. ​For the cream cheese frosting. Use full-fat cream cheese and make sure it's softened to room temperature. 
• Butter. Adds flavor to the frosting!

As far as equipment goes, you will need two, 8-inch or 9-inch cake pans and parchment paper. For the frosting, you will need a hand mixer or stand mixer.

an easy keto carrot cake

This almond flour carrot cake recipe is really simple, and you can make the cake the day prior to serving (the flavors will actually intensify).

Here's my carrot cake recipe, condensed (see the full recipe and ingredient amounts at the bottom of the page!):

1. Make the carrot cake batter. In a large bowl, combine the dry ingredients. Make a well in the center. In a separate bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry mixture, then stir until combined. Gently fold in the grated carrots.
2. Transfer to cake pans. Divide the cake batter evenly between two parchment-lined cake pans. It will be a thin layer- spread it with a spatula to make it even (kitchen hack: use a food scale to make sure each pan has the exact same amount of cake batter). 
3. Bake. Bake at 350°F for 20 minutes. The cakes will rise slightly. Remove from the oven and allow them to cool completely. I place the cakes in the freezer for about 15 minutes prior to frosting, then I carefully pop them out of the pan and remove the parchment paper. 
4. Frost.Use an electric mixer to beat together the softened cream cheese, butter, powdered sweetener, vanilla and salt in a medium bowl. Beat for about 5 minutes, or until it is light and fluffy. Frost the cake with your keto cream cheese frosting, then top with toasted pecans. 

watch the video!

recipe notes for the best results

• Grate the carrot yourself, as opposed to buying pre-grated carrots (we want all that moisture and freshness!). I usually grate two large carrots with the small side of the box grater.
• Please don't skip the tahini! The carrot cake recipe only calls for a small amount but it adds so much moisture to the cake. 
• Toasted pecans add a deep, rich flavor. Toast them at 350°F for 8-10 minutes on a baking sheet. Chop them up and add to the cake batter, sprinkle them on top for decoration, or both!
• You can turn the cakes out onto a plate after they are completely cool, then place in the freezer for 20 minutes right before decorating (this trick helps prevent crumbs from getting in the frosting). Or keep the cakes in the pan, freeze, then carefully pop them out when it's time to frost.
• If you prefer a fluffier cream cheese frosting, add a couple of tablespoons of heavy cream to lighten it up. For a tangier flavor, add 1-2 dollops of sour cream to the mixture.
• Since almond flour has a more crumbly texture, you can add a ½ teaspoon of xanthan gum to the cake batter if you want. Xanthan gum is a gluten-free binder and thickener and it will help the cake hold better, but it's completely optional. 

low carb carrot cake storage

Store this carrot cake in the refrigerator. It's especially important since it has that sugar-free cream cheese frosting on top.

Place it in an airtight container or cover it gently with plastic wrap. It will keep well for up to five days. 

more recipes you'll love

• Want a cupcake version of this recipe? Check out my Keto Carrot Cake Cupcakes with Cream Cheese Frosting!
• Looking for another sugar-free cake? How about 40? Check out this roundup of 40 sugar-free cake recipes to try!
• Basque burnt cheesecake, aka the EASIEST keto cheesecake you'll ever make!
• Keto lemon pound cake, a delicious and simple lemon loaf!
• Keto coconut cake, a sweet, springtime Bundt cake.