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 coconut milk add moisture to the cake, and the quintessential carrot cake spice blend gives it just the right amount of warmth without being 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 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 years ago, 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 then-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."

Over the years, I've made it several times, and it always gets the approval of family and friends. It's truly a keto carrot cake that anyone will enjoy!

about this keto carrot cake recipe

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

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 keto carrot cake that will surprise you, plus any non low-carb eaters who try it!  

Here's why you'll love it:

• it's a keto recipe made with real foods that tastes just like traditional cakes! 
• an easy carrot cake that is perfect for any special occasion
• a healthy version of carrot cake that is not only ketogenic diet friendly, but sugar free, grain free, dairy optional, and blood sugar friendly (perfect for all eaters!)
• super tender and moist, just as any carrot cake should be!

ingredients for keto carrot cake

Here's a look at the simple ingredients you will need for this keto and low-carb 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. Use the small side of a box grater 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 milk: Adds extra moisture and tenderness to the cake.
• Avocado oil or olive oil. Use your oil of choice here, even melted coconut oil will work fine. The oil gives the cake the necessary fat and helps create a tender texture.
• 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. 
• 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 granulated Lakanto Golden Monkfruit Sweetener with Allulose. It's a wonderful sugar replacement and with a light caramel flavor. For the frosting, make sure to use a powdered monk fruit sweetener or blitz the same granulated sweetener in the blender for a few seconds to powder it yourself.
• Spices.  You'll need a mix of cinnamon, ground ginger, nutmeg, and cloves. 
• Pecans and shredded coconut. Just like regular carrot cake, pecans and shredded coconut are an optional ingredient. They work as a mix-in or topping! For the best flavor, lightly toast the pecans first. 
• Cream cheese.  For the cream cheese frosting. Use full-fat cream cheese and make sure it's softened to room temperature

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.

how to make keto carrot cake

This low-carb carrot cake recipe is really simple, and works best if you can make the cake at least a day in advance (the flavors will actually intensify).

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

1. Make the carrot cake batter. In a large bowl, combine the dry ingredients (except for the pecans, if using). 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 and pecans. 
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 (up to 25 minutes if using 8-inch pans). 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

• Make sure to use parchment paper: Line the sides of the pans and the bottom of the pan with parchment paper so that the cakes fall right out with little resistance. 
• 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.
• 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.
• Previous recipe version: I've shared a couple of iterations of this recipe here, and the last version called for tahini. It was only about ¼ cup, and while I felt that it resulted in a really moist keto carrot cake with a nice crumb, I've since made minor changes to the recipe and now I omit the tahini. I decided that the flavor is dependent on the quality of your tahini, and some people don't enjoy tahini at all, so we've left it out in this version (which I think, is the best version). 

substitutions and variations

• Keto sweetener: This sugar-free carrot cake relies on granulated blend of monkfruit sweetener and allulose for sweetness. When it comes to cakes, I prefer that blend out of all keto sweeteners since it has a clean flavor and keeps the cake moist (a blend with erythritol can be drying). However, use whichever low-carb sweetener you prefer, as long as it's a 1:1 sugar substitute. If using granulated allulose, I recommend increasing the amount to 1-½ cups since allulose on its own is not as sweet. 
• Frosting variations: 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. For a dairy-free version, use dairy-free cream cheese.

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.