Keto Carrot Cake Recipe

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I’ve never been a huge fan of cakes; they’re often too sweet. The only cake I can never have enough of, is carrot cake. I like it so much it’s my birthday cake every year. It’s a grown-up cake that everyone just loves!

Not too sweet, beautifully moist, nutty and buttery, what’s not to love? And if you have trouble eating your veggies, forget about stir-fries; this might be the best way of using carrots ever.

Today, though, we’re not making an ordinary carrot cake, but a keto carrot cake. That means leaving most carbs out of the equation and packing it with the most proteins we can. This makes an even better cake overall, so if you don’t want to make it for its keto properties, make it because it’s delicious!

We’ll start with one cup of grated carrots. Peel them first. Then you’ll need a few eggs, butter, almond flour, baking powder, and a few add-ons for flavor and texture: walnuts, cinnamon and vanilla extract.

We’re also putting together a thick cream cheese frosting which will make our carrot cake as pretty as it is tasty. That’s an easy two-ingredient frosting that, by the way, is super versatile, so use it for many other cakes and cupcakes.

keto carrot cake recipe 2

Tips for the Perfect Keto Carrot Cake

Use a loaf pan instead of a cake mold. Since the cake is quite moist and won’t rise much, you want to use a tall-walled mold to give it some height.

Stevia is a fantastic low-carb sweetener for baking projects, and you can use it to substitute sugar in any recipe. Other zero-carb sweeteners can handle the heat, like Sucralose and Erythritol, but I like using Stevia the most.

Make sure you let your cake cool down completely before topping it with your frosting; if too hot, the frosting will lose its thick texture.

How to Make It

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min
  • Serving Size4
  • Energy472 cal


  • 2 tbsp butter, room temperature



Preheat the oven to 350°F.


In a mixing bowl, combine the almond flour, walnuts, cinnamon, three tablespoons of zero-carb sweetener and baking powder.


Incorporate the carrot, butter, vanilla extract and eggs.


Use a hand mixer to combine all the ingredients.


Pour in the cake batter into a greased cake pan or loaf pan.


Bake for 20 minutes. Check the cake is cooked through by inserting a wood pick.


For the frosting, combine your cream cheese with one tablespoon of sweetener, wait until the cake has cooled down and top it with the frosting.

  • Nutrition Facts

  • Serving Size4
  • Amount per serving
  • Calories472
  • % Daily Value*Standard DV
  • Total Fat39.5 g78 g50.64%
  • Saturated Fat10.5 g20 g52.5%
  • Cholesterol119 mg300 mg39.67%
  • Sodium166 mg2300 mg7.22%
  • Total Carbohydrate15.3 g275 g5.56%
  • Dietary Fiber6.7 g28 g23.93%
  • Total Sugars1.8 g
  • Protein15.5 g50 g31%
  • Calcium115 mg1300 mg8.85%
  • Iron1 mg18 mg5.56%
  • Potassium319 mg4700 mg6.79%

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