Keto Carrot Cake

4.5 stars, average of 15 ratings

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This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake - just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again!

The base of the cake is as easy as can be and is made in just one bowl and is as light and fluffy as any cake you’ve ever had. With a delicious cream cheese frosting this will become your go-to low-carb carrot cake recipe.

This recipe uses grated carrots. Although root vegetables are generally a no-no when you follow a keto diet, you can use a small amount and still stay within your carb intake. Just keep in mind that if you are trying to lose weight, you should avoid eating too many keto treats and they can stall your weight loss.

Hands-onOverall

Nutritional values (per serving, 1 slice)

4.9 grams 3 grams 8 grams 27.7 grams 9.2 grams 295 calories
Total Carbs7.9grams
Fiber3grams
Net Carbs4.9grams
Protein8grams
Fat27.7grams
of which Saturated9.2grams
Calories295kcal
Magnesium60mg (15% RDA)
Potassium240mg (12% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (11%), fat (82%)

Ingredients (makes 16 servings)

Cake:
Frosting:
  • 1 cup full-fat cream cheese (240 g/ 8.5 oz)
  • 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
  • 1/3 cup heavy whipping cream (80 ml/ 2.8 fl oz)
  • 1/2 cup pecan pieces, divided (55 g/ 1.9 oz)

Note: Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.

Instructions

  1. Preheat oven to 160 °C/ 325 °F and line a round 23 cm/ 9 inch cake pan with parchment paper.
  2. In a large bowl mix together the dry cake ingredients except for the carrots and pecans. Stir in the wet ingredients until smooth. Keto Carrot Cake
  3. Stir in the carrots and pecans. Keto Carrot Cake
  4. Pour the batter into the prepared pan and bake 60 minutes or until a toothpick inserted into the middle comes out clean.
  5. Remove from oven and let cool completely before frosting. Keto Carrot Cake
  6. For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered Swerve and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
  7. Frost the cake with the icing using an offset spatula. Keto Carrot Cake
  8. Sprinkle the remaining pecans over the top and serve. Keto Carrot Cake Store covered and chilled for up to 7 days. Keto Carrot Cake
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By Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (8)

I made this on the weekend for a friend's birthday... and it was a HIT!!
Thank you. x

Reply

Leslie, thank you for your lovely feedback!

Reply

I am making these now but as mini cup cakes do they need less time in the oven?

Reply

Definitely, the cooking time for muffins would be closer to 30 minutes like in this recipe: Keto Carrot Cheesecake Muffins

Reply

Hi, thanks I'm dying to try this recipe....is there any chance of subs for the dairy? I'm intolerant to both casein and whey, so cannot even use ghee, I still get a reaction.
Would coconut oil be a good ghee replacement?
I can use creamed coconut milk instead of whipped cream but what will work instead of creamed cheese? I'm in the UK and dairy free creamed cheese alternatives like Kite Hill are not available.
Any help would be great.
Thanks

Reply

Hi Anj, yes, coconut oil will be best to replace the ghee/butter. When making the frosting you can use just coconut cream instead of both (the creamy part that separates when you refrigerate coconut milk: How To Cream Coconut Milk). I would also add a tablespoon of lemon juice into the frosting.

Reply

Any substitutes for almond flour? Unfortunately, I am allergic 😞

Reply

You could try ground walnuts or pecans (same amount as almond flour). I used them in similar recipe and they work really well with carrots. If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick. This is just an estimate based on conversion I use for almond/coconut flour.

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