• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Cakes » Classic Keto Carrot Cake

    Published: Mar 27, 2022 by Carolyn

    Classic Keto Carrot Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.5K shares
    Jump to Recipe Print Recipe

    This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it’s remarkably easy to make!

    A slice of keto carrot cake lying on a white plate with the rest of the cake and a cup of coffee in the background.

    I am absolutely over the moon about this keto carrot cake recipe. Simply and utterly obsessed with it and I want to make it over and over again.

    Trust me, this is high praise coming from someone who bakes a lot of keto desserts. And who typically leans hard toward the chocolate variety of anything. But I took one bite of this moist, tender keto carrot cake and I was instantly in love.

    And it was high time that I posted something like this. I have many carrot cake flavoured recipes, like my popular keto carrot cake bars. But not a single one of them is a classic layer cake.

    Many of you have asked for a classic Keto Carrot Cake and so I thank you for pushing me to this. Because it is beyond delicious!

    Keto Carrot Cake on a white cake platter, decorated with chopped pecans and shredded carrot.

    Keto Cake Cookbook

    Confession time! Part of the reason I chose to share this recipe now is that I am working on a new e-cookbook devoted entirely to keto cake recipes.

    In case you hadn’t noticed, I love making low carb cakes that rival the conventional wheat-and-sugar variety. I derive so much pleasure out of creating something that no one guess is keto friendly.

    I’ve got a classic keto birthday cake, of course, and a rich and delicious keto chocolate cake. But then I have more extravagant creations like Berry Chantilly Cake and Praline Sheet Cake.

    I hope to have this book out by May or June, so keep your cake-loving eyes peeled!

    A tall slice of keto carrot layer cake on a white plate with the rest of the cake in the background.

    Ingredients

    For this recipe, I tried to stay true to the classic, with some notable keto substitutions.

    The flours

    Because carrot cake typically takes chopped pecans, I decided to use pecan flour as the base. It has great flavour and slightly fewer carbs than almond flour. I also added some coconut flour to help the overall consistency of the cake.

    The sweeteners

    Staying true to conventional carrot cake, I incorporated both a brown sugar replacement and granulated sweetener. Swerve Brown is, by far, the most like real brown sugar, and it deepens the flavor of the cake.

    The spices

    Carrot cake is really a kind of spice cake, so don’t skimp on the spices. I used plenty of cinnamon and some ground cloves. You can also add in nutmeg and a bit of ginger. But don’t overdo the ginger as it can overpower the rest of the flavors.

    The carrots

    As most of us are aware, carrots are not the most keto friendly vegetable. But you don’t have to add a lot to the recipe to give it the right taste and texture. Conventional carrot cake usually takes 3 cups of grated carrot. I cut this back to 1 ½ cups and it was perfect.

    Four images showing how to assemble a keto carrot cake.

    How to make keto carrot cake

    Making a keto carrot cake is really quite similar to the conventional version. Here are my best tips for getting it right.

    1. Prep your pans properly: This means both greasing them and lining them with parchment paper. Don’t skip this step!
    2. Finely grate the carrot: Choose the smallest holes on your box grater or food processor grating blade. This ensures better distribution of the carrot throughout the cake.
    3. Whisk the dry ingredients: Make sure to break up any lumps in the flours before proceeding.
    4. Beat the wet ingredients together, then add the dry ingredients all at once and beat to combine.
    5. Bake the cake layers: Be sure to divide the batter into the pans as evenly as possible. If you have a kitchen scale, that can help!
    6. Let cool completely: You know I always stress this, as keto cakes are very fragile when they are still warm.
    A bowl of keto cream cheese frosting with beaters sitting above it.

    How to make the best keto cream cheese frosting

    Classic carrot cake takes cream cheese frosting and this one is no different! A few tips for a truly creamy, smooth frosting:

    1. Properly soften the cream cheese and butter: Make sure that they are soft enough to beat very easily. If you live in a cooler climate, as I do, room temperature may not be sufficient. I always give mine a few seconds in the microwave before I beat them together.
    2. Add the sweetener after they are smooth: Don’t try to beat it in right away, as it can cause some clumping. Wait until the cream cheese and butter mixture is nice and smooth first.
    3. Use room temperature cream: Adding cold cream can also cause the frosting to clump up, so make sure to let the cream sit out for 20 to 30 minutes.
    4. Crumb coat the cake: For this keto carrot cake recipe, I went with the more naked look. I simply spread enough frosting on the sides of the cake to coat it lightly. It was plenty of frosting in the end, as the cake is wonderfully moist.
    A slice of keto carrot cake on a white plate with a forkful taken out of it and a cup of coffee in the background.

    Frequently Asked Questions

    How can something with carrots be keto?

    While carrots aren’t the most keto friendly vegetable, they are fine used in a recipe that serves 12 to 16. I found I could use up to 1 ½ cups without raising the carb count much.

    Can you make nut-free keto carrot cake?

    I haven’t tried making this recipe without nut meals as yet. But you could try replacing the pecan flour with sunflower seed flour. You will need to add 2 tablespoons of lemon juice to offset the green reaction.

    Then simply leave out the added nuts in the cake and the garnish.

    I don’t like Swerve, can I use a different sweetener?

    The cake will probably turn out with other sweeteners but I do warn you that allulose causes baked goods to darken very quickly and look almost burnt. For the frosting, you need a good confectioner’s style (powdered) sweetener.

    Is the protein powder necessary? What can I use to replace it?

    Protein powder is a critical ingredient as it helps baked goods rise and hold their shape properly. You will find that my keto cake recipes are lighter and fluffier than many others. You can skip it, but please understand that your cake will be more dense and more fragile.

    You can use whey protein, egg white protein, or some plant-based proteins. But don’t use collagen protein as it will make the cake gummy and hard to cook through.

    What if I want more frosting on the sides of the cake?

    You can make 1 ¼ to 1 ½ times the frosting recipe to make a fully frosted cake.

    Close up shot of a slice of keto carrot cake on a white plate over an orange napkin.

    Storage Information

    Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

    You can also freeze this cake, tightly wrapped up, for up to 2 months.

    Want more keto layer cakes?

    • Lemon Cream Cake
    • Keto Margarita Cake
    • Keto Marble Cake
    • Cookies & Cream Cake
    • Butter Pecan Cake
    • Sugar Free Spice Cake
    A slice of keto carrot cake on a white plate with a forkful taken out of it and a cup of coffee in the background.

    Keto Carrot Cake Recipe

    This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it's remarkably easy to make! 
    4.95 from 34 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto carrot cake bars
    Prep Time: 50 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 16 servings
    Calories: 320kcal

    Ingredients

    Carrot Cake

    • 2 cups pecan flour/almond flour See Notes
    • ⅓ cup coconut flour
    • ⅓ cup unflavoured whey protein powder or egg white protein powder
    • 1 tablespoon baking powder
    • 2 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ teaspoon ground cloves
    • 4 large eggs
    • ½ cup avocado oil or another neutral oil
    • ½ cup Swerve Brown
    • ½ cup Swerve Granular
    • 1½ cups finely grated carrot lightly packed
    • 1½ teaspoon vanilla extract
    • ⅓ cup chopped pecans

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ½ cup butter softened
    • ¾ cup powdered Swerve Sweetener
    • 1 teaspoon vanilla extract
    • ½ cup heavy whipping cream room temperature

    Garnish

    • ¼ cup chopped pecans
    • 1 tablespoon finely grated carrot

    Instructions

    Cake

    • Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
    • In a medium bowl, whisk together the pecan flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
    • In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
    • Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
    • Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
    • Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

    Cream Cheese Frosting

    • In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
    • Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

    To assemble

    • Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
    • Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
    • Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

    Notes

    Notes on pecan flour: Some pecan flours are more dry than others. Amoretti used to sell a really good one but it’s now unavailable. All the others I have tried result in a drier texture so I actually recommend using half almond flour and half pecan flour. 
    Nutrition Facts
    Keto Carrot Cake Recipe
    Amount Per Serving (1 slice)
    Calories 320 Calories from Fat 294
    % Daily Value*
    Fat 32.7g50%
    Carbohydrates 6.3g2%
    Fiber 3g12%
    Protein 6.2g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    8.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Stacy says

      May 19, 2023 at 8:35 pm

      5 stars
      These are aMAZING! I made 2 cake layers and 6 fluffy muffins/cupcakes (and a couple of small tweaks); one of my new fave keto desserts ❤️ … I haven’t even frosted them yet!

      Reply
    2. Paula Holland says

      April 28, 2023 at 4:12 pm

      5 stars
      My husbands favorite cake is Carrot Cake so I made this for him for his birthday! Oh my lands! This was sooooo delicious and moist and EASY to make! No one could believe it was Keto! I didn’t have pecan flour so I ground up Pecans in the food processor and it worked perfectly. Thank you for this delicious recipe!

      Reply
    3. Lorna says

      April 12, 2023 at 9:55 am

      Hi Carolyn,

      I tried this recipe and it is a little crumbly and not moist as I had expected. I used half pecan flour and half almond flour. I wonder if using 2 cups of almond flour and no pecan flour would give a moister result? Thank you!

      Reply
      • Carolyn says

        April 12, 2023 at 11:29 am

        If it’s crumbly, then you likely over-baked it. Take it out of the oven the very second that the top feels firm to the touch.

        Reply
    4. Linda Jensen says

      April 08, 2023 at 11:29 pm

      I followed the recipe to the T. I just came out of the oven and smells yummy my. But it only made 2- 8in pans. It did not raise like a regular cake and is denser.
      recipe said “2 cup pecan/ almond flour, see note”
      I use 1 cup almond flour and 1 cup of pecan flour as I assumed the recipe said. Was it supposed to be 2 cups of each?

      Reply
      • Carolyn says

        April 09, 2023 at 9:15 am

        No… it was 1 cup of each. And it should rise some… not as much as conventional cake but it does rise. I think if you had spread it in 3 layers you would have gotten 3 layers.

        Reply
    5. Ellie Conwell says

      April 08, 2023 at 1:01 pm

      5 stars
      Felt like it needed a lil extra frosting. Very delicious! Worth the effort and the flavor is insane. Hubby loved it.👍

      Reply
    6. Leah B Gruen says

      April 06, 2023 at 2:25 pm

      Can you use flavored whey protein powder? I have vanilla flavored. I don’t have any unflavored.

      Reply
      • Carolyn says

        April 06, 2023 at 4:58 pm

        Sure, that works!

        Reply
    7. Lorrie says

      April 06, 2023 at 11:47 am

      will this recipe turn out well if I cut it in half to make less layers, or MN maybe just a sheet cake? thank you!

      Reply
      • Carolyn says

        April 06, 2023 at 4:59 pm

        I am sure it will but I can’t guide you as to baking time.

        Reply
        • Lorrie says

          April 07, 2023 at 11:09 am

          I need gluten free cake recipe more than a “no sugar/low carb” one, so if I used regular sugar, would I use the same quantity, as shown in recipe? thank you again for your input, very appreciated!!

          Reply
          • Carolyn says

            April 07, 2023 at 1:09 pm

            I am sorry, I don’t bake with sugar so I really can’t guide you.

            Reply
    8. Leah says

      April 06, 2023 at 11:13 am

      Hello! This looks amazing and want to try for Easter! Wondering if I could either A) make this in 2 layers (only have 2 cake pans at the moment), or B) could I make it into cupcakes? I am worried there would be way too much batter for just 12 cupcakes. Would the amounts need reduced at all? I appreciate any advice you may have!

      Reply
      • Carolyn says

        April 06, 2023 at 4:59 pm

        It will be fine but the 2 layers will take longer to bake than 3 layers, since the batter will be deeper.

        Reply
    9. Kim says

      April 06, 2023 at 10:00 am

      I made mine into cupcakes for Easter feast! Yum I also added your dried cranberries chopped up! So good. Thank you for all the fantastic recipes. I lived using pecan flour in this!!!

      Reply
    10. Lori says

      April 05, 2023 at 8:46 pm

      can this recipe be cut in half with success?

      Reply
      • Carolyn says

        April 07, 2023 at 3:10 pm

        Probably. You will need to experiment!

        Reply
    11. Patty says

      April 04, 2023 at 6:58 am

      Will all almond flour work ??
      Pecan flour is not something I have.
      Thx
      Patty

      Reply
      • Carolyn says

        April 04, 2023 at 11:12 am

        Yes, you can use all almond flour.

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023