Carrot cake is a beloved dessert, but for those following a keto lifestyle, traditional recipes are off-limits due to their high sugar and carb content. Fear not! This Keto Carrot Cake is an irresistible, low-carb alternative that doesn’t compromise on flavor or texture. With rich spices, moist carrot base, and a velvety cream cheese frosting, this cake will satisfy your cravings while keeping you on track with your keto goals.

Ingredients

For the Carrot Cake:

  • Almond flour – 2 cups (240g)
  • Baking powder – 2 teaspoons
  • Baking soda – 1 teaspoon
  • Cinnamon powder – 2 teaspoons
  • Nutmeg – ½ teaspoon
  • Ground ginger – ½ teaspoon
  • Salt – ½ teaspoon
  • Eggs – 4 large, room temperature
  • Erythritol (or sweetener of choice) – ¾ cup (150g), adjust to taste
  • Unsweetened almond milk – ½ cup (120ml)
  • Vanilla extract – 2 teaspoons
  • Grated carrots – 1½ cups (150g), finely shredded
  • Coconut oil – ½ cup (120ml), melted (or butter)
  • Chopped walnuts or pecans (optional) – ½ cup (60g)
  • Unsweetened shredded coconut (optional) – ¼ cup (30g)

For the Cream Cheese Frosting:

  • Cream cheese – 8 oz (227g), softened
  • Unsalted butter – ¼ cup (56g), softened
  • Powdered erythritol – ¾ cup (90g), or sweetener of choice
  • Vanilla extract – 1 teaspoon
  • Heavy cream – 2-3 tablespoons (for desired consistency)
  • Pinch of salt

Instructions

Step 1: Prepare the Carrot Cake Batter

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or coconut oil and line the bottom with parchment paper for easy removal of the cakes later.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside.
  3. Prepare the Wet Ingredients: In a separate mixing bowl, whisk the eggs until smooth and slightly frothy. Add the erythritol (or your preferred keto-friendly sweetener) and vanilla extract, mixing until fully combined.
  4. Add Wet Ingredients to Dry: Gradually pour the wet mixture into the bowl of dry ingredients. Stir until well incorporated.
  5. Incorporate the Wet Add-ins: Slowly add the almond milk and melted coconut oil (or butter) to the batter. Mix until you achieve a smooth, slightly thick batter. Make sure all ingredients are evenly combined.
  6. Add the Carrots and Optional Ingredients: Gently fold in the grated carrots, chopped walnuts, and shredded coconut (if using). The batter should now have a pleasant, thick consistency.

Step 2: Bake the Carrot Cake

  1. Bake the Cake: Pour the batter evenly into the prepared cake pans. Use a spatula to spread the mixture out evenly. Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean when ready.
  2. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn the cakes out onto wire racks to cool completely before frosting.

Step 3: Prepare the Cream Cheese Frosting

  1. Beat the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Use an electric mixer on medium speed to combine the ingredients until there are no lumps.
  2. Add Sweetener and Vanilla: Gradually add the powdered erythritol (or your choice of sweetener), vanilla extract, and a pinch of salt. Beat the mixture on medium-high speed until smooth and fluffy.
  3. Adjust Consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until you achieve the desired consistency. The frosting should be smooth and spreadable.

Step 4: Frost the Carrot Cake

  1. Assemble the Cake: Once the cakes are completely cool, place one layer of cake on a serving plate. Spread a generous amount of cream cheese frosting over the top.
  2. Layer the Second Cake: Place the second cake layer on top, pressing down lightly to ensure it sticks.
  3. Frost the Entire Cake: Use the remaining cream cheese frosting to cover the top and sides of the cake. Feel free to get creative and decorate the cake with additional chopped walnuts or a sprinkle of cinnamon.

Step 5: Serve and Enjoy

  1. Chill and Serve: For best results, chill the cake in the refrigerator for 30 minutes before serving. This helps set the frosting and makes slicing easier. Slice into 8-12 servings, depending on portion size.

Nutritional Information (Per Serving, 1/12 of the Cake)

  • Calories: 275
  • Total Fat: 24g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 68mg
  • Sodium: 100mg
  • Total Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Sugars: 2g
  • Protein: 6g

Weight Watchers SmartPoints

  • SmartPoints (Blue): 5 per serving
  • SmartPoints (Green): 6 per serving
  • SmartPoints (Purple): 5 per serving

Note: SmartPoints values are calculated based on using erythritol as the sweetener and no additional toppings.

Tips and Tricks for the Best Keto Carrot Cake

  1. Sweetener Substitutes: Feel free to use monk fruit sweetener or stevia if you prefer those over erythritol. Just remember that some sweeteners are sweeter than others, so adjust the amount to your taste preference.
  2. Grating Carrots: For a smooth texture, use a fine grater for the carrots. This helps to incorporate them evenly into the batter without adding too much moisture.
  3. Adding Nuts: Walnuts and pecans are the classic choice for carrot cake, but if you prefer other nuts, feel free to experiment. Almonds, hazelnuts, or even macadamia nuts would work well.
  4. Making it Dairy-Free: To make the cake dairy-free, you can substitute the cream cheese frosting with a dairy-free cream cheese alternative, and use coconut oil instead of butter in the cake batter.
  5. Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months, though it’s best to freeze individual slices for easy defrosting.

Why This Keto Carrot Cake is Perfect for Your Low-Carb Lifestyle

Keto carrot cake is a wonderful treat for those who follow a low-carb, high-fat (LCHF) diet or a ketogenic lifestyle. It’s low in carbs, gluten-free, and full of healthy fats, making it a great alternative to traditional carrot cake. The almond flour provides a soft, moist texture, while the natural sweetness from erythritol keeps the cake guilt-free.

This cake can be enjoyed for dessert, an afternoon snack, or even for special occasions. Plus, it’s a great way to sneak in some extra fiber and healthy fats without feeling deprived of the sweet treats you love.

Conclusion

This Keto Carrot Cake recipe is the perfect way to indulge your sweet tooth without breaking your keto diet. Moist, spiced, and topped with creamy frosting, it’s sure to be a hit at any gathering. Whether you’re following keto for weight loss, blood sugar control, or overall wellness, this cake will not only meet your dietary needs but also leave you thoroughly satisfied.