Keto Carrot Cake is richly spiced with a moist crumb, just the right amount of carrot, and a luscious cream cheese frosting to top it off.

It’s the cutest thing; my grandma went keto about a year ago (her doctor recommended it for medical reasons). After that, every time I head up to Buffalo to visit family, she tells me that she’s dying for Keto Carrot Cake. Well, on my next trip to Buffalo I won’t be going empty-handed. Grandma, this one is for you (xoxo!).

With rich spices, just the right amount of carrot, a moist crumb, and velvety cream cheese frosting, this cake will be the hit of all your spring gatherings!

Keto Carrot Cake Ingredients:

I based this recipe on my Low Carb Keto Vanilla Almond Yellow Butter Cake recipe, but made several tweaks to get the perfect carrot cake flavor.

Keto Cream Cheese Frosting Ingredients:

I used my basic recipe for Vanilla Bean Low Carb Cheesecake Frosting, but I reduced it by half, which was the perfect amount for frosting this cake.

Gluten Free Carrot Cake

In my Keto Carrot Cake I use a blend of almond flour, golden flaxseed meal, and tapioca flour. Generally, in gluten free baking, I like to use a blend of gluten free flours to avoid an overly dense and/or dry baked good. This is because some gluten free flours are quite dense (such as almond flour), and some gluten free flours absorb a lot of water (such as coconut flour). Using two or three different kinds of gluten free flour along with eggs and leavener help yield a lighter, fluffier, more cake-like result.

How Do I Make My Gluten Free Carrot Cake More Moist?

Baking in general is very much a science, and gluten free baking is even more so. You need to find the right ratio of wet to dry ingredients. Because most gluten free flours are heavy and dense, it’s important to not only find the right ratio of ingredients, but also to simultaneously include components that will help lighten the crumb.

In my recipes, I’m careful to test them with a blend of different wet and dry ingredients to come up with the best result that is as close to “real cake” (aka regular cake make with wheat flour) as I can get it. If you follow this recipe, the resulting Keto Carrot Cake is moist and delicious!

Best Ever Sugar Free Carrot Cake

This recipe for Keto Carrot Cake isn’t sugar free because I use a tiny bit of blackstrap molasses for depth of flavor. Additionally, molasses helps reduce the cooling effect that the sweetener erythritol (which is in Lakanto, along with monkfruit) can have. If you’re looking for the Best Ever Sugar Free Carrot Cake recipe, simply omit the blackstrap molasses from this recipe and add 1/2 teaspoon apple cider vinegar instead.

Carbs in Carrot Cake

Most regular desserts are pretty carb-heavy because of their high sugar and wheat flour content. Let’s compare nutrition information for regular carrot cake with cream cheese frosting with my Keto Carrot Cake with Cream Cheese Frosting.

Regular Carrot Cake Carbs

According to the USDA Food Database, 1 (102g) serving of regular carrot cake with cream cheese frosting has the following nutrition information:

370kcals
3g protein
20g fat
45g total carbohydrates
1g fiber
44g net carbs

Keto Carrot Cake Carbs

Here is the nutritional information for 1 serving of my Keto Carrot Cake with Cream Cheese Frosting:

253 kcals
4g protein
23g fat
7g total carbohydrates
1g fiber
6g net carbs

More Healthy Carrot Cake Recipes to Try:

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Keto Carrot Cake

Keto Carrot Cake is richly spiced with a moist crumb, just the right amount of carrot, and a luscious cream cheese frosting to top it off.

Print Pin Rate

Course: Dessert

Cuisine: American

Servings: people

Calories: 253kcal

Author: Faith Gorsky

Ingredients

Cake:

6 tablespoons unsalted butter room temperature
4 tablespoons Lakanto Monkfruit Sweetener Golden
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons blackstrap molasses
1/4 teaspoon stevia glycerite
1 cup almond flour
2 tablespoons golden flaxseed meal
2 tablespoons tapioca flour
2 teaspoons cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon salt
1 medium carrot grated

Cream Cheese Frosting:

4 ounces cream cheese
4 tablespoons unsalted butter
1 tablespoon Swerve Confectioners
5 drops stevia glycerite
1/2 teaspoon vanilla bean paste
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
3 tablespoons heavy whipping cream

US Customary - Metric

Instructions

Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper.
Cream together the butter and Lakanto, and then beat in the eggs, followed by the vanilla, molasses, and stevia glycerite. Whisk together the almond flour, flaxseed meal, tapioca flour, cinnamon, baking powder, allspice, and salt in a medium bowl. Stir the dry ingredients into the wet, and then fold in the carrot. The batter will be very thick.
Transfer the batter to the prepared pan and spread it out evenly.
Bake until a wooden pick inserted in the center comes out clean, about 35 minutes. Cool completely before frosting.
Cream together the cream cheese and butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, vanilla bean paste, vanilla extract, and almond extract until fully incorporated. Lastly, beat in the cream until smooth.
Once the cake is cooled, spread the frosting on top and let it set before slicing.

Helpful Tips

Net Carbs: 6g per serving

Nutrition

Tried this recipe?Mention @anediblemosaic or tag #healthysweeteats!

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