Keto Carrot Cake

Carrot cake has always been one of my favorite desserts. So when I started eating low carb, figuring out a keto version was pretty high on my list.

After a lot of testing, I’m really happy with this recipe. It’s moist, perfectly spiced, and the cream cheese frosting on top is absolutely delicious.

The best part is that each slice is keto friendly, so you can actually enjoy a proper piece of cake without worrying about going over your carb limit for the day.

It uses simple low carb baking ingredients that you probably already have in your pantry if you bake keto recipes regularly.

This one is great for sharing with family and friends too. Even the people who aren’t on a keto diet won’t be able to tell the difference.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto carrot cake is so moist and flavorful that you honestly cannot tell it is low carb.

Beautiful Layered Presentation – Two stacked layers with thick frosting make this cake look bakery-worthy and perfect for any celebration.

Incredibly Moist Texture – The combination of coconut oil and sour cream keeps this cake soft and tender without any graininess.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 1/3 cup Coconut Flour
• 3/4 cup Granulated Erythritol
• 2 tsp Cinnamon
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 4 Large Eggs
• 1/3 cup Coconut Oil, melted
• 1/4 cup Sour Cream
• 2 tsp Vanilla Extract
• 1 1/2 cups Finely Grated Carrots
• 1/3 cup Chopped Pecans

For the Frosting

• 8 oz Cream Cheese, softened
• 1/4 cup Unsalted Butter, softened
• 1 cup Powdered Erythritol
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.

Step 3

In a separate bowl, whisk the eggs, melted coconut oil, sour cream, and vanilla extract until combined. Pour into the dry ingredients and stir until smooth. Fold in the grated carrots and chopped pecans.

Step 4

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and remove the parchment. Cool completely before frosting.

Step 6

Make the frosting by beating the cream cheese and butter together until fluffy. Add the powdered erythritol and vanilla extract and beat on medium-high for 2 minutes until smooth and creamy.

Step 7

Place one cake layer on a serving plate and spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides generously.

Step 8

Refrigerate the cake for at least 30 minutes to let the frosting firm up. Slice and serve chilled.

Tips

Squeeze the Moisture Out of the Carrots

After you grate the carrots, wrap them in a clean kitchen towel or paper towels and squeeze out as much liquid as you can. Carrots hold a lot of water, and that extra moisture can make the cake soggy and dense.

This is especially important with keto baking because almond flour and coconut flour don’t absorb moisture the same way regular flour does. If you skip this step, the center of the cake might not set properly and you’ll end up with a gummy texture.

Grate the Carrots as Fine as Possible

Use the smallest holes on your box grater for the carrots. Big shreds won’t break down during baking and you’ll get chunky pieces that mess with the texture of the cake.

Finely grated carrots blend into the batter much better and distribute evenly throughout the cake. This also helps them release their natural sweetness, which matters a lot when you’re working with erythritol instead of sugar.

Sift the Powdered Erythritol for the Frosting

Powdered erythritol can be clumpy and gritty, even when it says “powdered” on the bag. Before you add it to the cream cheese mixture, push it through a fine mesh sieve to break up any lumps.

If you skip this, you’ll get a grainy frosting with little crunchy bits in it. Nobody wants that on a nice cake.

If your powdered erythritol still feels gritty after sifting, blend it in a spice grinder or blender for about 30 seconds to make it extra fine. That makes a huge difference in how smooth the frosting turns out.

More Recipes

• Low Carb Carrot Cake Cupcakes
• Keto Cinnamon Swirl Coffee Cake
• Keto Pumpkin Bread
• Keto Zucchini Bread
• Keto Italian Cream Cake

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can swap erythritol for another keto-friendly sweetener like monk fruit sweetener or allulose. Just keep in mind that allulose is less sweet than erythritol, so you may need to add a bit more to get the same level of sweetness.

Avoid using stevia drops as a direct replacement here since the recipe relies on the bulk of a granulated sweetener to get the right cake texture. If you do use stevia, you would need to add a bulking agent to make up for the lost volume.