This soft and tender keto carrot cake is everything you want in a classic dessert—moist, perfectly spiced, and generously frosted with rich cream cheese icing—all while keeping it low-carb, gluten-free, and keto-friendly. Whether you’re celebrating a special occasion or just craving something sweet, this is the low-carb carrot cake recipe you’ll come back to again and again!
✨ Ingredients
For the Cake:
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🥜 4 cups fine almond flour
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🍬 ½ cup granulated sweetener (like Lakanto Classic Monkfruit)
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🥕 1 cup shredded carrots, packed
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🥚 4 large eggs (or flax eggs for a vegan version)
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🧂 2 tbsp baking powder
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🧂 1 tsp salt
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🌿 Optional: 1 tsp pure vanilla extract, pinch of cinnamon, and a handful of chopped walnuts for crunch
For the Cream Cheese Frosting:
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8 oz cream cheese (or vegan cream cheese)
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4 oz unsalted butter (or vegan butter)
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2 cups powdered monkfruit sweetener
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1 tsp vanilla extract
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Splash of milk (any kind) if needed for smoother texture
🧁 Instructions
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Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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Mix the batter: In a large bowl, combine all the cake ingredients and stir until well incorporated.
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Divide & flatten: Spread the batter evenly into the pans. Use an extra piece of parchment paper to gently press the batter down for smooth, even layers.
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Bake for about 20 minutes, or until a toothpick inserted comes out clean.
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Cool completely in the pans before attempting to remove the cakes to avoid cracking or breaking.
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Frost & assemble: Once cooled, run a knife around the edges, carefully remove the cakes, and frost with your prepared cream cheese frosting.
🎂 Frosting Instructions
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Let the cream cheese and butter soften at room temperature.
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Beat together with powdered monkfruit and vanilla extract until smooth.
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Add a small splash of milk (almond, coconut, etc.) if needed to reach your desired consistency.
🕒 Prep & Nutrition
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Prep Time: 5 minutes
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Cook Time: 20 minutes
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Total Time: 25 minutes
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Servings: 8–12 slices
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Calories: ~180 per slice
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Net Carbs: 3g
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Fat: 15g
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Protein: 6g
💡 Tips & Variations
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🧡 Add pecans or walnuts for a nutty crunch.
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🍋 Mix in a bit of lemon zest to brighten the flavor.
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❄️ Store leftovers in the fridge for up to 5 days or freeze slices individually for a quick treat anytime.
📌 Save It, Share It, Bake It!
This Keto Carrot Cake is perfect for birthdays, Easter, or any time you want a healthy dessert that feels indulgent but keeps your macros on track. Don’t forget to pin this recipe or share it with a fellow keto foodie!
