This keto carrot cake is so moist, fluffy, and with a tender crumb, you won’t believe it is low carb! Simple ingredients and easy to prepare, it is a dessert that is sure to impress! 3 grams net carbs per serving.
Keto Carrot Cake
Every year, I make my close circle of friends a cake for their birthday. It’s become somewhat of a tradition and each year, I try and outdo myself. Granted, they are all chocolate cake lovers, so it isn’t too hard to take it up a notch every single time. This year, however, one of my friends has decided they were keen on something different. Initially, I thought I’d make them a chocolate cheesecake or an almond cake but instead, opted for classic carrot cake!
I’ve been meaning to share a keto carrot cake recipe for quite some time. It’s one of my all time favorite cakes and one that I could eat any time of the day. It also uses almond flour, which I’ve been using in almost all my baking recently!
Now, no grains and no refined sugar is needed, but you’d never tell. The texture of the cake is super moist and fluffy, with a tender crumb, and the frosting is smooth and creamy. The cake is sweet and with hints of spice, without being overpowering.
I served this cake at my friend’s birthday party and NO ONE believed me when I said that it was low carb- They thought I bought it from a bakery!
How do you make a low carb carrot cake?
- Almond flour– It is best to use blanched almond flour, not almond meal. While the latter can be used, you’ll need to adjust the cooking time to avoid the cake sinking in the middle.
- Baking powder and baking soda– A combination of the baking powder and soda is used to give the cake some fluffiness and rise.
- Cinnamon and nutmeg– A mix of the two spices are necessary for any good carrot cake!
- Salt– Brings out the sweetness of all the other ingredients.
- Eggs– Room temperature eggs.
- Granulated sweetener of choice– I used swerve brown sugar (a keto brown sugar substitute) but monk fruit sweetener and erythritol can also be used.
- Vanilla extract– A must for any good cake!
- Oil– Any neutral flavored oil can be used. I used vegetable oil, but canola and avocado oil can also be used.
- Carrots– Finely shredded carrots.
- Shredded coconut– Unsweetened shredded coconut flakes or finely milled coconut flakes (desiccated/macaron style) can be used.
- Shredded Apple– While apples are not technically keto, a small amount is used to give extra moisture and sweetness to the cake. This is also used instead of pineapple. You can also use shredded zucchini.
- Walnuts– Optional, but gives some delicious crunch throughout.
- Cream cheese frosting– I used a simple keto frosting.
Start by mixing together your dry ingredients in a mixing bowl. Next, in a separate bowl, add your eggs and sweetener, and using a stick mixer, beat together until it doubles in size. Add in your vanilla extract. In another mixing bowl, mix together the remaining ingredients until combined. Gently fold through the dry ingredients into the egg/sweetener mixture, until just combined. Add the rest of the ingredients and mix through until all the ingredients are combined.
Now, generally grease two 8-inch cake pans and lightly dust with extra almond flour. Evenly distribute the cake batter amongst the two pans and bake for 30-35 minutes, or until a skewer comes out clean. Let the cakes cool in the pan for 10 minutes, before carefully turning them out onto a cooling rack to cool completely.
Finally, layer the cake with the frosting and let sit for 30 minutes, before serving.
Tips to make the best almond flour carrot cake
- For decorative purposes, I made this an 8-layer cake. None of the proportions change, each cake was just sliced into 4 thin pieces.
- Greasing and dusting the pan with flour prior to adding in the batter is important to ensure the cake can easily be removed.
- Avoid overbaking the cake, as it continues to cook as it is cooling down.
Storing and freezing keto carrot cake
- To store: The cake should be stored in the refrigerator, covered, to ensure it does not become soggy in the middle and dry around the sides. The cake will keep fresh for up to 1 week.
- To freeze: Place slices of the carrot cake in a sealable container and store in the freezer for up to 6 months.
More keto cake recipes to try
Keto Carrot Cake
- 3 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 large eggs
- 1 1/2 cups granulated sweetener of choice I used keto brown sugar, but erythritol or monk fruit sweetener can be used
- 1 teaspoon vanilla extract
- 1/2 cup oil I used canola oil but any neutral flavored oil can be used.
- 2 cups carrots shredded, approximately 3 large ones
- 1/2 cup unsweetened shredded coconut
- 1/2 cup apple shredded, approximately 1 large apple * See notes
- 1/2 cup walnuts chopped
- 1-2 cups cream cheese frosting
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust it with almond flour.
- In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well. In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract. In a third bowl, whisk together the rest of the ingredients, until combined.
- Fold through the dry ingredients into the egg/sweetener/vanilla mixture, until just combined. Add the remaining ingredients and mix until fully incorporated.
- Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out mostly clean.
- Let the cakes cool for 10 minutes, before carefully turning them on to a wire rack to cool completely. Once cool, layer and frost, before letting it sit for 30 minutes, before serving.