Keto Carrot Cake with Cream Cheese Frosting: A Low-Carb Dessert That Feels Like a Hug

Carrot cake is one of those desserts that feels wholesome and indulgent at the same time—like a warm sweater for your soul. But let’s face it, traditional carrot cake is loaded with sugar, carbs, and all the things that don’t really fit into a keto lifestyle. So, what’s a carrot cake lover to do? You make a keto version, of course! This recipe keeps the moist, spicy goodness of a classic carrot cake but skips the sugar overload, so you can have your cake and eat it too.

And we’re not stopping there. Cream cheese frosting is the real MVP, turning this humble dessert into a showstopper. Let’s get started!

Why You’ll Love This Recipe

• Low-Carb and Keto-Friendly: Every slice is guilt-free and keeps you on track with your macros.
• Rich and Moist: Almond flour and a touch of coconut flour make this cake soft, dense, and just sweet enough.
• Simple Ingredients: No fancy or hard-to-find items here—everything can be picked up at your local grocery store.
• Easy to Make: If you can whisk and mix, you can nail this cake.

Ingredients You’ll Need

For the Cake:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 3 large eggs, room temperature
• ¾ cup granulated erythritol (or any keto-friendly sweetener of choice)
• ½ cup unsweetened almond milk
• ½ cup melted coconut oil (or butter, if you prefer)
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• ¾ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream (optional, for thinning)

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease the sides with a little coconut oil or butter. This helps the cake pop out like a dream when it’s done.

2. Mix the Dry Ingredients

In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These dry ingredients are what give your cake that classic carrot cake flavor and texture. Make sure there are no lumps!

3. Whisk the Wet Ingredients

In another bowl, whisk the eggs and sweetener until the mixture is pale and slightly frothy. Add the almond milk, melted coconut oil, and vanilla extract. Stir until smooth.

4. Combine Everything

Pour the wet ingredients into the dry ingredients and gently mix. Don’t overdo it—just stir until everything is combined and you have a thick batter. Fold in the grated carrots.

5. Bake

Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Making the Cream Cheese Frosting

While your cake is cooling, let’s whip up the frosting.

• In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
• Add the powdered sweetener and vanilla extract, then beat until fully combined.
• If the frosting feels too thick, mix in a tablespoon or two of heavy cream until it reaches your desired consistency.

Frosting and Decorating

Once the cake is completely cool (seriously, don’t rush this part—warm cake and frosting are not friends), slather on the cream cheese frosting. Be as generous as you like. For a little extra pizzazz, sprinkle the top with chopped pecans or unsweetened shredded coconut.

Tips for Success

• Grate the Carrots Finely: Big chunks of carrot don’t bake as well. Use the small side of your grater for best results.
• Room-Temperature Ingredients: Cold eggs or cream cheese can mess with the texture of your batter and frosting. Let everything warm up a bit before you start.
• Don’t Skip the Parchment Paper: This little step saves you from a sticky cake disaster.
• Store Leftovers Properly: Keep your frosted cake in the fridge, covered tightly, for up to 5 days.

How Does It Taste?

This keto carrot cake has everything you love about the original—moist texture, warm spices, and just the right amount of sweetness. The cream cheese frosting is rich, tangy, and perfectly balanced. Together, they create a dessert that doesn’t feel like a compromise.

Variations to Try

• Add Nuts: Fold in some chopped walnuts or pecans for a little crunch.
• Spice it Up: Add a pinch of cloves or cardamom for an extra layer of flavor.
• Make Cupcakes: Pour the batter into a muffin tin and bake for about 20 minutes instead.

Perfect for Any Occasion

Whether you’re looking for a low-carb treat for Easter, a keto-friendly birthday cake, or just something sweet to enjoy with your coffee, this carrot cake hits the spot. It’s proof that healthy doesn’t have to mean boring.

So grab your apron, preheat your oven, and get ready to impress your taste buds—and anyone lucky enough to share this cake with you.

Have you tried this recipe? Share your experience in the comments! Did you tweak the spices, add some nuts, or try a fun topping? Let’s hear it!

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