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Keto Carrot Cake 🥕

Published: · Updated: by · 8 Comments

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Craving a carrot cake but sticking to your keto diet? Our Keto Carrot Cake recipe has got you covered. It's a low-carb, sugar-free option made with basic ingredients you probably have on hand.

Picture moist carrot-infused layers, a cozy blend of warm spices, and a creamy cream cheese frosting. This keto-friendly treat lets you enjoy the classic carrot cake without worrying about carbs.

The best part? You can have it anytime! Whether it's a special occasion, a late-night dessert craving, or just a regular day, our Keto Carrot Cake is here to make your taste buds happy and keep you on track with your keto journey.

Keto Carrot Cake on a clay plate, cast iron skillet with the rest of the cake in the background.
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Preparation and cooking overview

Whipping up our Keto Carrot Cake is a breeze. Just grab two bowls—one for the dry ingredients and one for the wet ones. Combine them with care, making sure those grated carrots get evenly mixed in. Pop the batter into a greased baking pan, slide it into the oven, and let it work its magic until a toothpick comes out clean. The whole process takes around an hour and a half, giving you a moist and fluffy dessert that's ready to enjoy.

Chef's note

Choose fresh, organic carrots and premium almond flour to guarantee a tasty and healthier result. Remember that almond flour has a distinct texture compared to regular flour, so don't worry if the batter appears denser than you're accustomed to; it's part of the keto allure.

Overhead shot: cast iron skillet filled with Keto Carrot Cake
  • Prep Time: 30 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour and 30 minutes
  • Difficulty Level: Easy
  • Recipe Makes 16 Servings

🥕 Ingredients for this keto carrot cake recipe

  • 2 ¾ cups of almond flour
  • 1 cup unsweetened shredded coconut
  • 1 ¼ cups powdered erythritol
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • 6 large eggs
  • ½ cup avocado oil
  • ¼ cup coconut milk
  • 2 cups grated carrots
  • 1 tablespoon vanilla extract
  • ½ cup pecan pieces

For the icing

  • 1 8oz block of cream cheese
  • 1 cup powdered Swerve
  • ½ cup heavy whipping cream
  • 1 teaspoon coconut extract
  • ½ cup pecan pieces

Ingredient substitutions

  • Replace almond flour with a cup of coconut flour (use only 1 ⅓ cup and add an extra egg)
  • Substitute erythritol with your preferred keto-friendly sweetener of choice.
  • Swap avocado oil with melted butter or coconut oil.
  • Use walnuts instead of pecans for a bold crunch.
  • For a dairy-free version, swap the heavy cream in the icing for coconut milk and swap out the cream cheese for vegan cream cheese; we like Kite Hill.

Additional ingredients

Feeling adventurous? You can also add these tasty extras:

  • ½ cup unsweetened raisins
  • 1 teaspoon nutmeg or allspice for a spicier flavor
  • ½ cup unsweetened pineapple chunks for a tropical twist

Note: Additional ingredients will also increase the carb count, so consume as per your ketogenic preference and calorie intake.

Cooking tools required

To make this Keto Carrot Cake recipe, you'll need the following tools:

  • A trusty oven
  • Two 9-inch cake pans
  • Mixing bowls
  • Electric mixer or a sturdy whisk
  • Spatula
  • Grater
  • Measuring cups and spoons

Tools substitute options

If you don't have the exact tools mentioned earlier, don't worry! You can still create this recipe with these substitutes:

  • Instead of two 9-inch cake pans, use a 9x13-inch pan or silicone molds.
  • A fork can be used instead of a whisk or electric mixer (prepare for an arm workout!)

How to make Keto Carrot Cake: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Preheat your oven to 350°F (175°C).
  2. Grease your cake pans or line them with parchment paper.
  3. Measure out all your wet and dry ingredients.
  4. Grate the carrots and chop the pecans.

Cooking instructions

  1. Mix the dry ingredients (almond flour, shredded coconut, powdered sweetener, baking powder, cinnamon, and salt) in a large bowl.
  2. Whisk the eggs, avocado oil, coconut milk, and vanilla extract in a separate bowl.
  3. Combine the wet and dry ingredients, and fold in the shredded carrots and pecan pieces.
  4. Divide the carrot cake batter evenly between the prepared baking pans, and bake for 60 minutes or until a toothpick comes out clean.
  5. While the cakes cool, prepare the icing by mixing cream cheese, powdered Swerve, heavy whipping cream, and coconut extract.
  6. Once completely cool, assemble by spreading icing between the cake layers and over the top, and sprinkle with pecan pieces.

Chef's pro tip

Need a quick baking fix? If you're short on time, try making mini cupcakes instead of a layered cake. Simply pour the batter into cupcake molds and reduce the baking time to 20-25 minutes. This way, you can enjoy bite-sized portions of this delicious carrot cake in no time. Perfect for satisfying your sweet cravings on the go or for a portion-controlled diet!

Keto Carrot Cake on a clay plate with the first bite taken out on resting on a fork in the foreground

How to make it healthier

  • Add 1-2 tablespoons of flaxseed meal or chia seeds for a boost of fiber and omega-3 fatty acids.
  • Include ½ cup of grated zucchini for extra moisture and nutrients.

Time-saving tips

  • Use pre-shredded carrots to save on grating time.
  • Use a food processor to mix the dry and wet ingredients quickly.
  • Use a store-bought keto cream cheese frosting.

What can I prepare ahead of time?

  • Grate the carrots and refrigerate them in a sealed container.
  • Chop the pecans and store them in an airtight container.
  • Make the icing and refrigerate it until you're ready to use it.
  • Bake the base ahead of time and save it later for the assembling phase.

Storage and reheating instructions

Leftover Storage

To keep your leftovers fresh and tasty, follow these storage tips:

  • Place the leftovers in an airtight container or cover them with plastic wrap to prevent them from drying out.
  • Store in the refrigerator for up to 5 days.
  • For longer storage, you can freeze individual slices wrapped in plastic wrap and place them in a freezer-safe container for up to 3 months.

Leftover reheating methods

To enjoy your leftovers at their best, follow these reheating tips:

  • Let refrigerated leftovers sit at room temperature for about 15-20 minutes before serving.
  • For frozen leftovers, thaw them in the refrigerator overnight or at room temperature for a couple of hours.

Pro tip: Avoid microwaving, as this may cause the icing to melt and the texture to become uneven.

Recipe wrap-up and conclusion

Buckle up, folks! We're ending our culinary adventure with a slice of our absolutely irresistible Keto Carrot Cake. This isn't your ordinary carrot cake, no siree! Our recipe carries all the heartwarming, nostalgic flavors of your traditional carrot cake but with a low-carb, keto-friendly upgrade. Keeping our eyes on the keto prize, we're offering you a slice of heaven that fits right into your lifestyle.

Frequently asked questions

No, you don't! Our goal with Cast Iron Keto is to make your life easier by minimizing the tools you need in the kitchen to create delicious Keto recipes. If you don't have a cast iron skillet, you can totally use a baking dish or cake pan. Just be sure to choose roughly the same size as a 10.5" skillet.

You know you've hit the sweet spot when it reaches a temperature of 350°F (175°C), which is when it's ready to leave the oven's warm embrace. Just like finding the perfect dance partner, you don't want to let it go too soon or hold on too long. But don't just trust my word for it; use a toothpick for the final verdict.

The answer lies in a humble toothpick. Just plunge that little wooden warrior into your cake's center. If it emerges clean and victorious, it is done. If not, give it a few more minutes and try again. Patience is a virtue, my friend.

It is like a fine wine, only getting better with age (well, within reason). Making it a day before allows the flavors to mingle and dance like they're at a high-society ball. Wrap it up tight and store it in the fridge, and that's it.

A few possible culprits: under-baking, too much liquid in the batter, or an overly enthusiastic grating of carrots. Next time, double-check your recipe, measure ingredients precisely, and squeeze excess moisture from those carrots to avoid sogginess.

Definitely! Letting it sit for a day lets the flavors blend together, making the spices and carrots even tastier. It's like a day-old cake tastes even yummier than when it was freshly baked.

Carrot cakes are rebels in the cake world. They choose oil over butter to keep things moist and fabulous, like a Hollywood starlet in a tropical paradise. The oil coats the flour, preventing gluten formation, and keeps it tender and luscious, making it the talk of the town.

Sure, the classic carrot cake is indeed high in carbs. It's like the tempting but tricky friend in the world of desserts. But, don't you worry one bit!

The exciting twist with our recipe is that it's keto-friendly! That's right! Our version of carrot cake is like your favorite movie hero that always comes through. It lets you indulge in the sweet, spiced delight of a traditional carrot cake while staying on the low-carb, keto-friendly path.

📖 Recipe

Keto Carrot Cake on a clay plate, cast iron skillet with the rest of the cake in the background.

Keto Carrot Cake

This easy Keto Carrot Cake is perfect year round dessert! We’ve added a bit of coconut to the cake and the icing for even more flavor!
4.67 from 3 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: baking, holiday, sweets
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16
Calories: 370kcal

Ingredients

  • 2 ¾ cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 ¼ cups powdered Swerve
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • 6 large eggs
  • ½ cup avocado oil
  • ¼ cup coconut milk
  • 2 cups grated carrots
  • 1 tablespoon vanilla extract
  • ½ cup pecan pieces

Icing:

  • 1 8oz block cream cheese
  • 1 cup powdered Swerve
  • ½ cup heavy whipping cream
  • 1 teaspoon coconut extract
  • ½ cup pecan pieces

Instructions

  • Preheat the oven to 350° F and grease a 10.5” cast iron skillet well or line the bottom with a piece of parchment paper.
  • In a large bowl combine all of the cake ingredients, mix until smooth. Pour the batter into the prepared skillet.
  • Transfer to the oven and bake for 60 minutes covering with foil at the 45-minute mark. Cool completely.
  • For the frosting combine the cream cheese, swerve, and heavy whipping cream in a medium bowl and beat with a hand mixer on high until light and fluffy. Ice the cake then sprinkle with pecan pieces. Refrigerate until ready to serve.

Nutrition

Nutrition Facts
Keto Carrot Cake
Amount Per Serving
Calories 370 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Cholesterol 87mg29%
Sodium 198mg9%
Potassium 166mg5%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 3062IU61%
Vitamin C 1mg1%
Calcium 120mg12%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Lee says

    This sounds delicious, I am going to definitely try to make this. Thanks for posting. Have a blessed Easter.

    Reply

  2. Kathy says

    Alergic to avocado can I use coconut oil?

    Reply

    • Alex Lester says

      Yes, you can!

      Reply

  3. TJ says

    is it ok to use coconut water

    Reply

  4. Pam Cameron says

    Is there any option to the cast iron skillet? Don't have one. Sounds amazing!

    Reply

  5. Christy says

    Can you bake it in a glass baking dish or metal if you don’t have a cast iron skillet?

    Reply

    • Alex Lester says

      Yes!

      Reply

  6. Pam says

    I had just about given up on Keto-friendly baked treats when I found your site. This was delicious, and no weirdo aftertaste! Yay! Thank you! The only modification was vanilla extract in the icing because I couldn't find coconut extract, and for fun I made cupcakes. I'm making your chocolate poke cake and some of your main dishes for my weekly meal prep this weekend. Thank you again! 🙂

    Reply

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