This easy Keto Carrot Cake is gluten-free, low-carb, and perfect for Easter! We’ve added a bit of coconut to the cake and the icing for even more flavor!
We bet you can’t say “Cast Iron Keto Carrot Cake” five times fast. But having your tongue twisted doesn’t make it any less delicious. In fact, we are usually not a fan of carrot cakes but this one really knocked our socks off and it was a piece of cake to make. <--- see what we did there??
This is the perfect sweet treat, plus it is just in time for Easter. The traditional Easter menu is typically pretty keto-friendly-ish. Deviled Eggs are more often than not a safe bet. Honey Baked Hams are obviously loaded with sugar but most other protein sources should get the green light. Sides can be a great way to incorporate more healthy fats into the meal, we’d highly recommend these Garlic Butter Green Beans or these Garlic Butter Mushrooms. And last but not least, don't skip the dinner rolls, make them keto instead!!!
Are carrots keto?
This is one of those rare keto recipes with carrots, but this recipe is seriously too good not to share. Yes, carrots are one of the higher carb veggies, but there are only a few carrots spread out over multiple servings. If you are worried a quarter of a carrot will kick you out of ketosis then, by all means, exclude the carrot. Without the carrot, you’ve got a great basic cake recipe that is delicious all by itself or a blank canvas to modify and experiment with different flavor combinations to create whatever your heart desires. As long as your heart’s desire is a cake-related desire, but really whose isn’t?
What ingredients are in Keto Carrot Cake?
- 2 ¾ cups 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
Icing:
- 1 8oz block cream cheese
- 1 cup powdered Swerve
- ½ cup heavy whipping cream
- 1 teaspoon coconut extract
- ½ cup pecan pieces
How to make Keto Carrot Cake?
- 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.
Do you have to use a cast-iron skillet?
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 one that's roughly the same size as a 10.5" skillet.
Can this Keto Carrot Cake be made dairy-free?
Yes! Simply swap out the heavy whipping cream in the icing for coconut milk and swap out the cream cheese for a vegan cream cheese, we like Kite Hill.
How to store cake
Carrot cake should be stored covered in the refrigerator. Carrot cake will keep up to 5 days in the refrigerator.
What is the nutritional information?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Check out these other delicious Cast Iron Keto cake recipes:
- Pumpkin Spice Cake (One Bowl)
- Chocolate Pudding Poke Cake
- Chocolate Molten Lava Skillet Cake for 2
- Blueberry Hot Fudge Cake
- Caramel Chai Spiced Pumpkin Cake
Keto Carrot Cake
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.
Lee says
This sounds delicious, I am going to definitely try to make this. Thanks for posting. Have a blessed Easter.
Kathy says
Alergic to avocado can I use coconut oil?
Alex Lester says
Yes, you can!
TJ says
is it ok to use coconut water
Pam Cameron says
Is there any option to the cast iron skillet? Don't have one. Sounds amazing!
Christy says
Can you bake it in a glass baking dish or metal if you don’t have a cast iron skillet?
Alex Lester says
Yes!
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! 🙂