Low-Carb Carrot Cake with Cream Cheese Frosting
Serves: 10–12
Prep time: 20 minutes
Bake time: 35–45 minutes
Pan: 8-inch (20 cm) round cake pan
Oven: 350°F / 175°C
Ingredients
For the Cake
- 1½ cups finely grated carrots
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup granulated keto-friendly sweetener, such as erythritol or monk-fruit blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- ½ cup chopped walnuts or pecans, optional
For the Cream Cheese Frosting
- 8 oz (225 g) full-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- ⅓–½ cup powdered keto-friendly sweetener, to taste
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream, if needed for consistency
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan and line the bottom with parchment paper. This makes the cake much easier to remove after baking.
2. Prepare the Carrots
Finely grate the carrots. If they are particularly wet, gently squeeze them with a clean paper towel to remove some excess moisture.
Do not squeeze them completely dry—the carrots help keep the cake moist.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Coconut flour
- Keto sweetener
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
Break up any lumps in the almond or coconut flour.
4. Mix the Wet Ingredients
In another bowl, whisk the eggs until lightly beaten.
Add the melted butter, vanilla extract, and unsweetened almond milk. Whisk until smooth.
5. Combine
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Fold in the grated carrots and chopped walnuts or pecans if using.
The batter will be fairly thick, which is normal for a low-carb cake.
6. Bake
Transfer the batter to the prepared cake pan and spread it evenly.
Bake for 35–45 minutes, or until:
- The center feels set.
- The top is lightly golden.
- A toothpick inserted into the center comes out mostly clean.
If the top starts browning too quickly, loosely cover the cake with foil during the final 10–15 minutes.
7. Cool Completely
Allow the cake to cool in the pan for about 10–15 minutes.
Remove it from the pan and place it on a wire rack. Let it cool completely before frosting.
For the cleanest frosting, the cake should be completely cool.
Cream Cheese Frosting
8. Beat the Cream Cheese and Butter
Add the softened cream cheese and butter to a mixing bowl.
Beat until smooth and creamy.
9. Add Sweetener and Vanilla
Gradually beat in the powdered keto sweetener and vanilla extract.
Taste and adjust the sweetness if desired.
If the frosting is too thick, add heavy cream 1 tablespoon at a time until it reaches a smooth, spreadable consistency.
10. Frost the Cake
Spread the cream cheese frosting evenly over the completely cooled cake.
For an extra-pretty finish, sprinkle a small amount of chopped walnuts or pecans over the top.
Optional Low-Carb Additions
For extra flavor, you can add:
- ½ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon orange zest
- 2 tablespoons unsweetened shredded coconut
- A few chopped pecans on top
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4–5 days.
Let individual slices sit at room temperature for about 10–15 minutes before serving for the best texture.
Low-Carb Note
This cake is lower in carbohydrates than traditional carrot cake, mainly because it uses almond flour, coconut flour, and a sugar-free sweetener instead of wheat flour and regular sugar. Carrots still contain natural carbohydrates, so it is not zero-carb.
For the lowest-carb version, use a modest amount of carrots and avoid raisins, pineapple, regular sugar, and sweetened coconut.
