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Keto Carrot Cake
When it comes to following diets often cake is out of the question.
But this Keto carrot cake is one recipe you will be able to enjoy.
Perfect if you are following a keto diet, but also a delicious recipe that can be enjoyed by anyone.
It delivers on flavor and is easy to make, you are going to love this carrot cake recipe.
A traditional regular carrot cake would not be keto or classed as a low-carb option because of the usual traditional ingredients of sugar and flour.
But with some clever swaps for ingredients like sugar for erythritol and using almond and coconut flour instead, you can create a wholesome cake that can be enjoyed by the whole family.
Rich in flavors from using ginger, cinnamon, all-spice, and nutmeg this is a delicious cake that has a subtle warmth and comfort to it.
The flavors really remind me of the fall. The rich cream cheese frosting is a little extra touch to give that extra sweetness.
It bakes quickly, is easy to make, and creates the soft and fluffy-like texture we all are familiar with when it comes to cake recipes.
You are going to love this easy keto carrot cake recipe safe in the knowledge that it is gluten-free and sugar-free.
A guilt-free low-carb cake to enjoy.
Ingredients needed to make the Keto Carrot Cake
First of all, it is a good idea to ensure that you can get all of the ingredients together. Focusing on this first means that the cooking process will be simple. You will need:
For the cake:
- ¾ cup (170gr) of butter, softened
- ½ cup of granulated erythritol
- 4 eggs, at room temperature
- 1 ½ tsp of vanilla extract
- 2 cups of finely shredded carrots
- 3 tbsp of coconut flour
- 2 ½ cups of almond flour
- ½ tsp of ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground of nutmeg
- ¼ tsp of all-spice
- 2 tsp of baking powder
- ½ tsp of salt
- 1 cup of roughly chopped pecans
For the frosting:
- 12 oz cream cheese
- ⅓-½ cup butter (for a very cheese frosting, I would use ⅓ cup), softened
- ⅓ cup powdered erythritol
- Optional: ½ tsp vanilla extract
Ingredient notes:
Flour: To make this keto carrot cake we have used coconut and almond flour as a low-carb and keto diet friendly alternative to a traditional self-raising or all-purpose flour you would find in a classic carrot cake recipe. It gives a great depth of flavor and the texture you need from the bake.
Erythritol: This is one of the best sugar substitutes to use for this carrot cake recipe. It still adds the sweetness this cake recipe needs. You will also use the powdered version in the cream cheese frosting. This creates a sugar-free cake.
Shredded carrots: No carrot cake would be complete without the main star of the show. The carrots will help to give a natural sweetness and flavor to the cake. You can use a food processor to shred the carrots quickly and easily.
Spices: A carrot cake is usually flavored with other things and in this recipe, I use warm spices such as allspice, nutmeg, cinnamon, and ginger will enhance the flavors. You could also use ground clove or ground cardamom and mix and match the spices, depending on what you have in your pantry.
Frosting: Using powdered erythritol helps to create a sugar-free cream cheese frosting that is still full of sweetness and flavor. Perfect for the top of this cake.
How to make the Keto Carrot Cake
Now that you have all your ingredients here is the low carb carrot cake recipe.
- Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking or parchment paper. Then set aside until you are ready to bake.
- Get a large bowl and add the softened butter and granulated erythritol and mix until creamy. You can use a hand mixer for this if you wish. Then add one egg at a time, making sure you mix well after each one. Finally, add the vanilla extract and stir to ensure all of the ingredients have been combined.
- Add the two cups of grated carrots and stir to combine. Next up, you will want to add the dry ingredients which include the almond and coconut flour, baking powder, salt, and spices. Give the cake batter a good stir to make sure everything has combined. Last of all add the roughly chopped pecan nuts and stir to incorporate them into the batter.
- Pour the batter into the prepared baking tray or cake tin, and spread evenly.
- Bake the sheet cake for 25 to 30 minutes or until lightly golden brown on the edges. When inserting a toothpick, this should come out clean.
- Let the cake cool for 10-15 minutes before unmolding. Then transfer to a cooling rack.
- While the cake cools, prepare the cream cheese frosting. Add the cream cheese and softened butter into a bowl and use an electric mixer to combine them. Once the mixture is very creamy, add the powdered erythritol and mix again. Start with ¼ cup and adjust sweetness to taste. If you are choosing to add the vanilla extract then do so now.
- Once the cake has cooled down, spread the keto cream cheese frosting on top of the whole cake. Refrigerate for ½ hour before serving. If you wish, you can add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
- Divide your one-layer cake into 15 squares and serve. Enjoy!
Recipe notes and tips
When it comes to any recipe, it is always a good idea to understand what notes and tips you can use to help you fully utilize the recipe and have success each and every time. If you want to make the most out of the delicious Keto Carror Cake then here are some recipe notes and tips to help.
- For the best results make sure you give the cake time to cool before adding the cream cheese frosting. If the cake is too warm, the frosting will melt away and create a big mess.
- Using a stand mixer or electric hand mixer can make lighter work when combining the cake ingredients together. It isn’t essential, but it can make things easier.
- If you have a nut allergy then omit the pecan nuts from this recipe.
Variations to try
Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try.
- You could take this cake recipe one step further and add raisins or walnuts to it. Just add them to the cake mix before you bake.
- Instead of cream cheese frosting you can top it with other things or enjoy it without the frosting. Sprinkle on some powdered erythritol instead if you want to keep things simple.
- Other dried fruits would work well in this recipe such as dried cranberries or berries.
FAQs
Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to contact me directly.
How do I store this low-carb carrot cake?
This is a great cake recipe to store as it will last up to seven days when stored in an airtight container and kept at room temperature. You can also freeze the cake slices if you wish. Then having the flexibility to pull out a slice of this keto carrot cake and let it thaw in the refrigerator for a few hours before enjoying it. Perfect for when you want to satisfy that sweet tooth.
Can you make this Dairy-free?
While this is a cake recipe that is naturally gluten and sugar-free, you could also go one step further and make it dairy-free. Simply substitute the butter with your preferred dairy-free alternative. You will also need to find a dairy-free frosting recipe, but there are plenty of options out there so it is totally possible to make this keto carrot cake dairy-free.
As low-carb cake recipes go, this is one of the best. I hope you enjoy making and eating this delicious keto carrot cake recipe.
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Keto Carrot Cake
Ingredients
- ¾ cup 170gr butter, softened
- ½ cup granulated erythritol
- 4 eggs at room temperature
- 1 ½ tsp vanilla extract
- 2 cups finely shredded carrots
- 3 tbsp coconut flour
- 2 ½ cups almond flour
- ½ tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp all-spice
- 2 tsp baking powder
- ½ tsp salt
- 1 cup roughly chopped pecans
Frosting
- 12 oz cream cheese
- ⅓-½ cup butter for a very cheese frosting, I would use ⅓ cup, softened
- ⅓ cup powdered erythritol
- Optional: ½ tsp vanilla extract
Instructions
- Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking paper. Set aside.
- Add softened butter and granulated erythritol into a large bowl. Mix until creamy. Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.
- Add two cups of shredded carrots and stir to combine. Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
- Then add roughly chopped pecan nuts, stir to incorporate into the batter.
- Pour the batter into the prepared baking tray, extend evenly.
- Bake the sheet cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
- Let the cake cool for 10-15 minutes before unmolding.
- Meanwhile, prepare the cream cheese frosting. Add cream cheese and softened butter into a bowl and use an electric mixer to combine them. Once the mixture is very creamy, add powdered erythritol and mix again. Start with ¼ cup and adjust sweetness to taste. Optional: add ½ tsp vanilla extract.
- Once the cake has cooled down, spread the frosting on top. Refrigerate for ½ hour before serving. Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
- Divide your cake into 15 squares and serve.
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