This keto carrot cake recipe delivers a moist, spiced crumb layered with a thick cream cheese frosting, without the carbs. It uses almond flour and coconut flour to keep things low carb and gluten free, making it a solid pick for keto dessert recipes and gluten free cake fans alike. Whether you’re baking keto carrot cake muffins, a two-layer cake, or exploring more keto cake recipes easy enough for weekday prep, this one holds together beautifully and tastes like a classic.
A good carrot cake needs structure and moisture in equal measure. This recipe strikes that balance by combining almond flour and coconut flour at just the right ratio. Almond flour provides density and richness, while coconut flour adds dryness and absorbs liquid fast.
Too much coconut flour gives a dry, crumbly cake. Not enough and it collapses or gets greasy. Here, 2 cups almond flour and ¼ cup coconut flour keep it steady. That ratio matters. It’s a dependable base I’ve used in other low carb baking too, like these Keto Chocolate Mousse cups that also rely on balance between fat and fiber to set properly.
Every Ingredient Earns Its Spot
Almond flour gives the cake its main body and structure. I use finely ground, blanched almond flour for smooth texture. No skins, no gritty finish.
Coconut flour adds bulk and holds moisture. It acts almost like a sponge, which matters when your batter includes eggs, oil, and shredded carrot.
Eggs do more than bind. They lift and trap air while baking, helping the cake stay light despite its density.
Coconut oil adds flavor and fat, and works better than butter here. It doesn’t weigh the batter down. Use refined if you don’t want a coconut taste.
Carrots, obviously, provide sweetness, texture, and color. I like to grate them by hand, medium-fine. Food processor can overdo it.
Pecans or walnuts bring texture and a bit of bitterness to offset the sweetness. For a nut-free version, skip them and focus on the coconut instead.
Cinnamon, ginger, and nutmeg build warmth. Don’t skip the nutmeg. It’s small but noticeable.
Vanilla adds comfort. Use real extract if you can.
Sweetener matters. I used a granulated erythritol blend for the base and powdered version for the frosting. If you’re used to baking almond flour muffins, you’ll know the texture difference a good sweetener makes.
Spotlight on the Flour Combo
This cake rises because the almond flour and coconut flour work together. Almond flour alone makes it heavy. Coconut flour alone makes it dry.
Using a blend lets you control both moisture and weight. The batter comes out thick and scoopable. That’s the sign it’s balanced. If it’s too wet, your flours are off or you overmixed. If it’s too dry, check your coconut flour measurement.
This combo also works well in savory dishes like this Paleo Bread Recipe where stability is key.
Visual Markers Help You Stay on Track
After mixing the wet and dry, the batter should be thick but not dry. It shouldn’t pour. It should scoop.
Once baked, the cakes pull slightly from the pan edges. That’s your first sign. A toothpick should come out with a crumb or two, not wet batter.
Cooling is critical. Don’t rush. Let the cakes sit in the pan 10 minutes, then transfer to a wire rack. Too soon and they’ll crack.
Fix It Before It Fails
Cake collapsed? Usually too much moisture. Check your carrots. Don’t pack them too tight in the cup.
Dry result? Your coconut flour may have absorbed too much. Try reducing it by 1 tablespoon next time or adding an extra egg.
Crumb too dense? You might have overmixed. Stir until just combined and no dry pockets remain.
Frosting too runny? Chill your cream cheese. And don’t skip the powdered sweetener. It thickens the mix.
Change It Up Without Breaking It
Make keto carrot cake muffins. Divide the batter into lined tins and bake 18 to 20 minutes.
Swap the frosting for a coconut whipped cream to keep it dairy free.
Add pineapple flavor with ½ teaspoon pineapple extract. You’ll get a tropical lift without the sugar.
Mix in 2 tablespoons of flaxseed meal for added fiber. It deepens the color too.
Store It Right
At room temp: 1 day, covered tightly.
In the fridge: up to 5 days in an airtight container. Layers stay firm and flavor improves.
In the freezer: freeze unfrosted layers up to 2 months. Wrap in parchment then plastic.
To thaw: move to fridge overnight, then bring to room temp before frosting.
Test Kitchen Notes
Use parchment rounds in the pans. It prevents sticking and lets you lift out clean layers.
Don’t skip sifting your powdered sweetener. It prevents clumps in the frosting.
Use a serrated knife to trim layers if they dome slightly. I don’t always bother, but if I do, I snack on the scraps.
Cool fully before frosting or you’ll get a melted mess. I know it’s tempting to rush.
How to Serve
Slice chilled for cleaner layers. Dust the top with extra sweetener for a snowy finish. Top each slice with a pecan half.
Serve with black coffee or a chai latte to balance the sweetness. Cut into cubes and layer in jars for a keto carrot cake trifle.
Save This Recipe and Share Your Version
Pin this low carb carrot cake for your next special occasion or meal prep treat.
Let me know in the comments if you tried it as cupcakes or gave it your own twist.
Keto Carrot Cake Recipe
This Keto Carrot Cake is rich, moist, and full of classic spice flavor without the carbs. A favorite among keto cake recipes, this dessert delivers on taste and texture. It’s a perfect choice for anyone looking for a satisfying low carb carrot cake made with simple ingredients. Whether you’re trying new keto dessert recipes, baking keto carrot cake muffins, or sticking to your favorite keto cake recipes easy, this treat fits the plan. Great for low carb baking and ideal for birthdays or everyday enjoyment.
Ingredients
- This Keto Carrot Cake is rich, moist, and full of classic spice flavor without the carbs. A favorite among keto cake recipes, this dessert delivers on taste and texture. It’s a perfect choice for anyone looking for a satisfying low carb carrot cake made with simple ingredients. Whether you’re trying new keto dessert recipes, baking keto carrot cake muffins, or sticking to your favorite keto cake recipes easy, this treat fits the plan. Great for low carb baking and ideal for birthdays or everyday enjoyment.
Instructions
- PREP AND PREHEAT: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides to prevent sticking.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- COMBINE THE WET INGREDIENTS: In a separate bowl, beat the eggs, melted coconut oil, granulated sweetener, and vanilla extract until well mixed and slightly frothy.
- MAKE THE BATTER: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrots, chopped nuts, and shredded coconut if using. The batter will be thick and dense.
- BAKE: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- MAKE THE FROSTING: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sweetener and vanilla extract and continue mixing. Add heavy cream 1 tablespoon at a time until the frosting reaches a spreadable consistency.
- FROST AND ASSEMBLE: Once the cake layers are completely cool, spread a layer of frosting over one layer. Place the second layer on top and frost the top and sides. Optionally, garnish with additional chopped pecans.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Cake layers can be made a day ahead and refrigerated. For a nut-free version, omit the chopped nuts and double-check that your sweetener and coconut products are processed in nut-free facilities.
