Keto Carrot Cake with Cream Cheese Frosting | Low-Carb, Gluten-Free Dessert Recipe

Keto Carrot Cake with Cream Cheese Frosting: A Deliciously Low-Carb Dessert

If you're someone who loves the taste of carrot cake but wants to avoid all the sugar and carbs that come with the traditional recipe, you’re in for a treat! This Keto Carrot Cake with Cream Cheese Frosting is the perfect solution. Not only is it low-carb and keto-friendly, but it’s also incredibly moist, flavorful, and topped with a rich and creamy frosting that brings it all together.

Whether you're following a ketogenic diet, watching your carb intake, or just craving a healthy dessert, this recipe is here to satisfy your sweet tooth without the guilt. The best part? It’s easy to make, and you probably already have most of the ingredients in your pantry.

Let’s dive in and make this cake that’s sure to become a staple in your keto dessert repertoire!

Why You'll Love This Keto Carrot Cake

Before we get into the recipe itself, let’s talk about why this keto carrot cake is so special:

1. Low in Carbs: Traditional carrot cakes are high in sugar and flour, but this keto version uses almond flour and coconut flour to keep the carb count low, with just 6 grams of net carbs per serving.

2. Gluten-Free: Almond flour and coconut flour are both gluten-free, so if you're avoiding gluten or simply prefer to eat gluten-free, this recipe is a great option.

3. High in Healthy Fats: This carrot cake is packed with healthy fats like butter, coconut oil, and cream cheese, making it a great fit for your keto lifestyle, where you want to prioritize healthy fats.

4. Nutrient-Rich: Carrots provide a variety of essential nutrients like vitamin A, fiber, and beta-carotene, making this cake not only delicious but good for you, too!

5. Moist and Flavorful: We’ve worked hard to get this cake moist and flavorful, with just the right amount of sweetness. The spices like cinnamon, nutmeg, and cloves bring out the best in the carrots and make each bite irresistible.

Ingredients for Keto Carrot Cake

Now, let's gather everything we need for this delicious low-carb dessert. You probably already have most of these ingredients in your kitchen, and if not, they’re easy to find at most grocery stores.

For the Carrot Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated erythritol (or any low-carb sweetener of your choice)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup melted coconut oil (or butter)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions for Keto Carrot Cake

Now that we’ve got our ingredients ready, let’s walk through the simple steps to make this delicious keto carrot cake!

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans (or one 9x13-inch baking pan). For easier removal, you can also line the pans with parchment paper.

Step 2: Mix the Dry Ingredients

• In a large bowl, combine the almond flour, coconut flour, erythritol, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Stir everything together until the dry ingredients are well mixed.

Step 3: Add the Wet Ingredients

• In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract together until smooth.

Step 4: Combine the Wet and Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients and mix until fully combined. The batter will be slightly thick, but that’s okay.

Step 5: Fold in the Carrots and Walnuts

• Gently fold in the shredded carrots and chopped walnuts (if using). The carrots add moisture to the cake, and the walnuts add a nice crunch, but feel free to leave them out if you prefer.

Step 6: Bake the Cake

• Divide the batter evenly between the two prepared cake pans (or pour it all into your 9x13-inch pan). Smooth the top with a spatula and bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13-inch pan). The cake is done when a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

• Let the cake cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from falling apart when you frost it.

Step 8: Make the Cream Cheese Frosting

• While the cake is cooling, make the frosting. In a medium bowl, beat together the cream cheese, butter, powdered erythritol, vanilla extract, and salt until smooth and creamy. You can use a hand mixer or a stand mixer for this step.

Step 9: Frost the Cake

• Once the cake has cooled completely, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake with the remaining frosting.

Keto Carrot Cake Macro Breakdown and Nutritional Information

Now, let’s talk about the nutrition. If you’re following a keto diet, you’ll be happy to know that this cake is a great low-carb treat that fits into your macros. Here’s the nutritional breakdown per serving (assuming 12 servings):

• Calories: 310
• Fat: 28g
• Protein: 7g
• Total Carbs: 9g
• Fiber: 3g
• Net Carbs: 6g
• Sugar: 3g

Serving Size and Preparation Time

• Serving Size: 1 slice (out of 12)
• Preparation Time: 15 minutes
• Cook Time: 25-30 minutes
• Cooling Time: 30 minutes (or longer, if you prefer)
• Total Time: Approximately 1 hour

Keto Notes and Additional Tips

• Sweeteners: Erythritol works best in this recipe as it doesn’t have a strong aftertaste, but you can use stevia or monk fruit sweetener if preferred.
• Flours: Almond flour and coconut flour are key to keeping this recipe low-carb and gluten-free. Don't substitute them with regular flour as the texture and carb content will change drastically.
• Moisture: If you find your cake too dry, it could be due to the coconut flour, as it absorbs moisture quickly. You can increase the almond milk or add an extra egg to keep the cake moist.

Tips and Variations

• Dairy-Free Option: For a dairy-free version, swap the cream cheese for a dairy-free cream cheese alternative and use coconut oil in place of the butter.
• Spices: Feel free to increase or decrease the amount of cinnamon and nutmeg to your taste. You can even add a little ground ginger for an extra spice kick.
• Carrot Variations: If you like your cake with a little extra sweetness, try adding unsweetened shredded coconut or raisins to the batter for a fun twist.

Common FAQs About Keto Carrot Cake

1. Can I make this cake ahead of time?
Yes, this keto carrot cake keeps well in the fridge for up to 4-5 days. You can also freeze the cake for up to 3 months—just make sure it’s properly wrapped in plastic wrap and stored in an airtight container.

2. How can I enhance the flavour of this cake?
Adding a teaspoon of orange zest to the batter adds a bright, citrusy flavor that pairs wonderfully with the spices. You can also use vanilla bean paste instead of vanilla extract for an extra touch of flavor.

3. Can I substitute another kind of sweetener?
Yes, you can use other low-carb sweeteners like monk fruit sweetener or stevia. Just be sure to adjust the amounts according to the sweetness level of your chosen sweetener.

Final Thoughts

If you’ve been craving a sweet treat while sticking to your keto diet, this Keto Carrot Cake with Cream Cheese Frosting is the answer. It’s the perfect balance of sweetness, spices, and creamy frosting, all without the carbs. Whether you're serving it for a special occasion or just want a healthy dessert to enjoy, this recipe will hit the spot every time.