Best Keto Low Carb Carrot Cake

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A simple homemade classic low carb Carrot Cake that’s unbelievably moist, perfectly spiced, with an ultra-creamy cream cheese frosting! 

a close up of a slice of carrot cake from the side with the rest of the cake in the background

Click HERE To Pin Low Carb Carrot Cake

Low Carb Carrot Cake 

Ahh the beloved carrot cake with it’s partner-in-crime, cream cheese frosting! There is nothing better than being able to successfully hide your veggies in desserts, which was definitely what we did when we made this delicious carrot cake!


It is one of our favorite low carb cakes that we’ve ever made simply because it reminds us of regular carrot cake! Make this cake with its delicious cream cheese frosting and you’ll see why.


If your on a keto diet, you can definitely enjoy a slice of this delicious keto carrot cake! We must remember that Keto is a metabolic state, not an ingredient. If you can fit a particular food into your daily carb count and remain in ketosis, then it is okay for your keto diet. This recipe does include carrots (of course) and if it fits in your macros, enjoy a slice or two and don’t feel guilty about it!

a single carrot cake slice close up

How To Make Low Carb Carrot Cake Extra Moist

There aren’t many things more disappointing than a dry, chalky tasting cake. So much potential, wasted… sorry, I’m wiping tears off my keyboard.


The secret to making any cake extra moist is almost always the use of oil. The same is true when it comes to this delicious carrot cake!


But, since vegetable oil and other hydrogenated oils are no bueno, we used olive oil to make this cake nice and moist! It may sound strange, but olive oil works really well, and it does not affect the taste of this cake at all other than making it very moist and yummy!


If you want a nice and moist carrot cake, be sure to use some olive oil!


Low Carb Carrot Cake Add-ins

It goes without saying, but the key ingredient to this yummy carrot cake is… well, plenty of carrots. Fresh carrots give this low carb carrot cake a wonderful flavor. Fresh vegetables are always best, and that is doubly true when it comes to making a delicious carrot cake.


My least favorite vegetable is carrots but there’s something about it being in a cake that instantly makes it my favorite! I guess cake just has a way of doing that…


There is also another important ingredient, and that is your choice of walnuts or pecans. We chose chopped pecans to go inside this cake and on top of the frosting to garnish and it did not disappoint!


Using nuts is also a great and tasty way to pack even more nutrients into this already healthy cake! Pecans or walnuts are our favorite, but there is really no wrong choice here. Your favorite nut will probably taste great!


How To Make Low Carb Carrot Cake:

step by step four photo collage of how to make low carb carrot cake

  1.  Whisk together the eggs, olive oil, and vanilla.


  1.  All all dry ingredients and blend.


  1.  Add in the shredded carrots, pecans, and melted butter. Transfer to two baking pans and bake fore 30-35 minutes.


  1.  Make the frosting while the cake is baking. For best result, combine all frosting ingredients into a blender or food processor. This ensures your frosting comes out velvety and creamy!


Close up of the inside of the carrot cake showing a slice taken out of it

Low Carb Carrot Cake Frosting

Carrot cake isn’t complete without it’s beloved cream cheese frosting aka the literal icing on the cake!


The frosting for this cake is perfect! It has a smooth, sweet, and velvety texture. We used Lakanto powdered sweetener in the frosting and we know that’s why this frosting is so delicious! 


Lakanto’s powdered sweetener is zero glycemic, natural, and carb free, which makes it the perfect sweetener! There is no nasty aftertaste, and of all the keto sweeteners, it truly tastes the best.


Best Sweetener for Low Carb Carrot Cake

As usual, we used Lakanto’s Monkfruit to sweeten this delicious low carb carrot cake. We use Monkfruit in all of our sweet recipes because it is simply the best keto friendly sweetener on the market. Lakanto is zero glycemic, natural, has no cooling aftertaste, has a 1:1 ratio to sugar making conversions easy, and most importantly, it tastes great!


If you have never tried Monkfruit, or if you just need to restock, visit Lakanto’s website to place your order. If you use our code, “BUTTERTOGETHER” at checkout, and you will save 20% off of your entire purchase!


This coupon applies to all products on their site, not just Monkfruit.


View all of their great products and shop HERE.


Nutrition (per slice) About 12 sized slices 

Calories: 445.4 | Fat: 44.33g | Carbs: 7.5g | Fiber: 3.3g | Protein: 8.1g | Net Carbs: 4.2g

Click HERE To Pin Low Carb Carrot Cake

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our pageEnjoy!

More delicious keto recipes? You will love our refreshing Low Carb Orange Creamsicle Cake, these tasty Keto Chocolate Chip Muffins, and these amazing Keto Cinnamon Sugar Pretzels!
If you are a cake lover, like we are, give this keto vanilla cake a try!

Low Carb Carrot Cake with Cream Cheese Frosting

Low Carb Carrot Cake with Cream Cheese Frosting

Yield: About 12 Slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A simple homemade classic low carb Carrot Cake that's unbelievably moist, perfectly spiced, with an ultra-creamy cream cheese frosting! 


Carrot Cake

Cream Cheese Frosting


Carrot Cake:

  1. Preheat oven to 350 degrees. Set aside two 6in cake pans or one 9 inch cake pan with parchment paper.
  2. In a large bowl, whisk together eggs, olive oil, and vanilla extract.
  3. Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
  4. Blend in melted butter, walnuts, and shredded carrots.
  5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.

Cream Cheese Frosting:

  1. Blend all ingredients together. Cream cheese, powdered sweetener, butter, whipping cream, and vanilla extract. (Best results in blender or food processor)
Nutrition Information:
Yield: About 12 slices Serving Size: 1 Slice
Amount Per Serving: Calories: 445.4 Total Fat: 44.33g Carbohydrates: Net Carbs: 4.2g Fiber: 3.3g Protein: 8.1g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.



83 thoughts on “Best Keto Low Carb Carrot Cake”

  • Amaaaaazing! I made this carrot cake for our family Easter dinner and even the non-low-carbers loved it! I did one 9” springform pan so I had to bake it for 45 minutes. I think this is my favorite dessert so far since beginning the low-carb lifestyle 5 months ago.

  • Hi Kasey! I plan to make this recipe this weekend – can you advise for the icing, it says 1/2 of the sweetner. Is that supposed to read 1/2 cup? Just want to make sure I get it right!! Thank you!

  • Made this once and we loved it….used a bundt pan. This time I want to use a 13.x 9 pan and add 1/4 cup crushed pineapple. Would I still bake till toothpick tested?

    • So glad you and your family loved it! It would definitely make the cake more moist but in a good way! That sounds amazing! I imagine you’ll have to cook it a little longer but keep an eye on it. I would toothpick test it. Let me know how it turns out! 🙂

    • Love!! This cake is amazingly delicious! I made it for a party, didn’t tell anyone it was “keto”, and it was a hit! Everyone loved it, definitely making again. This recipe is a keeper!

  • This has just come out of the oven for my dad’s birthday today. He is type 2 diabetic and hubby & i are ketoers. THE SMELL IN MY KITCHEN RIGHT NOW!!! I was an idiot and didnt adjust my time for a single pan bake so worried when it came out browned but still a bit wobbly – popped some tinfoil over, baked another 15 mins & perfection. Cannot wait to surprise my dad with a cake for his brithday. Thank you for the 1.25cup advice on the eggs – i only ended up needing 5. Love from London 🙂 x

  • I loved this recipe But for me it’s too moisty… I think only with butter works fine, next time!
    Thanks for the recipe.

  • I made this, in place of my go to keto carrot cake recipe, and it was much better! So moist and everyone who I made it for had no idea it was keto! Thank you!

  • I don’t care for many of the sweeteners I had hoped I would like monk fruit but I tried monkfruit syrup on keto pancakes and was not a fan I was surprised there was such an aftertaste
    I feel like everyone likes it so I was like 🙁
    How would you adjust for stevia or swerve ? Thank you

    • If you are wanting to substitute out the sweetener for Swerve, that should work just fine. It may have somewhat of a cool/minty aftertaste, though. Just make sure that you are using an equivalent. Use a granulated Swerve in the cake and a Powdered Swerve in the frosting. Enjoy!

  • Can you make muffins or cupcakes with this instead of a cake?? (Portions are so much easier that way!) How would I adjust the temp and cook time?? Thank you (in advance) I am SO making this!!

    • I haven’t made them into cupcakes personally, but many have! I saw someone had cooked it for 20 mins at 350. Let me know if that works for you!

  • On the frosting, it just says “1/2 Lakanto Powdered Sweetener”. I am assuming it should say 1/2 cup, but not sure.

    • If you skip it, you will need to add almond flour in the correct ratio. It will alter the carb count in the final nutrition, though.

  • If I wanted to make this cake in a 9×13 sheet cake pan, would I need to double the recipe? Or maybe make the recipe at 1.5? I don’t have 6″ cake pans and would rather make it a one-layer cake.

  • I only have one cup of almond flour but lots of coconut. Would it work to use one cup of each instead of 2 cups?

    • You can substitute, but it will make the cake a little dryer. Make sure and add an egg for each 1/4 cup coconut added to try and combat that. The recommended ratio among most is 1/4 cup of coconut flour to 1 cup of almond flour. So for this recipe, you can use 1 cup of almond flour and 1/4 cup + 2 tbsp of coconut flour and add 1 egg, meaning 5 eggs total. I hope that all makes sense. Enjoy!

  • I’ve made this cake twice! Delicious! I usually get a good sugar laden carrot cake from my little sister for my birthday. With the pandemic lockdown, no cake for me from her this year. I started keto again in March so started searching for keto carrot cake and found your cake. I’m so glad I did! Just delicious, moist, spicy…yummy! Thank you!!

  • I am not keto follower by any means but I’ve turned into looking for more low carb desserts since Illinois established this shelter in place due to the COVID pandemic and all I found myself doing was EATING!
    I came across your recipe on Pinterest and made it tonight. It is absolutely delicious. You would never tell it’s low carb. I cannot wait to make this for a crowd. It’s that good!!! Thank you!

    • Thank you for the feedback! We are so glad you enjoyed it, and hope you will give some other recipes a try. Enjoy!

  • For the Cream Cheese Frosting: it says to Blend all ingredients together. Cream cheese, powdered sweetener, butter, and vanilla extract. When do we include the heavy cream?

      • Thank you so much. My dad is pre-diabetic and he is always grumpy about low carb ANYTHING! Well guess what? He said this is his new favourite dessert. You made an 80yr old happy (and let me tell you this isn’t easy 😰😂)

  • This carrot cake is way better than boxed! Being on low carb is getting better all the time!! My husband agrees whole-heartedly 😋

  • Hi! I was looking for a Keto Cake recipe as my best friend’s bday is coming up this week, so I want to send him a cake and this recipe looks amazing! I just want to make sure i get the propotions right as I only have coconut flour (its getting hard to get the almodn flour because of #coronaviurs) so to make this recipe i would use: 2 cups of coconut flour + (1/2 cup of coconut flour + 2 eggs) instead of the 2 cups of almond flour? Thank you so much in advance for your responce and greetings from Lima-Peru!

    • Hello! You would use 1/2 cup of coconut flour to replace the 2 cups of almond flour, plus the 2 tablespoons already in there, and adding eggs can be done to help with moisture retention. Best of luck!

  • Wow! Just wow! Turned out amazing! My no keto friends loved it and couldn’t believe it’ is sugar free. Next time I will double the cake recipe to make it to a two layer tall cake. The best cake ever, life changer! Thank you so much!

      • Hi ! I made this cake before and its amazing, now wondering can i use xylitol or erythritol ? And also of i wanna make ir smaller should i use 6” pan for half of the recepie and still do 2 layers??

        • I am so glad you enjoyed it! Yes, you can use a different sugar substitute if you like. That is a matter of preference. Yes, you can use a 6 inch pan and just use half the batter. It will need less bake time, but won’t be quite as tall. Enjoy!

  • If I want to use two 9″ pans do you have to double this recipe?
    If so it would be great if you could print that in the recipe.

    Thank you

    • Yes, you could double the recipe and do 2 nine inch pans. Thanks for the suggestion. We will consider it.

    • Yes! You can replace butter with coconut oil. Just use the same amount; meaning you use a 1:1 substitution ratio.

  • Thanks for the recipe! Do you know the cook time for one 9 inch pan rather than the two six inch?

  • Hi! Your recipe looks amazing and I am going to try it today. For the frosting sweetener, what do you think about some lakanto maple syrup? I don’t have the powdered version of monk fruit. Do you think the frosting lack thickness/creaminess, and is the maple too overpowering for the carrot cake in your opinion?

    Thank you!

  • I don’t have 6 in or 9 in pans, only 8 inch cake pans. Should I do one pan or two?

    Thanks so much for the recipe, it looks wonderful, baking this for my husbands birthday today.

    • You can use the eight inch pan, it might need a little bit of extra time. Keep an eye on it and just use one. Enjoy!

  • Thank you so much for your reply. I found a 9 in springform pan I forgot I had :). It browned on outside but was still liquid in the middle, I had to cook it another 10 to 1`5 mins. It came out very good and hubby liked it. Thank you!

  • I followed your recipe to a T. Thank you this was so good. I will make this again and again. I made cup cakes so that I can take as a snack. Can I freeze them???

  • OMG this cake tastes so good! It’s even better after it’s been frosted with cream cheese and left to get cold through in the fridge !!

    Made this with 3/4 tsp of ground nutmeg, 2 cups + 8 tbsp of almond flour (cuz no coconut flour), 3/4 cup Lakanto monkfruit and everything else as per the recipe in a 9-inch springform pan. It took exactly 30 min in the oven.

    For the frosting I whipped 200g of cream cheese with 2 tsp of Lakanto monkfruit and just covered the top of the cake.

    Can’t believe how good it tastes! Thanks for a great recipe!!

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