Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a comission if you click through and purchase. As an Amazon Associate I earn from qualifying purchases through links in this post. See our Privacy Policy & Terms of Service to learn more.
A simple homemade classic low carb Carrot Cake that’s unbelievably moist, perfectly spiced, with an ultra-creamy cream cheese frosting!
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!
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:
- Whisk together the eggs, olive oil, and vanilla.
- All all dry ingredients and blend.
- Add in the shredded carrots, pecans, and melted butter. Transfer to two baking pans and bake fore 30-35 minutes.
- 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!
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, “BUTTERTOGETHERK” 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 page. Enjoy!
Low Carb Carrot Cake with Cream Cheese Frosting
A simple homemade classic low carb Carrot Cake that's unbelievably moist, perfectly spiced, with an ultra-creamy cream cheese frosting!
Ingredients
Carrot Cake
- 4 Eggs
- 1/3 cup Olive oil
- 2 tsp Vanilla extract
- 1 cups Lakanto monkfruit (or sweetener of choice)
- 2 cups Almond flour
- 2 tbsp Coconut flour
- 2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground nutmeg
- 1 tbsp Ground cinnamon
- Pinch of Salt
- 1 stick of butter, melted
- 1/2 cup pecans or nut of choice, chopped
- 2 cups of Carrots, shredded
Cream Cheese Frosting
- 8 oz Cream cheese, softened
- 1/2 cup Lakanto Powdered Sweetener
- 1/2 stick of Butter
- 1 tsp Vanilla extract
- 1/3 cup Heavy cream
Instructions
Carrot Cake:
- Preheat oven to 350 degrees. Set aside two 6in cake pans or one 9 inch cake pan with parchment paper.
- In a large bowl, whisk together eggs, olive oil, and vanilla extract.
- Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
- Blend in melted butter, walnuts, and shredded carrots.
- 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:
- 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 SliceAmount Per Serving: Calories: 445.4Total Fat: 44.33gCarbohydrates: Net Carbs: 4.2gFiber: 3.3gProtein: 8.1g
Kristina N
Saturday 28th of August 2021
I tried the promo code at Lakant.com and it said it was not valid. Is there a new one?
Kasey
Thursday 2nd of September 2021
Just fixed it, sorry about that! It's "BUTTERTOGETHERK".
Jen
Friday 20th of August 2021
Hi can u tell me if this cake is gluten free
Kerri Greisheimer
Sunday 25th of July 2021
I am using this recipe, but making cupcakes. How long would you recommend for cupcakes?
Kacey
Tuesday 20th of July 2021
Thank You, Thank You, Thank You!!! I made this cake today for my dad's 76th birthday. He was recently diagnosed a Type 2 diabetic. Carrot Cake is his favorite. HE LOVED IT (My 96 year old grandma did, too)!!!!!! I added 1/2 cup of shredded unsweetened coconut instead of the nuts...YUM!
I made the two 6 inch layer cake. It needed some extra time in the oven.I also doubled the frosting recipe so that I could pipe a fancy design on the side. The frosting was AMAZING, but very soft. I popped the dirty iced cake in the freezer for about 20 minutes before completely icing it. Then, put the completed cake in the freezer for an hour before transporting it. That firmed up the icing and was stable for a 1 hour car ride to my dad's house.
Seriously, this carrot cake was FANTASTIC!! Highly Recommend!!!
Kasey
Monday 26th of July 2021
AWW so happy to hear this and glad it was loved by all!! :)
Ju
Thursday 15th of July 2021
Wow, it looks pretty good, definitely worth a try! But how much grams or pounds is your stick of butter? Thanks!
Kasey
Monday 26th of July 2021
1 stick butter = ½ cup = 4 ounces = 113 grams