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

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 better.


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 it a wonderful flavor.


My least favorite vegetable is carrots but there’s something about it being in a cake that makes it my instant 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!

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.
  2. All all dry ingredients and blend.
  3. Add in the shredded carrots, pecans, and melted butter. Transfer to two baking pans and bake fore 30-35 minutes.
  4. 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! It 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. 


If you have never tried Monkfruit, or if you just need to restock, you can purchase some through Lakanto’s website. 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!

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, 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.

15 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.

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