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, “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 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


35 minutes

About 12 Slices


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
Nutritional Information
445 Calories
44.5g Total Fat
-3.5g Net Carbs
8g Protein


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.
Blend all ingredients together. Cream cheese, powdered sweetener, butter, whipping cream, and vanilla extract. (Best results in blender or food processor)
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.









  • Karen

    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.

    • Kasey

      Yay! Thanks so much for your kind words! I’m so happy it was loved by all. 🙂

  • Maria

    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!

  • Carol Siembida

    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?

    • Kasey

      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! 🙂

    • Ellen

      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!

      • Kasey

        Awesome!! Love to hear this, thank you for sharing and I’m so glad everyone loved it! 🙂

  • Claudeia

    I made this keto carrot cake it was super easy and delicious

  • Manette

    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

    • Kasey

      Happy birthday to your dad! Thank you for your kind words, I hope you all enjoyed it! 🙂

  • Odette

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

  • Ronald Kilpatrick

    Absolutely delicious! Thanks for the recipe.

  • Amelia

    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!

  • Lew

    OMG! So Good and So Moist! Absolute PERFECTION! Many Thanks for this incredible Recipe

  • De

    Can MCT oil be used in place of olive oil?

    • Kasey

      No, that would be too much. Olive oil is what makes the carrot cake nice and moist, it’s definitely worth adding! 🙂

      • karen

        what about coconut oil? and can I use purely coconut flour?

        • Kasey

          You are welcome to try it, but that would definitely change the texture and flavor completely. Let us know how it goes if you do!

      • Sherryl A Ackerman

        @karen, you would have to adjust the coconut flour as it absorbs much more than the almond flour…and coconut oil should be just fine, melted of course.

  • Kim

    Just made this cake!!! Omg! So good… Even my husband likes it. No one would even know it’s keto.

    • Kasey

      Always the best compliment, thank you!

    • Katie

      Thank you so much for sharing your recipe!
      Do you know how far in advance you can make this cake? Or how long it will stay fresh?

      • Kasey

        This cake is best fresh. We definitely would not go past 3 or 4 days of baking. You can store in the refrigerator.

  • jesse hyde

    Great recipe. wish there was a “print recipe” link on this page though.

    • Kasey

      There should be a print button, it is light grey, inside the recipe box at the bottom of the page.

    • Sonja

      @jesse hyde, just copy & paste into a blank word document & print from there, quite simple really

  • Gail

    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

    • Kasey

      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!

    • Sheila Ann Keller


      I have been using xylitol for quite some time now because I can’t stand the aftertaste of any of the other sweeteners. I add a little less than what a recipe calls for because I find it PRETTY sweet. It is not animal friendly so be careful with your baked goods if you have pets. I don’t so it works for me. Cheers!

    • Linda

      I use monkfruit sweetener frequently, and my husband and I both really like it. However, I did find the syrup to have a considerable aftertaste the one time I used it. I would suggest trying the granulated and powdered versions of monkfruit sweetener. They are really good!

  • Fuller Hunt

    What size pans?!?

    • Kasey

      You can use 2 six inch pans for a layer cake, or 1 nine inch pan. Enjoy!

  • Bruce & Liza Love Igo

    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!!

    • Kasey

      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!

  • Austin

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

  • Jackie

    Could I skip the coconut flour as I do not have any?

    • Kasey

      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.

  • Debi

    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.

    • Kasey

      Yes, double it for a 9×13 pan, and you will need to monitor (and possibly alter) the baking time. Enjoy!

      • Patsy

        Can you omit coconut flour

        • Kasey

          If you do, you will need to add almond flour in the right ratio which would be a 4:1 (almond to coconut flour ratio) as it will change the moisture content of the cake.

  • Heather

    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?

    • Kasey

      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!

  • Angelica Abels

    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!!

  • Lisa

    Tastes really good! Will definitely make again when I need a fix of carrot cake!

  • Jocelyn

    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!

    • Kasey

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

  • Wendy

    I halved this recipe and it made 12 cupcakes; they turned out perfect. Delicious!!

  • Gretta

    For the frosting , is it made with softened butter or cold hard butter?

  • Veronica

    What is meant by ‘1 stick of butter’ is there a measurement for that?

  • Dominique

    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?

    • Kasey

      It is all blended at the same time. We must have accidentally omitted that. Thank you!

      • Dominique

        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 😰😂)

  • Janet

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

    • Kasey

      Awww, thank you for giving our recipe a try! So glad you enjoyed it!

  • Gian Franco Martínez

    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!

    • Kasey

      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!

  • Zulfiya Bagmanova

    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!

    • Kasey

      Thank you so much! We are thrilled that you and your non-keto friends enjoyed it!

      • Yamila

        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??

        • Kasey

          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!

  • AnnMarie Crisa

    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

    • Kasey

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

  • Margarita

    It looks amazing! Can I replace butter with coconut oil for a dairy free cake?

    • Kasey

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

    • Teresa

      @Kasey, actually I’m wondering your advice to make it dairy free too

      • Kasey

        Hi! You could try subbing in coconut oil for the butter in the cake, as well as replacing the cream cheese frosting with a whipped unsweetened coconut cream. Just add your favorite sugar substitute to it. I am not sure how any of that would actually work, but let us know if you try it!

  • Brian Davitt

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

  • Jessica Barber

    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!

    • Kasey

      I am not sure how that would work, but if you do decide to try it, let us know how it goes!

  • Niurca Louis

    Can the olive oil be replaced with avocado oil?

  • Roye

    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.

    • Kasey

      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!

  • Roye

    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!

  • MzFinnin

    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???

    • Kasey

      Thanks for trying them! So glad you enjoyed them. Yes, they are freezeable!

  • Nat

    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!!

  • Mariangela

    Hi Kasey! this recipe looks delicious and I can’t wait to try it out! However I was wondering if you could tell me how much exactly in grams or oz do you mean when you say “1 stick of butter” because I live in Venezuela and butter is not sold on sticks here but in cans. Also, could I replace the butter with Greek yogurt or something else? Maybe a ripped banana? If so, what would the ratio be?

    Thank you so much in advance 🙂

    • Kasey

      A stick of butter is 4 ounces or 113.4 grams. I had to research, but I did find that you can substitute 1:1 greek yogurt for butter but I could not find anything on bananas. Make sure you use full fat greek yogurt. Enjoy!

  • Elaine

    Made this recipe today but made cupcakes instead of cake. It was wonderful. I used the icing recipe on top too. Baked at 350• for 22-25 mins. Thank you❤️

  • Chris Shirley

    It’s in the oven right now and it smells amazing in here ♥ I am so excited as this is my very favorite cake!!

  • Bobby

    Making this right now for a friends birthday tomorrow. I hope she loves it

  • Susan Tatum

    Made this and my husband said it was the best “Keto” dessert so far. He really likes carrot cake. Thanks for the recipe.

  • Fiona

    A huge thank you for this recipe. I made this for my birthday and it was a huge hit with the non keto crowd as well. I used a dash of pineapple essence not vanilla but otherwise stuck to the recipe. I love carrot cake but my keto husband who usually won’t touch it absolutely loved it.delicious.

  • Rhonda

    one of the best keto desserts we have made in 2y! super moist, perfect !!!thx

  • John Torres

    I want to thank butter together kitchen for this recipe. My wife and I made this yesterday using the 9inch pan and it is amazing. We have made a lot of recipes in our keto journey and have learned a lot like olive oil makes this cake moist. The best thing is we share this with others and we find so many people who’s health is deteriorating informing us they are making this recipe and will get back to their low carb lifestyle as they have gotten off track. Thanks again for sharing your recipes.

  • Manette

    A year later to the day & I’m back to make this amazing recipe again!

  • Kay

    I’m so excited to make this for my Mom’s birthday! Quick question: the butter. Salted or unsalted? A few recipes call for unsalted in at least the icing. Help please!

    • Kasey

      Unsalted! Enjoy!

    • Desiree

      @Kay, I just made this for my mom’s birthday a few days ago too! From what I’ve been told, rule of baking is use unsalted unless it’s stated otherwise…but I actually used salted for the icing as well as the cake because that’s what I had on hand and both came out great!

  • jimmy

    So impressive it is! My family love it much. Thank you for sharing this post!

  • Cristina

    Can I substitute the carrot for zucchini?

  • Tanya Endicott

    Made this and it was a hit with everyone! That frosting is so good you could roll around in it!

  • Andrea chua

    Thank you for your recipe, it was truly amazing and already make this many times since the pandemic.

  • Jenny

    Hi Looks super. Am going to make it today and was wondering if i could almond meal instead of almond flour, which isn’t that easy to come by at the moment. Thanks a lot

    • Kasey

      From what I can tell by doing a small amount of research it should be okay. Let us know how it goes!

  • Lauren

    I’m stunned at how fabulous this cake tastes! For the first time I used monk fruit, amazing. Probably won’t be going back to stevia. Thanks for the recipe…now cruising your website to try more cakes. #ketobakingmakesmehappy 🙂

  • Liezl

    Plan to make this recipe this christmas hope I succeed, I really love carrot cake😍

    • Kasey

      You definitely should! Carrot Cake is a great holiday dessert, even at Christmas!

  • Liz

    Thank you for not including raisins in this recipe. We’ll be trying it soon!

  • Jml

    OMG I read 2 CUPS coconut flour. It seemed like a lot. My humble apologies



  • Mile

    We made this yesterday, from past experience we used 1/2 less of the sweeteners and it tasted really good and not too sweet. I also added a quarter cup of full fat Greek yogurt for the cake and it made it super moist and delicious!

  • Nancy

    I made a single layer 9” cake, baked for 43 minutes. It was amazing! Fantastic recipe, highly recommended!

  • Desiree

    So I accidentally mixed up the measurements for the baking soda and baking powder and I was SO UPSET and thought I was gonna have to can the whole batch. Well I decided to go ahead and bake it anyway to see what would happen and it still turned out so freaking yummy!! Even with my fudge up this still tasted awesome and the texture was awesome. I’m taking a batch over to my friend tomorrow. Thank you so much for this amazing recipe. ♥️

  • Candy Darleen Vincent

    Does it need to stay in refrigerator

    • Kasey

      It is best eaten fresh, but can be stored on the counter for 3 or 4 days and in the fridge for up to a week.

  • Sneha Epstein

    This was loved by one & all! Baked in a heart-shaped cake tin, wish I could share a picture! Thanks heaps for this marvellous recipe! 🥰

    • Kasey

      Thank you! We are so glad you all enjoyed it.

    • Sneha Epstein

      Thank you, Kasey! I have a question. The first time round, I baked it in a 9″ heart-shaped pan. Wondering what’s best if I want to bake a two layered birthday cake this time round (same pan). Divide the batter & bake two thin 9″ layers or bake just once, cool and slice the cake horizontally into two layers?
      Thank you very much!

  • Jan

    Ok, you got me! I wasn’t sure about this cake when I made it yesterday. Just had a piece that I left on the counter covered over night. No kidding, if I hadn’t made it myself I would never had known it wasn’t the full on flour and sugar original recipe. My husband LOVES it too!

    Thank you for perfecting this recipe…and sharing it.

  • Dorela Ademi

    Just made it for first time and it is baking, frosting is really nice, I use less sugar overall but I am happy how it is coming out.

  • Karen cupcake

    It was good🧁😐

  • Caitlin Maring

    HI! Looking to make this for Easter this year. How far ahead can you bake this? Thanks!

    • Kasey

      It is best fresh, but you can bake up to 3 days early. It will keep in the fridge. Enjoy!

  • Rebecca

    So so so good. This recipe does not disappoint. (I would use a wee bit less sweetner in the icing… But that’s cause I like my icing more cheesy than sweet). My 18yr old says I need to make this cake all the time. Winning ❤️

  • ToriE

    Quick question can I use a dairy free butter instead of regular butter? If not what would be a alternative to butter?

  • Erica Ramirez

    If I omit the pecans, will I need to change the ratios for the other ingredients? Thanks!

  • Amy

    Very moist; great flavor. But don’t try it in an angel food pan without the parchment! Extra spray and flour did not keep it from sticking and we had a cake pile!

    Also, all carbs (in addition to net) would be appreciated for those of us that also have a Type 1 at home!

  • April

    I just made this and oh my gosh thank you!! This taste better than most non keto carrot cake. I used swerve powdered sugar and trulia as my artificial sweetener other than that I followed exact recipe… oh did 9in pan and cooked for 45 min.

  • Karunaa

    The best Keto carrot cake ever!
    Will be making this over and over again! Thank you so much for the fantastic recipie! You guys rock🥕

  • Jaymie Largent

    This was a great recipe. The cream cheese frosting is so good! I will use it on everything.

  • Christina

    I’m a carrot cake snob lol. A lot of people make what they call carrot cake and is really spice cake with carrots lol. I don’t really like the spice kind. Can I omit the nutmeg without messing up the recipe? Sounds delicious and carrot cake is my weakness!!!

  • Reta

    I made this cake today and my husband’s comment was “I would defy anyone to identify this as low carb, sugar free. You have created a masterpiece.”

    Thank you for the recipe. It really is terrific.


  • Danielle

    Would it be okay to make this cake the day before the birthday? Would it taste good chilled the next day?

  • Sarah

    I am pretty sure this is what carrot cake will taste like in Heaven. It’s the best carrot cake I’ve ever had in my life, low carb or otherwise! I can literally taste the butter in every bite, in the most amazing way. I used avocado oil in place of the olive oil and erythritol for my sweetener (used liquid stevia in my frosting) because that’s what I had on hand. Also added some more spice to it- ginger, cloves, and black pepper – mostly to cover the flavor of the erythritol because it’s disgusting. I saw another comment that said it was too moist but not for me! I don’t usually eat cake because I hate the dry, crumbly texture of it but this one… this is the one. Thanks so much for the recipe!

    P.S Even my two year old tried it and liked it, and trust me that’s saying a lot lol

    • Kasey

      Aww, we love to hear that! We are so glad you loved it. Enjoy!

  • Ju

    Wow, it looks pretty good, definitely worth a try! But how much grams or pounds is your stick of butter?

  • Kacey

    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!!!

  • Kristina N

    I tried the promo code at and it said it was not valid. Is there a new one?

  • Karen

    I was looking for something sweet for breakfast, but still kinda good for me ….. came across your recipe and saw how easy it is to make …. wow, is it amazing. Thank you for sharing this.

  • MLS

    Thank you for sharing this recipe. I am the only person in my household who eats low carb and this recipe allowed us to eat desert together. I used a 9” cake pan and baked for 35 minutes. The cake sunk in the middle, but it was moist and delicious! Any suggestions for how to prevent the sinking? I will make it again!

  • Jodi

    This is an awesome recipe. Thank you for sharing

  • Jo

    This is the best keto carrot cake ever. I’ve made it twice and delicious every time. My husband loved it and that’s saying a lot 😋

  • Jason

    This cake and frosting turned out fantastic!! The only issue is the next day, after being in the refrigerator, the sugar seemed to go back to having a granular texture again. When it was fresh the day before, I didn’t get the grainy sugar texture. I used Monk Fruit Sweetener, maybe Swerve would have been better? Or a powdered sugar substitute? Splenda? Stevia? Other than the texture change of the cake the next day, this was a HUGE hit and is in the “Good Online Recipe” book!!!

  • Pam

    Wow! Made this for Thanksgiving and it is amazing! Really close to a “non keto” carrot cake I used to make. Thank you for this great carrot cake!

  • Paula Curtis

    Best carrot cake ever, one I know I can always give to guest and they’ll not even know it’s keto. It freezes really well even with the frosting on, great to keep in the freezer to pull out when getting guests.
    I did try another recipe, I was swayed because it said it had the highest reviews ever on google for keto carrot cake.
    Well learned my lesson on that one! Not a patch on yours, not particularly nice flavour and dry in comparison.

  • Cheryl

    I made this carrot cake for Thanksgiving and nobody in the crowd of 20+ people even knew it was low carb until they saw my husband and me eating it! I can’t wait to make this again. My 65th birthday is in Feb. and this is exactly what I’ll be having to celebrate for sure!

  • Linda

    Can this be baked in a 13×9 pan?

  • Barbara

    Is it okay to skip the nuts?

  • Jennifer

    This is such a fantastic recipe, my only comment would be that I find that monkfruit will typically re-crystallize as it cools so I switched it out for allulose, which won’t. You still get the same delicious taste, without the crunch or grit of crystallized sugar. This has become a favourite cake recipe of ours and is always the go-to choice when anyone wants cake. Thanks so much for this wonderfully delicious recipe! 🙂

  • Kristen

    I was so pleasantly surprised how good this recipe was. I love Keto recipes to bake for my diabetic husband and family members and gluten allergy family members but a lot are so hit and miss. This was a hit! I even replaced the cream cheese icing with all non-dairy products for a family member with a dairy allergy and it still worked and tasted great. Used grape seed oil instead of olive oil and cake was super moist. I also used swerve sweetner instead of monk fruit which I find more user friendly. It was amazing to achieve so many dietary needs with one recipe and have it taste so great even to those who don’t have those needs!

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