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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! 

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

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:

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! 

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. 

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

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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! 

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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 Lakanto Powdered Sweetener
• 1/2 stick of Butter
• 1 tsp Vanilla extract
• 1/3 cup Heavy cream

Instructions

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

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