35 minutes

About 12 Slices


Keto Carrot Cake Batter
4 Eggs
1/3 cup Olive oil
2 tsp Vanilla extract
1 cup Lakanto Monk Fruit Sweetener
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
Keto 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


Pour the eggs, olive oil, and vanilla extract into a mixing bowl.
Whisk the ingredients together until they become homogenous.
Pour all the dry ingredients for the cake batter into the mixing bowl and blend them together.
Add in the Lakanto Monk Fruit Sweetener, almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
Add the shredded carrots, chopped pecans, and melted butter into the mixing bowl and blend them together.
Preheat oven to 350 degrees Fahrenheit. Line two 6-inch cake pans or one 9-inch cake pan with parchment paper. Transfer the cake batter evenly into the prepared baking pans. Bake for 30-35 minutes.
While the cake is baking, make the keto cream cheese frosting.
In a mixing bowl, blend together cream cheese, powdered sweetener, butter, heavy cream, and vanilla extract. For best results, do it in a blender or food processor.
Assemble the keto carrot cake.
Take out the cake from the oven and let it cool completely. Remove the first layer from the cake pan and put it on a serving plate. Spread your keto cream cheese frosting on top of the cake layer. Remove the second layer from the pan and put it on top of the first layer. Spread your keto cream cheese frosting on top of it, as well as the sides of the cake. Make sure everything is covered. Top it all off with chopped pecans.
And voila, you now have your delicious keto carrot cake! That distinct spicy carrot taste and the sweet creamy taste of the cheese frosting... sounds delicious, right? It tastes delicious too! Have a slice and enjoy!



  • Cake pans: this is where you'll be pouring the cake batter before putting it in the oven. Prepare two 6-inch cake pans if you want a double-layer cake. If you want a single-layer cake, prepare a 9-inch cake pan.
  • Parchment paper: we'll be lining our cake pan/s with this to prevent the carrot cake from sticking.
  • Mixing bowl: you'll be mixing/blending your wet and dry ingredients here.
  • Whisk, spatula, or electric hand mixer: you'll be using this to mix your wet and dry ingredients. If you want to save time and effort, you may use an electric hand mixer. But a whisk and spatula should do just fine.
  • (Optional) Blender or food processor: if you want your cream cheese frosting to have the best consistency, you can blend the ingredients in a blender or food processor.

Other Notes

  • If you want to add more cake layers or increase the width of the cake, just increase the proportions of this recipe. You will also need to monitor and probably adjust the baking time.
  • You can add even more spice to this keto carrot cake by adding ginger to the mix. Mince or shred your ginger and blend it together with the shredded carrots, chopped pecans, and melted butter.
  • You can make this recipe dairy-free. Just replace butter with coconut oil in the cake. As for the cream cheese frosting, you can replace it entirely with whipped unsweetened coconut cream.
  • If Lakanto's sweeteners aren't your thing, you can use other keto-friendly sugar substitutes such as erythritol or Swerve. Make sure to use liquid or powdered sweetener for the frosting.
  • The cream cheese perfectly complements the flavor of the keto carrot cake. You can make it sweeter by adjusting the amount of powdered sweetener. If you want it to have a tangy taste, you can add a touch of lemon juice.