Keto Carrot Cake
A moist, spiced almond-flour carrot cake crowned with tangy cream cheese frosting — just 4.2g net carbs per slice. Warm cinnamon, real shredded carrot, and toasted walnuts make it taste like the classic, ready in about 1 hour 5 minutes start to finish.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto carrot cake delivers all the warm spice and moist crumb of the bakery classic, built on almond flour and sugar-free sweetener so it stays low-carb. Real shredded carrot and toasted walnuts give it authentic texture under a rich, tangy cream cheese frosting.
Ingredients
- 2 1/2 cups blanched almond flour
- 3/4 cup granulated erythritol-monk fruit blend
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 4 large eggs, room temperature
- 1/2 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrot (about 2 medium carrots)
- 1/2 cup chopped toasted walnuts
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup softened butter (for frosting)
- 1/2 cup powdered erythritol (for frosting)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch square or round cake pan and line the bottom with parchment.
- 2
In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, cinnamon, nutmeg, and salt.
- 3
In a separate bowl, beat the eggs with the melted butter and vanilla. Pour the wet mixture into the dry and stir until smooth, then fold in the shredded carrot and walnuts.
- 4
Spread the batter evenly into the prepared pan and bake for 32-38 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool completely in the pan.
- 5
Make the frosting: beat the softened cream cheese and butter until fluffy, then add the powdered erythritol and beat until smooth and spreadable.
- 6
Once the cake is fully cooled, spread the frosting over the top. Slice into 12 pieces and serve.
Tips & notes
- The cake must be completely cool before frosting, or the cream cheese will melt and slide off — chill it for 20 minutes if you're in a hurry.
- Use powdered (not granulated) erythritol in the frosting so it dissolves smoothly without a gritty texture.
- Store covered in the refrigerator for up to 5 days, or freeze unfrosted slices for up to 2 months. Bring to room temperature before serving.
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Frequently asked questions
- How many carbs are in keto carrot cake?
- Each of the 12 slices has 4.2g net carbs, 312 calories, 8g protein, and 28g fat. The recipe makes 12 servings, so a single frosted slice keeps you comfortably in ketosis.
- Can I make this carrot cake dairy-free?
- Yes. Use melted coconut oil in place of butter in the cake, and a dairy-free cream cheese plus vegan butter for the frosting. The texture stays moist, though the frosting will be slightly softer.
- Why does carrot cake work on keto if carrots have sugar?
- Carrots do contain some natural sugar, but at 1 1/2 cups shredded across 12 servings each slice gets only a small amount. The almond flour base and sugar-free sweetener keep total net carbs at just 4.2g per slice.
