Why Make Your Own?

Trust us, homemade keto carrot cake beats anything store-bought—plus, it’s way more fun to whip up! You get all that warm, comforting aroma and that tender, moist texture without any of the extra carbs or preservatives.

Sensory Teaser

Imagine biting into a spiced, aromatic slice with crunchy walnuts and a zing of bright citrus—pure comfort, only lighter and punchier. It’s a sweet upgrade that won’t derail your day!

Quick & Easy

This recipe is a breeze—just some pantry staples, a few simple steps, and you’re on your way. No fancy ingredients, no fuss—just pure, delicious satisfaction. Plus, if you’re feeling adventurous, let’s sneak in some shredded zucchini for extra zest—no pun intended!

And hey, while you’re at it, why not whip up a quick batch of keto-friendly pesto or salsa? Sometimes the best recipes inspire more cooking fun!

Ready to bake your way to happiness? Let’s turn that oven on and get mixing!

Keto Carrot Cake

This keto carrot cake features grated carrots mixed into a moist batter, baked until golden and tender, then finished with a light cream cheese frosting. The cake has a dense yet fluffy crumb with visible carrot shreds and a slightly crisp top surface, showcasing the natural sweetness and spices throughout.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

2 cups finely grated carrots fresh, about 3-4 medium carrots
1 1/2 cups almond flour blanched
1/2 cup erythritol or sweetener of choice powdered or granular
1 teaspoon ground cinnamon for warm spice flavor
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs room temperature
1/4 cup melted coconut oil or avocado oil
2 teaspoons vanilla extract
Optional chopped walnuts or pecans for mix-in or topping

Equipment

Large mixing bowl
Grater
Mixing spoon
9-inch round cake pan
Parchment paper
Oven

Method

Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides with coconut oil.
In a large mixing bowl, combine the almond flour, erythritol, cinnamon, baking powder, and salt. Whisk until well blended and the mixture appears uniform.
2 cups finely grated carrots
In a separate bowl, beat the eggs until slightly frothy. Add the melted coconut oil and vanilla extract, then mix until combined. The mixture should look smooth and slightly thickened.
2 cups finely grated carrots
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or spoon. Once incorporated, fold in the grated carrots and chopped nuts if using. The batter will be thick and slightly chunky from the carrots.
2 cups finely grated carrots
Pour the batter into the prepared cake pan. Smooth the top with a spatula, ensuring even distribution. Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The edges should slightly pull away from the pan, indicating doneness.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving. The cake will be moist and dense with visible shredded carrots throughout.

This keto carrot cake is a total game-changer—moist, flavorful, and perfectly spiced, all while keeping things low-carb. Serve it topped with whipped cream or a drizzle of sugar-free glaze for that wow factor. Don’t forget to share your creations—I’d love to see! Happy baking, and keep those kitchen adventures coming!

Keto Carrot Cake: Guilt-Free Sweetness You’ll Love!