The Best Keto Carrot Cake

These Keto carrot cake are the perfect solution for those on a low carb ketogenic diet missing carrot cake. It’s bursting with flavor and frosted with a rich cream cheese frosting for the ultimate treat.

You’ll Need:

Carrot Cake

  • 1 cup unsalted butter (softened)
  • ½ cup of unsweetened coconut flakes
  • 2 1/2 teaspoons of baking powder
  • ½ tsp sea salt
  • ½ cup Sukrin Gold or other brown sugar substitute
  • 1 cup of sugar substitute ( I use Swerve)
  • 5 eggs
  • 2 ½ cups of finely milled almond flour
  • 2 tablespoons of cinnamon powder
  • 2 teaspoons of ground ginger
  • ½ teaspoon of ground nutmeg
  • 2 cups of loosely packed freshly grated carrots
  • 1 ½ cups of roughly chopped pecans (reserve ½ cup for topping)
  • ½ cup of heavy whipping cream

Cream Cheese Frosting

  • 12 ounces of full fat cream cheese
  • ¾ cup of heavy whipping cream
  • 3/4 cup of unsalted butter (softened)
  • 1 ¼ cup sugar substitute (I use Swerve Confectioners)


Carrot Cake:

  1. Preheat the oven to 350 degrees. Grease both the bottom and sides of two 9 inch pans.
  2. Line the cake pans with parchment paper.
  3. In a large bowl cream the butter and both sugar substitutes until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Add the ½ cup of heavy whipping cream and combine well.
  6. Add freshly grated carrots and mix well till fully combined.
  7. In another bowl combine the almond flour, baking powder, spices.
  8. Add the dry ingredients to the wet ingredients and mix well.
  9. Lastly, stir in the chopped pecans, and shredded coconut.
  10. Transfer the batter evenly between the two prepared baking pans. Bake for 35-minutes or until done.
  11. Allow the cakes to cool in the pan for 10 minutes and then transfer to wire rack to cool thoroughly.
  12. While the cake cools make the cream cheese frosting.

Cream Cheese Frosting:

  1. Beat on high speed the softened cream cheese and butter until light and fluffy. Making sure to scrap the bowl several times.
  2. Beat this mixture on high between 2-3 minutes. Note: you want to use your whipping attachment to get the best results. Or use your egg beaters if you do not own this attachement.
  3. Next add the swerve confectioners sugar a little at a time.
  4. To the blended cream cheese frosting batter add the heavy whipping cream a couple of tablespoons at a time on high until light and airy. About 2 minutes. This recipe makes 4 1/2 cups of frosting.

Frosting Your Carrot Cake:

  1. When the cakes have cooled completely place the first layer onto a cake plate.
  2. Add about 1/2 cup of frosting to the center of the first layer making sure to spread evenly.
  3. Add the next cake layer on top of the first and the add about another 1/2 cup of cream cheese frosting to the center of the second layer.
  4. Spread frosting evenly to edge of the cake.
  5. With the remainder of the cream cheese frosting, frost the sides and top of the cake.
  6. Top the frosted cake with 1/2 of cup of chopped pecans.


  • The food label includes the keto cream cheese frosting