Who says indulgence and health can’t travel the same road? This keto carrot cake takes a classic Southern favorite and gives it a European-style makeover—think almond flour finesse meets Greek yogurt tang.
Inspired by café-hopping through Copenhagen and Istanbul, I’ve woven global techniques into every layer—aromatic spices, finely shredded carrots, and a velvety cream cheese frosting with just a whisper of lemon zest. The result? A cake that’s as cosmopolitan as it is comforting.
With bakery-level texture and restaurant-style flavor, this cake teaches you how to bake smart and light—no sugar crash, no compromise. Let’s explore how one humble root vegetable can rise to gourmet greatness.
Perfect For Cozy Cravings!
- The first time I served this at a brunch, people couldn’t believe it was low-carb—it’s got that moist crumb and rich frosting that feels straight from a Parisian pâtisserie.
- I made a version of this while traveling in India using local spices like cardamom and clove—the warm flavor notes took this cake somewhere magical.
- Over time, I’ve started adding crushed pecans and unsweetened coconut flakes—the added texture makes each bite feel like a discovery.
- This recipe became my go-to during my keto journey—not just because it’s healthy, but because it genuinely satisfies dessert cravings.
- It’s the kind of dessert you’d never guess is keto until someone tells you—and by then, you’re already going back for seconds.
Keto Carrot Cake Recipe
Keto carrot cake is a moist, spiced treat with sweet, nutty flavors and a tender crumb, all without the carbs. Almond flour and warm cinnamon blend beautifully with grated carrots and pecans, while a luscious keto cream cheese frosting ties everything together for a decadent yet guilt-free dessert.
Equipment
- Two 9-inch round cake pans (springform preferred)
- Parchment paper
- Hand mixer
- Grater for carrots
- Large mixing bowls
- Whisk or spatula
Ingredients
- ¾ cup Unsalted butter
- Sugar-free cream cheese frosting
- ½ tsp Sea salt
- 1½ cup Pecans
- 2 tsp Cinnamon
- 2½ cups Carrots
- 2½ cups Wholesome Yum Blanched Almond Flour
- 1 tsp Vanilla extract
- ½ tsp Pineapple extract (optional)
- 1 tbsp Blackstrap molasses (optional)
- 2 tsp Baking powder
- 4 large Eggs
- ¾ cup Besti Monk Fruit Allulose Blend
Instructions
- Preheat the oven to 350°F (177°C) and line two 9-inch round cake pans with parchment paper, greasing the bottoms and sides.
- In a large bowl, use a hand mixer to cream together the butter and Besti until fluffy, then beat in the molasses (if using), vanilla extract, and pineapple extract (if using), followed by the eggs, one at a time.
- In a separate bowl, whisk together the almond flour, baking powder, cinnamon, and sea salt before stirring into the wet ingredients.
- Gently fold in the grated carrots and 1 cup of chopped pecans, reserving the remaining pecans for later.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, swapping the pans’ positions halfway through, until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare a keto cream cheese frosting, doubling the recipe as needed.
- Once the cakes reach room temperature, place one layer on a serving plate or cake stand, frost the top, add the second layer, and frost again.
- Finish by sprinkling the remaining chopped pecans over the top.
Notes
- Ensure eggs and butter are at room temperature for a smoother batter.
- Finely grate the carrots to prevent large pieces from affecting texture.
| Nutrition | Value |
| Calories | 359kcal |
| Carbohydrates | 8.5g |
| Fibre | 3g |
| Fat | 34g |
| Protein | 7.5g |
Tips To Ease Your Job!
- Line and Grease Efficiently – Cut parchment paper to fit your cake pans in advance, then lightly grease both the pan and the paper for effortless cake removal.
- One-Bowl Trick – To save on dishes, mix the dry ingredients first, then add the wet ingredients directly into the same bowl, stirring gently to combine.
- Quick Cooling Hack – Speed up the cooling process by placing the cake layers on a wire rack near a fan or in a cool, dry spot.
- Mess-Free Frosting – Place strips of parchment paper around the edges of the cake stand before frosting to keep the plate clean. Remove them once you’re done for a professional look!
