Keto Carrot Cake with Cinnamon Buttercream

Name: Keto Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 150 g light tasting olive oil; 150 g sweetener (I use Lakanto Monkfruit); 600 g almond meal; 12 large eggs; 150 g sour cream; 2 tbsp vanilla extract; 2 tbsp cinnamon; 1 1/2 tsp fresh grated nutmeg; 1 tsp ground cloves; 100 g nut butter (I used Mayvers oven roasted); 50 g maple flavoured syrup; 2 tbsp baking powder; 2 cups grated carrot (270g); 1 1/2 cups chopped pecans; 160 g powdered sweetener; Zest and juice of half a lemon (50g lemon juice); 200 g butter (cubed); 340 g cream cheese (softened, cubed); 2 tbsp nut butter (I use Mayvers crunchy oven roasted); 1 tbsp maple flavoured syrup; 1 tsp cinnamon; 1/2 tsp fresh ground nutmeg; 1/2 cup crushed pecans

There’s something about carrot cake that makes it feel extra special, don’t you think? This Keto Carrot Cake is perfect for any occasion, whether it’s a cozy get-together or a festive celebration. Topped with a velvety layer of Cream Cheese Frosting, it’s like indulging in a rich, creamy dream.

The combination of warm spices and tender, moist cake creates a treat that’s both comforting and elegant!

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In This Post You'll Learn:

Keto Carrot Cake

This low carb keto carrot cake recipe is ideal for those who want:

a super simple, no-fuss cake that’s easy to make and always turns out great;
a cake that can easily serve a hungry crowd of friends and family;
a cake that’s full of genuine carrot flavour, without being drowned out by too many spices or sweetness;
a tender, moist crumb that strikes the perfect balance—not too dense, yet not overly airy;
and a perfect balance of frosting to the cake, featuring a luscious keto cream cheese frosting that pairs beautifully with the warm, spiced flavours of the carrot cake.

If this sounds like the cake you’ve been looking for, you’re in the right place!

Why You’ll Love This Recipe

I’m so thrilled with how this keto carrot cake turned out! I’ve made countless versions over the years, and this one is the winner by a long way!

What I love most about this cake is that it’s perfectly spiced without being overly sweet, letting the natural flavours of the carrots shine through. The crumb is soft and moist, and it stays that way for days—something that’s rare with most keto cake recipes!

I really hope you’ll give this recipe a try and enjoy it just as much as I do!

Overhead photo of a carrot cake with a slice out of it

Keto Carrot Cake Ingredients

Almond Flour – Almond meal provides structure and texture. For a finer crumb, use blanched almond flour instead. Make sure the almond meal is finely ground to avoid a gritty texture.
Monk Fruit – Monkfruit is a great low-carb sweetener. If you prefer a different sweetener, ensure it’s keto-friendly and adjust quantities based on sweetness equivalence. I like to use Lakanto Brown sugar substitute to impart a tasty caramel flavour.
Eggs – Eggs add structure and moisture. Ensure they’re at room temperature for even mixing and better texture.
Shredded Carrots – Provides moisture and natural sweetness. Use fresh carrots and grate them finely to integrate well into the cake.

JUMP TO the Low Carb Carrot Cake recipe card for all instructions and quantities.

How to Make It

Step 1. Preheat oven to 160℃. Line 3 x 20 cm springform pans.

Step 2. Mix all the ingredients except pecans in a stand mixer until combined. Fold through the pecans. Spoon the mixture into prepared springform pans.

Step 3. Bake for 30-40 minutes or until cooked through. Cool on a wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month

Frosting the Cake

Step 1. Mix all the ingredients except the crushed pecans in a standmixer until light and fluffy.

Step 2. Pipe thickly onto the edge of the bottom cake and spread over the cake and down the side.

Step 3. Place the second cake on top, and pipe thickly onto the edge and spread over the cake top and sides.

Step 4. Add the last cake to the top and pipe with the remaining buttercream. Using an angled spatula generously spread buttercream over the sides and top of the cake. Once completely covered if you want to achieve the “naked” look, gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take bake to the edge of the cake and not to remove the crumb of the cake. Sprinkle with crushed pecans.

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Common Questions About Keto Carrot Cake

Can I use coconut flour instead of almond flour?

Yes, but use less coconut flour (about 1/3 the amount of almond flour) as it’s more absorbent than if making an almond flour carrot cake, and you may need to add extra liquid to the batter.

Is this cake gluten-free?

Absolutely! Keto Carrot Cake is naturally gluten-free since it’s made with almond flour instead of wheat flour.

Variations

This Sugar Free Carrot Cake is versatile, and you can easily adapt it to suit your taste:

Keto Carrot Cake Muffins: Decrease the recipe by 2/3 to make a dozen, delicious keto carrot cupcakes with the frosting, or muffins without it.
Spiced Carrot Cake: Enhance the warmth by adding extra cinnamon, nutmeg, or ginger. Try a teaspoon or two of our Pumpkin Pie Spices or Chai Spice Mix.
Coconut Carrot Cake: Fold in shredded unsweetened coconut for a tropical twist.
Whipped Keto Cream Frosting: Top with a whipped cream for an easy twist on traditional frosting.

What to Serve with It

Low Carb Carrot Cake is delicious on its own, but here are a few ideas to make it even more special:

Whipped Cream: A dollop of sugar-free whipped cream adds a light and airy contrast.
Keto Ice Cream: Pair with a scoop of low-carb vanilla or cinnamon ice cream for an indulgent dessert.
Coffee or Tea: A hot cup of coffee or herbal tea balances the sweetness perfectly. I love it with Bulletproof Coffee, a Chai Tea Latte, or Dirty Chai Latte.

More Keto Cake Recipes to Try

Full naked style cake side on photo on brown plate

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42 responses to “Keto Carrot Cake with Cinnamon Buttercream”

Helen

August 11, 2023

Just made this, this morning.
I did 2/3 of the mixture ,and it made 18 good sized muffins. Cooked 20 minutes. Absolutely perfect. Can’t wait to ice them.
Such an easy recipe in the thermo. Thanks so much.

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