
Keto carrot cake is the perfect answer when you’re craving something sweet but staying low-carb. In this article, we’ll walk through how to make a moist, fluffy keto carrot cake that doesn’t compromise on flavor. You’ll learn the best sugar substitutes, egg alternatives, and how to deal with carrots on keto. Along the way, Emily shares a warm family story that brings this cake to life. Whether you’re a keto beginner or a cake pro, this guide has everything you need to bake with confidence—and stay on track.

Table of Contents
Emily’s Story + Why This Keto Carrot Cake Matters
A Sweet Craving Turned Smart
The first time I made this keto carrot cake, I was one week into cutting carbs—and missing sweets terribly. That afternoon, I remember pacing my kitchen in Sarasota, sun streaming in, trying to fight off a craving that just wouldn’t quit. Chloe, my eight-year-old daughter, wandered in, asking for “that cake with the orange bits Grandma makes.” She meant carrot cake—Linda’s Easter special.
Instead of caving to temptation or baking something sugary, I decided to try something bold: a low-carb, keto version of carrot cake that wouldn’t spike my energy or my guilt. It reminded me of the first time I switched up our cake habits—similar to when we discovered this chocolate keto cake that surprised everyone with how rich and guilt-free it was.
I pulled out almond flour, coconut oil, and a little grated carrot—yes, just enough for taste without the carb overload. I swapped sugar for Stevia and used cream cheese frosting made with real butter. The scent alone pulled Chloe back into the kitchen, eyes wide.
That moment—her first bite, my first guilt-free slice—was magic. From then on, this keto carrot cake has become a tradition in our home, one Chloe now helps me make on weekends.
And it taught me something: you don’t have to give up the things you love. You just have to find a smarter way to enjoy them.
Baking with Chloe – Our Family’s New Favorite
Now, every time we bake this keto carrot cake, Chloe insists on mixing the batter and licking the spoon (though I usually scrape most into the pan first!). We measure together, she cracks the eggs, and we laugh over how “carrots are okay in little bits, right, Mom?” Yes, Chloe—they are.
I make this cake when friends like Amelia come over for tea, or when I just need something comforting. Even Linda, my mom, has swapped out her old recipe for this one after tasting how moist it is—and how clean it leaves you feeling.
So let me show you how to make the same keto carrot cake that made my low-carb life sweeter, one slice at a time.

Keto Carrot Cake Recipe That’s Moist, Easy & Perfect for Low Carb Days
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease three 8-inch cake pans. Line bottoms with parchment.
- In a bowl, whisk together pecan/almond flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
- In a separate bowl, beat eggs, avocado oil, and sweeteners. Stir in grated carrots and vanilla.
- Slowly beat in the dry ingredients until a smooth batter forms. Fold in chopped pecans.
- Divide batter evenly between pans. Bake 18–25 minutes until golden and springy to the touch.
- Let cakes cool in pans, then transfer to wire racks.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sweetener and vanilla. Slowly beat in heavy cream until spreadable.
- Frost each layer with a quarter of the frosting. Stack and repeat. Crumb coat the sides with remaining frosting.
- Sprinkle with chopped pecans and grated carrot. Chill 1 hour before slicing.
Nutrition
Notes
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Why This Cake Works for a Keto Lifestyle
Can Carrot Cake Be Keto? Here’s the Truth
Yes, carrot cake can absolutely be keto—as long as we rethink a few ingredients. Traditional carrot cake is packed with white flour, sugar, and often raisins—all of which can send your carb count soaring. But this version of keto carrot cake skips all that and keeps the flavor. Just like with this keto vanilla cake, swapping in almond flour and natural sweeteners makes all the difference.
We use almond flour instead of regular flour. Not only is it naturally low-carb and gluten-free, it gives the cake a rich, moist texture. A small amount of grated carrot brings that familiar flavor and color, but we keep it modest to stay within keto macros. The rest of the magic comes from spices like cinnamon and nutmeg, plus crushed walnuts or pecans for texture.
Even better, this cake is sweetened with erythritol or Stevia, so there’s no sugar crash afterward. If you’ve ever asked yourself “can carrot cake be keto?”, the answer is a delicious yes—and this recipe proves it every time.
Why Can’t I Eat Carrots on Keto? (And Why This Still Works)
Carrots have gotten a bad rap in the keto world because they’re slightly higher in natural sugar than leafy greens or cauliflower. But here’s the key: portion and preparation.
In this recipe, we use only ¾ cup of shredded carrot spread across 12 slices. That’s barely a few grams of net carbs per serving from the carrot—well within most keto limits.
The bigger problem with traditional carrot cake isn’t the carrot—it’s the sugar, flour, and frosting. By reworking those elements, you can easily enjoy this classic dessert while sticking to your keto goals. So yes, carrots in moderation can work, and this cake is the perfect way to make them shine without breaking your carb bank.
How to Make Keto Carrot Cake (Step-by-Step)
Ingredients That Keep It Keto (And Delicious)
To make this keto carrot cake rich, moist, and perfectly spiced, here’s what you’ll need:
Cake Ingredients | Amount |
---|---|
Pecan or almond flour | 2 cups |
Coconut flour | 1/3 cup |
Unflavored whey protein powder | 1/3 cup |
Baking powder | 1 tbsp |
Ground cinnamon | 2 tsp |
Salt | ½ tsp |
Ground cloves | ¼ tsp |
Large eggs | 4 |
Avocado oil | ½ cup |
Swerve Brown | ½ cup |
Swerve Granular | ½ cup |
Grated carrot | 1½ cups (lightly packed) |
Vanilla extract | 1½ tsp |
Chopped pecans | ⅓ cup |
Frosting + Garnish | Amount |
---|---|
Cream cheese (softened) | 8 oz |
Butter (softened) | ½ cup |
Powdered Swerve Sweetener | ¾ cup |
Vanilla extract | 1 tsp |
Heavy cream (room temp) | ½ cup |
Chopped pecans (garnish) | ¼ cup |
Grated carrot (garnish) | 1 tbsp |
Tip: You can also use Stevia – a natural sweetener with zero carbs.

Step-by-Step Instructions (So Easy, Chloe Can Help)
- Preheat your oven to 350°F and grease three 8-inch cake pans. Line with parchment if you can—it makes removing the layers easier.
- In a medium bowl, whisk together pecan (or almond) flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
- In a separate large bowl, beat the eggs, avocado oil, and sweeteners until combined. Stir in the grated carrots and vanilla extract.
- Slowly beat in the dry ingredients on low until a smooth batter forms. Fold in chopped pecans.
- Divide batter evenly between pans. Bake 18–25 minutes or until golden and springy.
- Let cool in pans before carefully flipping onto a wire rack.
Frosting Time
- Beat softened cream cheese and butter until smooth. Mix in powdered sweetener and vanilla.
- Slowly add the heavy cream and beat until spreadable.
To Assemble
- Frost each cake layer with a quarter of the frosting. Stack and repeat.
- Use remaining frosting to crumb coat the sides.
- Sprinkle chopped pecans and a bit of carrot for a bakery-worthy finish.
Refrigerate 1 hour before slicing. Or… sneak a forkful right away. We’ve all been there.
If you’re looking for a high-quality option, we love the taste and performance of Pure Organic Stevia Powder. It’s made from green leaf extract (Reb-A), offers 1418 servings per pouch, and has virtually no bitter aftertaste—making it ideal for baking.
With each purchase via our Amazon link, you support this blog – at no extra cost to you.
Pro Tips, Substitutions & Storage
Common Swaps That Keep This Keto Carrot Cake Flexible
Whether you’re out of an ingredient or need a dietary alternative, We’ve played with swaps like these in recipes like our vegan protein brownies too, and they always come through when you need flexibility.
Here are some options that still keep this keto carrot cake delicious:
- No eggs? Try ¼ cup Greek yogurt or 1 tbsp flaxseed meal + 3 tbsp water per egg.
- No avocado oil? Use melted coconut oil or light olive oil.
- Dairy-free? Sub coconut cream for heavy cream, and use a vegan cream cheese.
- Nut-free? Swap almond flour for sunflower seed flour (same ratio) and skip the pecans.
If you’re wondering what’s a good substitute for eggs in this keto carrot cake, flaxseed meal or yogurt can both work beautifully in this recipe, especially if you want a more plant-based option without losing moisture.
Storage Tips – Make Ahead, Freeze or Savor Slowly
One of the best things about this keto carrot cake is how well it keeps:
- In the fridge: Store slices in an airtight container for up to 5 days. The frosting holds up beautifully.
- To freeze: Wrap individual frosted slices in parchment, then seal in a zip-top bag. Keeps for 2–3 months.
- To make ahead: Bake the cake layers and freeze them (unfrosted) for up to a month. Thaw and frost when ready.
If you’re batch baking, consider doubling the recipe and freezing one whole cake unfrosted—Linda and I have done this for holidays, and it’s a lifesaver.

FAQ Section
Can carrot cake be keto?
Yes! By replacing flour with almond flour, sugar with Stevia or erythritol, and using limited grated carrot, you can enjoy carrot cake while staying keto.
Why can’t I eat carrots on keto?
You can—in moderation. While carrots are slightly higher in carbs, this recipe uses just enough to add flavor without spiking your carb count.
What is a substitute for white sugar in carrot cake?
We love Swerve Granular, Swerve Brown, or Stevia. These sweeteners have no glycemic impact and still deliver delicious flavor.
What is a good substitute for eggs in carrot cake?
You can use flaxseed meal + water or Greek yogurt as egg replacements. They help retain moisture and bind the cake without adding carbs.
I made this keto carrot cake the first time when Chloe asked for Grandma Linda’s version—but I didn’t want to ruin my low-carb streak. So I reworked the classic with almond flour, Stevia, and just enough grated carrot. Chloe mixed the batter, I watched her grin as we iced it, and from that day, it became our weekend treat. Now even Linda makes this version, and Chloe proudly calls it “our cake.” It’s soft, spiced, and satisfying—without the sugar crash. For us, this cake is more than dessert. It’s family time, progress, and sweet success—all in one slice.
Conclusion – A Slice of Sweet Success
There’s something deeply comforting about enjoying a slice of this keto carrot cake, especially when you know it fits into your goals. This keto carrot cake isn’t just about cutting carbs—it’s about keeping traditions, memories, and flavors alive in a healthier way.
For me, it’s about that quiet moment when Chloe licks the frosting bowl and Linda nods in approval over a new recipe that works. It’s about saying yes to flavor and no to guilt. Whether you’re celebrating a milestone or just getting through a Tuesday, this cake has your back.
If you try this recipe or want to see how others are serving theirs, come say hello on Facebook. We share real kitchen moments, swaps that work, and lots of frosting love. And if you’re more of a visual scroller, you might enjoy our inspiration boards on Pinterest—from keto carrot cake to cozy casseroles.
So go ahead—preheat the oven, grate a little carrot, and treat yourself to something truly special. You deserve it.
For grating carrots or chopping nuts, having a good kitchen knife really makes prep easier. We use the SHAN ZU 8-Inch Chef Knife in our kitchen—it’s crafted from high-carbon Japanese Damascus steel, incredibly sharp, and beautifully balanced. Whether you’re slicing, chopping, or dicing, this one tool does it all.
With each purchase via our Amazon link, you support this blog – at no extra cost to you.