Keto Carrot Cake Recipe
Keto carrot cake is a tasty recipe from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health.
Check out my wife’s website and instagram page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE this keto carrot cake recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Keto Carrot Cake Recipe
Prep
Cook
Inactive
Total
Yield 24 Small Slices
Ingredients:
Cake Layers
1/3 Cup Lakanto monk fruit sweetener or pure monk fruit sweetener
5 eggs
2 Tbs. vanilla extract
1 1/4 cup almond flour
1 cup coconut flour
2 teaspoons baking soda
1/4 teaspoon sea salt
1 and 1/2 teaspoon ground cinnamon
1/3 cup shredded coconut
1 and 1/4 Cup shredded carrots
14 Tbs. grass fed butter, melted
Icing
8oz grass-fed cream cheese, softened
1/2 cup grass fed butter softened
1 teaspoon vanilla extract
2 Tbs. grass-fed heavy cream
2 Tbs. powdered stevia
5 squirts vanilla liquid stevia
Topping:
1 cup of chopped walnuts
1/2 cup of shredded coconut flakes
Instructions:
Cream cheese Icing:
Step #1: Beat together the cream cheese and butter for 2 minutes. Add sweetener and beat for 2-3 minutes until all mixed together.
Step #2: Add the vanilla and 1 tbsp. heavy cream, beat to combine. Add more heavy cream and beat to until fluffy.
For The Keto Carrot Cake Layers:
Step #1: Preheat oven to 350 F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease over the parchment and the sides of the pans. Set a side.
Step #2: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the eggs and monk fruit sweetener for 5 minutes on medium-high speed, until fluffy. Add vanilla extract.
Step #3: In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking soda. Fold the dry ingredients into the egg mixture. When mixing the flour and eggs, mix it minimally because over mixing does dry out the batter and makes the cake dry.
Step #4: Add the coconut, stir to combine. Add carrots, mix to combine.
Step #5: Add the melted butter at the end, mix to incorporate.
Step #6: Divide the batter between both pans. Bake for 30-3 minutes, until the tops are set and toothpick inserted comes out clean.
Step #7: Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.
To Assemble:
Step #1: Spread icing over first layer of carrot cake. Carefully place second cake on top of already icing cake. Icing the top layer of the cake.
Step #2: Top cake off with chopped walnuts and sprinkle with coconut shavings.
Courses Dessert
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 233 | ||
% Daily Value | ||
Total Fat 24 g | 37% | |
Total Carbohydrates 4 g | 1% | |
Dietary Fiber 2 g | 8% | |
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Special Notes:
The nutrition info is based around the ingredients above. The ingredients that are harder to find, we have specific amazon links for so you know what they are and can easily order those. To keep this a keto recipe, the sweeteners that you can use include stevia, monk fruit, xylitol and erythritol or Swerve. You can also use this pure monk fruit sweetener here
I like using stevia and monk fruit as my main keto sweeteners because they offer more nutritional value and are more well tolerated than the sugar alcohols. I personally get bloated if I use too much xylitol or erythritol. However, I know many people who do great with sugar alcohols and prefer them over stevia.
This recipe does use a lot of dairy and if you are dairy sensitive, you may consider replacing the butter with ghee and the cream cheese with almond cream cheese from Kite Hill.
Dr Jockers Comments:
Everyone loves carrot cake, but this classic recipe is full of inflammatory grains and sugar. This keto carrot cake version we made is a low-carb, keto dessert recipe that tastes amazing and will help you burn fat for fuel!
Our goal is to always use the most nutrient dense ingredients, so it is important to get pasture-raised eggs and grass-fed dairy. When these animals are fed grass, they have more anti-inflammatory omega 3 fatty acids, conjugated linoleic acid and fat soluble vitamins A, D, E, and K2. Do your best to source grass-fed dairy for the best health benefits and it is better for our environment as well!!
We have lots of healthy fats from the cream cheese, butter, eggs, coconut and walnuts. The cream cheese, eggs and walnuts also give us high quality protein. The cinnamon and carrots provide us with antioxidants and the almond flour, walnuts and coconut flakes give us the prebiotic fiber to support our microbiome.
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I read that organic stevia is really green is that true?. Thanks.
Yes it grows as a green plant with small green leaves. When it is processed into a liquid it is clear.
Actually Stevia from Sunrider Intl is a dark brown liquid. Less refined. But yes, in general, most other liquid Stevia is clear.
I want to try this recipe. Allergic to all nuts, and that would include almond flour. Can I substitute all coconut flour in the recipe?
Yes you can and I would try doubling the eggs as the coconut flour is really dry. Let us know how it comes out!
I’d use sunflower seed flour instead of almond. Tiger nut flour would also be great, despite its name Tiger nut is a tuber, not a nut 🙂
Plantain flour (aka green banana flour) would also be great!
All coconut will make it very dry.
Sunflower seed is a good replacement if someone is allergic to nuts, as are Tiger nut and plantain flours. I use them in muffins and cakes if it’s for school, as my daughter’s school is nut-free and we are grain-free and gluten-free.
This way it’s good for everyone 🙂
This recipe sounds AMAZING Dr Jockers!! I’ll be using vegan cream cheese as I can’t tolerate dairy apart from butter. I’ll be using raw butter. Yum!! Can’t wait to make this tomorrow!!
And I cannot tolerate monk fruit. What to substitute?
Cake is good, but a little dry. Any thoughts to giving it more moisture?
Yes you can add in more eggs
Coconut flour especially dehydrated – so simply needs extra moisture. We get good results adding water and coconut oil – about 1/4 cup each per cup of the flour.
Sorry, this is the second time I have tried one of your recipes unsuccessfully . I’m an experienced cook and the Carrot cake is way too dry.
Yeah, because the healthy stuff never as tasty as the real thing:-(
lolol. true. there is a carrot cake recipe from philly frog commissary cookbook that is legendary. google it. make it. freeze portions. treat yourself. everything in moderation. will never enjoy another version after making this one. 🙂
Thanks for sharing!!
I find that coconut flour does not work for me. Dry coconut flakes – marvelous. But after multiple recipes that contain more than just a tablespoon of coconut flour, I gave up. I adjusted this recipe by replacing the coconut flour with just more almond flour.
And it works well.
You can also use plantain flour (aka green banana flour), Tiger nut flour or sunflower seed flour instead of coconut flour. I too find coconut flour too dry.
Where are the carrots? I realize with carrots, it wouldn’t be Keto. But why don’t you call it
No-Carrot Coconut Carrot Cake?
The recipe calls for 1 and 1/4 cups of shredded carrots.
You can have carrots on keto.
One cup of coconut flour is way to much.
When using coconut flour you need alot more eggs.
More eggs will make it need more sweetener. Just add 1/4 cup each of water and coconut oil to rehydrate the super dry coconut flour.
I’m confused in which the recipe calls for “1/3 Cup monk fruit sweetener,” whose link to the product goes to “Lakanto monkfruit sweetener, golden” in Amazon. Then after the recipe under the Notes section you state the following: “I like using stevia and monk fruit as my main keto sweeteners because they offer more nutritional value and are more well tolerated than the sugar alcohols. I personally get bloated if I use too much xylitol or erythritol. However, I know many people who do great with sugar alcohols and prefer them over stevia.” Those two things are contradictory since Lakanto is primarily Erythritol (listed as the first ingredient) and the sugar alcohol that you state the you and others can’t tolerate. So why are you using this product in the recipe if that is truly the case? Wouldn’t it be better to choose another sweetener that supports your statement about alternate sugars and sugar alcohol? Thanks for your comments and clarification if/as needed.
Hey David, there is no perfect sweetener. Stevia and monk fruit do not impact blood sugar and most people do great with them. However, everyone has unique responses and some do not do well with stevia while others do not do well with the erythritol. So I put this statement in to help people understand there are multiple options. Be Blessed!
We enjoyed this recipe. I made them into muffins for a quick grab-n-go snack. They were a bit dry but less so than most gluten free recipes I’ve tried in the past and the icing helped offset the dryness of the cake. Thanks for the great recipe! We will definitely be making these again!
Fantastic!! Yes, more eggs really helps add more moisture in this!!
I can’t eat eggs. is there any way I can substitute with flax eggs or any other substitute?
Yes here are subs you can try: https://drjockers.com/10-substitutions-baking-without-eggs/
Most carrot cake recipes have pineapple in them. I think since trying to cut the carbs they leave out an ingredient that is crucial. I would consider adding a cup of unsweetened applesauce or a cup of avocado or coconut oil.
No traditional carrot cake recipe I’ve seen includes pineapple. The most traditional versions contain carrot, spices and nuts. Sometimes coconut and/or sultanas (raisins). With pineapple it’s more of a non-traditional Hawaiian version. But to each her own.
The pineapple (or applesauce or avocado oil) would solve the moisture problem, though!
Thanks for sharing!
Steamed raisins I use in our carrot cake recipes add nice moist element to it.
Let 1/2 cup of rinsed organic raisins sit in a small strainer over simmering water for 10 minutes. Stir in when dough is ready to be placed in baking form.
Can you substitute pure Monk Fruit, for the Lankanto Monk fruit which has sugar alcohols? If so how much would I add.
Pure granulated monk fruit is totally fine to use and the same amount can be subbed in as the recipe calls for 🙂
Pure Monk fruit is way sweeter than sugar alcohols, and the monk fruit sugar alcohol blend, You can not substitute the same amount.
Hi Leeann, I have only made the recipe with the above listed ingredients. I always recommend sweetening any dessert to your desired taste preference. If you make the recipe with a substitution that you enjoy please let us know!
I often use a different sweetener than recipe calls for..or I use less. What works for me is to taste a small amount of the batter after adding the sweetener I’m going to use and if I think it needs a little more then I add like how much I think it needs…always works for me…
Although it may be true that monk fruit does not cause elevated blood glucose in most people, it definitely spikes mine (xylitol does too). I can use stevia and erythritol with no increase, but monk fruit is a definite no go for me. Anyone who needs to watch their glucose levels should check them after using monk fruit.
14 tbsp of butter seems like a lot. Is this correct?
Hi Chris, Yes, this recipe uses a lot of dairy. This is why I also recommend replacing the butter with ghee for anyone with a dairy sensitivity.
I replace some of the butter with coconut oil. It makes a moister, tastier baked good.
Thanks for sharing this Sharry!
Too much work and effort…tho I’d eat it if someone prepared it…better stick to my coconut balls.
I have not tried the cake but I do know that if you bake it or any grain free cake that it will improve after a couple of days and be less dry. I’ve proved this many times!
Thanks for sharing Netta!
I am wondering if anyone has tried adding a good amount of flax seed (ground) to the cake. I have tried a carrot flax muffin called flax4life that is delicious (but not organic) (sold at Whole Foods). Seems like adding ground flax to this cake and perhaps adding applesauce might help with both the fat profile and moistness. I will try it – just haven’t yet!
Hi Deb, I hope you will report back and let us know how it turned out for you!
I am having a difficult time finding a sweetener that does not leave an after taste. I have been using Splenda for years (before Keto) and do not have this problem. Is Splenda bad for Keto? Splenda comes directly from the sugar plant and has been found safe as a sugar substitute.
Hi Cheryl, Splenda is highly processed and damages the gut. I don’t recommend it. This article offers safe alternatives you may prefer: https://drjockers.com/natural-sweeteners/
Where are the carrots? I realize with carrots, it wouldn’t be Keto. But why don’t you call it
No-Carrot Coconut Carrot Cake?
Hi, quick question. The nutrition analysis at the bottom of the recipe doesn’t say how many servings there is for that amount of calories and carbs? Could you please let me know the servings this was based on.
Also, because it’s a very dry batter I added in some almond milk and coconut oil about 2 tlbs. I’ll let you know how it came out. Sometimes with low carb or paleo baked good have a much drier batter than traditional gluten/sugar based ones. A little extra fat and moisture will do the trick 🙂
Yes Sandra, this recipe makes 24 slices of cake, we have that on the nutrition info. Hopefully it came out well for you! Blessings!
made mini muffins! Not dry nor too sweet. Little more labor intense than whipping out a mix, but quite worth it😀
Great to hear that Lillian!!
Hi Dr Jockers,
I have a suggestion for those who find the cake too dry.
I make carrot cake every couple of weeks & in my recipe I add one &
half cups (normal tea cups) of macadamia nut oil & half a cup of Greek yoghurt I don’t use butter.
This makes a lovely moist cake.
Elizabeth from Australia
Great suggestion. Blessings!
Has anyone tried using dates as a sweetener?
I like using date sugar or date syrup. Couldn’t I use date syrup for the Monk fruit?
I used date syrup in one of your other recipes and it worked out fine. It’s sweet, but not too sweet. The brand I use is The Date Lady. You can find it at grocery stores and buy at their online store too.
Thanks for sharing!
I really dislike coconut flakes. I like coconut milk and coconut oil, just not the flakes. Should I add more carrots to substitute for the coconut flakes?
Yes you can try that and see how it comes out!
I used this recipe more as a healthier carrot cake. I used honey as a sweetener added a few extra eggs and some chopped pineapple for the cake. I also used honey and cream cheese for the frosting. It was delicious and my family loved it!!!
Sounds great! Thanks for sharing Dana!
That’s what I do with my cakes. Instead of all keto, I use keto sweeteners with traditional sweeteners (honey, organic sugar, molasses, fruits). To me, it gives better flavor. And not so sugary if all sugary sweeteners. Same with flours.
Hi,
I just made the carrot cake; in the oven !
When used 2 cups of coco nut flour
it was way way dry, I added 5 more eggs ,more butter and 1/2 and 1/2 and cream and almond milk….what should the consistency be ? Mine was more like a dough ; not fluid !!!
Recipe says 1 cup of coconut flour. Oops, that is why it was way too dry, and dense.
Does anyone have any ideas of what to replace all the coconut ingredients with something else for this awesome sounding carrot cake recipe? Can not add ANY coconut ingredients. Thanks in advance.
I would say – skip all the coconut ingredients. I bake my own carrot cake recipe with almond flour. And it works great.
Regarding erythritol:
Please take a look at this article from the Cleveland Clinic…. Those with cardiovascular disease would likely do well to *entirely* avoid this sugar alcohol (from monk fruit sugar):
https://health.clevelandclinic.org/erythritol/
All sounds wonderful. In the olden days people made cakes out of sugar and flour. They ate a small piece. They didn’t exclude anything from their diets, even the occasional alcohol. Everything was made from scratch. No processed foods. Many of these people I know, they were all long lived and healthy. Go figure
24 pieces from this cake means extremely thin slices! I’ve never cut a cake into that many pieces!
hello-
I have read many articles about the ill effects of stevia on various organs of the body.
Have you seen these? Thoughts?
Erythritol is harmful to the heart and digestive system. I use Stevia powder (1 tsp to 1 cup sugar). Too bad Just Like Sugar (chicory root inulin) is no longer available.
Do you ever use allulose as a sweetener? I’ve read that it is a healty alternative with no aftertaste.
This looks delicious but I have to question the amount of pure Monk fruit in the recipe. It is much different than the sweetener with erythritol so I would tend to use a much smaller amount of pure Monk fruit. Have you tried using that much Monk fruit and it works?