Keto Carrot Cake: Sweetly Spiced & Low-Carb Bliss!

Goodbye Store-Bought, Hello Homemade!

Trust me, there’s nothing quite like biting into a freshly baked carrot cake—especially when it’s guilt-free and simple to make. With just a handful of pantry staples, you can whip up this moist, aromatic masterpiece that’s perfect for satisfying your sweet tooth without kicking your keto goals to the curb.

Imagine the punchy aroma of warm cinnamon and the bright, tender crunch of carrots in every bite. Sounds dreamy, right? Plus, this recipe is so quick and easy—you’ll be mixing up batter faster than you can say “carrots are a root of sweetness!” (And hey, no need to sweat the carbs—this one’s a winner on your keto list.)

If you’re a fan of delicious eats, maybe give our creamy keto pesto or zesty salsa a try next! Ready to get baking? Let’s do this—your taste buds are in for a treat.

Keto Carrot Cake

This carrot cake is baked using a simple batter of shredded carrots, almond flour, and eggs, combined and baked until moist and tender. The cake has a dense yet fluffy texture, with a golden-brown crust and visible bits of grated carrot throughout, creating an aromatic and visually appealing dessert.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: keto

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 2 cups shredded carrots fresh and grated
• 1 1/2 cups almond flour
• 4 large eggs
• 1/2 cup granulated erythritol or keto sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract vanilla extract

Equipment

• Mixing bowls
• Hand grater
• measuring cups and spoons
• Mixing spoon or spatula
• 8-inch baking pan
• Oven

Method

 

1. Preheat your oven to 350°F (175°C). Lightly oil or line an 8-inch baking pan with parchment paper.
   
2. Using a hand grater, shred fresh carrots until you have approximately 2 cups of grated carrots. Set aside.
   2 cups shredded carrots
   
3. In a large mixing bowl, combine almond flour, erythritol, cinnamon, baking soda, and salt. Whisk together until evenly mixed.
   2 cups shredded carrots
   
4. Crack the eggs into a separate bowl, add vanilla extract, and beat with a fork or whisk until well combined and slightly frothy.
   2 cups shredded carrots
   
5. Pour the wet eggs into the bowl with dry ingredients and stir thoroughly until a thick batter forms.
   2 cups shredded carrots
   
6. Add the grated carrots to the batter and fold gently until evenly incorporated. The mixture should be moist and slightly chunky.
   2 cups shredded carrots
   
7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Place in the oven and bake for approximately 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
   2 cups shredded carrots
   
8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack and let cool completely before slicing.
   2 cups shredded carrots
   

And there you have it—a cozy, flavorful keto carrot cake that’s sure to wow! For an extra special touch, top your slices with some whipped cream or a drizzle of sugar-free glaze. Don’t forget to share your gorgeous creation in the comments—I love seeing your kitchen wins! Happy baking, friend!