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Keto Carrot Cake

A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it's a one-layer cake that you can quickly mix by hand.
Course Dessert
Cuisine American
Keyword cake, carrots, gluten free
Prep Time 20 minutes
Cook Time 25 minutes
Cool time 1 hour
Total Time 1 hour 45 minutes
Servings 9 slices
Calories 344kcal
Author Vered DeLeeuw


  • 1/2 tablespoon butter for pan
  • 4 large eggs
  • 1/2 cup avocado oil
  • 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
  • cup blanched almond flour (6 oz - it's best to measure by weight)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 1/2 cup finely grated carrots (loosely packed - 6 oz)

Cream cheese frosting:

  • 1 (8-oz) package cream cheese, cubed, softened
  • 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
  • 1/2 teaspoon pure vanilla extract


  • Preheat oven to 325 degrees F. Generously butter a square 8-inch pan. Or line it with parchment with an overhang and spray with oil. 
  • In a large bowl, whisk together the eggs, oil, and stevia until combined. 
  • Mix in the almond flour, using a rubber spatula and then a hand whisk. Whisk until completely smooth. 
  • Whisk in the cinnamon, allspice, kosher salt, and baking powder. 
  • Fold in the grated carrots. 
  • Transfer the batter to the prepared pan, smoothing it out with a rubber spatula. Bake until puffed and fragrant and a toothpick inserted in center comes out clean, about 25 minutes. 
  • Cool in pan on a cooling rack until completely cool, about 1 hour. 
  • When cake is completely cool, make the frosting: whisk the soft cream cheese, stevia and vanilla with a hand whisk until smooth and fluffy. 
  • Run a knife around the edges of the pan to loosen the cake. Cut the cake into nine squares. To remove each square from the pan, firmly slide a cake server underneath each slice and lift it out. 
  • Using a soup spoon, divide the frosting evenly between the cake slices. Use a small spatula to spread the frosting evenly on top of each slice (just like you would frost a cupcake). 



Serving: 1slice | Calories: 344kcal | Carbohydrates: 7.7g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Sodium: 235mg | Fiber: 3.1g | Sugar: 2.8g