This Carrot Cake is moist, spiced to perfection, and packed with shredded carrots, warm cinnamon, and a rich cream cheese frosting. Whether you’re looking for a traditional version or a keto-friendly alternative, this recipe has options for everyone. It’s perfect for birthdays, holidays, or just when you’re craving a delicious homemade cake!
Why You’ll Love This Recipe
- Moist & flavorful – Packed with shredded carrots and warm spices.
- Easy to make – Simple ingredients and a foolproof method.
- Customizable – Make it traditional or keto-friendly.
- Perfectly spiced – Cinnamon, nutmeg, and vanilla add depth.
- Topped with cream cheese frosting – A rich and creamy topping balances the flavors beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Almond flour (or all-purpose flour for traditional)
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Eggs (or flax eggs for vegan)
- Sugar-free sweetener (monk fruit, erythritol, or coconut sugar)
- Melted butter or coconut oil
- Vanilla extract
- Unsweetened applesauce or Greek yogurt (for moisture)
- Shredded carrots
- Chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- Cream cheese (softened)
- Butter (softened)
- Powdered keto sweetener or powdered sugar
- Vanilla extract
- Heavy cream or almond milk (for consistency)
Directions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans or a loaf pan.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, beat eggs, sweetener, melted butter, vanilla, and applesauce (or yogurt) until smooth.
Step 4: Combine & Bake
- Gradually mix dry ingredients into wet ingredients until fully combined.
- Fold in shredded carrots and nuts (if using).
- Divide batter into cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Step 5: Make the Frosting
- Beat cream cheese, butter, sweetener, and vanilla extract until smooth. Add heavy cream as needed for a spreadable consistency.
Step 6: Frost & Serve
- Let the cakes cool completely before frosting.
- Frost the cake, slice, and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Keto version – Use almond flour, keto sweetener, and skip applesauce.
- Nut-free option – Omit walnuts and use sunflower seed flour instead of almond flour.
- Spicy version – Add ground ginger and cloves for a stronger spice flavor.
- Dairy-free option – Use dairy-free cream cheese and coconut oil instead of butter.
- Extra moist cake – Add ¼ cup of crushed pineapple (not keto).
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted layers for up to 2 months. Thaw before frosting.
- Reheating: Enjoy at room temperature or microwave for 10 seconds.
FAQs
Is carrot cake keto-friendly?
Traditional carrot cake is high in carbs, but this version can be made keto by using almond flour and sugar-free sweetener.
Can I use coconut flour instead of almond flour?
Yes, but reduce the amount (about â…“ cup coconut flour for every 1 cup almond flour) and add more liquid.
How do I make this cake extra moist?
Use Greek yogurt, applesauce, or an extra egg to keep the cake soft.
Can I use pre-shredded carrots?
Freshly grated carrots work best because they retain more moisture.
What’s the best sweetener for keto carrot cake?
Monk fruit, erythritol, or allulose work well without affecting texture.
Can I make this a layer cake?
Yes! Use two 8-inch cake pans and divide the batter evenly.
Can I make cupcakes instead?
Absolutely! Bake in a lined muffin tin at 350°F for 18-20 minutes.
How do I prevent my carrot cake from being dry?
Avoid overbaking, use moisture-rich ingredients like applesauce, and measure flour correctly.
Can I make the frosting ahead of time?
Yes! Store in the fridge and let it come to room temperature before spreading.
What nuts work best in carrot cake?
Walnuts or pecans add a nice crunch and flavor.
Conclusion
This Carrot Cake is moist, flavorful, and the perfect balance of sweet and spiced. Whether you’re making a traditional version or a keto-friendly alternative, this recipe is a guaranteed crowd-pleaser. Serve it with a smooth cream cheese frosting, and enjoy a slice of pure comfort food!
PrintBest Carrot Cake Recipe (Keto & Low-Carb Option)
This classic carrot cake is incredibly moist, packed with warm spices, and topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Carrot Cake:
2 cups all-purpose flour (or substitute with whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar, packed
¾ cup vegetable oil (or melted coconut oil)
¾ cup unsweetened applesauce (for moisture)
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots (about 3–4 medium carrots)
½ cup crushed pineapple, drained (optional, but adds extra moisture)
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (if needed for consistency)
Instructions
Make the Carrot Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the sugars, oil, applesauce, eggs, and vanilla until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 pan), or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add milk if needed for a smoother consistency.
- Spread frosting over the cooled cake layers, stacking them if using round pans.
Notes
- Storage: Keep covered in the fridge for up to 5 days. Let sit at room temperature before serving.
- Make It Lighter: Swap half the oil for Greek yogurt for a lower-fat version.
- Spice It Up: Add ¼ teaspoon ground ginger or cardamom for extra warmth.