Print

Best Carrot Cake Recipe (Keto & Low-Carb Option)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale

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:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the sugars, oil, applesauce, eggs, and vanilla until well combined.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).
  6. Pour the batter evenly into the prepared cake pans.
  7. 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.
  8. 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:

  1. Beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add milk if needed for a smoother consistency.
  3. 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.

Find it online: https://recipe.newsvks.com/best-carrot-cake-recipe-keto-low-carb-option/