Why can’t I eat carrots on keto?

Carrots contain more sugar and starch than many keto-friendly vegetables, so their carbs can add up if you eat a lot of them. For those following a strict ketogenic diet, larger portions might push you over your daily carb target. However, using just a little fresh carrot in a recipe—like what’s called for in this carrot cake—usually fits within most people’s limits. The important thing is to keep your serving size in check and always keep track of your total carbs for the day.

What could I use instead of white sugar when making carrot cake on keto?

If you want your carrot cake to stay keto, swap out regular sugar for sweeteners like monk fruit, erythritol, or stevia. These options bring sweetness to your cake without affecting your blood sugar or knocking you out of ketosis. They blend in seamlessly, so you still get that classic dessert taste, minus the carbs.

What kind of cakes are suitable for a keto diet?

Keto-friendly cakes are made with ingredients that keep carbs low, such as nut-based flours (like almond or coconut), and sweeteners that won’t spike your blood sugar. These recipes usually include healthy fats and skip all-purpose flour. You’ll find options like chocolate cake, coconut cake, carrot cake, and cheesecake that all work well for a keto lifestyle. For even more keto dessert inspiration

Are canned carrots keto friendly?

Canned carrots are not a great choice for keto because they’re often packed in water with added sugars or syrups. Even plain canned carrots can be a bit higher in carbs due to processing. When making keto carrot cake, it’s best to use fresh carrots in small amounts and shred them finely to keep the carbs as low as possible.

Keto carrot cake - How to Make Buttery, Flaky Hand Pies Every Time

Description

A rich, moist keto carrot cake made with almond and coconut flours, sweetened with erythritol, and finished with a tangy cream cheese frosting. Low-carb, gluten-free, and perfect for celebrations or everyday cravings.

Ingredients

1 1/2 cups almond flour

1/4 cup coconut flour

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

4 large eggs

1/2 cup unsalted butter (melted) or coconut oil

3/4 cup erythritol or monk fruit sweetener

1 tsp vanilla extract

3/4 cup finely grated carrots

1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

8 oz full-fat cream cheese (softened)

1/4 cup unsalted butter (softened)

1/2 cup powdered erythritol

1 tsp vanilla extract

Chopped nuts or cinnamon for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, beat eggs with melted butter (or coconut oil), erythritol, and vanilla extract until smooth.
Combine the wet and dry ingredients, stirring until just mixed.
Fold in grated carrots and nuts if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–35 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
Let the cake cool completely in the pan.
Meanwhile, make the frosting: beat cream cheese, butter, powdered erythritol, and vanilla until fluffy.
Once the cake is cool, frost generously. Garnish with extra nuts or a dash of cinnamon if desired.
Slice and serve! Store leftovers covered in the fridge for up to 5 days.

Notes

If you prefer a sweeter cake, adjust sweetener to taste.

Grate carrots finely to keep the cake moist and low-carb.

This recipe can be doubled for a layer cake or halved for cupcakes.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Cake
Method: Backing
Cuisine: American