This Low-Carb Keto Carrot Cake (Or Cupcakes) is the real deal! It's soft, tender, has a great spice flavor, and is topped with silky keto cream cheese frosting!

These keto carrot cake cupcakes are the real deal! They're soft, tender, have a great spice flavor, and are topped with cream cheese frosting! And even though many people think 'carrots aren't keto' they work fine in this recipe!

Yes, carrots are higher in carbs, but in small amounts, you can still incorporate them into your diet without ruining it.

Jump to:

• Frequently asked questions
• Toasting the pecans
• Grating the carrots
• For the sweetener
• Instructions
• 🧁 For cupcakes
• 🍰 For cake
• Keto cream cheese frosting
• The best sweetener for keto frostings
• 💭 Top tips
• Looking for more Keto recipes?
• 📖 Recipe
• 💬 Comments

Frequently asked questions

Toasting the pecans

Start by toasting the pecans to get a rich, deep flavor. Preheat the oven to 300 degrees and toast the pecans for 7 to 8 minutes, or until fragrant. Then, set aside to cool.

Grating the carrots

To grate the carrots, I recommend using the grating attachment on your food processor and then briefly pulsing them in your food processor for finer shreds of carrot.

The picture above shows the carrots grated before pulsing in the food processor. While they're nicely grated and can certainly be used like this, they're still just a bit too big.

Be careful not to overdo it, though, or you'll have carrot juice! If you don't have a food processor, you can use a hand grater to grate them.

💭Tip: Don't be tempted to use pre-shredded carrots, please grate your own! The pre-shredded carrots are often hard and dry. When you grate the carrots at home you'll notice how wet they are. This is needed moisture so don't skip it!

For the sweetener

I use either Swerve Brown Granulated Sweetener or Lakanto Golden Granulated Sweetener.

The brown sugar versions add a nice deep flavor that the white versions don't impart. However, the white variety will still work, as well as sifted coconut palm sugar if you follow more of a Paleo diet.

Instructions

Step #1: Whisk together the dry ingredients.

After you have the carrots and nuts toasted, whisk together some almond flour, sweetener, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and a pinch or two of cloves.

For the spices, I use the traditional cinnamon and nutmeg, but I also add a small amount of cloves and ginger. The cloves and ginger add a nice flavor without being too overpowering.

Step #2: In a separate mixing bowl, whisk together some eggs, avocado oil, and vanilla.

Step #3: Stir the wet ingredients into the dry and, using a rubber spatula or wooden spoon, mix until just combined.

Step #4: Fold in the shredded carrots and pecans and bake.

🧁 For cupcakes

For Keto Carrot Cake Cupcakes: Line a muffin tin with 18 cupcake liners and evenly distribute the batter. Use your fingers or the back of a spoon the smooth out the tops.

Or you can cut the recipe in half and make 9 or 10 cupcakes.

Bake at 350 degrees for 18-23 minutes, or until the tops are a deep, golden brown and a toothpick inserted into the tops comes out clean. If they start to brown too early, cover with aluminum foil.

Allow to cool in the pan 10 to 15 minutes, then remove to a cooling rack to cool completely.

🍰 For cake

For a gorgeous 2-layer keto carrot cake: Bake in 2 greased and parchment-lined 8-inch baking pans for 20 to 25 minutes.

Be sure not to skip the parchment paper or the cakes may stick! Also, I don't recommend using a larger pan. There just simply isn't enough batter.

Keto cream cheese frosting

*Note - For complete instructions, see my keto cream cheese frosting recipe!

For the cream cheese frosting, you will beat together full-fat cream cheese and room temperature butter. Be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny.

For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn't have.

It's also important that the butter is softened to room temperature. If you don't have all day to let the butter set on your counter, though, check out this tutorial on How To Soften Butter Quickly from Sally's Baking Addiction.

After you beat together the butter and cream cheese, slowly add in keto powdered sweetener, a tsp. of pure vanilla, and a pinch of sea salt. Beat until thickened and smooth.

Then, add non-dairy milk or heavy cream until the frosting is creamy and smooth.

The best sweetener for keto frostings

When sweetening frostings, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture!

However, an erythritol-based powdered sweetener will work.

For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!

*Note- As a special gift to my readers, I’ve teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code “CRAVEABLE” at checkout.

💭 Top tips

• To grate the carrots, I recommend using the grating attachment on your food processor and then briefly pulsing them in your food processor for fine shreds of carrot. If you just grate them, they seem a bit too big. Be careful not to overdo it, though, or you'll have carrot juice! If you don't have a food processor, you can use a hand grater to grate them.
• Feel free to leave out the nuts if you prefer a smoother cupcake.
• Don't be tempted to save time using pre-shredded carrots from the store. Please grate your own! The pre-shredded carrots are often hard and dry. When you grate the carrots at home you'll notice how wet they are. This is needed moisture so don't skip it!
• To sweeten the cake I use either Brown Swerve granulated sweetener or Brown Lakanto granulated sweetener. The brown sugar versions add a nice deep flavor that the white versions don't impart. However, the white variety will still work, as well as sifted coconut palm sugar if you follow more of a Paleo diet.
• To sweeten the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture! However, an erythritol-based powdered sweetener can be used.
• For the frosting, be sure to use a block of cream cheese and not a cream cheese spread, or the frosting will turn out runny.

Looking for more Keto recipes?

• Classic Keto Vanilla Cake Or Cupcakes
• Keto Pumpkin Cupcakes With Cream Cheese Frosting {Paleo}
• Keto Chocolate Cupcakes Or Cake Recipe {Paleo & Gluten-Free}
• Paleo Honey Glazed Carrots {Dairy Free, Charlestons Copy Cat}

Or these Keto Muffins from My PCOS Kitchen look amazing too!!

Have you tried this recipe? If you’ve tried these Keto Carrot Cake Cupcakes or any other recipe on the blog please let me know in the comments below!

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📖 Recipe