Keto Carrot Cake Recipe

Keto Carrot Cake recipe- made with allulose, carrots, and almond flour- add in pecans and cream cheese frosting make this a perfect dessert

Ingredients

Keto Carrot Cake

2 cups pecan flour/almond flour
⅓ cup coconut flour
⅓ cup unflavored whey protein powder, or egg white protein powder
1 tbsp baking powder
2 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
4 large eggs
½ cup avocado oil, or another neutral oil
½ cup Keystone Pantry Brown allulose
½ cup Keystone Pantry allulose
1½ cups finely grated carrot, lightly packed
1½ tsp vanilla extract
⅓ cup chopped pecans

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup Keystone Pantry Allulose
1 tsp vanilla extract
1/2 cup heavy whipping cream, room temperature
Garnish
¼ cup chopped pecans
1 tbsp finely grated carrot

Instructions:

Cake
Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.

In a medium bowl, whisk together the pecan flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
In a large bowl, beat the eggs and oil with the allulose until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the allulose and vanilla extract until well combined.
Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

🥕 FAQ – Keto Carrot Cake Recipe

1. Is carrot cake keto-friendly?
Traditional carrot cake is not keto-friendly because it’s made with sugar and wheat flour. However, this Keto Carrot Cake uses Keystone Pantry Allulose, almond flour, and coconut flour, making it low-carb and keto-approved while keeping that moist, classic flavor.

2. How many carbs are in keto carrot cake?
Each slice of this keto carrot cake contains significantly fewer net carbs than traditional versions. Thanks to allulose, a zero-net-carb sweetener, and low-carb flours, it fits perfectly into a ketogenic diet.

3. Can I substitute almond flour for pecan flour?
Yes! This recipe is flexible—you can use all almond flour, all pecan flour, or a blend of both. Pecan flour gives a slightly richer, nuttier flavor, while almond flour creates a lighter crumb.

4. What makes Keystone Pantry Allulose better than other sweeteners?
Keystone Pantry Allulose and Brown Allulose provide the sweetness and caramel notes of sugar—without the calories, carbs, or blood sugar spikes. They dissolve easily, bake beautifully, and help retain moisture in cakes.

5. Can I use a different oil instead of avocado oil?
Yes. You can replace avocado oil with melted coconut oil or another neutral-flavored oil like light olive oil. Just make sure it’s keto-friendly and doesn’t overpower the carrot flavor.

6. What kind of protein powder should I use?
Use unflavored whey protein isolate or egg white protein powder. These provide structure and lightness similar to gluten, helping the cake rise and maintain a tender crumb.

7. Can I make this recipe as cupcakes instead of a layered cake?
Absolutely! Simply divide the batter into a lined muffin tin and bake for 18–22 minutes. Perfect for portion control and easy serving.

8. How should I store keto carrot cake?
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually and thaw overnight in the fridge before serving.

9. Can I make the frosting dairy-free?
Yes. Substitute the cream cheese with a dairy-free cream cheese alternative and the butter with coconut oil or plant-based butter. The texture will still be creamy and delicious.

10. Why is there both regular and brown allulose in the recipe?
The combination of Keystone Pantry Allulose and Brown Allulose adds depth of flavor—light sweetness from allulose and a warm, molasses-like richness from brown allulose—for that classic carrot cake taste without sugar.