Keto Carrot Cake | with Maple Cinnamon Buttercream

Keto Carrot Cake | with Maple Cinnamon Buttercream

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A Keto Carrot Cake to rule them all! This is seriously one amazing cake!

For more years than I would like to count I made carrot cakes every day in a cafe in Newcastle.

I could never believe how popular they were! FYI I most certainly did not eat cake back in those days.

This low carb carrot cake is a little different than my cakes of old, but I am certain they are better! My almond flour carrot cake is grain free, gluten free, and sugar free.

overhead shot of a slice of cake

Keto Carrot Cake

Some of you may hesitate at the carrot.

If it is a concern and you want to lower the carbs in this carrot cake then you can leave it out with no other changes to the recipe.

It is your call. With all the other flavours used this cake will still be moist and delicious without it.

3 layer keto carrot cake on brown plate

The Ingredients

  • 150 g light tasting olive oil – or substitute ghee or melted butter
  • 150 g sweetener – any granulated sweetener can be used.
  • 600 g almond meal
  • 12 large eggs – use large room temperature eggs
  • 150 g sour cream
  • 2 tbsp vanilla extract
  • 2 tbsp cinnamon
  • 1 1/2 tsp fresh grated nutmeg
  • 1 tsp ground cloves
  • 100 g nut butter, I used Mayvers oven roasted
  • 50 g maple flavoured syrup
  • 2 tbsp baking powder
  • 2 cups grated carrot (270g)
  • 1 1/2 cups chopped pecans

Top view of half a walnut crusted cake

How to make Low Carb Carrot Cake

This really is an easy recipe. Basically you can whisk this altogether in a large bowl, use a stand mixer or a Thermomix®.

All my recipe temperatures are based on a fan-forced oven unless otherwise stated.

I always line my springform tins so the cake can easily be removed.

Allow to cool completely before attempting to ice with buttercream.

Overhead photo of a cake with a slice out of it

Frosting the Cake

You can frost the cake however you please with it just added thickly on top or a little bit fancier. I have gone for a very trendy keto naked cake look. There are just a few tips for frosting this way. 

If doing a layered keto naked cake look first start with cutting the top off your cakes to completely level each cake. The excess cake tops can be used for some very tasty Cake Bliss Ball recipes.

Once level pipe a thick circle of frosting around the edge of cake and one one in the middle. Using an angle cake spatula smooth out the layer between the cakes, but leave the thick outer circle as is. 

Frosted Carrot Cake

Top with next layer and repeat. (If doing more than 2 layers keep repeating as needed).

Pipe remaining frosting on top of cake. Using angled spatula smooth over top and spread frosting over sides of cake. 

Once the sides are covered, gently scrape back with angled spatula or cake scraper until you unveil the outer edge of the cake with just a thin scraping of frosting.

Any excess frosting can be added to the top or used in another recipe.

See how to frost the cake below on video.

overhead view of cake topped with walnuts

More Low Carb Cake Recipes 

Full naked style cake side on photo on brown plate

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Mad Creations Keto Carrot Cake with big wedge cut out and slice on white plate

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Watch me make it!

Mad Creations Keto Carrot Cake with big wedge cut out and slice on white plate

Keto Carrot Cake with Maple Cinnamon Buttercream

My Keto Carrot Cake is so damn good! This is the entertaining version with a triple layer. Oh and that buttercream...... it is so good I could eat it with a spoon!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Australian Keto
Keyword: Keto carrot cake
Recipe Category: Low Carb
Servings: 18 serves
Calories: 540kcal
Author: Megan

Ingredients

MAPLE CINNAMON BUTTERCREAM

  • 160 g powdered sweetener I use Sukrin Melis
  • Zest and juice of half a lemon 50g lemon juice
  • 200 g butter cubed
  • 340 g cream cheese softened, cubed
  • 2 tbsp nut butter I use Mayvers crunchy oven roasted
  • 1 tbsp maple flavoured syrup
  • 1 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 cup crushed pecans

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160℃. Line 3 x 20 cm springform tin.
  • Mix all ingredients except pecans in a stand mixer until combined.
  • Spoon mix into prepared springform tins.
  • Bake 30-40 minutes or until cooked through. Cool on wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month

BUTTERCREAM

  • Mix all ingredients except crushed pecans in stand mixer until light and fluffy.
  • Pipe thickly onto edge of bottom cake spread over cake and down side.
  • Place second cake on top and pipe thickly onto edge and spread over cake top and sides.
  • Add third cake (with bottom of the cake facing upwards). Pipe generously with the frosting.
  • Using an angled icing spatula generously spread buttercream over sides of cake and top of cake. Once completely covered if you want to achieve the "naked" look gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take bake to the edge of the cake and not to remove the crumb of the cake.

THERMOMIX® METHOD

  • Preheat oven to 160℃. Line a 20 cm springform tin.
  • Place all ingredients (except carrot and pecaninto mixing bowl. Mix 2 minutes/speed 5, you may need to use spatula through lid to help mix. Transfer to large mixing bowl and fold through carrot and pecans. Follow from Step 3 above.

BUTTERCREAM

  • Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5. Follow frosting steps above.

Video

Notes

  1. For a simple one layer cake just divide the recipe by 3. Alternatively all the mixture can be made as one big cake just extend cooking time as needed.
  2. Cake can be stored in the fridge for up to 5 days.
  3. Cut and freeze into individual portions in an airtight container.
  4. Use the leftover buttercream on another cake, store in the fridge for up to 4-5 days or freeze up to 3 months.

Nutrition

Serving: 1serve | Calories: 540kcal | Carbohydrates: 12g | Protein: 11g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 159mg | Potassium: 316mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2964IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg | Magnesium: 37mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has 33 Comments

  1. I am definitely going to try this, as carrot cake is my favourite.
    Just one question. Eggs, when you say large egg, do you mean the 50g Australian large or the U.S. 59g large egg?
    Thank you for all your hard work

    1. Hi Erika, around that 60g egg. Either way it will work as we all have different sized eggs.

    2. Unbelievably delicious. Such a big cake and very worthy as a celebration cake.

      1. Thanks Mia. I am pretty infatuated with this recipe lol

  2. Good looking keto cake and thats so rad that ya added in a video too! Thanks so much for sharing :).

    1. Thanks Daniela.

  3. 5 stars
    I love making Carrot Cake, but never had the Keto version! However, the fact that it’s flourless makes it such a great contender to give it a try! I’m loving the use of Almond meal instead!

    1. Thanks Shanika. In this kind of cake you can barely even notice the difference over normal flour.

  4. 5 stars
    I have some carrots sitting in my fridge and was thinking of what to make. Now I know that those carrots will be used in this carrot cake recipe tomorrow.

    1. That is so awesome! Let us know what you think of the cake.

  5. 5 stars
    This Keto carrot cake looks positively scrumptious! The fella follows a keto diet so I’m positive that if I let him know about this recipe he’d beg me to make it. Can’t wait to try this out for our next cake worthy event!

    1. Everyday is cake worthy Jenni! haha!

  6. 5 stars
    I’m not going to lie, I’m pretty excited to see a keto cake in my favorite flavor. These ingredients are healthy and natural and will work with my diet.

    1. It is so good Jessica.

  7. 5 stars
    Umm, hello low carb carrot cake recipe!!? Where have you been all my life!!!? ahaha Seriously, this cake looks so appetizing! I can’t believe it’s low carb. Adding it to my fall arsenal for sure! Thank you!

    1. Thanks Aline. You wont be disappointed!

  8. 5 stars
    Carrot cake has always been my favourite dessert. So much so that I request a carrot cake every year for my birthday! Love that it is refined sugar free, and I’ve also been cutting back on grains, so I appreciate that it is grain-free too!

    1. Thanks Leanne for your review. Give it a try, you will never know the difference I promise.

  9. Carrot Cake has always been a family favorite at my house and you cake is just beautiful. My husband and son follow a low carb lifestyle so this delicious beauty will be making an appearance at my house soon. You have so many wonder ideas to make a yummy cake!!

    1. Thanks Debbie. I hope everyone loves the cake. Honestly I can’t even tell the difference from one with flour and sugar, except for the lack of insulin response and no weight gain 😝

  10. 5 stars
    This cake looks absolutely beautiful and really delicious! I’m a big frosting fan so I was happy to see a nice thick frosting layer on top, just the way it should be for a carrot cake!

    1. Thanks so much Kate

  11. 5 stars
    You did such a great job on this cake…it’s not so easy to reinvent something so carby into keto. Well done!

    1. Thank you so much. It is a delicious cake.

  12. 5 stars
    My husband LOVES carrot cake. I’ve never tried making it at home – oops! I’m saving this for his birthday. I think I can handle it! Looks SO good.

    1. Thanks Jordan I hope your hubster enjoys!

  13. Wow, This cake is stunning. I honestly can’t believe it’s low carb. Using peanut butter is so smart to get a nice consistency without flour and butter!

    1. Thanks Lizzy. Yes it is a bit of a ripper of a recipe!

  14. 5 stars
    This Keto Carrot Cake is mouth watering! And the Maple Cinnamon Buttercream is perfect in this. Looks super delicious!

    1. Thank you Maggie.

  15. 5 stars
    Carrot cake has always been a firm family favourite. My grandma used to make it for us on special occasions. This Keto carrot cake reminded of hers.
    This carrot cake is so much nicer than any of the non Keto recipes I have made in the past and the maple cinnamon buttercream is divine. This recipe made 3 layers . I did a double layer for my family and gave a single layer to my daughter in law as it’s her favourite cake too.
    It got the thumbs up from everyone and even the non keto family enjoyed it.
    This is a super moist delicious cake.
    Thanks Megan you have excelled with this one!!

    1. Thanks so much for your great review Lynda. I am so glad the family enjoyed it

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