Keto Carrot Cake

  • Prep 10 mins
  • Total 57 mins
  • Medium
  • Serves 6

This Keto carrot cake is all the flavor, with less of the guilt!

TIP: Add about 1/3 cup of shredded unsweetened coconut with the carrots and walnuts for even more flavor (and fat)!


  • Contains Milk/Dairy
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • cooking oil spray, for greasing
  • 3 eggs 
  • 4 ounces unsalted butter, melted
  • 3 tablespoons low carb sweetener, divided
  • 2 teaspoons vanilla extract 
  • 2 cups grated or shredded carrots
  • 1/3 cups chopped walnuts (optional)
  • 1 cup almond flour 
  • 2 teaspoons pumpkin pie spice 
  • 2 teaspoons baking powder 
  • 1 1/2 cups water
  • 5 oz cream cheese, room temperature 


  • 8-Inch Round Baking Pan
  • Large Bowl
  • Stand or Hand Mixer
  • Medium Bowl
  • Step 1

    Grease an 8 by 2-inch cake pan that fits in the pot with the cooking oil spray.   

  • Step 2

    In a large bowl, use a hand mixer to beat the eggs, butter, 2 tablespoons of sweetener, and vanilla extract. Add the carrots and walnuts (if usingand stir to combine. Add the almond flour, pumpkin pie spice, and baking powder and stir until everything is combined. Pour the batter into the prepared cake pan. 

  • Step 3

    Place the water in the pot. Place the reversible rack in the pot, making sure it is in the steam position. Place the pan on the rack. Assemble the pressure lid, make sure the pressure release valve is in the SEAL position.  

  • Step 4

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.  

  • Step 5

    Carefully remove the cake from the pot. Let cool completely before frosting.  

  • Step 6

    While the cake is cooling, place the cream cheese and remainder of the sweetener in a medium bowl. Using a hand mixer, beat until the frosting is nice and fluffy. Once the cake has cooled, spread the frosting all over the top. Serve immediately or refrigerate until ready to serve.