This gluten-free pumpkin carrot cake melts in your mouth with a sugar-free cream cheese frosting. It’s a low-carb dessert you’ll love!
Pumpkin Carrot Cake
When I discovered that pumpkin puree was the secret to a delicious carrot cake, I was elated! Pumpkin puree is one of those keto baking gems because it’s so high in vitamin A, fiber, vitamin C, and it’s relatively low in carbs too!
If I can find a way to bake with it, I will.
There are only 4 grams net carbs in each slice of this amazing cake! My kids love eating it and I don’t feel bad letting them. It’s actually a sneaky way to encourage them to eat more veggies. I used real shredded carrots and chopped pecans.
This is a high-fiber, gluten-free, and sugar-free cake that tastes like a sugar-filled dessert.
Gluten-Free Carrot Cake
Don’t let the pumpkin pie spice or pumpkin puree fool you. This gluten-free carrot cake tastes amazing any time of year!
If your kids don’t like strange textures in their food or dessert, leave out the pecans. The carrots are a must, so leave those in.
I love to make this cake when I know I’ll be serving guests because you never know who is gluten-intolerant and this is a gluten-free recipe.
Moist Carrot Cake Recipe
Turns out that pumpkin puree is the secret to a moist carrot cake. As it bakes, it still gives the cake the perfect crumb, but it melts in your mouth the minute you bite into it.
Take my advice and use almond flour, not almond meal. Almond meal has bits of almond skins mixed in and it will give the cake a grainy texture.
Also, don’t try to replace the almond flour with coconut flour. They are not 1:1 substitutes.
If you are not worried about carbs and want to make a gluten-free cake for your kids, then I suggest replacing the almond flour with 2 3/4 cups gluten-free all-purpose flour.
Keto Carrot Cake
There are two ways to make this cake – with one layer or with two layers. If you want to make a double-layer cake, then double the recipe and bake two carrot cakes. Then, add a layer of frosting in between each layer.
It will look amazing when you slice into it!
Store extra carrot cake covered tightly and in the refrigerator – especially if you already added the cream cheese frosting. Cake will last about three days in the refrigerator.
Keto Cream Cheese Frosting
This is one of my favorite keto frosting recipes. You can use it on top of a keto cupcake or your favorite keto mug cake.
Use confectioner sugar substitute. It will give you the fluffiest and creamiest frosting. Always use sweet cream butter too for the best taste.
Keto Pumpkin Carrot Cake Recipe
Below are the ingredients that you’ll need to make this amazing keto pumpkin carrot cake. Exact measurements and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 25 minutes
Cook Time: 30-35 minutes
Net Carbs: 4 net carbs per serving
For the cake:
Swerve confectioners sugar substitute
Pumpkin pie spice
FInely chopped pecans
For the icing:
Swerve confectioner sugar substitute
Heavy whipping cream
Preheat the oven to 350 degrees.
In a mixing bowl, combine all of the cake ingredients with the exception of the carrots and pecans. Blend until smooth.
Fold the carrots and pecans into the batter.
Spread the batter into a well greased 9×13 baking dish.
Bake for 30-35 minutes, or until cooked through.
Let the cake cool to room temperature.
Blend together the cream cheese, butter and sugar substitute for the icing. Add in the heavy whipping cream, and beat until smooth and creamy.
Spread the icing over the cake, and garnish with some additional shredded carrot before serving.
Keto Pumpkin Carrot Cake With Cream Cheese Frosting
- Mixing Bowl
- 9×13 Baking Dish
- Electric Mixer
- Rubber Spatula
Pumpkin Carrot Cake
- 2 1/2 cups Almond Flour
- 1/2 cup Butter softened
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla Extract
- 3 large Eggs
- 1/2 cup Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 1 tps Cinnamon
- 2 cups Shredded Carrots
- 1 cup Finely Chopped Pecans
Keto Cream Cheese Frosting
- 6 ounces Cream Cheese softened
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 3 tbsp Butter softened
- 2 tbsp Heavy Whipping Cream
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the cake ingredients with the exception of the carrots and pecans. Blend until smooth.
- Fold the carrots and pecans into the batter.
- Spread the batter into a well greased 9×13 baking dish.
- Bake for 30-35 minutes, or until cooked through.
- Let the cake cool to room temperature.
- Blend together the cream cheese, butter and sugar substitute for the icing.
- Add in the heavy whipping cream, and beat until smooth and creamy.
- Spread the icing over the cake, and garnish with some additional shredded carrot before serving.
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Sugar-Free Desserts For Kids
If you enjoyed this pumpkin carrot cake, here are some more sweet and yummy sugar-free desserts you’ll be happy to share with your kids.