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When I posted a keto cream cheese frosting recipe, and mentioned that I had plans to use it more, I got so many recipe requests — and many readers asked for the exact recipe I was planning: Almond flour keto carrot cake!
With spring just around the corner, it’s the perfect time to start thinking about how to make sugar-free carrot cake. It makes such a wonderful spring dessert after a main dish like glazed keto ham!
Whether it’s still cold where you live or already starting to warm up, save or bookmark this low carb keto carrot cake recipe. It’s good enough to share with the whole family, even if they aren’t low carb or on the keto diet. Try it for Easter, Passover, Mother’s Day, or any birthday coming up!
Is Carrot Cake Keto?
No, traditional carrot cake is made with flour and sugar and fruit and frosting… definitely not keto! Luckily, you can make a lower carb version. This low carb keto sugar-free carrot cake is made with keto alternatives like monk fruit, allulose, almond flour, and other swaps so that we can have our cake and eat it too.
Why You’ll Love This Keto Carrot Cake Recipe
- Soft and sweet cake with creamy frosting
- Fluffy, bakery-style cake crumb texture
- Takes less than an hour
- Made with simple and healthy ingredients
- Naturally low carb, keto, low sugar, gluten-free carrot cake
- Just 5.5 grams net carbs per slice
Ingredients For Almond Flour Carrot Cake
This section explains how to choose the best ingredients for sugar-free carrot cake with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Besti Monk Fruit Allulose Blend – All the sweetness of sugar, without all the carbs — plus, it keeps this cake soft and moist. You could also use another granulated sugar substitute, like erythritol or allulose, but check my sweetener conversion chart.
- Butter – I prefer to use grass fed butter for best flavor and nutrition, but feel free to use your preferred type. It provides the best flavor, and creaming the butter with sweetener creates air pockets. You can still do this with coconut oil for dairy-free cake, but I like the result best with butter.
- Blackstrap Molasses – I used a tiny bit of blackstrap molasses in this low carb low sugar carrot cake. It’s there for flavor, not sweetness, and does not add a significant amount of carbs per serving. But, if this is problematic, feel free to skip it.
- Vanilla Extract – Use high quality vanilla for best flavor.
- Pineapple Extract – Pineapple flavor without the sugar and carbs! This tastes like the real thing and is a must.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried it.
- Wholesome Yum Blanched Almond Flour – The best almond flour! It’s super-fine so it tastes and acts more like all-purpose flour. Coconut flour won’t work here, as the cake will get too dry, and almond meal won’t create the same consistency.
- Baking Powder – This helps the cake rise to be tall and fluffy. Don’t confuse this with baking soda, which is not the same.
- Cinnamon – For the perfect amount of spice. You can also add a dash of nutmeg if you like.
- Sea Salt – Balances out the sweetness.
- Shredded Carrots – You can’t make low carb carrot cake without some carrots! Grate them fresh — pre-shredded ones will be too dry for this cake. Carrots are not keto friendly on their own, but are fine to use in recipes like this one where the amount per serving will be very small.
- Chopped Pecans – Pecans are the traditional nut for carrot cake, but you could also use walnuts… or really any keto nuts you like.
- Sugar-Free Cream Cheese Frosting – You’ll need two full batches of this frosting mix for layering and topping. The version I make is dairy-based, but you can easily swap it with any frosting you like.
How To Make Sugar-Free Carrot Cake
This section shows how to make almond flour carrot cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat oven to 350 degrees F. Line two cake pans with parchment paper, then grease the bottom and sides. I like to use springform pans for easy release, but whatever you have is fine.
- Cream butter and sweetener. In a large bowl, use a hand mixer to cream together the butter and Besti, then beat in the remaining wet ingredients. These include molasses, vanilla extract, pineapple extract, and finally eggs, one at a time.
Why pineapple extract?
Pineapple extract is optional because it might be a little harder to find, but if you can get it, it’s so good! I included it because many traditional carrot cake recipes include crushed pineapple, and this was a great way to get the same flavor without the carbs.
- Mix dry ingredients. In a medium bowl, mix together almond flour, baking powder, cinnamon, and sea salt.
- Combine. Stir the wet and dry ingredients together.
- Finish the low carb sugar-free carrot cake batter. Add the grated carrots and pecans.
- Transfer. Spoon the batter into the prepared baking pans and smooth the top.
TIP: Measure carefully.
Make sure the carrots are just loosely packed when measuring, don’t cram them into the measuring cup or you’ll end up with too much. You don’t really need to drain them, but if they are very wet and oozing water, give them a squeeze first.
- Bake. The cake layers are done when the top springs back and an inserted toothpick comes out clean. Let the layers of low carb carrot cake cool completely before frosting. I usually cool them in the pan for ten minutes, then a wire rack afterward.
- Make frosting. You can make it anytime using this sugar-free cream cheese frosting recipe. Don’t forget that you’ll need to double it to have enough for the cake. If you happen to have any leftover, try it on this chocolate mug cake – so good!
- Assemble. When the cake layers are completely cool, you can frost one of them. Stack the other one on top, then frost again. Top with more crunchy pecans.
TIP: Make sure the frosting is at room temperature before frosting your low carb carrot cake.
Otherwise, it will be difficult to spread. You can always thin it out with a little heavy cream if needed.
VARIATION: Keto carrot cake muffins!
You can find that version in my Easy Keto Cookbook.
Storage Instructions
- Store: If you’re not ready to serve your sugar-free carrot cake right away, gently cover it and refrigerate it. It’s best within a day or two, but may last up to a week.
- Freeze: Wrap cake tightly with plastic wrap and store in freezer for 2-3 months.
- Serve: Enjoy keto low carb carrot cake right away for best flavor.
More Low Carb Cake Recipes
If you like this sugar-free carrot cake recipe, you might also like some of these other cake recipes:
Tools To Make Keto Carrot Cake
- Hand Mixer – For creaming the butter and Besti, and mixing the batter overall. This is the one I have and I love that it includes storage for all the attachments.
- Springform Pan – This carrot cake is a lot easier to remove when using a springform pan. This is a perfect size for this cake and my keto cheesecake recipes.
- Box Grater – If you don’t have a food processor, then this is a must have! A box grater is perfect for grating carrots, cheese, cauliflower, and broccoli.
- Pineapple Extract – Real pineapple is higher in carbs and not always a great option in recipes. This extract is lovely and adds the perfect amount of tropical flavor to make this sugar-free carrot cake shine.
Low Carb Keto Carrot Cake Recipe
Sugar-Free Keto Carrot Cake With Almond Flour
The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
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In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
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In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
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Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
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Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
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When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Nutrition info includes the frosting, based on this sugar-free cream cheese frosting recipe.
Serving size: 1 slice, or 1/16 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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417 Comments
Lynette
1My son started keto 4 months ago (he already lost 70 lbs). When we got together to celebrate his birthday and mother’s day, he wanted to stay on his keto diet so he said cake was off the table. His favorite cake is carrot cake so I searched for a good keto recipe. This one was the winner! It tastes like regular carrot cake. He loved it!!! I have tried some of your other recipes too and they turned out great! Easy and good!!
Latifa
0The best carrot cake I have ever made! Thank you for this lovely recipie.
Jamie H
0This was incredible for a keto dessert! Very moist and dense! I doubled the cream cheese icing as suggested. I had bootstrap molasses but couldn’t find pineapple extract so went without. I threw in about 1/2 tap of nutmeg too. So so good!
D Dickson
0Monkfruit is illegal in UK. What else could be used instead?
Wholesome Yum D
0Hi, You can use my Keto Sweetener Guide to find the best solution for you.
Zuzana Naqvi
0I live in the UK and I get monk fruit sweetener (mixed with erythritol) on Amazon/eBay. 🤔
Marianne
0I made this, I love it. I added a wee bit of shredded coconut, though I am sure it would be stellar without it. It wasn’t difficult, though next time I will use a food processor to shred those carrots! Thanks for such a great recipe!
Priscila
0Hi Maya, Can we substitute the butter with Avocado oil? I haven’t try the recipe yet. But looking forward to it.
Wholesome Yum D
0Hi Priscilla, Yes, that would work.
Brian Hadlock
0It was edible and looked pretty (came out just as pictured, wish I could attach a photo to this review). The only things I omitted was is the pineapple extract and the molasses (as those were optional ingredients). The frosting was delicious, but I still feel like it could’ve used more. The main reason I am giving this recipe 2 stars is because the cake came out very dry and not moist at all. I used the Besti sugar replacements, graduated (for the cake) and powdered (for the frosting) which cost me over 35 dollars for the two of them. Considering the money I spent I was expecting a delicious moist cake, but sadly it was not.
Maya | Wholesome Yum
0Hi Brian, Sorry to hear your cake turned out dry — it definitely shouldn’t be. If it was, this sounds like it was baked for too long. Baking times are an estimate, since the pans you use and your oven can affect it. I recommend baking for less time next time.
Sandy
0This is so Delicious and easy! Perfect for our Easter dinner. I’m losing weight, helping my husband who’s diabetic too! Thank you
Carolyn Kobart
0I do not have a springform pan–can I use a 9×13 pan or a rectangle pan?
Wholesome Yum D
0Hi Carolyn, Yes, that would work.
Denise Cyr
0I haven’t had a piece yet but the whole process has gone well. I’m sure it will be great!
Lindsay
0I’m trying to reduce sugar and carbs in my diet for overall health, but I still like having treats of course so that brought me to this recipe. Really tasty! First time using monkfruit sweetener and I used walnuts in place of pecans (personal preference). I halved the recipe to make 3 mini loaves sans icing, I’m sure with icing it would be even more addictive. My husband enjoyed it too. Will definitely make again!
Alyssa Diaz
0Hi – can I use a Bundt pan instead? If so how long do I bake and at what temperature?
Wholesome Yum D
0Hi Alyssa, I have never tried to make this cake in a bundt pan, but if you do, please let me know the results.
Fay
0I made this tonight and it’s sooooo yummy!!! I just want to die because it took me ages to convert US cups to UK grams, and I just realized you can do it with one click on your recipe 😩. Delicious. Thank you.
Fay
0Hi, could I use erythritol sweetner rather than the monk fruit for this recipe? Thanks 😊
Wholesome Yum D
0Hi Fay, You can use erythritol, but the result will be more dry. If you still want to replace the sweetener in this recipe, use my sweetener conversion chart to make sure you are using the correct amount.
LINDA SMITH
0I halved the recipe and made cupcakes… couldn’t find pineapple extract locally so used some coconut extract I had… delicious! I will definitely make it again!
Jere Cassidy
0I don’t do keto, but I like to bake with almond flour and this cake came out perfect. I actually have LorAnn’s pineapple flavoring so I got to use that.
Marco
0The recipe worked well. Family loved it. Only negative was the actual website. A tiny part of this huge page had ingredient amounts listed. Even the directions were without amounts. I had to keep scrolling back to amounts from directions and Vice versa and I kept losing my place. I ended up frustrated. Next time I’ll print out the ingredients and amounts and go old school.
Wholesome Yum D
0Hi Marco, There is a “jump to recipe” button at the top of the page that will take you right to the recipe card.
K
0This carrot cake has become our go-to over the summer. We’ve turned it into bars and bring it to every family gathering so that we can have something to enjoy for dessert!
Shelby
0Added in the pineapple extract and it was so worth it! Made me remember the pineapple upside-down carrot cake I used to get for my birthday as a kid… but so much healthier!
Gen
0I’d never heard or pineapple extract but was able to find at Whole Foods. This was great!
Kate
0I made this for a carrot cake loving friend and then had to send her the link so she can make it herself because she loved it! Thanks for the recipe!
Michele
0OMG! I never knew Keto Carrot Cake could be so good until I tried this recipe, and it was amazing!
Kristina
0Have you ever tried shredding zucchini, flavoring it with the pineapple and dubbing some of the carrot?
Wholesome Yum D
0Hi Kristina, I have never tried that but let me know the results if you do!
Kathy Grant
0I might have to try that to get the carbs a little lower. Thinking maybe half zucchini and half carrot.
Nat
0Will this recipe work without the pecans mixed in?
Wholesome Yum D
0Hi Nat, Yes you can skip the pecans.
Taffy Schulz
0And where are the amounts of the ingredients?
Wholesome Yum D
0Hi Taffy, You can find the recipe card with the ingredient amounts right above where you just left this comment.
Cherith Sullivan
0Love this recipe.
Janet
0Wow, this almond flour makes this cake so much better in my opinion! Thank you for sharing this recipe!
Fran Capfield
0Super moist with the perfect texture! We all loved this cake!
Kristyn
0What a cake!! It is so moist & the creamy frosting in the middle & on top is so good!! My family couldn’t get enough!
Taylor
0This carrot cake was everything I could have dreamed of! So moist and fluffy with amazing flavor. Loved that sugar-free cream cheese frosting on top, too!
Reatha
0What would the nutritional information be if we don’t make the frosting? Thank you so much!
Wholesome Yum D
0Hi Reatha, Sorry I don’t have that information.
Leigh
0This CARROT CAKE is DEVINE Made one instead of two halves and used pecan and walnuts as short. We live in New Zealand & Bin Inn in Glenfield Mall sells pineapple extract and sooo much Keto. Served cake to family who loved it
Laura
0Hi, I’m in NZ as well and couldn’t find pineapple extract anywhere!! :). Mines in the oven as we speak – less pineapple extract!
Shiela Proudfoot
0I read a lot. Of reviews bc I’m certain this is covered but I can’t find it. First, this is my go-to as it’s the best carrot cake ever! Now, my daughter is vegan. I’m going to attempt to use chia seed eggs and pray that the great baking spirit will be with me. My question? Any suggestions for making cupcakes?
Thanks!
Wholesome Yum D
0Hi Shiela, Yes this recipe should also work for cupcakes.
Suzanne Murphy
0The nutritional info says it includes the sugar free frosting. This recipe does say to double the frosting amount so is the frosting doubled in the nutritional facts?
Maya | Wholesome Yum
0Hi Suzanne, Yes, it includes the doubled frosting.
Sandra
0MAYA: May I please make a suggestion for anyone that could help many people?So many people would like to convert the size of the baking pan. Try this: There are pan size conversion lists on the Internet. They can be “Googled”. Do this and read them. Pick out the chart that best fits your needs and copy it. I have one. It is so handy to have. Another handy chart to have is for oven baking vegetables. I have a list with the vegetables named and the baking times to use. There are even more charts of various things on the internet. I don’t know how it would be w/o the Internet for the vast information within it!
Michelle
0Made this as a sheet cake and everyone thought it was delicious and could not believe it was made sugar free and with almond flour. Thanks for the great recipe!
Michelle
0I just made this cake and can’t wait to eat it tomorrow for our Easter dessert! It looks so yummy. It is VERY moist and I needed assistance to get the cake onto my cake plate before frosting it. The top layer split in two. However, that isn’t a reason not to try the recipe, just be cautious when you transfer layers. Thanks for the recipe!
Sandra
0Can this be made in a 9×13 glass pyrex instead of 2 9 inch rounds?
Wholesome Yum D
0Hi Sandra, Yes, that should work for you.
Kathleen
0Could this be done in 8″ pans so it isn’t so flat looking?
Wholesome Yum D
0Hi Kathleen, I have not tried that but I think it should work for you.
Kathy Grant
0I have used 8″ pans and it worked fine. My options are two 8″ or two 10″ and I opted for the 8.
Michelle
0This looks delicious. I’m going to make it for Easter. Can you use pineapple juice instead of extract? And is any kind of almond flour ok?
Wholesome Yum D
0Hi Michelle, Extract will give you the flavor without the carbs so I don’t recommend using juice. I recommend Wholesome Yum Almond Flour, it is a blanched almond flour that has the finest grind, for moist baked goods without the gritty texture.
Heidi
0So excited to make this! Quick question, do you think I could bake this same batter into a sheet pan and make a roll cake out of it?
Wholesome Yum D
0Hi Heidi, I don’t think this recipe would work well in a roll, because the almond flour won’t be sturdy enough to roll. It might work slightly better if you add 1/2 teaspoon of xanthan gum to the cake batter. But let me know how it goes if you try it!
Olive Camillari
0Not only did I love this recipe, but so did everyone else! For me, the consistency was more like bread pudding. It was nice with and without the frosting. Will definitely be making again. Thank you for sharing.
Cheryl a Hauble
0I made this and ended up with an alum taste from the baking powder. Instructions were followed carefully. Clabber Girl is the brand of baking powder. Any ideas as to what went wrong?
Wholesome Yum D
0Hi Cheryl, Sorry this recipe didn’t meet your expectations. A few things I want to confirm… Did you only use 2 tsp of baking powder? That is not usually enough to taste in a whole cake. Is your baking powder fresh? Did you by chance use baking soda instead of baking powder? It needs to be baking powder. If it doesn’t seem to be any of these things, make sure your baking powder is aluminum-free, as some people can be sensitive to aluminum-based baking powders. Hope this helps!
cheryl a hauble
0I used exactly 2 t of bp. Double whisked my dry. My BP and bs are in totally different types of containers. Clabber Girl is not aluminum free. However, my understanding to aluminum sensitive is a metallic taste not alum or cream of tartar taste. My guts say mixed wrong at factory. The cake looked beautiful beautiful. I have been doing keto 3 yes and believe I made this with no issues Thanks for getting back to me.
Laura Melgoza
0I’m looking to make a carrot loaf. I started doing keto a few years back, but I recently started incorporating dessert as I had previously completely excluded it– really tough! With that being said YOUR recipes have ALL been the BEST! I’d like to make this carrot cake into a loaf. Is it possible, and if so, what would the baking time be?
Wholesome Yum D
0Hi Laura, That sounds like a good idea. I think this would be like my Lemon Blueberry Zucchini Bread, which bakes for 60-70 minutes. I have not tried this though, so I cannot guarantee the results will be perfect.
Faith
0Oh, MY!! This was not only super easy to make but tasted fantastic! I made it in a 9×13 baking dish and it came out perfectly. I did QUADRUPLE the frosting tho, lol SOO YUMMMY!
Suzanne Murphy
0Can you please tell me if the carb count includes the optional molasses and pineapple extract? And what the carb count would be without the molasses? I am planning on making this for my 1 year old grandsons birthday cake, and he is T1D and really need to be as accurate as possible on carbs.
Thank you!
Wholesome Yum D
0Hi Suzanne, Yes, the carb count includes all the ingredients listed. There are 15g of carbs in a tablespoon of this molasses.
Heidi Aring
0Hello! I really want to make this for my diabetic mother in law. However, monk fruit is quite difficult to get where I live (Germany) would substituting 3/4 cup Erythritol be okay instead? Or would I need a different amount? Additionally, large eggs are also not available here, all eggs are about medium/small in size. Would you suggest using an extra egg or adding a bit of extra oil? I don’t want it to be dry. Thank you so much!
Wholesome Yum D
0Hi Heidi, You can check the chart in my keto sweeteners guide to know exactly how much to use. I would add an extra egg to make up for the size difference.