Free Printable: Low Carb & Keto Food List
Get It NowWhen 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.
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.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
449 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!!
Shannon L
0The carrot cake was amazing…. You can’t even tell the difference between something you would be served in a restaurant that contained gluten AND was high in carbs !
Rebecca
0Loved this recipe! ❤️ Was moist and tasty. Easy to make. Carrots grate up bulkier than you think.
MonaLisa
0I made this carrot cake and took it to my daughter’s home for Easter. Hubby and my daughter really liked it. I thought it was just ok, but liked it much better the next day. Although I love pecans, I plan to use a little less the next time I make it. It was very moist and flavorful. Thank you, Maya, for your wonderful recipes.
Amy M.
0Absolutely delicious!!! I can’t wait for my hubby to get home and have some. I hope there is some left! LOL
Nancy Blevins
0I made this cake for Easter dessert and it didn’t even taste like keto it was fabulous!! My husband loved it and he is picky with dessert! I will be making this again in the future for sure!!
C
0What does the pineapple extract add? Is it worth buying for just this recipe? Should I add another extract in its place if I skip it?
Maya | Wholesome Yum
0Hi there, The pineapple extract is for flavor. It’s optional, so you can omit it if you like.
Lerae
0Would some pineapple juice work as a replacement? And could you use stevia vs the other sugar substitute?
Maya | Wholesome Yum
0No, I wouldn’t use pineapple juice, as it would make the batter too wet. Yes, you can use stevia if it’s a cup-for-cup sugar replacement, but these are typically blended with erythritol, so the cake will be more dry.
MaryJane Moder
0What size pan could be used to make this a single layer cake? 9×13 seems too large to me (?)… Would that also then need just one cream cheese frosting recipe? Thank you!
Wholesome Yum D
0Hi MaryJane, I would recommend using a 9x13in pan.
Mony
0You say sugar free but add molasses? How’s this sugar free? It’s deceiving! It does look good though 🙌🏼
Maya | Wholesome Yum
0Hi Mony, The molasses is optional and the amount of sugar it adds is negligible. It is there for flavor, not sweetness, but as stated in the post, you can omit it if you like.
Curt Hawley
0Can Pecan flour be substituted for almond flour?
Maya | Wholesome Yum
0Hi Curt, You could substitute a bit of the almond flour, but I wouldn’t substitute all of it, because pecan flour is much more coarse and the texture will likely be pretty grainy.
Denise
0This is one of my all-time favorite recipes! I think this will be the 4th year I’m making it for Easter (maybe the 3rd). I add extra sweetener, and get the shredded bagged carrots then put them in the food processor first. I have this already made and in my freezer, and will take it out this weekend to frost for Sunday. I can’t wait to eat it again!
Laura
0Yummy and moist. Grated carrots extremely fine and due to personal preference added almond extract (same amount as vanilla) and additional warm spices to complement the cinnamon (1 teaspoon of ginger and 1/2 teaspoon mace). Will make cream cheese icing and imagine will flavour with orange rind for the kick. Did one batch with toasted walnuts and other with filberts. Both delicious.
Michelle
0For those with nut allergies… could I substitute with coconut flour? I’m not sure what the amount would be.
Wholesome Yum D
0Hi Michelle, Unfortunately, coconut flour won’t work here, as the cake will get too dry. You could use sunflower flour.
Carol K
0I’ve made this cake a few times but without the pecans as the people I’m baking for are diabetic and say they don’t eat nuts (I don’t tell them it has almonds in it – they’re not allergic). The first time at half quantity in a square tin as I was nervous using expensive ingredients for so much. The cooking time had to be varied but I was happy to give it a go.
What a delicious, moist cake! It was eaten very quickly by them, despite them saying they don’t like nuts. Lovely with some keto lemon curd and whipped cream or just as it comes.
I’ve since made full recipe quantity and used a loaf tin, again adjusting baking time. It’s lovely and works better for us that way for serving.
My latest version was half carrot, half apple but otherwise as the recipe. It was higher carbs, but an absolute hit. I can see myself making this once a week for years to come. Thanks so much!
Madelyn
0What is the nutritional value?
Wholesome Yum D
0Hi Madelyn, You can find the nutrition info on the recipe card above, right below the recipe.
Pam
0My husband is vehemently anti-sugar..but I wanted to make him a delicious birthday cake. He loves carrot cake so I tried this recipie. As his tolerance for sweetness is low..I omitted the molasses and cut down on on the allulose. He loved it! It was such a hit He shared the left overs with his office staff. They loved it too! The office manager is a very careful diabetic and she calls it ” the magic cake” because it did not raise her blood sugar. My husband and I are both physicians and heed the new studies on the dangers of erythritol..so we especially appreciate that this recipie is erythritol free. And do heed Maya’s advice on grating your own carrots..the added freshness and moisture are delectable.