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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. Many of you asked for the exact one I was planning: Keto carrot cake! So here it is — my low carb, sugar free carrot cake — just in time for spring around the corner. This ultra moist, spiced cake is the perfect keto dessert after a main course like glazed keto ham, and it’s tasty enough to serve your whole family, even if they aren’t low carb. Make this keto carrot cake recipe with me in less than an hour!
Why You Need My Keto Carrot Cake Recipe
- Sweet and soft, with creamy, tangy frosting – This cake has super fluffy, moist layers packed with spiced flavor and grated carrots, all layered with smooth cream cheese frosting. Unlike many low carb versions, I even found a way to incorporate the pineapple and brown sugar flavors the classic version often has — without actually using either of those ingredients. 😉
- Keto friendly and gluten free – My keto carrot cake has just 5.5 grams of net carbs per slice! And you’d never know by how it tastes.
- Perfect for spring – Serve it for Easter, Passover, Mother’s Day, or any birthday celebration. Even my friends and family who aren’t keto rave about this cake!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb carrot cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my MVP of keto baking. It’s superfine, so it tastes and acts closer to all-purpose flour than many brands that turn out too coarse. Coconut flour won’t work here, as the cake will get too dry, and almond meal will be grainy.
- Besti Monk Fruit Allulose Blend – I created this sweetener because I hated how most brands made my baked goods dry, plus they left an aftertaste, resisted dissolving, and would crystallize later. Besti is sweet like sugar without any of these issues (and zero net carbs), but what I love most about it here is that it makes this keto carrot cake so incredibly moist. Notes on alternatives:
- You can check my sweetener conversion chart if you want to use plain allulose, which will have the same effect.
- This recipe does somewhat work with other brands of monk fruit or stevia (use the same chart above to convert), but be aware that virtually all these other sugar substitutes are erythritol-based, so they’ll make your cake more dry.
- Shredded Carrots – Grate them fresh, because pre-shredded ones are too dry. Carrots are not keto friendly on their own, but are fine to use in recipes like this where the amount per serving is small.
- Butter – I love this brand. You can use coconut oil for a dairy-free option, but it’s not quite the same.
- Eggs – They hold the cake together. Flax eggs or another egg substitute for baking should work, but the cake will fall apart more easily.
- Basic Flavor Boosters – Vanilla extract and cinnamon for their flavor, and sea salt to balance the sweetness. Feel free to add other warm spices, like nutmeg or ground ginger, if you like.
- Optional Flavor Boosters – I add blackstrap molasses and this pineapple extract to replicate the flavor of brown sugar and pineapple commonly found in traditional carrot cake recipes, without any significant carb difference. (Yes, molasses is sugar, but the tiny amount here adds up to like a drop in each serving.) You can skip these add-ins, but they do improve the flavor. You can also replace 1/4 to 1/2 cup of Besti (above) with Besti Brown Sweetener to achieve that brown sugar flavor without molasses.
- Baking Powder – I like this non-GMO brand. Don’t use baking soda, which is not the same.
- Pecans – They go inside the keto carrot cake and also on top. I like these that come already chopped. Walnuts also work well.
- Frosting – Double up my sugar free cream cheese frosting recipe to layer and top your cake.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Carrot Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. Use a hand mixer to cream them together in a large bowl. I have this mixer and love the built-in storage, as well as the multiple speeds.
- Beat in the other wet ingredients. Add the molasses, vanilla extract, pineapple extract, and eggs one at a time.
- Mix the dry ingredients. In a separate bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. I like to use a whisk to break up any lumps.
- Stir the wet and dry ingredients together. The batter will be pretty thick — this is normal.
- Add grated carrots and chopped pecans. Just fold them in.
- Transfer the batter to two cake pans. Make sure to line the bottom with parchment paper first, then spoon the keto carrot cake batter into them and smooth the tops.
- Bake until golden. The cake is ready when the top springs back, and a toothpick comes out clean. I usually cool them in the pan for ten minutes, then a wire rack afterward.
- Make the frosting. While the cake layers bake, whip up my sugar free cream cheese frosting — make sure to double the recipe to have enough.
- Layer, layer, layer. Once the layers reach room temperature, frost the bottom layer, stack the other on top, and frost again. You can frost the sides if you have enough frosting. Sprinkle with more crunchy pecans to finish!
My Recipe Tips
- The wet ingredients may separate if they sit for some time while you mix the dry ingredients. If this happens, just beat the wet ingredients again briefly before combining the wet and dry. Alternatively, you can whisk together the dry ingredients first.
- To measure the flour, scoop into your measuring cup and level with a knife. Don’t pack it down, which will get you too much flour and a dry cake.
- Pineapple extracts can vary in intensity, and some brands bake away. I use and recommend this brand that works well in this keto carrot cake recipe.
- Scrape down the sides of the bowl as you go. You don’t want any chunks of butter or dry clumps in your cake.
- You can grate the carrots fine or coarse, depending on your texture preference. I usually go with coarse for a heartier feel, but if you want a sturdier sugar free carrot cake, finely grated works best. This box grater I have is super sturdy and works great for both, or sometimes I use my food processor with the grating attachment.
- Loosely pack the carrots when measuring. Don’t press them down, or you’ll have too much. Too much carrot can mess with the texture. You don’t usually need to drain them, but if they are very wet, I give them a squeeze before adding to the batter.
- Use springform pans for easy release. Any cake pans you’ve got will work, but springform is easier. If you’re using regular pans and the edges are stuck after baking, just run a knife along the edge to release them after 10 minutes.
- These precut parchment paper rounds are super convenient. I love them rounds because I don’t have to cut them and they lay flat.
- Make sure your frosting is at room temperature. I like to make it ahead and store it in the fridge, but always let it come to room temp before using. It’s very stiff out of the fridge and can tear the delicate keto carrot cake.
- Doubling my frosting makes enough for between the layers and the top. If you want to frost the sides, I recommend tripling my frosting recipe. (And if you end up with extra, it’s amazing on my keto chocolate mug cake!)
- Want keto carrot cake muffins? You can find that version in my Easy Keto Cookbook. Or turn them into cupcakes by adding the frosting.
More Low Carb Cake Recipes
If you like my keto carrot cake recipe, try some of my other low carb cakes this spring:
Keto Carrot Cake (Moist, Fluffy Recipe)
By
My best keto carrot cake recipe! This moist, fluffy cake with almond flour is low carb and sugar free, but tastes like the regular kind.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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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Fold in the grated carrots, then 1 cup (99 g) of the chopped pecans. Reserve the remaining 1/2 cup (48.5 g) of pecans for later.
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Transfer the batter evenly among the two prepared baking pans. Bake for 25-30 minutes, swapping the positions of the pans halfway through, until the cakes are golden brown and an inserted toothpick comes out clean.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire recipe
- Tips: Check out my recipe tips above to help you avoid common pitfalls, like dry cake, soggy carrots, or stiff frosting. I also have notes that make this recipe easier, and a variation to make muffins.
- Store or make ahead: I almost always make this keto carrot cake the day before! Just cover it gently and keep in the fridge. It’s best within a couple days to serve for an occasion, but leftovers may last up to a week.
- Freeze: Freeze the cake uncovered first, until the frosting is solid. Then, wrap tightly in plastic wrap and keep in the freezer for up to 3 months. Thaw in the fridge overnight.
- Note on nutrition info: This cake is very rich, so I made the serving size pretty small. The nutrition facts here do include the frosting, based on a doubled amount of my sugar-free cream cheese frosting recipe. You can enjoy a larger serving if it fits your macros (and I did slice it a bit larger for my photos), but I find just a thin slice very filling and satisfying!
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Carrot Cake
517 Comments
Caroline
0This cake is delicious. I have been putting in less sweetner and more cinamon since the first time i made it. Ive made 3 in the past fortnight! Have also left out the blackstrap and the pineapple extract. Its amazing! Thanks for the recipe!!xx
Maya | Wholesome Yum
0I am so happy you liked it, Caroline!
Marla
0I made this cale last night @8:00pm after googling keto carrot cake and had a serious craving for it and as it tirns out it was a smash! Hubby loves it and i cant believe how good and sweet it is. I didnt have heavy cream for the frostso i used almond milk instead and it was delicious also didnt have the pineapple or molasses so i can imagine how good these would make it. Anyway thanks for the wonderful recipe!
Maya | Wholesome Yum
0I am so happy you liked it, Marla!
Nanette
0Can I replace carrot with zucchini?
Maya | Wholesome Yum
0Hi Nanette, I haven’t tried but you probably can. Squeeze it to drain well first because it has more moisture than carrots.
Christine Mayfield
0This cake is amazing!!! It is moist and flavorful. It is so hard to eat just one piece. Next time I’ll make sure I have parchment paper :D. Thank you for sharing this recipe. It helps me to #KetoOn
Maya | Wholesome Yum
0I am so happy you enjoyed the cake, Christine! Have a great day!
Jacky
0Can I replace the blackstrap molasses with Sukrin Gold?? Thanks I really want to try this cake!
Maya | Wholesome Yum
0Hi Jacky, You can, though the result will be a little different. Blackstrap molasses is very concentrated in flavor, whereas Sukrin Gold is mostly a sweetener with a more mild flavor. I think it would be good either way!
Karyn M.
0This is AMAZING!! If there was an option to give it 100 stars I would! I was expecting the usual dry, bland sugar-free cake but this is so good! It’s very, very tasty and moist- plus the frosting is out of this world!
Unfortunately, I wasn’t able to eat just one slice. LOL
Maya | Wholesome Yum
0Thank you so much, Karyn! That means a lot and I’m glad you liked it so much. Sometimes two slices is necessary 😉
Mari
0Can I use a 13×9 pan for this recipe?
Maya | Wholesome Yum
0Hi Mari, Yes, you can! I think you can just put all the batter in a single layer instead of two 9-inch pans. The baking time may be a little longer. When done, just cut it in half and you can stack the two pieces just like you would round cakes.
Cheryl
0I am wondering if I can do this in a 9×13 or cupcakes? Would there be any adjustment?
Maya | Wholesome Yum
0Hi Cheryl, Yes, definitely! The only adjustments would be baking time. The muffins would definitely take less time, and the 9×13 pan would probably take more time. You can use a toothpick to check for doneness.
Anni Mclaughlin
0I just finished mixing the batter for this yummy sounding cake for our “family night” tonight. I followed the recipe (except substituting walnuts for the pecans) the batter was very thick, more like cookie dough than a typical cake. It that the way yours was too? My family will be thrilled with it no matter what…just checking in.
Maya | Wholesome Yum
0Hi Anni, The batter is fairly thick, but not quite as thick as cookie dough. Did you shred the carrots yourself? They provide some of the moisture in the batter, so if using pre-shredded carrots, it may be too dry. I hope the cake still turned out delicious for you!
Debi
0Hey Maya,
This recipe looks awesome and I just love carrot cake. Can you just the Splenda baking blend sugar in place of the powdered erythritol? Thank you for sharing this recipe.
Maya | Wholesome Yum
0Hi Debi, I haven’t tried it but it would probably work. It would not be low carb, sugar-free, or natural, though, because Splenda Baking Blend is 1/2 sugar and sucralose is artificial.
Anetta
0Sounds delicious! Can I leave out the walnuts? I’m not a big fan of them in baking! Or do you need them for flavour?
Thanks you!
Maya | Wholesome Yum
0Hi Anetta! Yes, you can leave out the walnuts. I think it tastes great with or without them. Have a great day!
Diana Cox
0Cannot wait to try this…the picture made my mouth water and sounds really easy. I’m wondering if it can be baked in a bundt pan. Thank you.
Maya | Wholesome Yum
0Thank you, Diana! Yes, you can make it in a bundt pan. It may affect the baking time, though, and I couldn’t tell you exactly since I haven’t tested it. I hope you get the chance to try and let us know how it goes!
Jane
0Hi, I cannot find the list of ingredients for the carrot cake? No ingredients with amounts? Just method? Not sure if I’m missing something? Looks amazing and am super keen to try it out Thank you and many thanks, Jane
Maya | Wholesome Yum
0Hi Jane, The ingredients are right on the recipe card. If you see the instructions (method), just scroll up and the ingredients are above that.
Maria O Padron
0It sounds and looks good. The carb count for me is to high at 8.5. I follow the total 20 carbs a day. Not much room unless I ate 1/2 of the recommended piece portion.
Maya | Wholesome Yum
0Thank you, Maria! Are you eating 20g net carbs or total carbs per day? Many people following keto do net carbs, not counting fiber in the carb count. A piece has 5.5g net carbs. I hope you get the chance to try it!
Maria O Padron
0Dear Maya: 5.5gnet carbs sounds better. Yes it’s net carbs. I loved carrot cake before I started the Keto LCHF Woe. Now I don’t have to miss it. Thanks!
Maya | Wholesome Yum
0I am so happy you like it, Maria! Have a great day!