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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.
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.
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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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Save This Recipe Now© 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. 🙂
429 Comments
Angela Madden
0So darn good! I LOVE this recipe!! Really craving carrot cake and made this recipe with ingredients as is, except I made a 9×13 pan size. Thank you so very much it’s DELICIOUS
Jeanna
0How long did you bake it in the 13 x 9 pan; and did you need to double the frosting (as called for in the 2-layer version)?
Thank you!
Celeste Glass
0Hi there, looks like the best recipe I’ve seen so far. One question, can I replace the erythritol with xylitol? I just can’t handle the taste of erythritol.
Maya | Wholesome Yum
0Hi Celeste, Yes, you can do that! You’d need a little less – check the low carb sweetener conversion calculator here.
Simone Hrycenko
0Outstanding carrot cake – as good as any I have had. Thank-you for taking the time to craft and share this recipe. Mine turned out moist, not crumbly. Almost seemed better the second day after it had time to rest and meld. I added some orange zest (1tsp) to the icing and it went over well. I used the “Golden” monkfruit sweetner by Lakanto in the cake, and their powdered monkfruit sweetner in the icing. Flour was the extra fine almond flour offered at Costco. We have been eating keto for nearly two years; this recipe definitely elevated my dessert game.
Tara
0Hi Maya, I’m about to bake this recipe and was wondering if you have tried a version replacing eggs. I know of “flaxseed eggs”, but have recently used this version and the cake was a disaster (not your recipe). Thank you
Maya | Wholesome Yum
0Hi Tara, Sorry, I haven’t tried it without eggs. The substitutes I’ve seen people use are flax eggs or chia eggs, but can’t say how it would turn out for this recipe.
Tara
0Thanks so much for responding, I’ll give it a go and see how it turns out in the next few days.
Jodie Palasantza
0I only have one cake tin. Would this recipe work as one big cake rather than two layers if I increase the cooking time?
Maya | Wholesome Yum
0Hi Jodie, You could do that, but you may need to cover the top part-way through to avoid burning the top before the center is done baking. You could also try making it in a 9×13 pan, cut that in half, and then stack the two halves to make a square cake. Of course baking time would still need adjustment with any pan different from the size the recipe is written for.
Mj Rad
0This recipe is divine. I made this for my husband’s birthday and it tasted like a normal carrot cake. Everyone was happy and cannot believe it was a keto cake. No modification with the recipe but I may try to put xantham gum for the cake not to be crumbly. Again, thanks for the recipe.
Magda
0I made this carrot cake for Christmas. It is awesome. I doubled the recipe to make one big cake, substituted pecans with chopped walnuts, used ground almonds and omitted molases and pineapple exctract but added instead gingerbread spices. Purely because I used what I already had in my pantry. Usually, the pictures in recipes are far better then the final product when you do it at home. Not this time! I think mine was even more impressive! Keto or no keto this carrot cake it’s just perfect. Dense, moist, sweet, full of flavour. Thank you so much for sharing this recipe.
Karen
0I have looked at the “sugar” replacement charts. They don’t help me. I cannot buy erythritol where I am but stevia is everywhere and I don’t like the aftertaste. I need a sweetener that doesn’t spike insulin – so no coconut sugar. Today I found monk fruit powder. How do I replace the erythritol in your recipe with monk fruit? Thank you for this site.
Maya | Wholesome Yum
0Hi Karen, The amount of monk fruit depends on the brand; some are pure whereas others contain other ingredients. You don’t need to use the chart, just use the conversion calculator here.
Karen
0Thank you. As noted in the email reply, the conversion chart does not list powdered stevia. It works better if the TYPE of sweetener was listed, alphabetically, then by product. Thus: erythritol – , Monk fruit – Lakanto, Stevia -liquid stevia – dry, Xylitol – etc.
Jared
0Awesome recipe, thanks for sharing. My girlfriend is okay with a little crushed pineapple, so how much pineapple should we add in place of subtracting some erythritol??
Maya | Wholesome Yum
0Hi Jared, I haven’t tried it so can’t say for sure. Most likely you’d need to make multiple adjustments to the recipe, because replacing some erythritol with pineapple would make the batter more runny, and the cake might not set.
April Abbott
0I am very impressed. Husband is keto and carrot cake is his favorite dessert. I’m sugar-free and low carb also so this recipe pleased us both. I omitted the molasses. Added a tsp of xantham gum. Also, I added a 1/4 cup of no sugar added applesauce for sweetness and moisture and 1/4 tsp of nutmeg. (something I always did to my regular carrot cake in the past). Interestingly, initially, I was not impressed. It didn’t quite taste sweet enough and was kind of so-so when we tried to dig in the first night. Husband loved it immediately though. But today, after letting it sit overnight, the flavor really comes through and it is very moist and flavorful. So sitting for a while really helped. I do like my carrot cake a little on the spicy side, so next time I will probably add a little more cinnamon. Overall a great recipe that I will share with my keto and paleo friends. Thanks so much!
Jeannie
0My husband is diabetic and I am always on the hunt for desserts for family gatherings. This one was Awesome! I often stay away from almond flour (he doesn’t like almonds) but thought the carrots might counter balance it. I did make a few modifications because of that too. I substituted a cup of almond flour for 1/4 c. Coconut flour, 2 additional eggs, 1/4 c. Butter, and 1/4 c. sweetner. (They are such different flours). …the modification was successful and helped lighten the almond taste I try to avoid.
He often cringed when I try a new recipe because we have had some bad ones, but he loves this one. Moist, good flavor. Nice to provide a dessert that everyone can enjoy that he doesn’t feel left out.
LeeAnn Anderson
0Looks amazing. If making as cupcakes, would you modify anything other than maybe the cooking time?
Maya | Wholesome Yum
0Thank you, LeeAnn! You should be able to keep everything the same if making cupcakes, just reduce the baking time. I suppose the amount of frosting needed might be different, too.
Beth
0oooh nice one. I’m not a very good baker so it always feels miraculous when something turns out nicely- especially something I can actually eat on my weird diet! It was gorgeously moist and dense. The cakes were pretty thin by the time i split the batter (though that was fine for what I needed). Next time I might experiment with tin sizes.
I layered it with very thin slices of orange and coconut yogurt <3 this cake LOVED the orange!
Maya | Wholesome Yum
0I am so happy you liked the cake, Beth! Thanks for stopping by!
Joanie McCann
0I followed the recipe but didn’t have almond flour. I used coconut flour. It came out like cookie dough instead of batter! How could I thin it out?
Maya | Wholesome Yum
0Hi Joanie, Sorry, coconut flour doesn’t work well in this recipe at all. As you found, it’s very drying and requires a totally different recipe, but even then you get a more dense result. You could try adding a bunch of eggs and milk, but that would throw off the sweetener balance. You really need a coconut flour recipe if you’d like to use that. Hope you’ll try this again with almond flour.
Carole
0Maya, I love this carrot cake recipe. The first time I made it, I cut the recipe in half because it is just me and I don’t need a big cake. I made the cream cheese frosting and it was delicious. Since then, I discovered I need to stay away from dairy. I decided to make this cake again only this time I invented a glaze to put on it. I use both the molasses and pineapple extract (which I could find anywhere and I ordered it online). For the glaze for half the cake: 1/4C coconut oil, 1/4C coconut butter, 1T powdered erythritol and 1/8 tsp pineapple extract. Melt the coconut oil and butter in a pan, add erythritol, take off heat, add pineapple extract and pour onto cake and spread around. Top with unsweetened shredded coconut. SO DELICIOUS!
Maya | Wholesome Yum
0I am happy you liked the cake, Carole! Thanks for stopping by!
Mike
0Hello, My wife is on this keto kick and usually, I would make the southern fatty carrot cake but not this year. 🙂 I did omit the 1 tbsp blackstrap molasses and pineapple extract. The molasses creates a flavor I don’t care for in carrot cake and I used 1/4 a real pineapple that was cut into 1/4 inch sheets and slightly dehydrated in a convection oven @ 400 for 10 minutes. I let them cool and cubed to 1/4 inch, roughly 1 cup. I also cut the cinnamon down to 1 tsp, cut the carrots down to 2 cups and used multi-colored heirloom ones. The interior pecans were cut down to 1/2 cup to make room for the pineapple and 1 cup coconut rough fresh flakes.
The cakes took me 38 minutes to pull a toothpick clean but never got a springy top like you would on bread… I would think if you cooked to get that result it would be well overcooked. Oh yes, I also replaced the vanilla extract with vanilla paste in the cake and frosting. In the frosting, I did not add any cream as the texture felt right for a cream cheese butter frosting but I did add 1 additional cup of the powdered erythritol as the sweet taste was not there for me. I let you know how this goes over in a few…
Thanks for the inspiration.
Maya | Wholesome Yum
0Thank you for sharing, Mike! I can’t say how it would turn out with all those modifications, but please let us know how it went.
Carole
0I want to make this cake – well half of this cake. It’s just me here so I think I will cut the cake in recipe in half. I live in the mountains of N. California and could not find pineapple extract anywhere. I found it on Amazon, it was spendy but I thought I could use it for other things and have ordered it. Can’t wait to try this cake – it will be for my 66th birthday cake next week!
Maya | Wholesome Yum
0Happy birthday, Carole! I hope you like it!
Kemi
0Where to get almond flour?
Maya | Wholesome Yum
0Hi Kemi, You can get almond flour here. Many grocery stores also carry it in the baking area.
Sil
0OMG. I have been looking forward to making this for about a month. I made it yesterday and I’m about to cut all portions and hide them so I don’t eat the whole thing at a time!! I used more carrots than the recipe calls for (I put baby carrots in food processor and used about 3 cups of processed carrots) and also used whole walnuts. Removed all the optionals and used stevia instead (about a 1/4 cup of powdered stevia). I am so happy this turned out so good!! My new go-to keto dessert!!
Maya | Wholesome Yum
0I am so happy you liked the cake, Sil! Please come back soon!
Kristen
0Hi,
I am going to bake this tomorrow. I bought Pyure all purpose. I checked your sweetener conversion chart but still aren’t sure how much of the Pyure to use. I was going to put 1/2 cup.
Also can you bake in a 13 by 9 inch pan, the whole amount of batter?
Maya | Wholesome Yum
0Hi Kristen, There’s a sweetener conversion calculator here that you can use. Yes, you should be able to use a 9 x 13 pan.
Reneel
0Maya!!! This cake is sooooo good! I made a couple changes based on the comments left by other folks. I added a 1/4 tsp xanthum gum, 1/2 tsp more of baking powder and about 1 tbsp of olive oil to the carrots. I also did not shred the carrots, instead they were food processed into bits. The cake was so moist and there was actually a good rise to the cake. Don’t get me wrong, it was still dense, but moist and delicious!! I am so glad you posted this recipe! Thank you so much! BTW, the icing was fantastic too…I dropped a little of it into my coffee and well, it may be my new sweetener for my morning coffee 🙂
Maya | Wholesome Yum
0What a great idea to sweeten your coffee, Renee!:) Thanks for stopping by!
Skitch
0The cake part came out dry. My carrots were manually shredded (by me). Is there something else that could be added to help make the cake more moist? The icing was awesome though! Thank you. This is a good recipe otherwise.
Maya | Wholesome Yum
0Hi Skitch, It might be overbaked if it’s dry, so try reducing the baking time. Other than that you can add more butter if you’d like but I didn’t find that necessary.
vicky
0Amazing!!!! I changed butter for coconut oil. And It was super good!
Maya | Wholesome Yum
0I am so happy to hear that, Vicky! Thanks for stopping by!
Rita
0Hi just tasted,the carrot cake made into muffins. I only have 3 words wow wow wow. So yum moist flavorful. Don’t need any frosting perfect as is. Thank you!
Maya | Wholesome Yum
0I am glad you liked it, Rita! Thanks for stopping by!
Robyn
0Can these be made into muffins?
And how long would you bake them?
Looks delicious!
Maya | Wholesome Yum
0Hi Robyn, Yes, you can make muffins with this batter. I haven’t tried to say the time but other readers say they have. I’d start checking after 22 min and every few min after until a toothpick comes out clean.
Rita
0Hi, Can’t wait to try the cake but says cream sugar and butter or coconut oil. I never used coconut oil without making it liquid in a pan melting it. Will it work to take it as is in jar and I mix with sugar? Or should I melt it first? Thanks, can’t wait to hear and make carrot cake.
Maya | Wholesome Yum
0Hi Rita, Don’t melt it first. Use a hand mixer to beat the butter or coconut oil (in soft solid form) with the sweetener.
Bayan
0I made this yesterday it was so good!
Of course I will make it again.
Maya | Wholesome Yum
0I am so happy you liked it, Bayan! Thanks for stopping by!
Helen
0This is just perfect. Made today and sat eating it with my husband. Wish I could post you a picture. I put half pecans and half walnuts. Very moist and incredibly tasty. Thank you for your lovely recipe.
Maya | Wholesome Yum
0I am so happy you liked the cake, Helen! Thanks for stopping by!
Sarah
0Hi, I’ve always had carrot cake for my bday, and I’m making myself this one this year. my only question is all the carrot cakes I’ve every had have shredded coconut in them. Do you think I could sub out part of the carrot for unsweetened coconut flakes?
Maya | Wholesome Yum
0Hi Sarah, The carrot provides moisture and coconut absorbs moisture, so if you make that swap you’d need to add liquid. I can’t say how much without trying it. I think it’s probably safer to keep the carrot the same and add shredded coconut in addition. Then if you add just a bit you might be able to keep everything else the same, or if it’s more, like 1/2 cup, you probably need to add more moisture still. Let me know how it goes if you try modifying!
Sarah
0I subbed out part of the carrot for the coconut and it turned out amazing. I think it was more like a muffin than cupcake but I was not at all disappointed. The whole family loved them!
Maya | Wholesome Yum
0Thank you for sharing! I’m glad that worked!
Sarah
0I also left out the nuts since none of my family much cares for them, so I think that helped.
Stacey
0This was my first attempt at any keto baking. My husband has been struggling with giving up the sweets and it was his birthday. I was surprised how easy it was. He was very happy with it and determined now that he could do this. Looking forward to trying many more recipes
Maya | Wholesome Yum
0Thank you, Stacey! Happy birthday to your husband!
Jen
0We really enjoyed the carrot cake. I didn’t have the pineapple extract, so I replaced it with orange extract, and it was terrific. I used the cream cheese frosting as well… but I didn’t put as much sweetener in it and added more vanilla.
Maya | Wholesome Yum
0Thank you so much, Jen! Great idea with the orange extract, too.
Randall
0Thanks for posting this carrot cake recipe. I’m a baker but new to Keto baking. My cake came out just a little on the dry side and didn’t seem to rise at all. Do you think it would have worked out better adding another tsp of baking powder, some xanthan gum and a little liquid? I’d really appreciate your thoughts and advice.
Maya | Wholesome Yum
0Hi Randall, Thank you for the feedback. Did you by chance use pre-shredded carrots? Those are more dry. Otherwise it could just be variation in how “wet” your carrots were in general. Aside from that, keto flours don’t rise as much as regular wheat flour, so that’s pretty expected. You can try a bit more baking powder, but too much has the opposite effect and causes falling. Xanthan gum can definitely be used to improve the texture – try 1/2 tsp.
Randall
0Thank you so much for your advice. I did shred my carrots myself but they may not have lent enough moisture. I am going try adding the xanthan gum but leave the baking powder as is (there’s no use in risking over doing it for just a little more height). I am determined to figure out the art of Keto baking.
Vicki
0Oh my, this was just sooooo delicious, I even had the black strap molasses and sugar free pineapple syrup which I did include. Made the cake recipe exactly as instructed and it came out perfectly. The only modification was to the frosting where I used less sweetener and cream cheese but more butter but I am sure it is lovely as written.. Will be trying more of your recipes from now on. Thank you
Maya | Wholesome Yum
0Thank you so much, Vicki! I’m so glad you liked it.
Sonya
0I would love to make this for my hubby’s birthday but would prefer to use raw agave syrup for the sweetener instead of the sweeteners. Would this make the batter too runny?
Maya | Wholesome Yum
0Hi Sonya, I haven’t tried that but it probably would be too runny. If you prefer to use a natural sugar sweetener over erythritol, you can try coconut sugar instead.
Cyndi Rose
0I made this today for my husband’s birthday. It was seriously good. I’ve always made my carrot cakes from scratch but never low carb before. I used Swerve and if I hadn’t been the one to make it, I would have never guessed it was low carb, sugar-free and not regular flour. My 11-year old daughter loved it. Thanks so much! This will be my go-to cake recipe for future gatherings.
Maya | Wholesome Yum
0I am so happy to hear the whole family enjoyed the cake, Cyndi! Happy birthday to your husband!
Sarah
0This sounds amazing! Going to try making it now but is it ok to use Truvia instead of erythrytol? Truvia is basically 95% erythritol and grainy like sugar… just wasn’t sure if it would be too sweet. Anyone tried this?
Maya | Wholesome Yum
0Thank you, Sarah! Yes, you can use Truvia, you’d just need a little less. Check my conversion chart here.
sarah
0thank you! i used truvia, left out the pineapple and molasses, and subbed walnuts for the pecans and it was a HIT! my mom loved them even without the frosting lol they were moist, delicious, and healthy 🙂 i used leftover carrot pulp from my juicer and you couldnt even see any carrot pieces. this is def a recipe i’ll use again and again. thank you, maya!
Maya | Wholesome Yum
0I am so happy to hear that, Sarah!
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!