Shop
My
Custom
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. 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.
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)
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Keto Carrot Cake
507 Comments
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 also left out the nuts since none of my family much cares for them, so I think that helped.
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!
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!