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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
Vickie
0This recipe is awesome! I wouldn’t recommend the 35 minutes as I found that it overcooked slightly but didn’t take anything away from the flavour and you did post 30-35 min for cooking time. In summary, definitely a keeper recipe and 30 minutes 🙂 Thank you!!!
Cindy
0I love this recipe ….Can I replace the almond flour with macadamia or are they not the same.
Maya | Wholesome Yum
0Hi Cindy, I have only made this with almond flour. Macadamia nut flour would probably work, but might be more grainy since it’s not usually as fine as almond flour.
Emily F
0do yo think I can make this in a bundt pan?
Wholesome Yum M
0Hi Emily, I have not tested this recipe in a bundt pan, so I can’t guarantee it will turn out exactly the same. It may work if you increase the bake time to approximately 1 hour. Be sure to test it for doneness before removing it from the oven. Enjoy!
Lakeasha (AbiYah)
0Good recipe…However, this is NOT an ok to recipe for Passover.
Shan
0Can we use sorghum flour with xanthan gum, instead of almond flour?
Wholesome Yum M
0Hi Shan, Sorghum flour and almond flour have very different properties. These flours are not interchangeable, sorry.
Desiree
0Beautiful recipe, made it for a dinner party of 10, needless to say they ate the whole cake. Delicious!
Kristen
0This cake is amazing!! I usually doctor up recipes but decided to make this one exactly as written (except I quadrupled the icing instead of doubling…we like icing!) and it was DELICIOUS. It’s not super spiced like some carrot cakes so if you want that then maybe add some nutmeg or ground cloves but you won’t be disappointed making this as it is written.
Vidya
0This was so delicious! Totally hit the spot and we really couldn’t tell it was low carb. Thanks for sharing all your great recipes!
Michele
0Loved this.
Didn’t have the pineapple but it was very moist without. Also switched pecans for walnuts as that’s what I had in the cupboard.
Might add more cinnamon next time or even some ginger.
Made as one as didn’t have 2 cake tins the same.
Wholesome Yum A
0Hi, what one pan size can I use instead of the two 9’pans?
Wholesome Yum M
0Hi Amanda, You can use a 9×13″ baking pan. The bake time will likely need to be adjusted, so be sure to keep an eye on it.
Wendi
0So so good! Our new favorite cupcake. I didn’t have the sweetener called for the batter so used Sukrin Gold. Carrot cake is my husband’s favorite, so I surprised him with a batch of jumbo cupcakes so only needed one batch of the icing. More work than the fabulous Almond Blueberry muffins, but totally worth the extra effort. I’m sure it will be quicker the next time. Thank you!
Rachel
0This cake was a huge SUCCESS! This was my first carrot cake. I made it for mother’s day, as this type of cake is my mom’s favourite. Everyone at the table wanted a second slice. (my dad had 3). My grandfather rated it an 11 out of 10. My mother was in cake HEAVEN.
I made a couple changes though. I added ginger and nutmeg. I used real butter and no pineapple extract. I also made a heavy cream + vanilla icing instead of the traditional creamcheese one. I find that the cheese icing makes the whole cake a little heavier. Instead, I ended up with a really light and minimally sweet cake that everyone loved.
THANK YOU SO MUCH!!! I will definitely return to this recipe time and time again.
Angie
0How much ginger and nutmeg did you add?
Teresa
0Excellent!!! My daughter made it for me for Mother’s Day. Truly divine!
cary
0excellent cake…. will be making it often…. frosting was also good. I kept the 2 t of cinnamon..but had no pineapple extract. I make 14 cupcakes and filled them full as it doesnt rise much… Moist, light, crunchy nuts… yum
Allison
0Hello, I’ve been baking a carrot cake which has been our family for many years which everyone loves, but now working on a more healthier & delicious version.
Can vegetable or canola be oil be used with your recipe instead of butter?
Thanking you in advance for your response.
Sincerely,
Allison
Wholesome Yum M
0Hi Allison, I don’t recommend using highly processed vegetable or seed oils. The best substitute for the butter in the recipe is actually coconut oil. I hope this helps!
Jill
0I’m wondering if apple sauce could replace the butter or yogurt….
Maya | Wholesome Yum
0Hi Jill, You could probably replace some of it, but I wouldn’t do all. Also, be aware that applesauce, even unsweetened, has sugar, so the carbs would be higher.
Danielle Meverden
0I have gestational diabetes so I have to do low carb. This cake makes mom and baby happy, very happy. I would make it again
Ryan
0Can I swap for regular wheat flour? Thank you!
Wholesome Yum M
0Hi Ryan, Sorry, I don’t think that would work in this recipe. Wheat flour behaves differently from almond flour, so the recipe would need to be reworked to accommodate using wheat flour.
Elsa Butterfield
0I used with carrots and apples, wonderful
Patricia
0This is a really delicious recipe. Thanks for sharing it!
Kathy Peters
0Awesome! I made these tonight for my husband’s birthday, his favorite cake is carrot. I have Celiac and we both stay low carb, so keto recipes keep me gluten free and low carb. After reading the comments, I decided to make these as cupcakes. I left out the pineapple extract and molasses. I added about 1/4 tsp of nutmeg and took the suggestion of adding 1/2 tsp of xanthan gum and 1/2 tsp of baking soda since that works well with gluten free baking. The batter was thick, but carrot cake usually is. I filled the cups to the top since I know gluten free things don’t rise much. This made about 16 cupcakes. We tried a couple while they were still warm and before icing them. They are fantastic! I’ve made several recipes from this site, and they have all been great. I plan to try your German Chocolate Zucchini cake in June for my birthday!
Squeaky
0I made half the recipe and the icing, and it made 9 cupcakes for me. They took about 23 minutes to bake. They are very nice! I might add more spice next time, the regular carrot cupcakes I make for the non keto people also has ginger, nutmeg and cloves. They are nice with or without the cream cheese icing, but the icing is so simple and tastes nice.