My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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 — 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.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
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.
-
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.
-
Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
-
Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
-
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
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.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save 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. 🙂
417 Comments
Briana Roberts
0Do you know the baking time and temperature for making these into cupcakes instead of a cake?
Wholesome Yum M
0Hi Briana, Bake at the same temperature, start checking for doneness around 20 minutes. Fully baked texture should be springy.
Christine
0I make this recipe into cupcakes, since I can’t trust myself to cut a reasonable size slice of this deliciousness!! This way I have a little built in portion control 🙂
I Love this recipe, thanks for sharing it!
Nicole
0Ugh, first time making this and I clearly did not understand the importance of using a springform pan or using parchment. I didn’t use either and the cake stuck despite greasing and then fell apart upon getting it out of the pan. The crumbs are all tasty and I’ve assembled it all into a cake layer like form. I’ll definitely give the recipe another try, but just wanted to confirm that the batter is thick compared to a “normal” carrot cake, not liquidy at all?
Wholesome Yum M
0Hi Nicole, The batter is very thick for this cake recipe. I hope it comes out beautifully next time you try it!
Laquita
0Thank you so much for the recipe. I tried it and the one thing that a couple people commented about was that the cake didn’t have a very “carroty” taste. I chopped, instead of grated, the carrots (due to time constraints). Would that make a difference? I’ve read other recipes containing apple – maybe that would bring out the carrot flavor? Your feedback would be much appreciated.
Wholesome Yum M
0Hi Laquita, Grated vs. chopped carrots will make a difference in the flavor of your cake. Smaller pieces (like grated) will give a stronger flavor profile. Apple can help bring out the flavors of carrot, but then it would no longer be a low carb cake.
Clo
0I quartered his recipe and made one little cake for my hubby who had gastric sleeve surgery 3 months ago and needs to eat low carb, no sugar – it was his first real dessert in a long time and he loved it (but could only eat a few bites every few hours because of his tiny stomach) – he said it tasted like REAL carrot cake (his favorite). I had a bite and yep it sure did. I did not use the optional molasses or extract – and I used ‘I cant believe it’s not butter’ (don’t be mad) and Splenda for the frosting i used I cant believe it’s not butter and light cream cheese and Splenda. so…..I didn’t really use your recipes but you certainly gave me all the ideas & direction I needed to be successful with almond flour and I thank you very much. I’m actually going to make a full size cake for Christmas, it’s good enough for regular non-dieters.
Samara
0This was amazing! So often these types of recipes fall short for me and my family, but this was so good I’m going to make this for our Xmas lunch instead of fruit cake.
Ummie
0AMAZING CAKE!
so delicious and moist and just a perfect cake! My family enjoyed it!
I remember reading a comment saying the cake turned out dry, I think it might be because of using too much almond flour, since it can easily over packed when measuring with a cup (its dense and almost moist like). So you might have ended up using too much almond flour. I spooned it on to the measuring cup and used a knife to level it, to avoid over packing the cup. The cake turned out better tben I had expected! Thank you for sharing this recipe, it made my husbands birthday so much more special:))
Talia Maloof
0What are the exact measurements for this recipe???
Wholesome Yum M
0Hi Talia, The measurements are found in the recipe card. You may need to turn off your reader mode to find them.
Jennifer Jones
0This cake is amazing!
Carol
0The BEST carrot cake ever!!!!Everyone loves it…even if they are not on a keto diet !
Brittany
0I am not on a low carb/keto/sugar-free diet at all. I made this cake because I have a friend who is low carb, her birthday was recently and her favorite cake is Carrot Cake. I’ve had low carb baking before and while my friends who haven’t eaten real sugar in months rave about how good these desserts are I always find them bland and honestly disgusting. I’ve played it off as being too full from dinner to not hurt anyone’s feelings but I don’t like sugar-free food. I’ll diet no problem, but the carb-free life isn’t for me.
That being said; This cake was freaking amazing. I’m not sure if it had to do with the type of fake sugar I used or what but I followed the recipe exactly for the cake and the buttercream (Doubled). I could only taste the chemical taste of the fake sugars a tiny bit in the icing. This is a big deal because normally that is all I can taste. It was so good. My friends were almost in tears because they said it was the best low carb dessert they’ve had in a long time. My husband who is a red-seal chef helped me make it so maybe that had something to do with it and he also wasn’t comfortable leaving it in for the 30-35 minutes it started. I think we only had it in the oven for about 25 minutes give or take a couple of minutes. I’ve sent it to everyone who had the cake that night and they were all super jazzed. Well done, this recipe is a definite win.
Trish
0Hi Maya,
I made so many of your recipes and so grateful that I found your site. I have been baking keto for years before it was popular but there were not many good recipes but yours are absolutely the best!!!.
Now my question is when I make your carrot cake can I use swerve brown sugar instead of the powdered.? Also I want to add some spices. Like cinnamon, nutmeg and cardamom. I don’t know how much to use. I made your cream cheese icing and added cinnamon and it was spectacular. Now I need a carrot cake to go with it. My neighbors went crazy over it. Yesterday I made your strawberry cake into muffins with the same icing added strawberries to it. Yummy.
Thanks so much
Trish
Wholesome Yum M
0Hi Trish, I am so thrilled you are enjoying the recipes! Yes, you can use brown sweetener in place of the erythritol in the cake, but I wouldn’t use brown sweetener in place for the powdered sweetener in the frosting. The cake already includes cinnamon, if you wanted to add additional spices, I suggest 1/4 tsp of cardamom and 1/8 tsp of nutmeg. I hope you love it!
Lynn
0It seemed to come out dry. Is there something that could be substituted to make it a bit more moist?
Wholesome Yum A
0Hi Lynn, 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.
Kurtis
0I made these into muffins. It made 18 regular size and I only needed 1 batch of the icing noted in the recipe. These are quite good, moist and certainly satisfies the old “sweet” tooth. I’ll definitely be making again. Love all the recipes I’ve found, thank you for sharing. It has made starting Keto so much more enjoyable.
Megan Malin
0So, I made this recipe for the first time today and am very pleased with the results. I have tried many other recipes from other sources and was never happy with any of the resulting products. This was everything I was looking for…tender, flavorful, delicate…..sooo good!
Thank you for sharing this lovely recipe!!
Gigi
0I made this cake today, and whilst the flavours are good it is very dry! I followed the recipe exactly, and have triple checked everything. I don’t understand how there are so many comments about how moist it is. My cake batter was pretty solid before baking which I was worried about at the time, but I trusted the recipe and thought it might work out. Well I should have followed my instincts! I might make this again but when I do, I’m going to reduce the amount of almond flour.
PAPAW GIG
0Saturday I am celebrating my 70 years of LIFE along with my Christian brother, business partner and best friend who is celebrating his 77th annual date of his DELIVERY.
Another of our business associates is baking THIS cake as a KETO FRIENDLY carrot cake and we are introducing it to many of our families and friends.
I’ll let you know how it turns out.
Julie
0Hi, I am all set to make this but I cannot see how many eggs to use??
The reviews look so good I have to try this cake!
Wholesome Yum A
0Hi Julie, it’s four large eggs!
Shakira
0Hiya
Are you able to make this in a loaf instead?
Thanks
Shakira
Wholesome Yum M
0Hi Shakira, It will take longer to bake through, but the recipe will work fine in a loaf pan.
Ashley
0Just thought I’d share a funny story – one that shows how darn good this recipe is.
My family and I travel full-time in a camper. My oven broke a while back, so I use our pressure cooker for everything. Also, I gave ALL my baking supplies other than a few things away before we moved in because I thought we’d lack the space.
So, today is my husband’s birthday, and carrot cake is his absolute favorite, but he didn’t want one unless I could eat it with him. So I decided to make THIS recipe in a pressure cooker and see how it turned out.
Bought all the ingredients, using monk fruit sweeter instead of erythritol in both the icing and the cake, and lemon extract instead of pineapple (because I couldn’t find it). No molasses because I couldn’t find that, either. We are in the actual middle of nowhere, so grocery supplies are limited. Still shocked that they have monk fruit but no molasses.
Then I get home last night, and I cannot find my small cake pans that will fit in the pressure cooker. Yay.
Finally, hubs found an old metal dog bowl that my dog won’t use because he’s terrified of the steel color. LOL.
So anyway, I baked the cake in a dog bowl in my pressure cooker, two layers, added cinnamon to the icing because I ran out of vanilla. Oh yeah, my son poured water in the butter while it was sitting to room temp. So probably a tbsp of water that shouldn’t be in there mixed in. hahahaha.
It still turned out delicious, and it has little paw prints embedded on the bottom.
It’s more moist, less brown, and probably more dense than if cooked in an oven, but it does work, and it is wonderful.
Thanks for this great recipe that can basically withstand a disaster.
Wholesome Yum
0I LOVE this story, Ashley! Thank you for sharing! 🙂
Ashley
0Thanks for reading it! Lol!
My husband just finished the rest of the cake for dinner. . He said this is the best he’s ever had, and he’d choose this over “a regular normal cake” any day.
Thanks again for an awesome addition to our treats. 🙂
Georgina Mojardin
0This is the best Keto Carrot cake recipe ever. I make this for my family and friends and co workers. And they love it even though they are not on the Keto diet. I have some non Keto people get seconds!!!!!
Mariana Mariles Alvarez
0I love carrot cake and haven’t had it since I went on a low carb diet, this is the best recipe ever, everyone in my family loved it. My to go carrot cake from now on without the guilt, thank you!
Angela
0I tried to make this today. Sadly, I did not put parchment paper on the bottom of the pans. Now the cakes won’t come out and they have crumbled. It is impossible to assemble the cake. I am upset with myself. I did not realize parchment paper is so important. I also do not quite understand how to bake with almond flour because it does not hold up well in cakes or cookies. Live and learn.
Szilard Molnar
0Thank you very much for this recipe! I baked it for my wife’s birthday because she loves carrot cake, but I wanted to find a sugar free option. It worked perfectly, we both loved it!!!
Hannah
0Made this twice and in love.
Katey
0Yum! I made this for my husband for his bday and it was a huge hit!! I ended up using lactose free butter and cream cheese. I also used local honey instead of other sweetners which i know isnt keto.. but tasted amazing! So moist and so delicious.
Byenia
0Made this recipe a couple days back and loved it! Boyfriend loved it too, and planning to share it with my best guyfriend as well. Reduced the recipe by half since we wanted a small cake, and added the xanthan gum & baking soda as recommended by other commenters. Skipped the optional molasses and pineapple extract. Used half pecans and half walnuts for the nuts. Decided to try out a cream cheese/greek yogurt frosting to accompany this, but next time I’ll likely try your cream cheese frosting recipe instead. Thanks so much! This was very tasty and has a great texture! 🙂
Jessica
0Can you freeze this cake? I’m thinking in individual pieces to have on hand.
Wholesome Yum
0Hi Jessica, you should be able to do that. Let me know how it goes!
Pam Cameron
0The reviews are right, AMAZING! I’m not a “baker” but had to try this as my husband is type 2 diabetic and we occasionally need a good treat. this is so good, and not difficult, which is important for me. Didn’t have molasses or the pineapple extract (getting some) but enjoyed it without. I took an earlier suggestion of adding 1/2 teaspoon xanthan gum and 1/2 teaspoon baking soda. The cake was moist, not too crumbly and with the frosting, perfect sweetness. I didn’t have erythritol so did some calculations and used Fructevia (about 4 tablespoons) which seems fine. Thank you so much. This is a big hit and I’ll be sharing with my friends who don’t beleive you can have yummy baked goods without sugar. Love your recipes.
Lisa
0Can this be made in Cupcakes?
Maya | Wholesome Yum
0Hi Lisa, Yes, you can do that. The oven time will probably be around 25 minutes.
Estelle
0I’d been hungry for carrot cake for a long time. I happened to be the recipient of some fresh home grown carrots and decided to make this cake. It is delicious and was satiated my hunger for carrot cake. I made it in a 9X13 pan and it was perfect with the double recipe of the cream cheese frosting! Thank you Maya for the great recipe!
Marcy Smith
0This carrot cake was amazing! I just made it for myself for Easter, the rest of my family is full carbohydrate and sugar. I make stuff for them but leave myself out most of the time. I made my dessert a priority this holiday and I am so thrilled I did!
I substituted walnuts for the pecans as that is my family’s tradition with carrot cake. I didn’t have the pineapple extract, and I made the dairy-free option. I used Switch from Thrive Market as the sweetener for the cake, that was all I had. I found a dairy-free cream cheese frosting recipe and used that recipe. The frosting was not just like the dairy version, but I felt the cake was just like a flour and dairy version. Perhaps it didn’t rise as high as a flour cake, but the taste and texture was bang on! Thank you so very much for this recipe! You really made my holiday great. I am going to have another slice now!
Brenna
0Made this for Easter (2019) and everyone loved it! My Husband even to seconds! Even with the confectioners swerve I still found the frosting a bit grainy, but my dad thought it was great. (and that is coming from a man who can complain about anything.)
Kathy Packard
0Does the carb count include the molasses?
Maya | Wholesome Yum
0Hi Kathy, Yes, it does.
Gloria
0Omygod! I had 22 guests, my keto carrot cake and a chocolate cake. I did double up on the cream cheese for this recipe, and a bit more butter for the icing. It was so incredibly popular. Everyone truly loved it.
Marylyn
0Can I use drained crushed pineapple to this cake? I love carrot cake with pineapple.
Maya | Wholesome Yum
0Hi Marylyn, You’d need to make other changes to add pineapple, it would make the cake too wet. I have pineapple extract in the recipe for this very reason and recommend using that.
Jennifer
0I made this cake this afternoon and it is positively yummy! Can’t believe that it is low carb! My husband raved about it with every bite! I hope you have more yummy recipes for low carb dieting! Thanks so much for this one! I will be making it again and again!
Mabel
0OMG, this dessert was absolutely outrageous! My guest couldn’t believe that it was made with almond flour and swerve. Only adjustment made omitted pineapple extract and blackstrap molasses and added ½ teaspoon of xanthan gum and ½ teaspoon of baking soda. Texture was moist, not dense, did not taste like almond flour, did not crumble and was very flavorful. BTW, this is my first review ever, so thank you so much for all your contributions and excellent details. This recipe is a keeper!
Samantha Rowland
0As a baker I’m experimenting more with keto creations as I have recently gone semi-keto (mostly low carb).
I like the simplicity of ingredients and it was easy to make. I used Stevia in the Raw with a ratio of 1:1 , so 3/4c same as the Erythritol. I found that the texture and flavors were lovely, but it wasn’t very sweet, at all. I think I’m going to up the sugar for next time but overall great recipe.
Emily
0I baked this last week and it was the first cake I have baked in my life! Being a T1 diabetic cakes were off limits.. Thank you for this recipe it worked perfectly now I’m going to try other low carb baking!
Chris
0I’m a little confused on the pecans. When I measure 1Cup of crushed pecans, I then put it on my scale and I’m only getting about 130g as the measurement. This is no where near the 340g you have stated. Should I stick to my measuring cup or go all the way up to 340?
Maya | Wholesome Yum
0Hi Chris, Sorry about that. The recipe calls for 148.5g pecans, which is correct, but the weights in the instructions were off. I updated them.
Lisa
0Fingers crossed. Ordered all the ingredients. Will make this for my husband’s birthday April 6th as carrot cake is his favorite.
Marcia
0Dear Maya: I made this as a birthday cake for my sweetie, who was diagnoses with Type II Diabetes a few months ago. Everyone at the table loved it, and my (30-something) son was sneaking bites of mine off my plate when I wasn’t looking. This one’s definitely a keeper! First, I made a 1/2 recipe as I always do, since 6 slices, with no leftovers, is just right for us. As for the recipe, I used powdered monk fruit instead of erythritol, which was fine. And I didn’t use molasses or pineapple extract, because I didn’t have either of those on hand, but will add them next time. The cream cheese frosting? Well… I forgot to get cream cheese. I tried to use creme fraich instead, but that was *not* a success. Wound up using some additional creme fraich as frosting, and will remember to get cream cheese before the next time. Thank you so much for a tasty dessert that is just as good as a traditional recipe. Question: Would adding raisins or pineapple be okay for a diabetic-friendly recipe, or would those up the sugar too much? TIA for your advice.
Maya | Wholesome Yum
0Hi Marcia, I’m so glad you and your family liked the cake! Raisins or pineapple would not be low carb or keto, but in small amounts I’m sure some diabetics might be able to have them as part of a low carb cake. Pineapple would also make the cake more wet so would not recommend adding that, but from a recipe standpoint raisins are fine.
Marcia
0Lisa – I had to laugh, as I just made this for *my* partner’s April 6th birthday. It was a hit here at our house. I hope it turned out okay for you as well.
Darlene
0Hi Maya,
I am so thankful I found your website through Pinterest. Have made your donuts and blueberry muffins recipes multiple times. You’re so thorough in your decsciptions and research. My question today is about the carrot cake. It came out so delicious but crumbed when taking it out of the pan. Would using parchment paper help or do you have another suggestion? Or is it the timing after I take it out of the oven to cool? This is my first cake so, appreciate any suggestions you can provide.
Maya | Wholesome Yum
0Thank you so much, Darlene! Yes, definitely use parchment paper to line the bottom of the pan, and grease the sides. You could also use a springform pan but that’s not required as long as you use parchment paper. It could be the timing as well – it has to cool completely before removing it from the pan. I’m glad it was still delicious!
Doreen
0Maya, this is absolutely delicious!! Thank you. I thought I was going to have to be carrot cake free for life…you’re a life saver. It’s really the only (apart from lemon drizzle cake) I’ve actually had a hankering for since going keto a few years ago. Bless you!
Heather
0WOW!!! I can’t believe how amazing this cake tasted and turned out!! I think it’s even better than non-keto carrot cakes I’ve had… I couldn’t get enough! I didn’t have the molasses or pineapple extract, but still turned out perfectly. Thanks so much for this recipe 😀
Vee
0I made these into muffins. I’m terrible at baking but I wanted to try this anyway since my hubs is on low carb and loves carrot cake. He asked for no sugar and they came out pretty good without it!! It’s a great idea to grab and go too if you do muffins.
Luther McNabb
0Can you freeze this cake? There are only 2 of us. Thanks. My husband loved his birthday cake!!!!!!
Maya | Wholesome Yum
0Hi Luther, Yes, you can freeze it. So nice of you to make this homemade birthday cake for him!
Denise
0How big are they and do they rise or are they kinda flat? I’m going to try and make cupcakes for a birthday with this.
Matt
0Hi! The recipe looked great and the cake tasted great, too. However, one of my pans crumbled when I tried to invert after cooling. Would you know why? Also I had to spoon the batter into the pan, wasn’t that liquidy to pour itself on to the pan. Pretty sure I followed the recipe to a t. Any insight would be helpful! Thanks!
Conni Taz
0This was absolutely delicious. Best keto dessert I’ve had. I was wondering if you ever substituted the carrots for zucchini to lower the net carbs? Thanks so much for posting this recipe it is incredible
Maya | Wholesome Yum
0Thank you, Conni! I haven’t tried it with zucchini. It might work, but you’d have to sprinkle it with salt, let it drain over the sink, and then squeeze out the extra moisture before using it in the cake. Zucchini has higher water content than carrots.
Heather
0Aahhh! I was wondering the same thing! I actually froze some from the summer, salted and drained already. I’m going to thaw and drain them and try it….stay tuned
Michelle
0Hi Maya, I love your recipe! I made these into cupcakes and they were sooooooooooooo delicious and well received by everyone who tried them!