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 a 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 Facebook 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. 🙂
405 Comments
Ann Wilson
0I’d like to start off by saying that nothing good can come of this recipe if I make it regularly, simply because I almost ate the whole batch by myself! Yet again you have solidified my reasons to maintain my Keto way of eating. Thank you, thank you, thank you, for another guiltless pleasure to add to my baking favorites!
Alyssia Telfer
0This cake is FABULOUS!! Carrot is my brother’s favourite and he’s very critical of most.. HE LOVES THIS CAKE and he was surprised when I told him it’s keto!!
Ruby
0Smells and taste wonderful. So glad i found this recipe. I might have overbeaten the batter coz the edges of my cake is a bit crumbly. Will surely make this recipe again. Thanks.
Jacques
0Hello, can I add crushed pineapple to the recipe? How would I have to adjust the ingredients?
Wholesome Yum M
0Hi Jacques, 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.
Adrienne
0Made for my husband’s birthday, turned out amazing. Non keto family and neighbors enjoyed it greatly as well. Definitely a keeper.
Susie
0Hi,
I can I used Allulose Crystallized or the Allulose powered. I can’t wait to make this carrot cake.
Wholesome Yum M
0Hi Susie, Allulose will work. I suggesting using granular for the cake and powdered for the frosting. It will be the same amount as written in the recipe. Enjoy!
Susie
0Thank you I am going to make the carrot cake tomorrow
What is the difference between Erythritol and Allulose. I have your Allulose powder and crystallized and the Monk Fruit Allulose powder and crystallized.
Wholesome Yum M
0Hi Susie, Erythritol is a sugar alcohol and Allulose is a rare type of sugar. We can’t metabolize either, that’s what makes them great keto sweeteners! Where they differ is how they bake. Erythritol baked goods have a crisp texture, while allulose baked goods turn out golden brown and soft. I have an article that goes into more detail about keto sweeteners and their differences here: Sugar-Free Keto Sweeteners
Brittany
0Could swerve be substituted for Erythritol, or is that Erythritol? Will the sweetness be the same?
Wholesome Yum M
0Hi Brittany, It is a blend that includes erythritol. You will need less of it for this recipe. Decrease the amount of your sweetener blend to 3/4 cup + 1 Tbs for this recipe. Enjoy!
Brittany
0Thanks! But I am confused—I thought the original recipe calls for 3/4 cup sweetener in the cake batter, so what am I reducing? Thanks!
Wholesome Yum M
0Hi Brittany, My mistake!! Reduce the amount of sweetener to 1/2 cup + 1 Tbs. Sorry about that!
Jennifer Theriot
0Can this be made in a Bundt pan?
Wholesome Yum M
0Hi Jennifer, 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!
claudia d
0Thank you!! Came out awesome <3
Yennenga
0OMG! I made this cake today and it is 100% magical! I am completely carrot cake obsessed and was skeptical about a sugar free version. I am blown away!
Also – recipes are often for US ingredients that are hard to find but I am in London and everything was easy to come by.
I can’t wait to share this with friends and family.
Viva la Sugarless Revolution!
Alyssia
0Maya’s recipes are amazing!! So far my husband and I have loved ALL the ones I’ve tried.
I was having trouble deciding which to do next, and I’m gonna make this today because of your response.. lol
Sal
0It was great. I overcooked the cake a bit so it broke when removed from silicon pan but no matter. We put layers of pressed down cake and cream cheese icing layers into a casserole dish and it made great very dense squares!
Mariel
0This recipe is so delicious. Definitely 5 stars
Lara
0Great recipe!! For some reason my batter was a little sticky (perhaps because I left out the pineapple extract and molasses) so I just added a little soy milk. My mum and my sister said it tasted like a normal carrot cake (I agree) – perfect for fulfilling a craving!
Vanessa
0Hi, I have been making your recipes, so far, so good!
This carrot cake is fantastic even without the frosting, but with the cream cheese frosting is unbelievable good!
I have a question, can I freeze it?
Wholesome Yum M
0Hi Vanessa, Yes! Be sure to wrap it tightly and place it in a freezer-safe container. It will keep for 2 – 3 months.
Cam
0Based on experience baking other almond flour and butter predominate recipes, after about 15 minutes of cooling after baking I put each cake on a plate upside down so that the butter doesn’t all run down to the bottom, and then put the cakes in the fridge to solidify the butter while it redistributes. If you leave it to cool without inverting the cakes you’ll end up with a pool of butter at the bottom of each cake. Much better to have an even distribution of butter.
Carol Erwin
0This is a delicious carrot cake recipe! I also used your wonderful keto cream cheese frosting recipe with this cake. The only change I made was I stirred in some moist, chopped Medjool dates into the cake batter. My husband and I loved this cake and will definitely have it again.
Michelle Trabelsi
0Love this recipe & so do all the family. What is nutritional value without frosting please?
Wholesome Yum M
0Hi Michelle, I am not sure. You can enter the recipe into an online recipe calculator to get nutrition counts without the frosting. Enjoy!
Jeff Turkot
0I need to bake carrot cake cupcakes – what are adaptations; especially bake time in the oven?
Thanks,
Jeff
Wholesome Yum M
0Hi Jeff, No changes needed. The bake time should be similar as well. I would start checking about 25 minutes in and then keep a close eye on them after that.
Resha
0Hi, I was wondering if I could replace the almond flour with regular cake flour? If yes, would the quantity change? I basically have cut out added sugars but still eat some carbs and I do not have almond flour at hand at the moment
Wholesome Yum M
0Hi Resha, I don’t know the answer to this question, but I assume it will not turn out the same. Wheat flour and almond flour have completely different properties.
Jeff Turkot
0What are adaptations for baking cupcakes using this recipe?
Thanks
Wholesome Yum M
0Hi Jeff, No changes needed. The bake time should be similar as well. I would start checking about 25 minutes in and then keep a close eye on them after that.
Pat Tyler
0Husband’s favorite dessert, so I thought I’d give it a try. Gold medal!!! Nobel prize!!! James Beard, etc !!! He was prepared to be disappointed. Not! Better than store bought and it’s a keeper. Thank you. My only question is the icing ingredient powdered erythritol. Does it have the appearance and consistency of real powdered sugar? Couldn’t find in my stores, so used granulated monkfruit which I had on hand. Not bad but made slight grainy texture to the icing. Not sure what to look for because most powdered sugars are really overloaded with carbs.
Thanks again for the keeper.
Pat Tyler
Wholesome Yum M
0Hi Pat, Yes, the powdered sweetener has the same texture and consistency of powdered sugar. Using granular sweetener will give you grainy frosting. Next time try using powdered and I know you’ll be thrilled with the result! You can find powdered allulose here: Best Powdered Allulose.
Pat
0You can also run your granulated sweetener through a food processor or blender to make it finer. It does get airborne more when you open the lid so don’t breath deep.
Reagan
0I loved this cake so much!
Andrée
0Hello. Yesterday I made your carrot cake recipe, it is excellent. I also made the cream cheese frosting recipe and it was very good too. Thank you very much for all the beautiful recipes you share with us, I love all the recipes I have tried on your site. I also bought your book which I adoreeeeeee.
Sherry Binkelman
0I forgot to add that I didn’t have any pineapple extract or molasses! I used about 1t maple extract instead.
Sherry Binkelman
0Absolutely fantastic recipe! It was so moist and delicious! I also made your cream cheese frosting and it was also perfect! I’ve been keto for a year and a half and this is one of the best keto recipes I’ve made!
I added extra cinnamon and some pumpkin pie spice and would add a little more sweetener next time so that I could eat it w/out the frosting, but with the frosting it was sweet enough!
Phoebe
0The recipe was great even without the frosting and the pecans ( I didn’t have them at home, lol ) the texture was great and it was moist! Will definitely make again !
Elizabeth Lijewski
0Easy to follow and delicious recipe. Thanks for sharing.
Kate
0Hi there, I would love to make this today but wanted to ask if once can sub the eggs with flax eggs to make it vegan?
Wholesome Yum M
0Hi Kate, I have not tested this recipe with flax egg, but I think the recipe should still work.
Eve Baillie
0I don’t know what I did wrong but the cake was really dry and went in the bin. I was disappointed.
Wholesome Yum M
0Hi Eve, I’m sorry this didn’t turn out as expected. I’m happy to help you try to troubleshoot what went wrong if you would like to provide more detail. Also, there is a video in the recipe card if you would like a visual reference on what the batter and final should look like.
Brittany
0Could you possibly have a video of a play by play – my cake stuck to the bottom of my pan
Wholesome Yum M
0Hi Brittany, There is a video for this carrot cake in the recipe card. It is recommended that you use parchment paper in your cake pans. That will prevent sticking.
Terri K
0I don’t have pineapple extract, so I was just going to use some pineapple juice or crushed pineapple- is that OK? if so how much- sorry if this question was already asked- I’m not able to see all the comments
Wholesome Yum M
0Hi Terri, I suggest you omit the pineapple extract if you don’t have it. Many people love this recipe even without using the extract.
Siobhan Mccoulough
0Hi
Can I make these into 12 cupcakes instead, do you think?
Thanks for your recipes I use them a lot and recommend to my clients.
Wholesome Yum M
0Hi Siobhan, Yes! This cake holds up well in cupcake form. Be sure to use liners so they don’t stick!
jenny gonzalez
0hi i was just wondering how many cupcakes it makes and is the texture the same?
Wholesome Yum M
0Hi Jenny, This recipe will make approximately 12 cupcakes. The texture will be the same whether baked in a cupcake or cake round. I hope this helps!
Jim Alderfer
0Hi Maya, I have made several recipes from your site and really enjoyed them all, THANKS! I started a Keto lifestyle several years ago and from a health and weight perspective it is the best thing I have ever done and your site has really helped make it possible. My wife started making a carrot cake recipe around Easter and it is the BEST carrot cake I have ever had! Unfortunately, I put the recipe through a nutrition calculator today and OMG! So I searched your website and found this recipe and can’t wait to try it. One question, the picture of the cake looks very flat compared to the one my wife makes, her finished cake is 4 inches high with each layer being almost 2 inches tall. Are the thin layers in the picture due to the almond flour?
Wholesome Yum M
0Hi Jim, Yes this cake will be about half the height of the version your wife made. It has a lot to do with using almond flour. Don’t let the size discourage you from making the recipe, it’s a delicious cake!
Mel
0How do I ensure cupcakes won’t stick to pan?
Wholesome Yum M
0Hi Mel, The easiest way to do this is by using cupcake liners. It can be very difficult to remove cupcakes from their wells without using liners.
Laura
0Hello—so excited to try out this recipe!! Carrot cake is my all time fav!! Any changes in bake time if it is prepared as a sheet cake? Thank you!
Wholesome Yum M
0Hi Laura, The bake time should be approximately the same, but keep an eye on it. Enjoy!
Shannon
0This is the best carrot cake recipe, you absolutely cannot tell it’s low carb. Thank you so much for sharing it!
Daniela
0Love this recipe. Making it for the third time this weekend. Using different filling though as I’m vegan 🙂
Isabel
0I made this yesterday for Easter, absolutely delicious! It was just like the ‘real’ thing. Non-keto family members went in for seconds!!
amy rohl
0I made this and it is DIVINE! My non-keto family had a look of astonishment when they tasted it, skeptical that it was actually low-carb. I didn’t have the pineapple extract or blackstrap molasses, but I did add a teaspoon of regular molasses, which I know is all sugar, but spread over the entire cake OK for my Keto journey. For the erythritol, I used a combination of three sweeteners. I also used the cream cheese frosting recipe – another DIVINE hit!
Thank you so much for this winning combination. And, for those of you wondering – definitely try this if you haven’t!
Brandi
0Amazing, amazing, amazing.
My family loved them (I made 20 cupcakes with this recipe) and the frosting was amazing as well.
Thank you so much for this recipe:)
Mel
0Hi Brandi. How long did they bake as cupcakes?
aubrey
0You are easily my favorite recipe site. I have yet to make something that is not absolute perfection and this carrot cake is no exception. Thank you again!!
Joy
0Hi. I would think that coconut flour would be a natural to use in this, so that it adds sweetness and flavour. Do you have a substitution for coconut flour, understanding you may have to add more eggs? If you have an alternate recipe with coconut flour, I would love to see that. Thank you
Wholesome Yum M
0Hi Joy, I do not have a coconut flour substitution for this recipe. If you wanted to experiment with this idea on your own, please know that you will need less coconut flour than what is called for in the almond flour version. Coconut flour is very absorbent, so you will need quite a bit less. And yes, more eggs will be needed as well to help with structure and moisture. Best of luck!
Laura G
0Hi there,
Next weekend is my husband’s birthday and I’m planning to surprise him with this awesome low carb carrot cake!!
Could you please let me know if I can freeze any leftovers ? Cause I was planning on cutting it into slices and freeze them, in that way we could enjoy it “in moderation”
Thanks for your wonderful recipes !!
Wholesome Yum M
0Hi Laura, I think it should work if you freeze individual slices. Be sure to wrap them well before going in the freezer!
Nonto
0I made this cake today, came out so perfect! I didn’t have the molasses and pineapple extract, I added a bit of desiccated coconut and a bit less erythritol. Thanks for your page, its helping me a lot during this lockdown period. Going through the comments was very helpful as well.
Much thanks,
Nonto, South Africa.
ioana
0This cake looks incredible and I can’t wait to make it but I am a bit confused about the amount of coconut oil or ghee I should add as a sub for butter. Kind regards
Wholesome Yum M
0Hi Ioana, Please use the same amount as listed in the recipe (3/4 cup). You can measure these ingredients solid since they won’t soften at room temperature.
ioana
0Thank you so much! I made the cake and it was beyond delicious. Used coconut oil and it was perfect. Everyone loved it. So happy, it makes me want to try all your recipes.
May
0One of the most delicious recipes I ever tried, We are locked at home so I used stuff available using the mostly vegetarian ingredients, except eggs of course. Yesterday was my husband’s birthday, Luckily I had 5 medium carrots in the fridge which was exactly 2.5 cups, I replaced butter with organic coconut oil, and replaced sugar with 1/4 cup of honey, used 2 full eggs and 6 spoons of egg whites to reduce fat. Added 1/2 tsp of baking soda. And used the vanilla and 1 tsp of lemon zest. Also added a pinch of nutmeg.
For the topping, I mixed wiping cream, cream cheese, vanilla, and monk fruit sugar. After baking, I took the parchment paper and laid the cake on paper towels for 15 minutes to take the oil access to reduce fat since we are moving less during this difficult time.
Be safe, our prayers to save everyone.
Thy
0I’m in the middle of making the cake, and I noticed that the butter Lakanto mixture started to curdle by the time i added pineapple extract and eggs. Has this happened to anyone? Is this normal? If not, is there anyway to salvage this?
Maya | Wholesome Yum
0Hi Thy, This can happen if the eggs are very cold, they probably lowered the temperature of the butter and it solidified as a result. You can try eggs at room temperature next time – I updated the recipe card to reflect this. I usually get all my ingredients out first and my eggs were probably a bit warmer by the time I added them. This has happened to me before though with recipe testing, and if the butter separated from the eggs, I’ve scooped it up and heated gently to melt it. But if that doesn’t work, you might have to start over. Sorry this happened!
Also, just a small note, this recipe uses pure erythritol rather than Lakanto. You can use monk fruit sweetener, but it will be sweeter so would recommend using 70% of the erythritol amount listed. You might also like to try my Besti monk fruit sweetener, which uses a higher grade of monk fruit than other brands for an improved taste.
Sherry Binkelman
0Mine curdled a bit, too, but I just carried on beating it a little more and although it was still a bit curdled looking, I just kept going as I knew it would not affect the texture (and indeed it didn’t!)
Roslyn
0Mine started to curdle also…..but I kept going . The cake was still very delicious….didn’t seem to make a difference.
Val
0Note to self: do not use pineapple juice instead of extract as it will curdle the ghee…
Jennifer
0It’s delicious! Even without the molasses and pineapple extract. Just as good as the best carrot cake with regular flour. I didn’t make a double layer and I used less baking powder. Came out perfect for my taste. I prefer to refrigerate it.
Joanna
0I baked them but they came oily:/
I see this problem with all recipes that include almond flour. When I use carbalose it’s fine, but instead with almond flour all cupcakes are wet/oily on the bottom :/ Any suggestions?
Wholesome Yum M
0Hi Joanna, The low carb flours are made from wheat and other starches, so they absorb the oils and moisture in baking. If you consistently have an issue with oily bottoms on your almond flour baked goods, then you can cut back slightly on the amount of fat used. For this carrot cake recipe, I would try cutting out 2-3 Tablespoons of butter to produce a less oily texture.
Eileen
0It was -10 when I got up so it seemed the perfect day to try your carrot cake. I was concerned about the thickness so moved the batter from a 9×13 to a spring loaded pan. The batter “loosened” as it bakes and is cooling now, waiting for the cream cheese frosting! Can’t wait!!