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Free Printable: Low Carb & Keto Food List
Get It NowWhen I posted a keto cream cheese frosting recipe, and mentioned that I had plans to use it more, I got so many recipe requests. 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.
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Instructions
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 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.
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Keto Carrot Cake
507 Comments
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?
Roslyn
0Mine started to curdle also…..but I kept going . The cake was still very delicious….didn’t seem to make a difference.
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!)
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!!
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.