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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 — 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.
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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.
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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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Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
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Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
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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.
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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.
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429 Comments
Nan
0This cake is delicious, but the layers fell apart when I was transferring it from the rack to the plate to frost. I went right by the directions. Do you have any suggestions? Thanks.
Wholesome Yum D
0Hi Nan, It sounds like you may need to let your cake cook a little longer to be fully set.
Chelsea Jay
0Can I bake these in three 6inch pans instead? What would the cook time be?
Wholesome Yum D
0Hi Chelsea, I have never attempted to bake the cake that way but it should work and you will need to decrease the bake time.
Jacky Peacock
0I never want to be without slices of this carrot cake in my freezer again as it freezes beautifully. This is the best carrot cake ever. I tripled the frosting… carbs may be a bit more but just adjust the macros and all is well with the world.
EFamilyof4
0So, so good! Made this for my husband’s birthday and it was a hit. Even my kids who are usually reluctant almond flour consumers wanted more! Couldn’t find pineapple extract locally so omitted it. And tripled the cream cheese frosting 😉 thank you for this treasure, will surely make it again!
Antartica
0I was eager to try this carrot cake but ended a bit disappointed. The flavour was perfect but the cake was very dry. I then watched the youtube video and noticed that my wet mix was quite dry compared to the video. Not sure why, maybe the eggs weren’t big enough? I also noticed that I grated the carrot too thinly. Anyway, I want to try it again. Can you give me some tips to add moisture to the wet mix? Water, Milk, orange juice? Thanks for your help!
Wholesome Yum D
0Hi Antartica, The moisture in this recipe is coming from the eggs so make sure you are using large eggs. I don’t recommend adding extra liquid as it make not bake correctly.
Kathy
0I haven’t looked at all of the comments. Wondering how much sodium is in it? Need to track this for hubby now. Thanks! I haven’t made it yet either.
Wholesome Yum D
0Hi Kathy, Nutrition facts are provided as a convenience. Please see our nutrition policy.
Victoria
0LOVE IT, thank you! People have told me it’s the best carrot cake they’ve had!
Vickie
0This recipe is awesome! I wouldn’t recommend the 35 minutes as I found that it overcooked slightly but didn’t take anything away from the flavour and you did post 30-35 min for cooking time. In summary, definitely a keeper recipe and 30 minutes 🙂 Thank you!!!
Cindy
0I love this recipe ….Can I replace the almond flour with macadamia or are they not the same.
Wholesome Yum D
0Hi Cindy, I have not tested this recipe with macadamia flour but they are very similar and will most likely give you the same results.
Emily F
0do yo think I can make this in a bundt pan?
Wholesome Yum M
0Hi Emily, I have not tested this recipe in a bundt pan, so I can’t guarantee it will turn out exactly the same. It may work if you increase the bake time to approximately 1 hour. Be sure to test it for doneness before removing it from the oven. Enjoy!
Lakeasha (AbiYah)
0Good recipe…However, this is NOT an ok to recipe for Passover.
Shan
0Can we use sorghum flour with xanthan gum, instead of almond flour?
Wholesome Yum M
0Hi Shan, Sorghum flour and almond flour have very different properties. These flours are not interchangeable, sorry.
Desiree
0Beautiful recipe, made it for a dinner party of 10, needless to say they ate the whole cake. Delicious!
Kristen
0This cake is amazing!! I usually doctor up recipes but decided to make this one exactly as written (except I quadrupled the icing instead of doubling…we like icing!) and it was DELICIOUS. It’s not super spiced like some carrot cakes so if you want that then maybe add some nutmeg or ground cloves but you won’t be disappointed making this as it is written.
Vidya
0This was so delicious! Totally hit the spot and we really couldn’t tell it was low carb. Thanks for sharing all your great recipes!
Michele
0Loved this.
Didn’t have the pineapple but it was very moist without. Also switched pecans for walnuts as that’s what I had in the cupboard.
Might add more cinnamon next time or even some ginger.
Made as one as didn’t have 2 cake tins the same.
Wholesome Yum A
0Hi, what one pan size can I use instead of the two 9’pans?
Wholesome Yum M
0Hi Amanda, You can use a 9×13″ baking pan. The bake time will likely need to be adjusted, so be sure to keep an eye on it.
Wendi
0So so good! Our new favorite cupcake. I didn’t have the sweetener called for the batter so used Sukrin Gold. Carrot cake is my husband’s favorite, so I surprised him with a batch of jumbo cupcakes so only needed one batch of the icing. More work than the fabulous Almond Blueberry muffins, but totally worth the extra effort. I’m sure it will be quicker the next time. Thank you!
Rachel
0This cake was a huge SUCCESS! This was my first carrot cake. I made it for mother’s day, as this type of cake is my mom’s favourite. Everyone at the table wanted a second slice. (my dad had 3). My grandfather rated it an 11 out of 10. My mother was in cake HEAVEN.
I made a couple changes though. I added ginger and nutmeg. I used real butter and no pineapple extract. I also made a heavy cream + vanilla icing instead of the traditional creamcheese one. I find that the cheese icing makes the whole cake a little heavier. Instead, I ended up with a really light and minimally sweet cake that everyone loved.
THANK YOU SO MUCH!!! I will definitely return to this recipe time and time again.
Angie
0How much ginger and nutmeg did you add?
Teresa
0Excellent!!! My daughter made it for me for Mother’s Day. Truly divine!
cary
0excellent cake…. will be making it often…. frosting was also good. I kept the 2 t of cinnamon..but had no pineapple extract. I make 14 cupcakes and filled them full as it doesnt rise much… Moist, light, crunchy nuts… yum
Allison
0Hello, I’ve been baking a carrot cake which has been our family for many years which everyone loves, but now working on a more healthier & delicious version.
Can vegetable or canola be oil be used with your recipe instead of butter?
Thanking you in advance for your response.
Sincerely,
Allison
Wholesome Yum M
0Hi Allison, I don’t recommend using highly processed vegetable or seed oils. The best substitute for the butter in the recipe is actually coconut oil. I hope this helps!
Jill
0I’m wondering if apple sauce could replace the butter or yogurt….
Wholesome Yum D
0Hi Jill, I wouldn’t use Applesauce if you are trying to keep the recipe low carb.
Danielle Meverden
0I have gestational diabetes so I have to do low carb. This cake makes mom and baby happy, very happy. I would make it again
Ryan
0Can I swap for regular wheat flour? Thank you!
Wholesome Yum M
0Hi Ryan, Sorry, I don’t think that would work in this recipe. Wheat flour behaves differently from almond flour, so the recipe would need to be reworked to accommodate using wheat flour.
Elsa Butterfield
0I used with carrots and apples, wonderful
Patricia
0This is a really delicious recipe. Thanks for sharing it!
Kathy Peters
0Awesome! I made these tonight for my husband’s birthday, his favorite cake is carrot. I have Celiac and we both stay low carb, so keto recipes keep me gluten free and low carb. After reading the comments, I decided to make these as cupcakes. I left out the pineapple extract and molasses. I added about 1/4 tsp of nutmeg and took the suggestion of adding 1/2 tsp of xanthan gum and 1/2 tsp of baking soda since that works well with gluten free baking. The batter was thick, but carrot cake usually is. I filled the cups to the top since I know gluten free things don’t rise much. This made about 16 cupcakes. We tried a couple while they were still warm and before icing them. They are fantastic! I’ve made several recipes from this site, and they have all been great. I plan to try your German Chocolate Zucchini cake in June for my birthday!
Squeaky
0I made half the recipe and the icing, and it made 9 cupcakes for me. They took about 23 minutes to bake. They are very nice! I might add more spice next time, the regular carrot cupcakes I make for the non keto people also has ginger, nutmeg and cloves. They are nice with or without the cream cheese icing, but the icing is so simple and tastes nice.
Andrea
0Hello,
If I want to make the carrot cake in 6” pans, how much time in the oven do you recommend? And approx how many pans would yield the entire recipe?
Wholesome Yum M
0Hi Andrea, You will likely yield 4 layers from a 6″ baking pan. The oven temp will remain the same, but the bake time will decrease. I would start checking for doneness around the 20 minute mark.
Andrea
0Thank you very much. I will be posting the final result here in the comments.
TINA BOYD
0Loved this cake. It’s the first cake I’ve made since deciding to reduce the white flour and sugar in my life. I was a professional baker prior to this and I must say this cake is as good, or even better, than cakes I made that weren’t keto.
I made a couple of alterations
1. added 1 overripe banana
2. added 1 cup coconut (should have been 1/2 cup)
3. Added 1/2 t ginger, nutmeg, and a sprinkle of clove, reduced cinnamon to 1 t
4. I used a different icing recipe
5. Used 1/4 t pineapple oil (reduced in amount) as I had no pineapple extract
6. Used the coconut sugar instead of erythritol since my daughter doesn’t care for the flavor of erythritol.
Things I wish I’d done differently
1. Used the parchment paper in my pan. The cake stuck and broke apart when removing (part of that I attribute to using too much coconut – see above)
2. Doubled the pineapple oil I used
3. Used the molasses. I think it would have added the extra special something something
4. Kept the full amount of cinnamon, doubled the other spices.
Of note, the coconut sugar does not appear to cream as well as erythritol might.
RM
0Made this today. Turned out very good. However, the cream cheese frosting turned out salty because of the cream cheese. Any one have any suggestions on what type of cheese would be a good substitute that is not so salty?
Wholesome Yum M
0Hi RM, Did you use salted or unsalted butter? Using unsalted would likely make a big difference if you were sensitive to the salty flavor.
Carrie
0Mascarpone cheese is similar in flavor to cream cheese with much less sodium.
Elizabeth Rosado
0Hi, I have a question. Can I substitute the molasses for something else?
Wholesome Yum M
0Hi Elizabeth, Feel free to omit the molasses if you don’t have it/want to use it. The recipe will still turn out great! Enjoy!
Karen
0I left out the molasses and pineapple extract and this was the best carrot cake I have ever tasted.
I also upped the cinnamon (as there is no such thing as too much cinnamon).
Patricia Sullivan
0I used Lakanto monk fruit sugar because that is what I had. I only used 1/2 cup because I didn’t want it to be too sweet. My first try at making powdered sugar and I now know that I should have ground it a bit longer. Frosting he as a bit if a grainy texture but still very good. I used large baking cups and they look lovely! I had to watch the time and kept adding time. Went from 25 to 35 minutes. Did I mention that the cups were large. Overall, it was a success. My husband is ore diabetic and this works well for him. It is his birthday today and he is having one of his favorite desserts, so for this we both thank you. If you have any dark chocolate recipes let me know. Many thanks.
Patty
0Can I sub monkfruit sugar and how much? Sorry if I didn’t see a previous response, I went through a bunch but didn’t see it.
Wholesome Yum M
0Hi Patty, Do you mean monk fruit erythritol blend or pure monk fruit? Pure monk fruit is highly concentrated and comes in a small jar. It is usually dark brown in color and in powdered form. Pure monk fruit is not recommended for this recipe. Monk fruit erythritol blend will work fine, but you will need less than what the recipe calls for. When using monk fruit erythritol you will need 1/2 cup + 1 Tablespoon. Enjoy your cake!
Bunny
0This is absolutely the very worst keto recipe I’ve ever made. We threw the whole thing out. It was terrible. I’m really sorry but I don’t want to have anyone else waste the ingredients and time to make this. It was a huge disappointment. It was for my husband’s birthBunnyday.
Wholesome Yum M
0Hi Bunny, Sorry this recipe didn’t turn out as expected. I would be happy to help you troubleshoot if you could provide more information. Did it not turn out or did it not suit your personal tastes?
Nancy
0Reading the recipe and great reviews I would like to try this cake but I avoid dairy for health reasons. Do you think I could sub avocado oil or olive oil? I like your idea for coconut cream for the frosting.
Maya | Wholesome Yum
0Hi Nancy, If you want to replace the butter with something dairy-free, I recommend coconut oil. You’d also need a dairy-free cream cheese for the frosting.
Jackie
0Delicious!
C. Tebo
0I did a sheet cake and it turned out like “bars”. They were tasteful bars but was in mood for very moist cake that melts in your mouth. My husband loved it and said better the next day. He put whipped cream on top.
Kim
0Can’t wait to try this cake
Since i don’t have or use pineapple extract
And i’ m ok with it being more paleo than keto could i use crushed pineapples and if so how much would you recommend ??
Wholesome Yum M
0Hi Kim, This recipe would be too wet if you added crushed pineapple to it. If you don’t have pineapple extract, feel free to omit it. The cake will still be delicious.
Susi
0I made this with 4” springform pans so we could control the portions better, but it seemed to take a very long time because the bottom was still so wet. Do you have any recommendations? How full would you think the pans should be, as maybe I filled them too full? Otherwise, this is the best carrot cake and cream cheese frosting recipe ever!
Wholesome Yum M
0Hi Susi, If you are using 2″ tall (4″ diameter) springform pans, then you will want the pans to be 1/2 full.
Aaron Johnston
0Anyone use the metric version of this recipe run into any problems with grams? I am in the UK and would like to make this.
sonia
0absolutely amazing! couldn’t tell the difference between normal and this version. If anything this one was way nicer cos you could taste all the flavors as opposed to just sugar!
Squeaky
0Yes! The carrot conversion from cups to grams yields way to much carrot! I halved the recipe and stopped at about 120g, because it seemed like an awful lot. That was also 1 large carrot, so I figured that was a good place to stop. Came out nicely though. I might have another little slice right now…..
Shanthi
0Cake turned out really yummy. Just the right amount of moisture! I have a Breville mini oven, so baked it at 325 Deg F for 30 min.
I tried this recipe with beets (1 cup) and zucchini (1/2 cup) instead of carrots. Also, used 1/4 cup yoghurt, 1/4 cup coconut oil and 1/4 cup butter. Reduced the amount of pecans as I didn’t have much left at home. I skipped the frosting though.
Sharon Harvey
0If I make it into cupcakes instead how long would it cook. The recipe sounds yummy.
Wholesome Yum M
0Hi Sharon, Start checking for doneness around 22 minutes.
Squeaky
0I just made this in to 9 cupcakes with a half recipe. Was still like soup at 20 minutes but were nicely done at a little over 25 minutes.
Selcen
0Can i just use ground almonds? Thanks
Wholesome Yum M
0Hi Selcen, That’s not recommeded. Finely ground almond flour is best for this recipe.
Sandy
0Can the same recipe be used to make cupcakes/muffins?
Would it make more than 12?
Thank you. Can’t wait to try this!
Wholesome Yum M
0Hi Sandy, Yes, you can make muffins with this batter. I’d start checking after 22 min and every few min after until a toothpick comes out clean. I see other readers comment that they get around 18 muffins.
Charissa
0Excellent 5 star recipe. I made this as per the instructions for Diwali. I used a donut shaped cake tray in one batch did not divide in two trays, so it took a further 20mins to cook, I took it out when a knife stuck in the deepest part of the cake came out clean. Lovely recipe, decorated with the frosted icing on this website and whole pecans. The cake was very moist and delicious. My husband loved it soo much. Will be making this again soon!
Melissa
0Absolutely delicious.
terry
0I just made this recipe for Halloween a few days ago. It was the best carrot cake I have ever eaten! My family was amazed that it was even keto. I even took some to a few co-workers and they told me they almost felt guilty for indulging in it. I assured them they had nothing to worry about. The only thing I added to the recipe was 2 tsp of ground ginger and 1 tsp of nutmeg. Since it was halloween I wanted to give it a little autumn kick. I am not a fan of any pumpkin anything, and this hit the spot. I am definalty making this again and again. Thank you so much!
Kelly
0Hi,
How should I change the ingredients in the recipe if I want to make a sheet cake in say a 13×15 pan instead? Thanks.
Wholesome Yum M
0Hi Kelly, If you change the servings to 24 it should cover your 13×15 inch pan.
Val
0Wowee! This is the best carrot cake I have ever tasted, I love it. It is very light and so easy to make. The frosting is great. Not heavy cream cheese frosting that you might come across which doesn’t appeal to me. I added extra heavy cream and it was delightful. I can’t wait to share it with my friends and family. As soon as it had cooled enough for frosting I had to have a slice. Oh! Boy! I couldn’t stop there so had another…… very naughty but worth it. Thank you so much for sharing.
Caroline
0Hi, what an absolutely lovely cake. My husband and I loved it and I’ll definitely be making it again, my only problem is that there is no way it would serve 16 people because eating only 1 piece is near on impossible. Be warned, once you start you won’t stop. 🙂