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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
Carolyn Kobart
0I do not have a springform pan–can I use a 9×13 pan or a rectangle pan?
Wholesome Yum D
0Hi Carolyn, Yes, that would work.
Denise Cyr
0I haven’t had a piece yet but the whole process has gone well. I’m sure it will be great!
Lindsay
0I’m trying to reduce sugar and carbs in my diet for overall health, but I still like having treats of course so that brought me to this recipe. Really tasty! First time using monkfruit sweetener and I used walnuts in place of pecans (personal preference). I halved the recipe to make 3 mini loaves sans icing, I’m sure with icing it would be even more addictive. My husband enjoyed it too. Will definitely make again!
Alyssa Diaz
0Hi – can I use a Bundt pan instead? If so how long do I bake and at what temperature?
Wholesome Yum D
0Hi Alyssa, I have never tried to make this cake in a bundt pan, but if you do, please let me know the results.
Claude
0Thanks. But to difficult and costly ingredients.
Fay
0I made this tonight and it’s sooooo yummy!!! I just want to die because it took me ages to convert US cups to UK grams, and I just realized you can do it with one click on your recipe ?. Delicious. Thank you.
Fay
0Hi, could I use erythritol sweetner rather than the monk fruit for this recipe? Thanks ?
Wholesome Yum D
0Hi Fay, You can use erythritol, but the result will be more dry. If you still want to replace the sweetener in this recipe, use my sweetener conversion chart to make sure you are using the correct amount.
LINDA SMITH
0I halved the recipe and made cupcakes… couldn’t find pineapple extract locally so used some coconut extract I had… delicious! I will definitely make it again!
Jere Cassidy
0I don’t do keto, but I like to bake with almond flour and this cake came out perfect. I actually have LorAnn’s pineapple flavoring so I got to use that.
Marco
0The recipe worked well. Family loved it. Only negative was the actual website. A tiny part of this huge page had ingredient amounts listed. Even the directions were without amounts. I had to keep scrolling back to amounts from directions and Vice versa and I kept losing my place. I ended up frustrated. Next time I’ll print out the ingredients and amounts and go old school.
Wholesome Yum D
0Hi Marco, There is a “jump to recipe” button at the top of the page that will take you right to the recipe card.
K
0This carrot cake has become our go-to over the summer. We’ve turned it into bars and bring it to every family gathering so that we can have something to enjoy for dessert!
Shelby
0Added in the pineapple extract and it was so worth it! Made me remember the pineapple upside-down carrot cake I used to get for my birthday as a kid… but so much healthier!
Gen
0I’d never heard or pineapple extract but was able to find at Whole Foods. This was great!
Kate
0I made this for a carrot cake loving friend and then had to send her the link so she can make it herself because she loved it! Thanks for the recipe!
Michele
0OMG! I never knew Keto Carrot Cake could be so good until I tried this recipe, and it was amazing!
Kristina
0Have you ever tried shredding zucchini, flavoring it with the pineapple and dubbing some of the carrot?
Kathy Grant
0I might have to try that to get the carbs a little lower. Thinking maybe half zucchini and half carrot.
Maya | Wholesome Yum
0Hi Kristina, Sorry, I have not. Please let me know how it goes if you try it!
Nat
0Will this recipe work without the pecans mixed in?
Maya | Wholesome Yum
0Hi Nat, Yes, you can skip the pecans if you prefer your carrot cake without them.
Taffy Schulz
0And where are the amounts of the ingredients?
Wholesome Yum D
0Hi Taffy, You can find the recipe card with the ingredient amounts right above where you just left this comment.
Cherith Sullivan
0Love this recipe.
Janet
0Wow, this almond flour makes this cake so much better in my opinion! Thank you for sharing this recipe!
Fran Capfield
0Super moist with the perfect texture! We all loved this cake!
Kristyn
0What a cake!! It is so moist & the creamy frosting in the middle & on top is so good!! My family couldn’t get enough!
Taylor
0This carrot cake was everything I could have dreamed of! So moist and fluffy with amazing flavor. Loved that sugar-free cream cheese frosting on top, too!
Reatha
0What would the nutritional information be if we don’t make the frosting? Thank you so much!
Maya | Wholesome Yum
0Hi Reatha, I don’t have that info off hand, but you can customize the recipe to remove the frosting in my Wholesome Yum App and it will update the nutrition info for you. Hope this helps!
Leigh
0This CARROT CAKE is DEVINE Made one instead of two halves and used pecan and walnuts as short. We live in New Zealand & Bin Inn in Glenfield Mall sells pineapple extract and sooo much Keto. Served cake to family who loved it
Laura
0Hi, I’m in NZ as well and couldn’t find pineapple extract anywhere!! :). Mines in the oven as we speak – less pineapple extract!
Shiela Proudfoot
0I read a lot. Of reviews bc I’m certain this is covered but I can’t find it. First, this is my go-to as it’s the best carrot cake ever! Now, my daughter is vegan. I’m going to attempt to use chia seed eggs and pray that the great baking spirit will be with me. My question? Any suggestions for making cupcakes?
Thanks!
Maya | Wholesome Yum
0I’m so glad you like my keto carrot cake, Shiela! Please let me know how it goes with chia eggs, I think those should work. I have a recipe for keto carrot cake muffins in my Easy Keto Cookbook, and cupcakes would essentially be the same — just add the frosting.
Suzanne Murphy
0The nutritional info says it includes the sugar free frosting. This recipe does say to double the frosting amount so is the frosting doubled in the nutritional facts?
Maya | Wholesome Yum
0Hi Suzanne, Yes, it includes the doubled frosting.
Sandra
0MAYA: May I please make a suggestion for anyone that could help many people?So many people would like to convert the size of the baking pan. Try this: There are pan size conversion lists on the Internet. They can be “Googled”. Do this and read them. Pick out the chart that best fits your needs and copy it. I have one. It is so handy to have. Another handy chart to have is for oven baking vegetables. I have a list with the vegetables named and the baking times to use. There are even more charts of various things on the internet. I don’t know how it would be w/o the Internet for the vast information within it!
Michelle
0Made this as a sheet cake and everyone thought it was delicious and could not believe it was made sugar free and with almond flour. Thanks for the great recipe!
Michelle
0I just made this cake and can’t wait to eat it tomorrow for our Easter dessert! It looks so yummy. It is VERY moist and I needed assistance to get the cake onto my cake plate before frosting it. The top layer split in two. However, that isn’t a reason not to try the recipe, just be cautious when you transfer layers. Thanks for the recipe!
Sandra
0Can this be made in a 9×13 glass pyrex instead of 2 9 inch rounds?
Wholesome Yum D
0Hi Sandra, Yes, that should work for you.
Kathleen
0Could this be done in 8″ pans so it isn’t so flat looking?
Kathy Grant
0I have used 8″ pans and it worked fine. My options are two 8″ or two 10″ and I opted for the 8.
Maya | Wholesome Yum
0Hi Kathleen, Yes, absolutely. The baking time might take longer since the cakes will be taller.
Michelle
0This looks delicious. I’m going to make it for Easter. Can you use pineapple juice instead of extract? And is any kind of almond flour ok?
Maya | Wholesome Yum
0Hi Michelle, Extract will give you the flavor without the carbs, and is stronger in flavor. Juice will add sugar and also make the batter too runny in any amount that would be detectable. I recommend Wholesome Yum Blanched Almond Flour, because it’s super fine and will get you the right texture. Many brands turn out grainy or gritty in baking. Hope this helps!
Heidi
0So excited to make this! Quick question, do you think I could bake this same batter into a sheet pan and make a roll cake out of it?
Wholesome Yum D
0Hi Heidi, I don’t think this recipe would work well in a roll, because the almond flour won’t be sturdy enough to roll. It might work slightly better if you add 1/2 teaspoon of xanthan gum to the cake batter. But let me know how it goes if you try it!
Olive Camillari
0Not only did I love this recipe, but so did everyone else! For me, the consistency was more like bread pudding. It was nice with and without the frosting. Will definitely be making again. Thank you for sharing.
Cheryl a Hauble
0I made this and ended up with an alum taste from the baking powder. Instructions were followed carefully. Clabber Girl is the brand of baking powder. Any ideas as to what went wrong?
Wholesome Yum D
0Hi Cheryl, Sorry this recipe didn’t meet your expectations. A few things I want to confirm… Did you only use 2 tsp of baking powder? That is not usually enough to taste in a whole cake. Is your baking powder fresh? Did you by chance use baking soda instead of baking powder? It needs to be baking powder. If it doesn’t seem to be any of these things, make sure your baking powder is aluminum-free, as some people can be sensitive to aluminum-based baking powders. Hope this helps!
cheryl a hauble
0I used exactly 2 t of bp. Double whisked my dry. My BP and bs are in totally different types of containers. Clabber Girl is not aluminum free. However, my understanding to aluminum sensitive is a metallic taste not alum or cream of tartar taste. My guts say mixed wrong at factory. The cake looked beautiful beautiful. I have been doing keto 3 yes and believe I made this with no issues Thanks for getting back to me.
Laura Melgoza
0I’m looking to make a carrot loaf. I started doing keto a few years back, but I recently started incorporating dessert as I had previously completely excluded it– really tough! With that being said YOUR recipes have ALL been the BEST! I’d like to make this carrot cake into a loaf. Is it possible, and if so, what would the baking time be?
Wholesome Yum D
0Hi Laura, That sounds like a good idea. I think this would be like my Lemon Blueberry Zucchini Bread, which bakes for 60-70 minutes. I have not tried this though, so I cannot guarantee the results will be perfect.
Faith
0Oh, MY!! This was not only super easy to make but tasted fantastic! I made it in a 9×13 baking dish and it came out perfectly. I did QUADRUPLE the frosting tho, lol SOO YUMMMY!
Suzanne Murphy
0Can you please tell me if the carb count includes the optional molasses and pineapple extract? And what the carb count would be without the molasses? I am planning on making this for my 1 year old grandsons birthday cake, and he is T1D and really need to be as accurate as possible on carbs.
Thank you!
Wholesome Yum D
0Hi Suzanne, Yes, the carb count includes all the ingredients listed. There are 15g of carbs in a tablespoon of this molasses.
Heidi Aring
0Hello! I really want to make this for my diabetic mother in law. However, monk fruit is quite difficult to get where I live (Germany) would substituting 3/4 cup Erythritol be okay instead? Or would I need a different amount? Additionally, large eggs are also not available here, all eggs are about medium/small in size. Would you suggest using an extra egg or adding a bit of extra oil? I don’t want it to be dry. Thank you so much!
Wholesome Yum D
0Hi Heidi, You can check the chart in my keto sweeteners guide to know exactly how much to use. I would add an extra egg to make up for the size difference.
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.
Maya | Wholesome Yum
0Hi Nan, It sounds like you may need to let your cake cook a little longer, and make sure it cools completely to be fully set. I will say this carrot cake is pretty delicate, so you have to be careful. I find it helpful to cool the cakes on separate racks, the for the first layer, place the plate upside down over the cake and flip over. A large turner helps for the second layer.
Chelsea Jay
0Can I bake these in three 6inch pans instead? What would the cook time be?
Maya | Wholesome Yum
0Hi Chelsea, Yes, you can, but that’s not the size I make so don’t have a precise cook time. You’d have to check on them.
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!
Maya | Wholesome Yum
0Hi Antartica, Sorry to hear your cake turned out dry. Did you use Besti sweetener? It can be dry with many other brands. Also, yes, the recipe calls for large eggs so it can turn out dry if yours are smaller. 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.
Maya | Wholesome Yum
0Hi Kathy, Sorry, I don’t have sodium info in my nutrition facts, you can learn more aobut why in my 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.
Maya | Wholesome Yum
0Hi Cindy, I have only made this with almond flour. Macadamia nut flour would probably work, but might be more grainy since it’s not usually as fine as almond flour.
Emily F
0do yo think I can make this in a bundt pan?
Wholesome Yum M
0Hi Emily, I have not tested this recipe in a bundt pan, so I can’t guarantee it will turn out exactly the same. It may work if you increase the bake time to approximately 1 hour. Be sure to test it for doneness before removing it from the oven. Enjoy!
Lakeasha (AbiYah)
0Good recipe…However, this is NOT an ok to recipe for Passover.
Shan
0Can we use sorghum flour with xanthan gum, instead of almond flour?
Wholesome Yum M
0Hi Shan, Sorghum flour and almond flour have very different properties. These flours are not interchangeable, sorry.