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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. 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
517 Comments
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. 🙂
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!
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!
Wholesome Yum M
0Hi Brittany, My mistake!! Reduce the amount of sweetener to 1/2 cup + 1 Tbs. Sorry about that!
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!