Low-Carb Carrot Cake
Lauren Lester- Ready in 1h 10m
- 4.9 g net carbs
- 295 kcal
- Serves 16
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This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake - just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again!
The base of the cake is as easy as can be and is made in just one bowl and is as light and fluffy as any cake you’ve ever had. With a delicious cream cheese frosting this will become your go-to low-carb carrot cake recipe.
This recipe uses grated carrots. Although root vegetables are generally a no-no when you follow a keto diet, you can use a small amount and still stay within your carb intake. Just keep in mind that if you are trying to lose weight, you should avoid eating too many keto treats and they can stall your weight loss.
Note: Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.
Step-by-step
Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.
In a large bowl mix together the almond flour, 1 1/4 cups powdered powdered sweetener, baking powder, cinnamon and salt. Stir in the eggs, melted butter, almond milk and vanilla and mix until smooth.
Stir in the carrots and pecans.
Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
Remove from oven and let cool completely before frosting.
For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered sweetener and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
Frost the cake with the icing using an offset spatula.
Sprinkle the remaining pecans over the top and serve.
Store covered and chilled for up to 7 days.
Recipe
Low-Carb Carrot Cake
★★★★☆4.5This low-carb carrot cake is the perfect treat to enjoy with tea or coffee. It’s easy to make, high in healthy ...
- Hands on
- 10m
- Overall
- 1h 10m
- Servings
- 16
- 4.9 g
- Net carbs
- 8 g
- Protein
- 27.7 g
- Fat
- 295
- kcal
Ingredients makes 16 servings
- Cake:
- Frosting:
Instructions
Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.
In a large bowl mix together the almond flour, 1 1/4 cups powdered powdered sweetener, baking powder, cinnamon and salt. Stir in the eggs, melted butter, almond milk and vanilla and mix until smooth.
Stir in the carrots and pecans.
Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
Remove from oven and let cool completely before frosting.
For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered sweetener and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
Frost the cake with the icing using an offset spatula.
Sprinkle the remaining pecans over the top and serve.
Store covered and chilled for up to 7 days.
Nutrition per serving, 1 slice
Carbs 7%Protein 11%Fat 82% of calories
- Net carbs
- 4.9 g
- Total carbs
- 29.3 g
- Fiber
- 3 g
- Sugars
- 3.6 g
- Protein
- 8 g
- Fat
- 27.7 g
- Saturated fat
- 9.2 g
- Calories
- 295 kcal
- Sodium
- 236 mg · 10.2% RDA
- Magnesium
- 61 mg · 15.1% RDA
- Potassium
- 245 mg · 12.3% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.7 g | 9 g | 101 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.4 g | 1.8 g | 27 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Almond milk natural (unsweetened) | 0 g | 0 g | 0 g | 1 |
| Carrot, fresh | 1 g | 0.1 g | 0 g | 6 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Pecans, nuts | 0.1 g | 0.3 g | 2.5 g | 24 |
| Cream cheese, soft (full-fat) | 0.5 g | 1.1 g | 4.2 g | 37 |
| Erythritol (natural low-carb sweetener) | 0.5 g | 0 g | 0 g | 2 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.1 g | 0.1 g | 1.9 g | 18 |
| Pecans, nuts | 0.1 g | 0.3 g | 2.5 g | 24 |
| Total | 4.9 g | 8 g | 27.7 g | 295 |
Serving size 1 slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (35)
Excellent recipe. I used Lakanto granulated sugar, the golden type, and I also halved the amount. I ended up making only a half recipe which filled 11 regular sized muffin tins. I ended up baking them for 28 minutes. I use a heavy weight nonstick muffin tin. I did not alter the temperature (usually you reduce the temperature for dark, non stick pans), and I tried not using muffin cups. They were a little difficult to remove, but I still got them out quite well. I would think most people would want to use muffin cups, as these muffins are a bit sticky.
Thank you for your feedback, Alison, and the tips for making cupcakes/muffins! If you get silicon muffin tray, it gets so much easier. You could always put them in nice decorative paper cups afterwards.
I tried this cake and is amazing! Thank you!
This was amazing! I made this using all coconut flour (90g), added two extra eggs (8 in total), and skipped the almond milk in the batter, instead accidentally using 80g double cream instead (I read the recipe on the app and didn't realise the cream was for the frosting... Lol!) So for the frosting I justed used about 1 tablespoon of double cream and that worked just as well 😊 The cake was completely done in an 8" square pan in 60 minutes, so next time maybe I will take it out 5-10 minutes earlier. No matter though, it was still absolutely delicious, totally hit the spot. Thank you, yet again!
Thank you so much Anu, this is amazing feedback, great for those who can't have nuts! You are right, the ingredient view in the app is a reflection of what you'd be adding to the basket (list based on what you see in the food database) so it's always better to go to the blog post for more tips and a more detailed view.
Great recipe - can I use it to make a carrot cake roll - I wanted to use this recipe to make the base. Your thoughts?
Hi Connie, I think this will not hold well. I suppose you could use this recipe instead and add carrot plus carrot cake spices: Low-Carb Raspberry Swiss Roll
Will the recipe still work without pecans? We’re trying this tonight! 🤗
Sorry for the late reply! Yes you could skip pecans or use walnuts. If you skip them, it will just have a different texture 😊
I made this and the cake was very dry and hard. What did I do wrong? Overcook?
Any suggestions would help.
Hi Teresa, it does sound like it may have been overcooked. I'll add a note in the recipe just to make sure it doesn't happen to anyone else!
I can't wait to try this recipe! I'm from Uruguay and down here you can only find liquid stevia for keto approved sweeteners. . What do you think I should replace powdered Erythritol for?
I'll let you know the results! Thanks!
Hi Patricia, my only worry with liquid stevia is that too much would make the cake bitter. Check out this post in case you can find any of these sweetener options: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
The cake turned out amazing! Thanks Martina 😘However I changed the frosting to cream cheese, butter, xylitol and a teaspoon of lemon juice for a more zesty flavour
Thank you Lisa, I'm happy you enjoyed! 😊
Great recipe!, my son and I love this cake, we substitute the carrot for zucchini as another great alternative, thanks!...got to love baking😊
That is a great alternative! I'm glad you enjoyed! 😊
Oh my how amazing this carrot cake was. Whole family devoured it. Came home yesterday and it was finished.
I substituted Cashew milk for the cake portion and I doubt it altered taste much.
Make it guys!
Thank you for the lovely feedback! ❤️
Do you just line the bottom of the pan or the sides too? I can't wait to make this!
I usually just line the bottom and then run a sharp pointed knife around the edges to release the cake 😊
This recipe looks delish! Can I use full fat milk in place of almond milk? That’s the only ingredient I don’t have. Saves me a trip to the supermarket. Oh and regular baking powder would do the same job? I don’t know where to find the gluten free option where I live.
Thank you Mel! Yes, in this case you can do that. The amount is tiny and won't have a significant effect on net carbs. What I do instead of using "gluten-free" baking powder is a combination of these:
- 2 tsp baking powder = 1 tsp cream of tartar + 1/2 tsp baking soda
- 2 tsp baking powder = 1-2 tsp lemon juice (or vinegar) + 1/2 tsp baking soda
Do you use both of these or choose one or the other?
To clarify, I only use one of the above options. What I wanted to say is that there are two alternatives. I hope this helps! 😊
Hi Martina, i want to make this for memorial day weekend. Can u sub the almond flour with hazelnut flour?
Hi Niharika, I think that ground hazelnuts, pecans or even walnuts will work just fine - they should result in similar texture. The only difference should be the taste. So if you like hazelnuts give it a go! 😊
I made this on the weekend for a friend's birthday... and it was a HIT!!
Thank you. x
Leslie, thank you for your lovely feedback!
I am making these now but as mini cup cakes do they need less time in the oven?
Definitely, the cooking time for muffins would be closer to 30 minutes like in this recipe: Keto Carrot Cheesecake Muffins
Hi, thanks I'm dying to try this recipe....is there any chance of subs for the dairy? I'm intolerant to both casein and whey, so cannot even use ghee, I still get a reaction.
Would coconut oil be a good ghee replacement?
I can use creamed coconut milk instead of whipped cream but what will work instead of creamed cheese? I'm in the UK and dairy free creamed cheese alternatives like Kite Hill are not available.
Any help would be great.
Thanks
Hi Anj, yes, coconut oil will be best to replace the ghee/butter. When making the frosting you can use just coconut cream instead of both (the creamy part that separates when you refrigerate coconut milk: How To Make Coconut Cream). I would also add a tablespoon of lemon juice into the frosting.
Any substitutes for almond flour? Unfortunately, I am allergic 😞
You could try ground walnuts or pecans (same amount as almond flour). I used them in similar recipe and they work really well with carrots. If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick. This is just an estimate based on conversion I use for almond/coconut flour.