Keto Carrot Cake with Almond Flour
Published March 20, 2019 • Updated March 6, 2026
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Almond flour, real shredded carrots, and cream cheese frosting with sour cream. 5.6g net carbs per slice. I make this every Easter and Thanksgiving.
This is the recipe that comes back every Easter. I started making it years ago because I was tired of watching everyone else eat the traditional version while I sat there with nothing. Almond flour and real shredded carrots turned out to be the answer.
Most low carb versions go one of two directions. They either use carrot extract (which tastes artificial and flat) or they swap in coconut flour to lower the carbs. Both miss the point. A real version needs actual carrots for moisture and that soft, almost spongy crumb. One cup of shredded carrots across 8 slices adds less than 1g of carbs per serving. That is a trade worth making.
Why Almond Flour Works Here
Coconut flour absorbs liquid aggressively. Use it and you end up with something dense and dry, even with extra eggs. Almond flour keeps the crumb tender and open because it doesn’t soak up the moisture the carrots release during baking. The texture stays light enough that people genuinely don’t realize it’s sugar free.
If you’re new to baking with almond flour, my keto vanilla birthday cake uses the same base and is a good place to start. The technique is identical: whisk dry ingredients, fold in wet, don’t overmix. My keto sugar cookies work the same way if you want something simpler to practice with.
The Frosting Makes It
The cream cheese frosting on this cake has sour cream in it. That’s not something you see in most recipes, but the sour cream cuts through the sweetness and gives the frosting a tangy edge that pairs with the warm spices in the cake. You can also use plain Greek yogurt if you prefer. If you like cream cheese frosting as much as my family does, double the frosting recipe.
This same frosting works on anything with warm spices. I’ve put it on my keto pumpkin cheesecake and even spread a thinner version over my keto strawberry cake when I wanted something different.
Make-Ahead and Freezing Tips
I make this every Spring and again at Thanksgiving when I want something different from pumpkin. It feeds 8 at 5.6g net carbs per slice. The cake itself takes about 15 minutes of prep and 30 minutes in the oven. Let it cool completely before frosting or the frosting melts and slides off.
This freezes well unfrosted. I wrap mine tightly in plastic wrap and store it in a freezer bag for up to a month. When I’m ready, I thaw it in the fridge overnight and frost the next morning. For holiday prep, I bake the cake two days ahead and frost the morning of. Top with chopped walnuts or pecans for crunch.
If your cake breaks when you flip it out of the pan, it probably needed more cooling time. I run a knife around the edges right after pulling it from the oven, then let it sit in the pan for at least 15 minutes before flipping onto a wire rack. Parchment paper on the bottom is non-negotiable.
People who don’t eat keto have told me they prefer this over bakery versions. That YouTube comment below sums it up better than I can.
FEATURED COMMENT
“Made this last weekend (double batch) & it is spot-on!! Absolutely delicious!! People preferred it over Nothing Bundt Cakes’ carrot cake that someone else bought!! Clean carrot cake for the win!!️. It’s going in the holiday family cookbook, permanently! Thank you!!!“
➥ from YouTube subscriber @faithfueledhealth2917
How to make this cake with almond flour
This is probably my most popular dessert on social media, although my chocolate cake and my New York style cheesecake give it a run for its money.
What makes this recipe different
- Uses REAL carrots Real carrots give this cake a spongy texture and keep the almond flour base from drying out. I get authentic flavor and plenty of moisture, so every slice is soft and full of carrot and spice.
- No coconut flour Coconut flour absorbs moisture aggressively. I’ve tested both, and coconut flour gives you a denser, dryer result instead of one that’s light and tender.
- No carrot flavoring extracts A lot of recipes use flavoring extract instead of actual carrots. Some people say that carrots aren’t keto. But 1 cup of shredded carrots across 8 slices adds less than 1g of carbs per serving. That’s worth it for the real thing.
Cover with frosting and top with chopped walnuts or pecans for a little crunch. If you’re looking for more sugar-free baking ideas, try my strawberry shortcake or my chocolate pumpkin bundt cake.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Sugar-Free Almond Flour Carrot Cake Ingredients
1 ½ cup almond flour -
½ cup granulated sugar free sweetener
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¼ cup of brown sugar substitute
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1 ½ teaspoon baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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1 ¼ teaspoon cinnamon
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½ teaspoon nutmeg
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⅛ teaspoon ground cloves
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1 cup loosely packed grated carrots (from one medium sized carrot)
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4 egg
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4 tablespoons unsalted butter, melted
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½ teaspoon vanilla
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½ cup chopped pecans
Sugar Free Frosting Ingredients
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8 oz cream cheese, softened
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5 tablespoons unsalted butter, softened
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1 tablespoon sour cream or plain yogurt
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½ teaspoon vanilla
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½ cup confectioner’s sugar-free sweetener
Step by Step Instructions
Step by Step Instructions
Prepare the cake pan
Grease the bottom and sides of one large circle cake pan or two 6 inch pans. Line the bottom with a circle of parchment paper.
Whisk
Whisk together all the dry ingredients.
- 1 ½ cup almond flour
- ½ cup granulated sugar-free sweetener
- ¼ cup of brown sugar substitute
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
Mix up the ingredients
Add the carrot, eggs, butter, vanilla extract to the dry ingredients and mix until combined.
- 1 cup loosely packed grated carrot
- 4 eggs
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Stir in the nuts
Stir in the pecans.
- ½ cup chopped pecans
Scoop & bake
Scoop batter into prepared baking pans (fill halfway). Bake at 350°F for 22-30 minutes. 22-25 minutes for 6 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
Cool down
Let cool completely before frosting.
Make your frosting
For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the powdered sweetener and continue to whip for another 2-3 minutes or until fluffy. Top with nuts if using, like chopped walnuts or more pecans.
- 8 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sour cream or plain yogurt
- ½ teaspoon vanilla extract
- ½ cup powdered sugar-free sweetener
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use pre-shredded carrots in this recipe?
I've used both and freshly shredded on a box grater gives me the best results. The pieces are finer and release more moisture during baking. If you only have matchstick-cut pre-shredded carrots, chop them smaller first so you get an even texture throughout the cake. I avoid the food processor because it's too easy to turn them into mush with one extra pulse.
Can I make cupcakes from this recipe?
I make these as cupcakes all the time. Pour the batter into a lined muffin tin and bake at 350 degrees F. I check mine at 12 minutes and they're usually done by 15. You should get about 12 cupcakes from one batch. Let them cool completely before adding the cream cheese frosting or it slides right off.
What can I substitute for almond flour?
Sunflower seed flour is the closest swap I've found. Use the same amount (1.5 cups). The cake will have a slightly different flavor and the sunflower seeds can react with baking powder and turn the cake greenish, but it tastes the same. If you're using a store-bought blend, check the carb count since some use rice flour or tapioca starch that push the carbs higher.
What sweetener works best for the cake?
I use a granulated erythritol blend for the batter. My favorites are Lakanto classic and Truvia Sweet Complete. Brown sugar substitute gives the best flavor because it adds a slight caramel note that pairs with the cinnamon and nutmeg. For the frosting, I always use powdered sweetener so I get a smooth texture. Granulated sweetener in the frosting stays gritty no matter how long you whip it.
Glass pan or metal pan for this cake?
I use a metal pan for this recipe. Metal heats up faster and gives me better browning around the edges, which I like for the texture contrast. Glass retains heat longer and can cause the bottom to overbake before the center sets. If glass is all you have, drop the oven temp by 25 degrees and start checking a few minutes earlier than you normally would.
Can I bake this in a 9x13 pan?
I've baked this in a 9x13 and it works. The batter spreads thinner so it cooks faster. I start checking at 20 minutes instead of 25, same temperature (350 degrees F). A toothpick in the center should come out clean. The only trade-off is you get a thinner layer, so I spread the frosting a bit thicker to keep the ratio right.
Can I make this in an air fryer?
One of my readers baked this in her air fryer low and slow and said it came out perfect. I haven't tried it myself in an air fryer yet, but based on her results I'd start at 300 degrees F with a 6-inch pan and check with a toothpick at 20 minutes. Air fryer baskets run small, so making cupcakes in lined muffin cups works too. The circulating heat can brown the top before the center sets, so tent a piece of foil over it if it gets too dark.
Why didn't my cake rise?
I've seen this come up a few times. Since I'm not baking with gluten, this cake won't rise as much as a traditional version. That's normal. If yours came out completely flat, check your baking powder (it loses potency after about 6 months) and make sure your eggs were at room temperature. I also don't overmix the batter because that can deflate the lift the eggs provide.
Carrot cake was the one thing I genuinely mourned giving up when I went keto. Made this last weekend and the texture got me, almond flour or not. 5.6 net carbs a slice and it's already on the Easter menu.
Made this recipe into cupcakes. No frosting necessary. Moist and delicious! I’ll make these over and over again.
Annie, is this recipe different than your cupcake version? I've made the cupcakes several times and they turn out great, but I couldn't find it, so I used this one instead and they did not turn out the same! Where is the cupcake version?
I just realized I never put it on my website. I did a youtube video on it but it never made it here. I need to upload it. Stay tuned!
This came out really delicious and moist. But it took about 40 minutes in the oven for the middle to set. So I would say don’t be afraid to overcook it if you have to keep it in the oven for 40 minutes. The CB only thing I did different was to add raisins. Thanks for the great recipe!!
Good call on the raisins. And yeah, baking time can swing based on your pan depth and oven. I check mine at 30 but some ovens run cooler.
Glass pan or metal? I find there is a huge difference as metal bakes faster!
Can you add crushed pineapple to the recipe?
Yes! You could but the carbs will increase.
Can I make in a bundt pan? Cook at same temp, for how long?
You can use a bundt pan. I would do the same temp and check it after 25 minutes. It may take longer to cook too.
I'd like to support you when I buy keto ingredients from time to time. Could you create a page with links to your favorites?
That's a good idea! I can work on that. Thanks for the support.
I just made this cake, and the house smells amazing. The batter was fantastic. I cannot wait to try it. Mine has a good crumb. Use the parchment paper. I didn't and mine stuck and broke in the middle. Luckily I was able to spatula the rest out and make it fit. I had to bake it 45min to completely bake it through. I did everything as measured. Ver batum.
Parchment paper saves lives. I've had that exact middle-break situation with other cakes. For the 45 minutes, how deep was your pan? Mine's usually done at 30-32 in an 8-inch round but a 9x13 takes longer.
How many slices in the cake is considered a slice of carbs ?
If you slice the cake into 8 slices, each slice will be 5.6 g net carbs.
What type of sweetener do you suggest? Can I take Inulin?
My favorite sweeteners are Lakanto classic and Truvia Sweet Complete
Can you make this recipe in a 9 x13 pan?
Yes, you can! Use the same baking temp but the cake may take a bit longer to cook. Just cook until a knife comes out clean in the center.
I made is using all the correct measurements and ingredients but the sponge didn't rise at all! Not sure what went wrong here... Has anyone else experienced the cake no rising?
Since we aren't baking with gluten, keto baked goods and cakes won't rise as much as a regular cake.
Just made your recipe and it turned out just like yours. Absolutely delicious. Hope to make more of your recipes.
Laraine - Anglesey North Wales UK.
I make this every Easter and Thanksgiving. The cream cheese frosting with sour cream is what makes it.
This recipe is awesome, co-workers requesting it, great as muffins too. Thank you!
Co-workers requesting a keto carrot cake is the ultimate test. I make these as muffins all the time too, they're done by 15 minutes usually.
This is my second time making this recipe, and my only issue is it's just terribly difficult for me to not eat the whole thing at once LOL Absolutely delicious! I used Swerve for the sweeteners, worked like a charm. This time I divided the batter among 8 lined muffin tins, baked at 350 for 22 minutes. I just tried one, and it's perfect! As a diebetic and on a weight loss journey, I'm so happy to have found this recipe!
8 instead of 12 means bigger, which explains the extra time. I usually do 12 and check at 12 minutes but your version sounds better honestly. More frosting per bite.