Keto Carrot Cake with Almond Flour

by KetoFocus.com

Sugar-free, Low-Carb, Gluten-Free

4.9 Stars (75 Reviews) 65 Comments

Looking for a delicious keto carrot cake recipe? Now you don’t have to feel guilty when you want to indulge in this sweet treat. Made with almond flour and sugar-free gives you a low carb, guilt and gluten-free pleasure that is indistinguishable from regular carrot cake.

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

Can a carrot cake be sugar free and keto?

Carrot cake is a favorite cake loved by many.

It is probably my most popular keto dessert recipe on my social media although a close rival is my keto chocolate cake and my New York style keto cheesecake.

Everyone who tries this sugar-free cake, loves it as well as their non-keto friends and family! I especially love it in the Spring and around Easter because that’s when we typically see traditional carrot cake in the bakery or on the dessert table. I was tired of missing out so I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving.

 

A whole keto almond flour carrot cake on a cake stand.

What sets this low carb cake recipe apart

  • Uses REAL carrotsUsing real carrots helps give this cake a spongy texture and helps keep the almond flour based cake from drying out. Using real grated carrots in this recipe not only produces authentic carrot cake flavor but it provides moisture to the cake too. The result is a cake that is moist and full of carrot and spice flavors because it is made using shredded carrot.
  • No coconut flour – Coconut flour tends to be more dense since it absorbs moisture readily. The result will be a denser cake instead of one that is light and airy.
  • No carrot flavoring extractsMany keto carrot cake recipes use carrot cake flavoring extract instead of actual carrots. They do this because some keto police say that carrots aren’t keto. But that’s not true. As long as you aren’t consuming a ton a carrots, the occasional carrot isn’t going to budge your carb limit that much.

You will be sold once you make this low carb carrot cake and so will your guests. Just cover with frosting and if desired, top with chopped walnuts or nuts.

Keto Carrot Cake Recipe Video

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Sugar-Free Almond Flour Carrot Cake 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
  • 1 cup loosely packed grated carrots (from one medium sized carrot)
  • 4 egg
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla
  • ½ cup chopped pecans

Sugar Free Frosting Ingredients

  • 8 oz cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon sour cream or plain yogurt
  • ½ teaspoon vanilla
  • ½ cup confectioner’s sugar-free sweetener

Keto Carrot Cake with Almond Flour Directions

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a small frosted carrot cake with a carrot drawn on top

Can you have carrots on the keto diet?

Don’t be afraid of carrots on the keto diet. They are loaded with fiber and vitamins. Sure, they might have carbs, but they are okay to consume on the ketogenic diet in small quantities. Carrots are keto approved if you eat them in moderation.

This keto carrot cake recipe on uses 1 cup of shredded carrots for the entire cake! That is 7.8 carbs for the entire sugar-free cake or <1 gram of carb per serving.

It’s worth it to use real carrots in a carrot cake recipe. Trust me!

Keto cream cheese frosting

I topped my keto carrot cake with a sugar free cream cheese frosting. This keto frosting has a little extra bite to it because I added some sour cream. The sour cream helps to give the cream cheese frosting a mild tangy flavor.

You can also use plain yogurt. My favorite keto yogurt is the plain yogurt from Two Good Yogurt. Each container has 2 g CARBS and is delicious on its own. If you don’t have access to Two Good Yogurt, just use a plain Greek yogurt or even buttermilk will work as a substitute in this cream cheese frosting.

Make sure to double the recipe if you love keto cream cheese frosting.

Keto carrot cake storage

Keto cakes tend to dry out faster than traditional cakes containing sugar. Sugar substitutes don’t hold moisture like real sugar does. It’s important to store the carrot cake in an airtight container in the refrigerator or room temperature if you want to extend the shelf life of the cake. It will keep for 2-3 days.

Luckily, the carrots in this recipe provide moisture to the cake so it keeps longer than most keto cakes. Another reason why you should add carrots to your keto carrot cake recipe!

Most cakes can be frozen and this carrot cake is no exception. It’s best to freeze the cake unfrosted. Tightly wrap the cake with plastic wrap and store in a freezer safe bag or container for up to 1 month. 

Keto Carrot Cake with Almond Flour: FAQS

Can I use pre-shredded carrots in a carrot cake recipe?

Yes, you can use pre-shredded carrots in your carrot cake. If you carrots are matchstick cut, you may need to chopped them up a bit to get them to a small length.

Can I make cupcakes from this recipe?

Yes! You can make carrot cake cupcakes from this recipe. Simply pour the cake batter into a muffin tin fitted with muffin liners and bake at 350 °F. The bake time will be shorter compared to a full sized cake. Check the cupcakes after 12-15 minutes. Bake until set on top.

Nutritional information & Macros

Nutrition Information

Keto Carrot Cake with Almond Flour

Servings: 8

Amount Per Serving
Calories 429
Fat 40.2g
Protein 10.5g
Total Carbs 8.7g
Net Carbs 5.6g

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65 Comments

  1. I made this today. It is soooo good!! This cake makes this stupid diet totally do-able! Thank you so much.

  2. I made this cake today! It was amazing, I could not believe it was low carb and sugar free! I didn’t have any nutmeg or cloves and decided to mix coconut flour and almond flour… It was delicious! Thank you!

  3. Made this for my husbands birthday.. was the best keto cake we’ve made. I was not huge on the way the cream cheese icing came out, but my husband who has been doing keto for ages loovveesss it.

    1. I added a tiny squeeze of fresh lemon juice, maybe a tsp and about a Tbsp of heavy cream to my icing bc I didn’t love my taste test.

  4. Hi trying to stay away from sugar. Eliminating it from the recipe does what and should I substitute more almond flour for the missing sugar and monk fruit sweetener?

  5. I made this and it came out very nice! I used erythritol instead of Swerve (for the frosting I put it in the food processor).

  6. Excited to try this recipe for Mother’s Day! Thoughts on adding in desiccated coconut??

  7. I made this tonight and just finished my first piece! Wow! So yummy! Cake was yummy, frosting was yummy. Best keto cake I’ve had! ?

  8. Made this yesterday. Added allspice and a little fresh ginger.
    My husband made a comment -“are you sure we can eat this on keto.”
    PERFECT!!

  9. My husbands and my birthday are close together so I made this cake today as he has been craving his grandma’s carrot cake. It is soooo good we almost couldn’t stop with one serving! But, one serving is very filling with the frosting. Will definitely keep this recipe and make again. Thanks for sharing! Love your other recipes too. And you are spot on with the Choc Zero products!

  10. This sounds wonderful. Thank you so much for including pan size recommendations and also for not having a book to scroll through to get to the actual recipe. You don’t know how much I appreciate both.

  11. Could I replace the carrots with zucchini? Was looking for a good sugar free, low carb zucchini bar recipe.

  12. Oh!!! I wonder if I can take the cake batter and make carrot cake cupcakes? Any idea on what the oven settings should be?

    1. Hi Sammy I made this recipe a few days ago and instead of doing it in a cake form I did Muffins. They turned out great, cut the cooking time down and check often insert a toothpick to check if done. My son said they were very nice and that I could make these again.. Cheers Narelle.

  13. Made this recipe today into cupcakes same temp and baked them for 22mins they were perfect moist and taste awesome thank you for the recipe!!!!❤

  14. Made these last night as 12 cupcakes…Although I did forget to set my timer, so they baked a bit longer than intended…they were delicious!! My husband was quite impressed. I will definitely add this recipe to the low carb dessert rotation….thank you!

    1. I assume you mean, golden sweetener? It’s brown sugar substitute, so like Lakanto Golden Monkfruit or Brown Swerve or Truvia Sweet Complete Brown Sweetener

  15. I can’t wait to try this. Thinking of cutting the recipe in half and making carrot cake muffins. Then I’ll put the frosting inside the muffin and on top. Yummm cannot wait

  16. Omg! Delicious! Thank you for such a great recipe. This took me back to being a child eating my grandma’s amazing carrot cake!

  17. Can I mix almond flour and lupin flour for this cake? If so, what proportions do you think? I’ve read that with lupin flour it is suggested to use half the amount of almond flour. What do you think?

    1. I haven’t tried that but yes, your conversion would be correct. 1 cup of almond flour is about 1/2 cup of lupin flour.

  18. This cake is A-M-A-ZING!!!! By far THE best recipe for carrot cake, and the icing is so creamy and fluffy!!!! My husband said it was the best carrot cake he’s ever had in his life 😋

  19. I have mini bundt cake pans and would like to make this recipe for a picnic/tea for my Mom.
    Do you think if I sprayed the nonstick pans well with cooking spray they would come out clean?
    I would assume I would check them about 20 minutes and then check every couple of minutes. Thanks for these recipes. I have used several and really like them all.

      1. So I made these today to see how they would be for the picnic. I won’t rate it only because I did not make the recipe as written. I baked these for 15 minutes in the mini bundts. They are SOOOOOO good. Tender and moist. I have not made the frosting yet.I am not sure they are going to make it for frosting between my husband, daughter in law and myself. Lol. I am for sure making them for the picnic. I loosely measured the spices, we like a spiced cake, and added about 1/4 crushed pineapple because I had it in the fridge and thought it would add moisture. Fabulous. I thank you again for the recipes. As a diabetic, I am so glad to be able to bake for friends and have them love it. I do disclose it is sugar free incase someone does not like the sweeteners. So far, no one has turned anything down and ask for recipes.

  20. I have made this twice in 1 week – it’s PHENOMENAL! It is so easy and so delicious. I made it for myself to have on Easter and then made it again the next weekend to have for my dad’s birthday. I made him a regular sugar apple pie (his favorite) but when I gave him a taste of this carrot cake, he had a piece of that too. 10/10. This cake is being added to my dessert recipe box.

  21. This cake is absolutely delicious and perfectly moist! I was concerned about it only having almond flour as I usually prefer it to incorporate coconut flour for better candy consistency but this was just perfect! Next time I may sprinkle some unsweetened coconut flakes on top before cooking. Thank you this is a great go to!

  22. I made it for 4th of July!! I added golden raisins to the cake, just cuz I really like them in a carrot cake… even if they do raise the carbs. It’s nice to have a treat that is special and a little dessert after a meal shouldn’t bump the glycemic index too much! TY for such a tasty treat!

  23. I’ve got this cooling on the counter as we speak. It had my house smelling amazing! With Fall being just around the corner, I am anxious to try some cooler weather recipes. I am trying to get back to a strictly keto diet and recipes like this one make it a whole lot easier for me. So thank you!! 🥰

  24. I’m going to make this but I don’t use Swerve. Can I use granulated stevia and if so would it be same measurement? Also for brown sugar sub can i use applesauce?
    thanks

    1. You can substitute the sweeteners. I think the applesauce would be fine for subbing with the brown sugar. For the stevia, it depend on your brand. Stevia is way sweeter than sugar so you don’t need that much of it. Since Swerve, measures cup for cup with sugar and for stevia the conversion is usually 2 – 5 tablespoons stevia to every cup of sugar, but again, it may depend on your brand.

    1. You can just omit it. It’s just there for a hint of flavor but the spices are the majority of the flavor in this keto cake recipe.

  25. Which do you prefer in your carrot cake recipe? Brown sugar (ie Swerve) or Golden sugar (ie Lakanto monkfruit). Do you think there is a difference in taste? Your recipes are the first place I go every time I’m looking for something! Love them all!

    1. I have only used the Golden Lakanto in this recipe but I have been preferring the brown swerve as a brown sugar replacement. I’m glad you like the recipes!

  26. Thank you for sharing another great recipe. I baked the cake this afternoon, and it’s very good. I’ve tried several of your recipes, and they always turn out with great results.

  27. This is the diabetic friendly cake recipe I have been looking for. However, why does it not say to add 1/2 tsp of xanthan gum (which I did based on other experiences)?

    I doubled the vanilla (because vanilla) and since I didn’t have swerve brown I used an extra 1/4 cup of swerve granulated.

    Also, because I used pre shredded carrots, which have less moisture, I added 3tbsp of agave nectar. Yes it’s still glycemic but LESS so, and it added moisture.

    Finally, not a fan of the icing. A siur cream type icing has a much better consistency. I use plain nonfat greek yogurt instead of sour cream.

    I am going to use this cake recipe as a basis for other cakes. Like blueberry or coffee.

  28. Thank you Annie for this recipe I made this the other day and turned it into Muffin’s. They are very good, I am diabetic low carb so good for that reason as well. My son said they were very nice and that I should make them again. I was going to add some coconut but in the end I forgot. Pineapple would give it a bit more moisture and I think not much sugar content per slice or muffin. Cheers have a great day..

  29. I made this today for my birthday and it made 12 cupcakes. It was so moist and delicious as well as easy to make. It was a hit so much so that my carb eaters enjoyed them as well! That’s miraculous in itself! I will make this again!

  30. Omg !! So I am a non baker person and somehow I am capable of even ruining a box cake recipe too lol… I was totallg determined to make this and to my surprise oh my 1st baking that came out so so good. Can’t even believe it turned out so good. Only thing is when I flipped it to cool down on the rack it broke into halves. Anything that I could change ? I baked it for 30 min. I did not had parchment paper so I just sprayed the glass container really well.

    1. I’m glad the cake turned out delicious! When I made my sauerkraut chocolate cake, it broke in half too. It was so moist and I didn’t let it cool long enough in the pan. I suspect that is what happened to you too. Next time just loosen the edges of the cake from the pan and let it sit for longer. Then place a wire rack on top of the cake pan. Slide one hand underneath the cake pan and the other holding the top of the wire rack and flip.

    1. I haven’t tried using less, so I’m not sure how it well it would work. If you try it, let me know how it goes.

  31. I made these as cupcakes (12 cupcakes baked for 25 minutes). I have been searching for a good keto cake recipe that didn’t have the gritty texture you get with almond flour, this is it. This is also the first time I have attempted carrot cake which is one of my favorites. I have to say it was delicious. I am going to try it with zucchini next time. Thank you for sharing this recipe.

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