Moist, rich keto carrot cake with real grated carrots and a tangy cream cheese frosting whipped with sour cream, at 5.6g net carbs and 10.5g protein per slice. I whisk cinnamon, nutmeg, and cloves through the dry ingredients, and I pull the cake as soon as the middle sets, since overbaking is what dries it out.
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. For comparison, a regular slice of carrot cake with cream cheese frosting runs somewhere between 40 and 70 grams of carbs depending on the size, according to USDA food data. This one comes in at 5.6g net carbs a slice.
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. And because there’s no wheat flour anywhere in it, the whole cake is naturally gluten free. No special flour blend needed.
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.
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.
“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 you have carrots on keto?
Don’t be afraid of carrots on keto. They are loaded with fiber and vitamins. Sure, they have carbs, but I use them in small quantities all the time. One cup of shredded carrots spread across 8 slices is nothing to worry about.
This recipe uses 1 cup of shredded carrots for the entire cake. That is 7.8 carbs for the whole thing or less than 1 gram of carb per serving.
I’ve had readers ask me about this for years, and my answer is always the same: use real carrots. The flavor and moisture difference is massive.
Sugar free cream cheese frosting
I top this cake with a sugar free cream cheese frosting. The frosting has a little extra bite to it because I added some sour cream. It gives it a mild tangy flavor that I prefer over straight cream cheese.
You can also use plain yogurt. My favorite is the plain yogurt from Two Good Yogurt. Each container has 2g carbs and is delicious on its own. If you don’t have access to Two Good, just use a plain Greek yogurt or even buttermilk will work as a substitute.
Make sure to double the frosting recipe if you’re anything like my family. We go through it fast.
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.
How to store sugar free cake
Low carb cakes tend to dry out faster than traditional cakes made with sugar. Sugar substitutes don’t hold moisture the same way. I store mine in an airtight container in the refrigerator and it keeps for 3-5 days.
The carrots in this recipe provide extra moisture so it keeps longer than most sugar free cakes I’ve baked. Another reason to use real carrots.
This freezes well too. I always freeze it unfrosted. Tightly wrap it with plastic wrap and store in a freezer safe bag or container for up to 1 month. I thaw mine in the fridge overnight and frost the next morning.
Let it cool completely before frosting or the frosting melts and slides off. 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.
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.
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.
3
Whisk
Whisk together all the dry ingredients.
For this step
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
4
Mix up the ingredients
Add the carrot, eggs, butter, vanilla extract to the dry ingredients and mix until combined.
For this step
1 cup loosely packed grated carrot
4 eggs
4 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
5
Stir in the nuts
Stir in the pecans.
For this step
½ cup chopped pecans
6
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.
7
Cool down
Let cool completely before frosting.
8
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.
For this step
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
Per serving: 1 slice
Calories
429
Fat
40.2g
Protein
10.5g
Total carbs
8.7g
Net carbs
5.6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Can I add crushed pineapple or raisins?
I get this question a lot from people used to the traditional version. I leave both out to keep the carbs down, but you have options. For the raisins, I use a small handful of chopped dried cranberries (the low sugar kind) so you get that chewy bite without the sugar spike. Crushed pineapple works in a small amount too, about 2 tablespoons well drained, though it adds moisture, so I pat it dry first and expect a slightly softer crumb. One reader stirred in raisins and it worked fine for him. I wouldn't go heavier than that or the carbs climb and the batter gets too wet to set in the center.
Is this carrot cake gluten free?
Yes. Almond flour is just ground almonds, so there's no wheat or gluten anywhere in the cake or the frosting. If you're baking for someone with celiac disease, check your baking powder and sweetener labels since a few brands sneak in wheat fillers. Everything in this recipe is naturally gluten free.
Can you eat carrot cake on keto?
Yes, when it is made without sugar or wheat flour. My keto carrot cake uses almond flour and 1 cup of real shredded carrots, and a slice comes in at 5.6g net carbs. A traditional slice runs 40 to 70 grams of carbs, so this version is the one I bring to Easter.
How to make a diabetic friendly carrot cake?
Replace the two ingredients that spike blood sugar: wheat flour and sugar. I use almond flour for the base and a granulated erythritol blend for the sweetener, so each slice comes in at 5.6g net carbs and 8.7g total carbs. Real carrots stay in, since 1 cup spread across 8 slices adds less than 1g of carbs per serving. The cream cheese frosting is sweetened with powdered sweetener, no sugar anywhere.
This turned out SO good! I had extra carrots from another recipe so I went on the hunt for a carrot cake recipe and stumbled on this one.
I made it in an 8×8 square glass pan. It took a while longer than the recipe indicated to get done, but otherwise it’s perfect. I also didn’t use sour cream in the frosting. But this recipe is definitely a keeper!
Splitting the batter between two 6-inch pans instead of one big circle helped a lot, 22-23 minutes and the centers came out clean. With the large pan I kept pulling it too early. Also: use the large holes on the box grater, not the fine side. Fine-grated releases more moisture than the batter can handle and it gets heavier. Already one of the better almond flour cakes I’ve made.
Yes! The recipe does work as cupcakes. 😊 I just haven’t tested it in silicone cups specifically, so I can’t say for sure how they’ll bake. They should work, but I haven’t tested the baking time, so just keep an eye on them and check for doneness a little early. Let me know if you try it! 🧁
Closer to real carrot cake than I expected from an almond flour base. That was my main hesitation going in. The texture isn’t gummy the way other keto cakes have been, and the spicing is right. Sour cream in the frosting is what makes it taste like actual cream cheese frosting, not just sweet butter. Four stars, would be five once I nail the bake time.
Terri, the bake time is the trickiest part with this one. Pull it at the first clean toothpick even if the center still looks barely done. Almond flour holds heat and keeps cooking once it’s out of the pan.
Carrot cake was the one thing I mourned most going keto, so I expected nothing from this. The sour cream frosting actually does something the regular version never did for me. 5.6g net carbs and I don’t feel like I’m compromising.
My daughter is 14 and at the stage where nothing is impressive, but she came back for a second slice without saying a word and then asked if we were making this for Easter. That was it. The frosting has a sour cream tang that I think is what got her (she’s particular about cream cheese frosting being too sweet), and the cake itself doesn’t have that grainy texture I’ve come to expect from almond flour bakes. Double batch next time.
Third year making this for Easter and the cream cheese frosting is still what I look forward to most (probably because I always eat the edges first while it’s still cooling). Might dial back the cloves just a touch next time, but that’s a minor thing.
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?
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!!
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 9×13 takes longer.
