I made a Sugar Free Carrot Cake and had that ridiculous aha when the first bite was so soft and moist I actually forgot it was low carb.
I screwed up a carrot loaf once and ended up obsessed with this mess of a cake. I love that it’s a Keto Carrot Cake With Almond Flour that actually tastes like dessert, not cardboard.
It’s moist, sneaky low carb, and totally a Sugar Free Carrot Cake that fools everyone at brunch. I double down on the tang with cream cheese for the frosting and keep almond flour in heavy rotation because it makes the crumb soft.
But the best part is that it forgives mistakes. And I keep making it, again and again.
No guilt, just messy, stupid joy.
Ingredients
- Almond flour: nutty, dense crumb
- Basically soaks moisture, adds fiber
- Sweetens without sugar, bakes smooth
- Plus slight caramel note
- Makes it rise, lightens
- Balances acid, gives lift
- Brings out sweetness
- Warm spice, classic vibe
- Tiny warm background kick
- Basically adds zip
- It’s the binder and protein
- It’s rich, moist crumb
- Tangy moisture, tender crumb
- Sweet aromatic lift
- Adds sweetness and texture
- Crunchy, toasty nuts
- Chewy coconut bits
- Creamy, tangy frosting base
- Adds silkiness, buttery flavor
- Sweetens frosting without sugar
- Vanilla rounds out sweetness
- Brightens frosting, cuts richness
Ingredient Quantities
- 2 cups almond flour (fine blanched)
- 1/4 cup coconut flour
- 3/4 cup powdered erythritol (or Swerve confectioners)
- 1/4 cup granular erythritol or brown erythritol substitute (for a slight caramel taste, optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted (113 g)
- 1/3 cup sour cream or Greek yogurt (full fat)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots, packed)
- 3/4 cup chopped walnuts or pecans, lightly toasted (optional)
- 1/4 cup unsweetened shredded coconut (optional)
- 8 ounces cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered erythritol (for frosting, adjust to taste)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon fresh lemon juice or a pinch of salt (to brighten frosting, optional)
How to Make this
1. Preheat oven to 350°F (175°C). Grease an 8 or 9 inch round cake pan and line the bottom with parchment paper so cake wont stick.
2. In a large bowl whisk together 2 cups fine blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1/4 cup granular erythritol (if using), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger if you like it.
3. In another bowl beat 4 large room temperature eggs lightly, then stir in 1/2 cup melted unsalted butter, 1/3 cup full fat sour cream or Greek yogurt and 2 teaspoons vanilla extract until smooth.
4. Pour the wet into the dry and stir until combined. The batter will be thicker than regular cake batter because of the almond flour, that’s normal.
5. Fold in 1 1/2 cups finely grated carrots (packed), 3/4 cup chopped toasted walnuts or pecans if using, and 1/4 cup unsweetened shredded coconut if using. Taste a little batter if you must, but dont overmix.
6. Spoon batter into the prepared pan, smooth the top, and bake in the center of the oven for 30 to 40 minutes. Start checking at 30 minutes with a toothpick, it should come out mostly clean with a few moist crumbs. If the top browns too fast loosely tent with foil.
7. Let the cake cool in the pan for 15 minutes, then run a knife around the edge and invert onto a rack to cool completely before frosting. Frosting a warm cake will make the frosting slide off so be patient.
8. For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 cup powdered erythritol and 1 teaspoon vanilla extract and beat until fluffy. Add 1 teaspoon fresh lemon juice or a pinch of salt if you want the flavor brighter, adjust sweetness to taste.
9. Once the cake is completely cool, spread the cream cheese frosting over the top (or slice the cake in half and fill). If you like, sprinkle extra chopped nuts or a little shredded coconut on top for texture.
10. Chill the frosted cake for at least 30 minutes to set the frosting, then slice with a hot knife for clean cuts. Store leftovers covered in the fridge for up to 5 days.
Equipment Needed
1. Oven (preheat to 350°F/175°C)
2. 8 or 9 inch round cake pan (greased and lined with parchment)
3. Parchment paper and nonstick spray or extra butter for greasing
4. 2 mixing bowls (one large for dry, one medium for wet)
5. Whisk and a rubber spatula for folding and smoothing batter
6. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
7. Measuring cups and spoons (for both dry and wet ingredients)
8. Box grater or fine grater for the carrots
9. Cooling rack and a sharp knife for slicing after chilling
FAQ
Keto Carrot Cake Recipe Substitutions and Variations
- Almond flour: swap with 2 1/4 cups finely ground hazelnut or pecan flour for a similar texture and nutty taste, press batter a little thinner because these can be oilier.
- Powdered erythritol: use an equal amount of allulose or 3/4 cup powdered monk fruit sweetener, they dissolve better and give less cooling aftertaste, taste and adjust if needed.
- Sour cream or Greek yogurt: replace with 1/3 cup full fat coconut cream or 1/3 cup sour cream + 1 teaspoon lemon juice if you want a tang without dairy, coconut cream may add a slight coconut flavor.
- Cream cheese for frosting: use equal parts mascarpone or labneh for a smoother, less tangy frosting, if too soft chill briefly before whipping and add powdered sweetener to taste.
Pro Tips
1) Use really fine blanched almond flour, sift it if you can. If it’s coarse the cake can turn out grainy, and you’ll need a bit more liquid. I usually press it through a mesh once, it helps more than you’d think.
2) Toast the nuts and squeeze a little of the grated carrots in a towel if they’re super wet. Toasting brings out flavor, and too much carrot moisture makes the cake dense, so wring them a bit but dont overdo it or they’ll be dry.
3) Dont overmix once you add the carrots and nuts. The batter is supposed to be thicker than regular cake batter, so stop stirring as soon as it’s combined. Overmixing makes it gummy, and the almond flour can get heavy fast.
4) Chill the frosted cake before serving and slice with a knife dipped in hot water and wiped between cuts. The frosting firms up in the fridge so it wont slide, and heating the knife gives you clean slices without tearing.
Keto Carrot Cake Recipe
I made a Sugar Free Carrot Cake and had that ridiculous aha when the first bite was so soft and moist I actually forgot it was low carb.
12
servings
358
kcal
Equipment: 1. Oven (preheat to 350°F/175°C)
2. 8 or 9 inch round cake pan (greased and lined with parchment)
3. Parchment paper and nonstick spray or extra butter for greasing
4. 2 mixing bowls (one large for dry, one medium for wet)
5. Whisk and a rubber spatula for folding and smoothing batter
6. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
7. Measuring cups and spoons (for both dry and wet ingredients)
8. Box grater or fine grater for the carrots
9. Cooling rack and a sharp knife for slicing after chilling
Ingredients
2 cups almond flour (fine blanched)
1/4 cup coconut flour
3/4 cup powdered erythritol (or Swerve confectioners)
1/4 cup granular erythritol or brown erythritol substitute (for a slight caramel taste, optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
4 large eggs, room temperature
1/2 cup unsalted butter, melted (113 g)
1/3 cup sour cream or Greek yogurt (full fat)
2 teaspoons pure vanilla extract
1 1/2 cups finely grated carrots (about 2 medium carrots, packed)
3/4 cup chopped walnuts or pecans, lightly toasted (optional)
1/4 cup unsweetened shredded coconut (optional)
8 ounces cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
1 cup powdered erythritol (for frosting, adjust to taste)
1 teaspoon vanilla extract (for frosting)
1 teaspoon fresh lemon juice or a pinch of salt (to brighten frosting, optional)
Directions
- Preheat oven to 350°F (175°C). Grease an 8 or 9 inch round cake pan and line the bottom with parchment paper so cake wont stick.
- In a large bowl whisk together 2 cups fine blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1/4 cup granular erythritol (if using), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger if you like it.
- In another bowl beat 4 large room temperature eggs lightly, then stir in 1/2 cup melted unsalted butter, 1/3 cup full fat sour cream or Greek yogurt and 2 teaspoons vanilla extract until smooth.
- Pour the wet into the dry and stir until combined. The batter will be thicker than regular cake batter because of the almond flour, that's normal.
- Fold in 1 1/2 cups finely grated carrots (packed), 3/4 cup chopped toasted walnuts or pecans if using, and 1/4 cup unsweetened shredded coconut if using. Taste a little batter if you must, but dont overmix.
- Spoon batter into the prepared pan, smooth the top, and bake in the center of the oven for 30 to 40 minutes. Start checking at 30 minutes with a toothpick, it should come out mostly clean with a few moist crumbs. If the top browns too fast loosely tent with foil.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edge and invert onto a rack to cool completely before frosting. Frosting a warm cake will make the frosting slide off so be patient.
- For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 cup powdered erythritol and 1 teaspoon vanilla extract and beat until fluffy. Add 1 teaspoon fresh lemon juice or a pinch of salt if you want the flavor brighter, adjust sweetness to taste.
- Once the cake is completely cool, spread the cream cheese frosting over the top (or slice the cake in half and fill). If you like, sprinkle extra chopped nuts or a little shredded coconut on top for texture.
- Chill the frosted cake for at least 30 minutes to set the frosting, then slice with a hot knife for clean cuts. Store leftovers covered in the fridge for up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 117g
- Total number of serves: 12
- Calories: 358kcal
- Fat: 32.9g
- Saturated Fat: 15g
- Trans Fat: 0.04g
- Polyunsaturated: 7.5g
- Monounsaturated: 13.3g
- Cholesterol: 111mg
- Sodium: 208mg
- Potassium: 183mg
- Carbohydrates: 8.3g
- Fiber: 3.7g
- Sugar: 1.7g
- Protein: 7.8g
- Vitamin A: 2250IU
- Vitamin C: 0.8mg
- Calcium: 72mg
- Iron: 1.1mg
