I used an unexpected pantry swap to craft a Sugar Free Carrot Cake that keeps the carbs low and is ideal for an Easter celebration.

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I never thought a Sugar Free Carrot Cake could taste this close to the classic, but I kept sneaking slices and wondering if anyone would notice. I call it my Keto Carrot Cake With Almond Flour because blanched almond flour does the heavy lifting and a silky, full fat cream cheese frosting makes each bite feel indulgent.

I almost burned the edges the first time, but once i tweaked one small thing it came out soft and moist, honestly surprising me. It’s weirdly perfect for Easter and you might find yourself hiding the last piece.

Ingredients

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Almond flour: High in healthy fats and protein, low in carbs, adds moist, nutty crumb.
Coconut flour: Very absorbent, gives fiber and structure, you need less or it gets dry.
Erythritol or monk fruit: Sweetens without sugar, almost no carbs for blood sugar, may leave a cooling aftertaste.
Eggs: Bind everything together add protein and moisture, makes the cake rise.
Butter or avocado oil: Provides richness and tenderness, adds calories but keeps carbs low.
Carrots: Fresh carrots give natural sweetness, fiber and color, not as sugary as you think.
Cream cheese (frosting): Thick and tangy, makes creamy frosting, adds fat and a little tang.
Walnuts or pecans: Crunch and healthy omega fats, toasted ones boost flavor but are optional.

Ingredient Quantities

2 cups blanched almond flour (about 200g), slightly packed

1/4 cup coconut flour (about 30g)

3/4 cup granulated erythritol or granulated monk fruit sweetener (about 150g)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger, optional

1/2 tsp fine salt

4 large eggs, room temperature

1/2 cup melted butter or avocado oil (about 113g)

1/4 cup full fat sour cream or plain Greek yogurt (about 60g)

1 tsp vanilla extract

1 1/2 cups finely grated carrots (about 3 medium carrots, packed)

1/2 cup chopped walnuts or pecans, optional (toasted if you want)

1/2 cup unsweetened shredded coconut, optional

8 oz (226g) full fat cream cheese, softened, for the frosting

1/4 cup (56g) unsalted butter, softened, for the frosting

1/2 cup powdered erythritol or confectioners monk fruit, for the frosting, add more to taste

1/2 tsp vanilla extract, for the frosting

1 tsp lemon juice or a little lemon zest, optional, for the frosting

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line an 8 or 9 inch cake pan with parchment paper, or use two small pans. If you prefer a loaf pan, expect 45 to 55 minutes baking time instead of the time below.

2. In a big bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup granulated erythritol (or monk fruit), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger if using, and 1/2 tsp fine salt until evenly combined and no clumps remain.

3. In another bowl whisk 4 large room temperature eggs, 1/2 cup melted butter or avocado oil (cooled a bit), 1/4 cup full fat sour cream or plain Greek yogurt, and 1 tsp vanilla extract until smooth.

4. Pour the wet into the dry and stir gently until just combined, do not overmix or the cake gets dense. Fold in 1 1/2 cups finely grated carrots (pack them a little when measuring), 1/2 cup chopped walnuts or pecans if using (toast them in a dry skillet for 3 to 5 minutes first for better flavor), and 1/2 cup unsweetened shredded coconut if you want it.

5. Transfer batter to the prepared pan, smooth the top with a spatula and bake on the middle rack for about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. If you used a loaf pan bake longer as noted earlier.

6. Let the cake cool in the pan 10 minutes then remove to a wire rack to cool completely before frosting, frosting a warm cake will melt and slide off so be patient.

7. Make the cream cheese frosting by beating 8 oz softened full fat cream cheese with 1/4 cup softened unsalted butter until silky. Add 1/2 cup powdered erythritol (or powdered monk fruit), 1/2 tsp vanilla extract and 1 tsp lemon juice or a little lemon zest if you like. Beat until fluffy, taste and add more powdered sweetener if you want it sweeter.

8. If the frosting is too soft chill it briefly, if it is too stiff add a teaspoon or two of heavy cream or sour cream to loosen. Work fast so the cream cheese stays smooth and lump free.

9. When the cake is fully cool spread or pipe the frosting evenly, sprinkle with extra chopped nuts and a little shredded coconut if you used them, or decorate with a few carrot ribbons for looks.

10. Store the frosted cake in the fridge for up to 5 days, bring slices to room temp for best texture. Unfrosted layers freeze well wrapped for up to 3 months, thaw then frost.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8 or 9 inch cake pan (or two small pans; loaf pan works too but bakes longer)
3. Parchment paper plus nonstick spray or butter for greasing
4. Mixing bowls — one large for dry, one medium for wet
5. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
6. Whisk and rubber spatula for gentle folding (don’t overmix)
7. Box grater or food processor to finely grate the carrots
8. Electric hand mixer or stand mixer for silky cream cheese frosting (you can whisk by hand if needed)
9. Wire cooling rack and a toothpick or cake tester to check doneness
10. Small skillet to toast nuts (optional, but it really ups the flavor)

FAQ

Q: Can I make this nut free instead of using almond flour? A: Yes, you can swap in hulled sunflower seed flour at a 1 to 1 ratio but it often reacts with baking soda and the carrots and turns the crumb a greenish color, weird but harmless. To avoid that either replace the 1/2 tsp baking soda with 1 to 1 1/2 tsp baking powder or add a teaspoon of lemon juice or a splash of vinegar to the batter so the acid stops the color change.

Q: Can I make the cake dairy free? A: Absolutely, use melted coconut oil or avocado oil instead of butter, and sub full fat coconut yogurt for the sour cream. For frosting use chilled coconut cream whipped with powdered erythritol or buy a dairy free cream cheese, chill it well before whipping cause it can be softer than regular cream cheese.

Q: My cake came out soggy in the middle how do I prevent that? A: Grate and squeeze the carrots with a paper towel or clean kitchen towel to remove excess moisture before folding them in, dont overload the batter with wet add-ins. Also make sure your pan size and oven temp are correct, bake until a toothpick comes out with only a few moist crumbs, and cool the cake completely before frosting so the heat wont melt the frosting.

Q: Can I make this as cupcakes or a loaf and what are the bake times? A: Yes. For cupcakes bake at 350F about 18 to 22 minutes. For two 8 or 9 inch round pans bake 22 to 28 minutes. For a loaf pan bake 45 to 55 minutes, check early since keto batters brown quicker. Times vary by oven so use the toothpick test.

Q: How should I store or freeze the cake? A: Keep frosted cake in the fridge up to 4 to 5 days. Unfrosted layers or slices freeze well wrapped tight in plastic then foil for up to 2 months. Thaw in the fridge overnight then bring to room temp before serving for best texture.

Q: My cream cheese frosting was gritty or runny, what went wrong? A: Gritty usually comes from using granulated sweetener instead of powdered, so use powdered erythritol or blitz granulated in a blender till powder. Runny happens if cream cheese or butter are too warm, chill the bowl and then whip again, or add a little more powdered sweetener to firm it up. If youre using a sugar alcohol some cooling sensation or slight grain is normal but chilling helps.

Keto Carrot Cake Recipe Substitutions and Variations

Almond flour: swap for blanched hazelnut flour or finely ground pecans, use about the same weight (1:1). If you try sunflower seed flour, use 1:1 too but it can turn a greenish color with baking soda, so add a little lemon juice or cream of tartar to avoid that.
Granulated erythritol: replace with allulose 1:1 for better browning and a moister crumb, it’s less of that cooling aftertaste. Or use a monk fruit blend 1:1 if you prefer, just taste and adjust sweetness.
Melted butter or avocado oil: swap for melted coconut oil or ghee 1:1. Coconut oil gives a slight coconut note and will firm up if the cake is chilled, ghee gives a rich buttery flavor without dairy solids.
Cream cheese for frosting: use mascarpone 1:1 for almost identical texture and flavor, or for dairy free use chilled full fat coconut cream (whip the solid part with powdered sweetener and vanilla) and add a little lemon for brightness.

Pro Tips

– Weigh the almond flour if you can, dont scoop straight from the bag. Almond flour clumps and packs down, so using a scale gives you way more consistent results than guessing.

– Get your eggs and dairy to room temp, and let melted butter cool a bit before mixing it in. Cold ingredients can make the batter seize or look curdled, and that leads to a denser cake. Also, after you mix the batter, let it sit 5 minutes so the coconut flour can absorb moisture, then check the texture before pouring.

– Squeeze a bit of moisture out of the grated carrots with a clean towel or paper towels, but dont dry them completely. Too much water makes the cake soggy, too dry and the cake will be crumbly. If the batter seems unusually stiff, add a teaspoon or two of sour cream or cream to loosen it.

– For smooth frosting use powdered erythritol thats been blitzed fine in a spice grinder or blender, and beat cream cheese and butter until really silky before adding sweetener. If your frosting still feels soft chill it for 15 to 30 minutes and then re-whip, that prevents it from sliding off the cake. Store the frosted cake in the fridge and bring slices to room temp for best flavor.

Keto Carrot Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I used an unexpected pantry swap to craft a Sugar Free Carrot Cake that keeps the carbs low and is ideal for an Easter celebration.

Servings

servings

Calories

327

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. 8 or 9 inch cake pan (or two small pans; loaf pan works too but bakes longer)
3. Parchment paper plus nonstick spray or butter for greasing
4. Mixing bowls — one large for dry, one medium for wet
5. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
6. Whisk and rubber spatula for gentle folding (don’t overmix)
7. Box grater or food processor to finely grate the carrots
8. Electric hand mixer or stand mixer for silky cream cheese frosting (you can whisk by hand if needed)
9. Wire cooling rack and a toothpick or cake tester to check doneness
10. Small skillet to toast nuts (optional, but it really ups the flavor)

Ingredients

2 cups blanched almond flour (about 200g), slightly packed
1/4 cup coconut flour (about 30g)
3/4 cup granulated erythritol or granulated monk fruit sweetener (about 150g)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger, optional
1/2 tsp fine salt
4 large eggs, room temperature
1/2 cup melted butter or avocado oil (about 113g)
1/4 cup full fat sour cream or plain Greek yogurt (about 60g)
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots, packed)
1/2 cup chopped walnuts or pecans, optional (toasted if you want)
1/2 cup unsweetened shredded coconut, optional
8 oz (226g) full fat cream cheese, softened, for the frosting
1/4 cup (56g) unsalted butter, softened, for the frosting
1/2 cup powdered erythritol or confectioners monk fruit, for the frosting, add more to taste
1/2 tsp vanilla extract, for the frosting
1 tsp lemon juice or a little lemon zest, optional, for the frosting

Directions

Preheat oven to 350 F (175 C). Grease and line an 8 or 9 inch cake pan with parchment paper, or use two small pans. If you prefer a loaf pan, expect 45 to 55 minutes baking time instead of the time below.
In a big bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup granulated erythritol (or monk fruit), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger if using, and 1/2 tsp fine salt until evenly combined and no clumps remain.
In another bowl whisk 4 large room temperature eggs, 1/2 cup melted butter or avocado oil (cooled a bit), 1/4 cup full fat sour cream or plain Greek yogurt, and 1 tsp vanilla extract until smooth.
Pour the wet into the dry and stir gently until just combined, do not overmix or the cake gets dense. Fold in 1 1/2 cups finely grated carrots (pack them a little when measuring), 1/2 cup chopped walnuts or pecans if using (toast them in a dry skillet for 3 to 5 minutes first for better flavor), and 1/2 cup unsweetened shredded coconut if you want it.
Transfer batter to the prepared pan, smooth the top with a spatula and bake on the middle rack for about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. If you used a loaf pan bake longer as noted earlier.
Let the cake cool in the pan 10 minutes then remove to a wire rack to cool completely before frosting, frosting a warm cake will melt and slide off so be patient.
Make the cream cheese frosting by beating 8 oz softened full fat cream cheese with 1/4 cup softened unsalted butter until silky. Add 1/2 cup powdered erythritol (or powdered monk fruit), 1/2 tsp vanilla extract and 1 tsp lemon juice or a little lemon zest if you like. Beat until fluffy, taste and add more powdered sweetener if you want it sweeter.
If the frosting is too soft chill it briefly, if it is too stiff add a teaspoon or two of heavy cream or sour cream to loosen. Work fast so the cream cheese stays smooth and lump free.
When the cake is fully cool spread or pipe the frosting evenly, sprinkle with extra chopped nuts and a little shredded coconut if you used them, or decorate with a few carrot ribbons for looks.
Store the frosted cake in the fridge for up to 5 days, bring slices to room temp for best texture. Unfrosted layers freeze well wrapped for up to 3 months, thaw then frost.

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.