I created an easy almond flour carrot cake with a wholesome low-sugar frosting that clocks in at just 2.7 net carbs per serving, perfect for adding to your Keto Carrot Recipes.

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I know you might think carrot cake cant be low carb or exciting but this Almond Flour Carrot Cake surprised even me. Made with blanched almond flour and finished with a tangy cream cheese frosting, it somehow stays super moist and not heavy.

I kept tinkering because I wanted a dessert that felt indulgent yet fits a Carefree Keto approach, and it’s become one of those Keto Carrot Recipes I actually brag about. If you like a little culinary trickery this cake sneaks sweetness without the usual guilt and left me already planning round two.

Ingredients

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Almond flour: nutty, high in healthy fats and vitamin E, adds moist texture and protein
Erythritol or monk fruit: sweet without extra carbs, not sticky like sugar, sometimes cool aftertaste
Eggs: bind the cake, give structure plus extra protein and richness, they make it rise
Butter or coconut oil: adds moisture and flavor, provides fat for tender crumb
Greek yogurt or sour cream: brings tang, keeps cake moist and adds creaminess
Carrots: naturally sweet, add fiber, moisture, and little earthy flavor, grated blends right in
Walnuts or pecans: crunchy, add healthy omega fats and texture, optional but so good
Cream cheese frosting: rich, it’s tangy, brings sweetness and silky mouthfeel, balances carrot sweetness

Ingredient Quantities

2 1/2 cups (240 g) blanched almond flour (for cake)

1/2 cup (100 g) granulated erythritol or monk fruit sweetener (for cake)

1 tsp baking powder (for cake)

1/2 tsp baking soda (for cake)

1/2 tsp fine sea salt (for cake)

1 1/2 tsp ground cinnamon (for cake)

1/4 tsp ground nutmeg (for cake)

4 large eggs room temp (for cake)

1/3 cup (75 g) melted unsalted butter or coconut oil cooled (for cake)

1/4 cup (60 g) full fat Greek yogurt or sour cream (for cake)

1 tsp vanilla extract (for cake)

1 1/2 cups finely grated carrots about 3 medium carrots (for cake)

1/2 cup chopped walnuts or pecans optional (for cake)

8 oz (225 g) cream cheese softened (for frosting)

1/4 cup (50 g) powdered erythritol or monk fruit powdered sweetener (for frosting)

2 tbsp heavy cream or full fat Greek yogurt (for frosting)

2 tbsp unsalted butter softened (for frosting)

1 tsp vanilla extract (for frosting)

pinch fine sea salt (for frosting)

How to Make this

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1. Preheat oven to 350F (175 C). Grease and line a 9 inch round cake pan or an 8×8 square pan with parchment, tap out the excess so the cake releases easy.

2. In a large bowl whisk together 2 1/2 cups (240 g) blanched almond flour, 1/2 cup (100 g) granulated erythritol or monk fruit, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Tip: spoon the almond flour into the cup instead of scooping so it doesnt get packed and make the cake dense.

3. In another bowl whisk 4 large room temp eggs, then stir in 1/3 cup (75 g) melted unsalted butter or coconut oil cooled, 1/4 cup (60 g) full fat Greek yogurt or sour cream and 1 tsp vanilla extract until smooth.

4. Pour the wet into the dry and fold gently until just combined. The batter will be fairly thick, thats normal. Overmixing will make the texture heavy.

5. Fold in 1 1/2 cups finely grated carrots (about 3 medium carrots) and 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared pan, smooth the top and tap the pan on the counter once to settle.

6. Bake 30 to 35 minutes (if using an 8×8 pan expect the top to need 35 to 40 minutes) until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs not wet batter. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Cooling fully is important so the frosting wont melt.

7. Meanwhile make the frosting: beat 8 oz (225 g) softened cream cheese with 2 tbsp softened unsalted butter until smooth. Add 1/4 cup (50 g) powdered erythritol or monk fruit powdered sweetener, 1 tsp vanilla extract, a pinch of fine sea salt and 2 tbsp heavy cream or full fat Greek yogurt. Beat until light and spreadable. If it seems too loose chill 10 to 20 minutes to firm up. Tip: start with room temp cream cheese so you dont get lumps.

8. When the cake is completely cool spread the frosting evenly over the top. If you want a neater finish chill the cake 15 minutes, then do a final smooth. Sprinkle extra chopped nuts or a little grated carrot on top for garnish.

9. Chill the frosted cake at least 30 minutes to set the frosting, or 1 to 2 hours for easier slicing. Store leftovers covered in the fridge up to 4 days. Let slices sit at room temp 15 to 20 minutes before serving for best flavor.

Equipment Needed

1. Oven (set to 350 F)
2. 9-inch round cake pan or 8×8 square pan, lined with parchment
3. Parchment paper and scissors
4. Two mixing bowls, one large for dry and one medium for wet
5. Measuring cups and spoons plus a kitchen scale for the grams
6. Whisk (for dry mix and eggs)
7. Rubber spatula for folding and scraping the batter
8. Box grater (fine) for the carrots
9. Electric hand mixer or sturdy hand whisk for the cream cheese frosting
10. Wire cooling rack, toothpick or cake tester and an offset spatula or butter knife for spreading the frosting

FAQ

Can I swap the almond flour for all purpose flour? No, you cant swap 1 for 1. Almond flour is higher in fat and has no gluten so the cake will be denser and wetter with almond flour. If you must use all purpose, expect to add more structure like an extra egg and reduce butter, bake time will change too.

What oven temp and how long should I bake it? Bake at 350°F (175°C) in a greased 9 inch round or 8×8 pan. Expect about 28 to 35 minutes for a 9 inch layer, a little longer for a deeper pan. Cake is done when golden, center springs back or a toothpick comes out with just a few moist crumbs.

Can I make this nut free? You can try sunflower seed flour but it can react with baking soda and turn the cake slightly green, its harmless but surprising. Oat flour or a gluten free blend will change texture and usually needs extra binder like an extra egg or 1 to 2 tbsp of tapioca starch.

My cream cheese frosting is too runny how do I fix it? Chill it for 20 to 30 minutes, that often firms it right up. If still loose, beat in a bit more powdered erythritol 1 tbsp at a time or refrigerate before spreading. If too stiff add 1 tsp heavy cream at a time until you reach spreadable consistency.

Can I make this ahead and how do I store or freeze it? Yes. Unfrosted layers keep in the fridge up to 3 days or at room temp 1 day. Frosted cake will last 4 to 5 days refrigerated. For freezing, wrap cooled unfrosted layers tightly and freeze up to 3 months, thaw overnight in fridge then frost. A fully frosted cake can be frozen too but do a quick flash freeze first and wrap well, use within 1 to 2 months for best texture.

Can I add mix ins like raisins, pineapple or more nuts? Yep. Add up to 1/2 cup chopped nuts or 1/3 cup raisins. If using dried fruit like raisins, soak briefly in hot water to plump them so they dont steal moisture from the cake. Crushed pineapple will add moisture so drain well before folding in.

Almond Flour Carrot Cake Recipe Substitutions and Variations

Here are a few easy swaps you can try:

Almond flour: swap 1:1 with blanched almond meal or sunflower seed flour (sunflower can turn green with baking soda, add a splash of lemon juice if it does). If using coconut flour, use about 1/4 to 1/3 the amount and add extra eggs and liquid, it soaks up a lot more.
Granulated erythritol/monk fruit: use regular granulated sugar or coconut sugar 1:1 for the same bulk and browning (will raise carbs). For liquid sweeteners like honey or maple, use about 3/4 cup for every 1/2 cup granulated and reduce other liquids a little.
Melted butter or coconut oil: swap with neutral oil (canola, avocado) 1:1, or use melted ghee for richer flavor. For a lower fat option try unsweetened applesauce 1:1 but the cake will be a bit denser and less tender.
Cream cheese (frosting): use mascarpone 1:1 for a silkier, milder frosting, or use full fat Greek yogurt strained overnight for a tangy lighter option (drain well so frosting isn’t runny). For dairy free try a vegan cream cheese 1:1 or whipped canned coconut cream.

Pro Tips

– Measure almond flour by weight or spoon it into the cup and level it off so it stays light. If you only have measuring cups, gently fluff the almond flour first and avoid packing it down or your cake will come out dense.

– Use room temp eggs and cooled melted butter so the batter emulsifies smoothly. For an even lighter crumb, separate the eggs and whip the whites to soft peaks then fold them in at the end, but fold gently so you dont knock out the air.

– If your sweetener feels grainy in the frosting, blitz the granulated erythritol in a blender or coffee grinder until powdery first. Also always start with really soft cream cheese and beat well, scrape the bowl often to avoid little lumps.

– Grate the carrots very fine and if they seem wet squeeze them in a clean kitchen towel to remove excess moisture, that keeps the bake from getting soggy. Toast the nuts briefly in a dry pan for more flavor and fold them in at the last second so they keep some crunch.

Almond Flour Carrot Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created an easy almond flour carrot cake with a wholesome low-sugar frosting that clocks in at just 2.7 net carbs per serving, perfect for adding to your Keto Carrot Recipes.

Servings

servings

Calories

317

kcal

Equipment: 1. Oven (set to 350 F)
2. 9-inch round cake pan or 8×8 square pan, lined with parchment
3. Parchment paper and scissors
4. Two mixing bowls, one large for dry and one medium for wet
5. Measuring cups and spoons plus a kitchen scale for the grams
6. Whisk (for dry mix and eggs)
7. Rubber spatula for folding and scraping the batter
8. Box grater (fine) for the carrots
9. Electric hand mixer or sturdy hand whisk for the cream cheese frosting
10. Wire cooling rack, toothpick or cake tester and an offset spatula or butter knife for spreading the frosting

Ingredients

2 1/2 cups (240 g) blanched almond flour (for cake)
1/2 cup (100 g) granulated erythritol or monk fruit sweetener (for cake)
1 tsp baking powder (for cake)
1/2 tsp baking soda (for cake)
1/2 tsp fine sea salt (for cake)
1 1/2 tsp ground cinnamon (for cake)
1/4 tsp ground nutmeg (for cake)
4 large eggs room temp (for cake)
1/3 cup (75 g) melted unsalted butter or coconut oil cooled (for cake)
1/4 cup (60 g) full fat Greek yogurt or sour cream (for cake)
1 tsp vanilla extract (for cake)
1 1/2 cups finely grated carrots about 3 medium carrots (for cake)
1/2 cup chopped walnuts or pecans optional (for cake)
8 oz (225 g) cream cheese softened (for frosting)
1/4 cup (50 g) powdered erythritol or monk fruit powdered sweetener (for frosting)
2 tbsp heavy cream or full fat Greek yogurt (for frosting)
2 tbsp unsalted butter softened (for frosting)
1 tsp vanilla extract (for frosting)
pinch fine sea salt (for frosting)

Directions

Preheat oven to 350F (175 C). Grease and line a 9 inch round cake pan or an 8×8 square pan with parchment, tap out the excess so the cake releases easy.
In a large bowl whisk together 2 1/2 cups (240 g) blanched almond flour, 1/2 cup (100 g) granulated erythritol or monk fruit, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Tip: spoon the almond flour into the cup instead of scooping so it doesnt get packed and make the cake dense.
In another bowl whisk 4 large room temp eggs, then stir in 1/3 cup (75 g) melted unsalted butter or coconut oil cooled, 1/4 cup (60 g) full fat Greek yogurt or sour cream and 1 tsp vanilla extract until smooth.
Pour the wet into the dry and fold gently until just combined. The batter will be fairly thick, thats normal. Overmixing will make the texture heavy.
Fold in 1 1/2 cups finely grated carrots (about 3 medium carrots) and 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared pan, smooth the top and tap the pan on the counter once to settle.
Bake 30 to 35 minutes (if using an 8×8 pan expect the top to need 35 to 40 minutes) until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs not wet batter. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Cooling fully is important so the frosting wont melt.
Meanwhile make the frosting: beat 8 oz (225 g) softened cream cheese with 2 tbsp softened unsalted butter until smooth. Add 1/4 cup (50 g) powdered erythritol or monk fruit powdered sweetener, 1 tsp vanilla extract, a pinch of fine sea salt and 2 tbsp heavy cream or full fat Greek yogurt. Beat until light and spreadable. If it seems too loose chill 10 to 20 minutes to firm up. Tip: start with room temp cream cheese so you dont get lumps.
When the cake is completely cool spread the frosting evenly over the top. If you want a neater finish chill the cake 15 minutes, then do a final smooth. Sprinkle extra chopped nuts or a little grated carrot on top for garnish.
Chill the frosted cake at least 30 minutes to set the frosting, or 1 to 2 hours for easier slicing. Store leftovers covered in the fridge up to 4 days. Let slices sit at room temp 15 to 20 minutes before serving for best flavor.

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.