This Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With just 3 net carbs per slice, it's a great, low-carb, and gluten-free alternative to traditional carrot cakes. Serve it as is - or toss in some chopped pecans for some extra crunch!
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Despite the snow that we have been getting this week here in southern Indiana - it is officially springtime! This low-carb carrot cake is perfect for springtime gatherings such as Easter or Mother's Day and with the carbs super low, it would also be a great anytime treat!
Be sure to check out all of my keto-friendly Easter recipes!
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No carrot cake is complete without a cream cheese frosting, and this recipe is no exception. The frosting is a must and sets this recipe over the top.
After all, a carrot cake without frosting is really just a muffin, right?
Ingredients and Substitutions
Here is what you will need for the keto carrot cake:
- Granular or confectioners sugar substitute - The recipe card calls for erythritol but I have made this cake with all kinds of sweeteners. Just be sure to check the conversion rate for the sweetener that you are using.
- Butter
- Eggs
- Unsweetened Almond Milk - or any milk or milk substitute that you like.
- Vanilla extract or vanilla bean paste
- Almond Flour and Coconut Flour - Using a mix of flours improves the texture of the cake substantially. I don't recommend substituting the almond flour, but you can replace the coconut flour with ¼ cup of additional almond flour or vanilla protein powder.
- Baking Powder
- Cinnamon
- Allspice
- Carrot
Here is what you will need to make the Cream Cheese Frosting:
- Cream cheese - You can use vegan, reduced-fat, or even fat-free cream cheese if you prefer.
- Butter
- Vanilla extract or vanilla bean paste
- Heavy Cream
- Confectioners (powdered) sweetener - In a pinch, you can run granular sweetener through a food processor but the texture won't be quite as fine.
- Pecans - You can stir chopped pecans or walnuts into the frosting or sprinkle them on top if desired.
A few notes on the ingredients:
I used Lakanto Monk Fruit Sweeteners in this recipe. Lakanto is my favorite low-carb sweetener because it doesn't get grainy or gritty like other sweeteners tend to.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
I'm not a huge fan of nuts mixed into desserts, but you could certainly toss some chopped pecans or walnuts into the batter of this cake if that's your thing.
If you watch the video, you may notice that I used pre-shredded carrots. This was just an act of pure laziness 😏 It certainly worked, so if you are not about that grating life, then you could also use them. Just do yourself a favor and pop them in the microwave for about 2 minutes before adding them to the batter to ensure that they get cooked through.
Are carrots ok if you are on a Keto diet?
Since I initially posted this recipe, I've gotten many questions and comments about eating carrots on a ketogenic diet. I'm sure that some of you reading this will be wondering this very question.
The fact is that what you eat or don’t eat on a keto diet is totally up to you. There is no absolute list of foods that are “allowed” and foods that aren’t. Carrots in moderation shouldn’t cause any problems at all.
As long as you keep your total net carbs per day low enough (generally 20 grams) you will be in ketosis whether you use your carbs on broccoli, cheese, or yes – even carrots.
With all that said, if you feel like carrots aren’t a good fit for your diet you can easily substitute with an equal amount of grated zucchini.
How to make Keto Carrot Cake:
If you are new to baking in general, or just new to low-carb baking - Don't let the thought of making a cake from scratch intimidate you. It is much easier than you might think!
Start out by preheating your oven and greasing a 9" cake pan with cake release, or oil, and if you really don't want it to stick you can also put a parchment round (affiliate) in the bottom of the pan.
Next, Beat the butter and sweetener together in a large mixing bowl until it is light and fluffy and the sweetener has begun to melt. Next, add in the eggs, almond milk, and vanilla. Mix until well combined, then set aside.
In a separate medium bowl, combine the dry cake ingredients (this doesn't include the carrots) Stir well, then gradually beat the dry ingredients in with the wet until you have a smooth and uniform batter.
Fold in the grated carrots (and nuts if desired). Transfer the batter to the prepared pan and bake in the preheated oven for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Tip: This recipe makes a single-layer cake. You can easily turn this into a 2 layer cake by simply doubling the recipe.
To make the frosting, beat the butter and cream cheese in a medium bowl until smooth and creamy. Add the sweetener and vanilla and continue mixing. Then, add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon at a time if your frosting is too thick.
Once the cake has completely cooled, top it with the frosting and garnish with chopped pecans if desired.
Variations:
If you are looking for something other than the standard carrot cake, here are some ideas:
- Keto Carrot Cake Cheesecake - This recipe is made in an instant pot or in the oven. The bottom is a delicious carrot cake, topped with a layer of cheesecake.
- Low Carb Carrot Cake Whoopie Pies - The flavor of carrot cake but in the form of a delicious sandwich cookie.
- In addition to making this a 9-inch round cake, you can also make 12 cupcakes (reduce baking time by 3-5 minutes) or double the recipe to make a layer cake.
- Carrot-less carrot cake - If carrots aren't your thing swap them for an equal amount of grated zucchini.
Equipment
This carrot cake only requires typical cake baking tools. Here are the things that you will need:
- Mixing Bowls - You will need medium and large mixing bowls for the cake and frosting.
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula is great for getting all the batter and frosting from the bowl, and can also be used to spread frosting.
- 9-inch round cake pan
- Serving plate
Storing Leftovers
Since this cake has a cream cheese frosting, it should be stored in the fridge. To prevent any cut edges from drying out, you can press wax paper or plastic around them.
You can also freeze leftover cake either whole or by the slice. To eat from frozen, just allow the cake to thaw in the fridge.
FAQs
You can use coconut flour in keto carrot cake, but the substitution ratio is different due to coconut flour's absorbency. Due to that, I suggest following this recipe for carrot cake with coconut flour. You can also substitute sunflower seed flour (affiliate) which substitutes evenly for almond flour.
While carrot cake traditionally contains carrots, you can experiment with other low-carb vegetables like zucchini or pumpkin to achieve a similar texture and moisture level.
Be sure to check out these other great recipes:
- Keto Banana Bread
- Carrot Cake Cheesecake | Keto, Instant Pot
- Cinnamon Swirl Bread
- Carrot Cake Whoopie Pies | Keto, Gluten Free
📖 Recipe
Keto Carrot Cake with Cream Cheese Frosting
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- 9-inch Cake pan
- Electric Mixer
- Rubber Spatula
Ingredients
For the cake:
- ½ cup Sugar Substitute
- 5 tablespoon Butter softened
- 4 Large Eggs
- 2 tablespoon Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 1 ½ cups Almond Flour
- 2 tablespoon Coconut Flour
- 1 tablespoon Baking Powder
- 1 ½ tsp Ground Cinnamon
- ¼ teaspoon Ground Allspice
- ½ cup Carrot finely grated, about 1 large carrot
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
- In a large bowl, beat together the sugar substitute and butter until fluffy.½ cup Sugar Substitute, 5 tablespoon Butter
- Beat the eggs in, then the almond milk and vanilla.4 Large Eggs, 2 tablespoon Unsweetened Almond Milk, 1 teaspoon Vanilla Extract
- Next, In a separate medium bowl, combine the almond flour, coconut flour, baking powder and spices.1 ½ cups Almond Flour, 2 tablespoon Coconut Flour, 1 tablespoon Baking Powder, 1 ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Allspice
- Gradually combine the dry mixture with the wet until you have a smooth, uniform batter.
- Fold in the shredded carrot and mix just until it is well integrated into the batter.½ cup Carrot
- Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
For Cream Cheese Frosting:
- In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the confectioner's sugar substitute and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon at a time if your frosting is too thick.4 oz Cream Cheese, 2 tablespoon Butter, 1 teaspoon Vanilla, ¼ cup Confectioners Sugar Substitute, 1 tablespoon Heavy Cream
- When the cake is completely cool, top with the frosting and chopped pecans if desired.¼ cup Pecans
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Ellen says
Can you please post the nutritional information?
Sabra says
The nutrition info is posted in the recipe notes at the bottom of the recipe card 😊
James Honse says
Like so many low-carb recipes posted on the internet it's amazing how far off the posted carbs are from the actual real carbs. Without knowing the brand names of the items you used, I would still bet that there are a lot more net carbs in the recipe then 12 or 13. Can you provide a recipe breakdown by ingredients for gross carbs and fiber cards for each item? If you do, I'll show you where you made your mistakes. For example, 1.5 cups of almond flour usually has 9 net carbs. One tablespoon of baking powder has 6.6 cards. Two tablespoons of coconut flour has 3 net carbs., half a cup of grated carrot has approximately 4 grams net carbs, four eggs has about 1.5 grams of net carbs, cream cheese typically has about 2 grams per ounce of net carbs, or 8 net carbs, and one tablespoon of heavy cream has 0.4 net carbs. These numbers add up to 32.5 net carbs for the recipe, not the 12 or 13 that you list. Please show me where I'm wrong. Thanks
Rob W. says
The nutrition info is per serving, which is pretty standard practice.
Melodi says
The serving size is 1/12 of the cake. Using your numbers that would be 2.7 carbs per serving. Her numbers are spot on.
Ashley says
This recipe calls for a total of 3/4 cup of sweetener (erythritol) between the cake mix and icing. That alone is 144 total carbs... her numbers don’t make sense. There is typically 4 grams of carbs per tsp in erythritol.
I’m just curious on how she got her breakdown. I’d love to know if I should change something to make it less carbs.
Gwap says
Omg so stupid eggs do not have carbs lmao
Sue says
What can be substituted for almond milk
I only have heavy cream in the house
Sabra says
I would try a 50/50 mix of heavy cream and water.
Suzy says
Can i make cupcakes and how long should i cook them and how what temperature??
Noemi Lindsey says
Yummy 😋
Noemi Lindsey says
Yummy . It turned out great!
Sami says
All it says on the Nutrition box at end of recipe is that each serving has 148 calories. Everything else is listed as -0-. Is there any way you can update it before I print it out? Thank you.
BTW ... Carrot Cake is my all time favorite and I just want to say thank you for this recipe. Looking forward to making it soon.
Sami says
I just went back and looked at notes at end of recipe as was mentioned in another comment. It does tell all the info I need. Thank you.
Sara says
I put all ingredients into my carb manager and it’s coming up as 10.7 net carbs per serving? It’s delicious by the way.
Sabra says
Hi Sara! Glad you liked it 🙂 Is carb manager counting the sugar alcohols from the sweetener?
Kelly says
It’s under the notes
Taylor says
How does 14g carbs = 1g net carb? Is 14g for the WHOLE cake then you divide that by 12?
Sabra says
One serving of cake has 3 NET CARBS. Net carbs are calculated by subtracting fiber and sugar alcohols (in this case erythritol) from the total carbs.
Generally fiber and most sugar alcohols don’t effect blood glucose levels or ketosis, so many people (myself included) only count net carbs.
Hope this help to clarify 🙂
Michelle Lara says
Im confused;
14g carbs, 1g fiber, 12g erythritol, 4g protein. 3 net carb per serving!
Is it 3 carb or 14??
Megan says
Total carbs - fiber - erythritol = net carbs
Sabra says
One serving of cake has 1 NET carb. Net carbs are calculated by subtracting fiber and sugar alcohols (in this case erythritol) from the total carbs.
Generally fiber and most sugar alcohols don’t effect blood glucose levels or ketosis, so many people (myself included) only count net carbs.
Hope this help to clarify 🙂
claudia cetto padilla says
Hi !!! can i use only egg whites ? and greek yogurt instead of butter ? my diet is not exactly keto but more low calorie
thanks
Sabra says
I think that these would both work! If you try it, let me know how it goes!
Lindsay says
Made this today smells delicious! Can’t wait to try it. Has anyone tried freezing it?
Sabra says
Hi Lindsay!
Thank you so much for the review!
The cake freezes really well, but I recommend freezing it without the frosting.
Sue Gardner says
How long does this cake stay fresh in the fridge.
Just made it as muffins. I whipped the egg whites and put in after the carrots.
Sabra says
It should be fine for at least a week 🙂
Wendy says
Whats erythritol?
Sabra says
Erythritol is a sugar alcohol. It is sweet but has no calories and no effect on glycemic index. For these reasons it’s a go-to sweetener in many keto/low carb sweets. I usually buy it under the brand name swerve.
Karen A Carroll says
Just want to say I like your site.
Sabra says
Thank you so much Karen! I have had so much fun with it, and it is so reassuring to know that it is appreciated 🙂
Tiffany Resendez says
Can i use swerve for this recipe is it granular or confection
Karen A Carroll says
Love your site
Rachelle says
Do I need the parmant paper can I bake without
Sabra says
If you have some it wouldn’t hurt, but as long as you thoroughly grease the baking ban you should be fine 🙂
Lynn says
Have you tried making this in a loaf pan? I was thinking of doubling the recipe for that. Thanks
C says
The recipe is delicious, however, the nutritional information is very inaccurate. I recalculated based on the ingredients listed and it comes to 3.5g per slice, versus your 1g per serving stated in comments, and your 2g per serving written on the picture. Very confusing.
Sabra says
Thanks for the review! I am so glad that you enjoyed the cake 🙂
The nutrition info I provide is calculated using the brands that I used to make the recipe. I also weigh everything for the most accurate measurement. However, I always recommend that you calculate using the brands you will be using since there can be so much variation.
Thanks for pointing out the error on the photo, I totally missed that and will get it corrected ASAP 🙂
Kimberly Hughes says
Your patience is excellent! I woulda flipped my lid by now with all the same scrutiny related to the nutritional information! Well done.
Sabra says
Thank you! Trust me, it's definitely a test sometimes lol
Chuck says
Thank you for this recipe and this site.
Truly sorry that you have to endure the carb police.
Deb says
Agreed. Your calm is commendable.
Susie Carlstrom says
I agree. The recipe is delicious. Sorry so much debate regarding the nutritional value. I appreciate any delicious recipe that is low carb and can be used in diabetic exchanges. Thank you
Maria says
Thank you so much for this — Absolutely delicious. I made these into carrot cake muffins instead (this recipe made 10) and they were an absolute hit!
Sabra says
Thanks for the review! I’m so happy you liked it 🙂
Trishana says
This looks sensational. Can I substitute the almond milk for whole milk and coconut flour for additional almond flour?
Sabra says
That should work just fine! You may need to add a little extra almond flour since it isn’t quite as absorbant as coconut flour. I would just start with 2 tbsp and keep adding a little extra until you have a good cake batter consistency.
Miriam says
My 9 year old & I made this yesterday. Wish I knew how to post a picture on here. Came out fantastic! For just a couple carbs I can completely maintain my weight eating like this.
LOVE IT!!!
Sabra says
That’s so awesome that you are getting your kiddo in the kitchen! Thanks for the review 🙂
Susan says
I made it today, It was delicious. I used Stevia for the sweetner.
Ana says
Hi! I can't find erythirol, how many grams of stevia did you use pleaseeeeee
Natalie says
Did you use the same amounts of Stevia as the recipe call for? It looks delightful.
Gorio says
There is a website that lists the equivalents of sugar with mom-sugar sweeteners. I used 3.5tbsp stevia granules for every 2/3 cups Erythritol ( 3.5 / 0.6666 ). That’s the ratio tbsp stevia per cup of Erythritol.
Kimberly says
I made this today and it is SO delicious , I can’t wait to check out your other recipes. Thank you for sharing!! 😊
Sabra says
Thank you!
Shae says
I made this once before and added some coconut. It was delicious. The next time I made it I substituted the almond flour for coconut flour and some psyllium husk powder and swapped the carrot for zucchini and added some pecans. Again a great outcome and managed to reduce the net carbs a bit more. Thank you for the recipe
Brandy says
Hi! Would love to know the measurements you used for trading out the coconut flour and psyllium husk please?
Millie says
Can you use monk fruit instead?
Sabra says
I can't say for sure because I haven't tried it personally, but I am *pretty* sure it would work just fine. Be sure to check the conversion ratios since you may need a different amount of monk fruit sweetener compared to the erythritol
Julie says
I noticed you have listed ingredients used in this recipe...with 4 photos, almond flour, coconut flour, cinnamon & Swerve. The Swerve I have is mostly stevia. Is there a Swerve that is Erythritol?
Sabra says
I have never seen swerve with stevia. The one that I use is 100% erythritol. I have used a product called pyure that is a stevia/erythritol blend
Tiffany Resendez says
How do i find conversion ratio if i want to use swerve
Sabra says
swerve is erythritol, so it converts equally 🙂
Corinne says
Can I use coconut sugar or monk fruit
Sabra says
Both should work, although coconut sugar will substantially increase the carbs and you will want to check the conversion ratios xo
Jessica says
I made this tonight and it was amazing! My boyfriend and I are on keto and he loves carrot cake. We haven’t been able to have it until I find this recipe. SO GOOD and moist and flavourful . Definitely recommend
Martha says
Thanks for sharing! This fits into my Keto/low carb style of eating! Love carrot cake, can’t wait to try!👌
jill hartman says
OMG just made this last night and it is perfect, the best low carb thing I have made yet and I make a lot!
Thank you for this great recipe!
Sabra says
Thank you so much for this amazing review!
Martha says
Can’t wait to make this!😍😍😍Thank u!
Sabra says
Hope you like it!!
Mia says
Can this be converted to zucchini bread?
If so how much zucchini would I use?
Sabra says
I think it would make a great zucchini bread! I would just sub zucchini for carrots. Before you add the zucchini, you would probably need to squeeze out as much extra liquid as you can.
If you try it be sure to let me know how it goes!
April says
This is awesome. Do you think substituting the carrots for strawberries would work?
Sabra says
I am not 100% sure, but if you try it, you will likely need to add a little bit of extra coconut flour to compensate for the moisture of the strawberries.
If you try it let me know how it goes!
Martha says
I made this also...and it was Devine! Can’t wait to make again!!
Thank u very muchie!🌹
Gab says
Hi! This recipe looks delicious! Although, I just wanted to check in with the oven time.... I put mine 25 minutes and it wasn't cooked at all. I'm leaving it longer but is it normal?
Thanks!
Sabra says
oven times can vary quite a bit, so I would say that it is pretty normal. When this happens to me, I just continue checking it every 3-5 minutes until it is finished.
I hope yours turned out well!
Nancy J says
Mine took about 40 min, I did not use parchment paper.
Jacqui says
These are amazing! I used monk fruit for the sweetener (there is a golden and classic version). With the brands of almond and coconut flour that I used and adding 1/4 c of walnuts, my muffins had 2.5 grams of net carbs.
Please keep developing delicious recipes like this!
Sabra says
I definitely need to try monk fruit sweetener. I keep hearing so many people raving about it.
Thanks for the review!
dianne says
My understanding is that you can subtract sugar alcohols but only to a maximum of 5g.
Sabra says
Hey Dianne! unfortunately not all sugar alcohols are created equally, so you really have to look at the specific type used. I pretty much only use erythritol (aka swerve) when I'm baking because it has little to no effect on blood glucose.
For more info, check out this post from ruled me: https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
and this awesome video from Keto Connect: https://youtu.be/CYfqvTZWilw
My advice is to always pay attention to what works for you and then go from there. Hope that helps!
Kristine Lusung says
One word. PHENOMENAL.
No joke. I found my birthday cake this year!!!
I made them today for the first time as muffins. They made 12 regular sized muffins. Perffffffecto!
If i could rate this 10stars I would!
Thank you!!!
Julie says
Very moist! Great flavor! Made this tonight and we really enjoyed. It cooked through in my oven in 30 min. The only change I'll make next time is to increase the sweetener. It was not sweet enough for us, but everything else was great!
Aszeto23 says
Made this tonight and it was exactly the same texture and mouth feel as regular cake! Tasted like carrot cake. Delicious. thank you!
Julie says
I just made this today and added walnuts! So delicious, other than the grainy icing. Anyone else use granular Erythritol and had the same outcome? What can I do for it not to be grainy?
Sabra says
Granular erythritol, will almost always result in a somewhat gritty texture. If you don’t have confectioners erythritol, you can make some by running the granular through a food processor. It will likely still have some graininess but this should greatly reduce it!
Alyssa Chaplin says
Haven't tasted the cake yet, but the batter and the smell of it are amazing! The frosting is delicious!
Had to cook the cake a bit longer, but no biggie!
Can't wait to eat it!
Mary says
Thank you for providing this recipe! I can't wait to make it! It really bothers me that so many people are commenting on the calculation of the net carbs per serving. People should do their research on how to calculate net carbs before criticizing someone. What happened to being nice and saying "thank you"?
Sabra says
This is so sweet of you to say 🙂 Let me know how the cake turns out!
April says
Totally amazing! It was moist and flavorful and didn't taste like egg. It tasted like regular carrot cake. My 15 yr old son, his friend, my husband and my grandma all LOVED it. Where has this been all my life? Great job! Keep 'em coming.
Sabra says
Thanks so much for sharing! I'm so glad that it was a hit 🙂
Jennifet says
I have an egg allergy but so early t to try this! What can I substitute for the 4 eggs?
Dean says
Does this have to be stored in the refridgerator?
Leah says
I really dislike swerve so I left it out and added a few drops of stevia! Worked out great. Not sweet enough for the rest of my crew but I like it.
Erica says
Just tried it hubby and I loved it ! So tempted to have a second slice
Gloria says
This cake is delicious and easy to make. We have been following the Keto diet for months and are loving the results so far. We splurged and had a cheat meal a few weeks back and split a small slice of carrot cake for dessert. My husband tasted your carrot cake recipe and ranted about how much better this cake was over the traditional one. I made it in an 8 x 8 square pan and cut it into little squares. Everyone in my house devoured it! I will definitely make this again soon!
Marleen says
I’m planning to make this for myself for my upcoming bday and I can’t wait! It will be my first dessert item with keto. I’m not much of a baker, so can you please clarify if it’s vanilla or vanilla extract. Also, any brand recommendations on the baking powder?
LUCY MCGOVERN says
Hi, wanting to make this today and wondering if I can use stevia instead of erythritol? Thanks!
Sabra says
I think it would work, but it will obviously change the taste a little. Be sure to check the conversion ratio between the stevia you are using and erythritol.
Susan Brown says
Hi Sabra,
I am making this for my daughter-in-laws 40th birthday but want to double the recipe. Can I just bake it in a bigger tin and just adjust the baking time? Last time we had a birthday celebration my husband and I couldn't have any of the cake but 11 weeks later I'm 8 kilos lighter and my husband is 5 kilos lighter so we want to take something we can eat too!!
Sabra says
Hi Susan! Congrats on you and your husbands weight loss!!
Yes, you should be able to double the recipe without any issues. I hope you enjoy!
Susan Brown says
OMG this was delicious. I didn't end up doubling the recipe just used a ring tin and it rose perfectly. We were able to enjoy this cake while the other party goers tucked into cream cake!! I've now wrapped the remaining portions and frozen them for future treats. I added walnuts in both the cake and the cheese frosting so I guess that may have added a few more carbs! But the added crunch and flavour was delicious!! Thank you!!
Susan Brown says
Hi Sabra,
I made this again today but substituted carrot for zuchinni and almond meal for the almond flour which is much cheaper than the flour here in Australia. I also added sunflower seeds to the mixture and a little lemon juice to the frosting! Once again it was a wonderful success!
Margaret Castillo says
What can I use instead of coconut flour ? Husband is allergic to coconut .
Sabra says
I think you would be fine to just add in a little more almond flour, or some vanilla protein powder!
Whitney Cable says
Help! I just made this and it's in the oven, but it's been almost 30 minutes and it's still goo! I double checked ingredients several times and my oven is at 350° and completely functional. Did this happen to anyone else??
Smells delicious though and the icing is to die for!
Marleen says
I just made it this weekend and didn’t have any issues. I followed the recipe to a T other than using an 8x8 glass pan. It was really yummy. My family loved it too (and they are not keto), but suggested more carrots.
Sabra says
Several comments have stated that they had to bake it longer then the recipe stated. I have a commercial oven, so it may just be that. I would just watch it and take it out when a toothpick inserted into the center of the cake comes out clean.
Susan Brown says
I always have to cook mine longer. Test with skewer as it cooks!!
Olga says
Hi! Do you think that replacing erythrotol with protein powder would have a similar result (at least texture wise)?
Sabra says
It would be worth a try, but I'm honestly not completely sure. The cake is already pretty mildly sweetened, so you may need to add a little stevia to get the sweetness where you would want it for a cake, but that's more of a personal preference anyway.
if you try it, let me know how it goes!
Misty says
Amazing cake! My whole family loved it.
tina says
Since I cannot have anything dairy, I tried using dairy free alternatives.
Subtituted the Daiya Cream Cheese, Ghee butter and
Coconut Cream. Measured it like the recipe said and it
turned out Yummy.
Thanks for this yummy carrot cake!!!
JN Fuller says
First thank you for your recipe for a comfort food for my family, All I have to say is you must really love what you do to put up with all the stupid questions, I would have just deleted the asinine questions that you have answered time and time again, in the comments, I guess it is the entitlement syndrome, So once again thank you for your patience with the masses
Anne says
We added walnuts, shredded coconut and a tad bit of molasses, plus extra spices and baked as muffins. Without the frosting, this is really yummy. Thank you!
Rosanne says
I only found your site tonight, when your carrot recipe was advertised under kept recipes for PinInterest.
I've read through the comments, to get a feel for the ingredients I was unfamiliar with and just out of interest. It cleared up various questions I had about the ingredients. For example, I'd never used Erythritol before and did not know it was a fruit sweetener. I also did not know what I could replace it with, until reading through the comments.
Now, fully armed with all the variations and explanations, I'm ready to go! Thank you!
Rosanne says
"kept" should read "KETO"!
Rosanne
Andrea says
INCREDIBLE! Seriously this is insanely delicious. Im far from a keto loving queen. Honestly I hate 9/10 recipes I try. I have yet to find a good dessert recipe after 5 months. This is IT! I can stop looking. It was incredible for sure!!
Teresa S says
I absolutely love this, I added some chopped walnuts. I haven't added the frosting yet & I might not, it's great plain. Thank you for sharing your recipes.
Cyn says
Can I substitute the erythritol with Lanko’s monkfruit sweetener? Thanks in advance 🙂
Sabra says
Yes! I have just recently started using Lakanto sweetener as well and I really like it. Just be aware that it is twice as sweet as sugar and erythritol, so start by adding 1/2 of the amount of erythritol called for in the recipe, then add more to taste.
For the frosting, you will get the best results with the confectioners Lakanto
Cyn says
Wow, thanks for such a quick response. Happy to hear I can use the confectioners Lakanto also because I just recently purchased those two plus the syrup & was looking for a recipe to use all three lol. Thank you!!
Rose says
What to use in place of erythritol. I have xylitol and splenda. Thx
Karen D says
Mine seemed a bit dry but it was still delicious!
I had to cook it longer too like others are saying next time I’m going to try monk sweetener 1/2 the strength as you said and maybe take it out of oven just alittle earlier.. ty for the recipe.
Karen says
I couldn’t find lankato confectioners I think I’ll just do the swerve I thought the frosting was good! I was wondering do you know of any white cake that is low carb ? In summer my kids love white cake that you pour liquid of jello over top then top with whip cream & berries it’s so good .. I thought I could still make it but with maybe sugar free jello I’m not a real fan of artificial ingredients but we really love this recipe ? I’ve seen coconut cake recipes but what do you think would be closest to white cake ?
Sabra says
That sounds delish! Check out my recipe for Tres Leches! I think that the cake portion would work well for that kind of recipe. If you try it, let me know how it goes! xo
Helen Fuller says
Hi! I am about to start on the Keto diet & was looking for some very easy recipes for 2 people. I am not a good cook at all!!!! And I saw your recipe for my Favorite Cake ever!!!! I was so excited & cant wait to try it!!! I was wondering if the Lakanto Monk Fruit Sweetener, which I hope is the correct kind you changed to) can be used in place of any kind of Sweetner allowed on the Keto Diet? For instance in other recipes & of course my coffee. I can’t wait to start trying some of your other recipes also!!
Thanking you in advance!!!!!!!!!!!!
Helen
Sabra says
Hi Helen! Welcome to the Keto Diet! I hope that it's going well for you so far! You can generally use Lakanto sweetener in most recipes, and certainly in coffee! When baking just be mindful that Lakanto is twice as sweet as sugar and erythritol.
Holly says
Made this yesterday and it was amazing! I will definitely be making this again!
Andi says
I looooove this cake ! I've been Keto for 12 months and this is my favorite recipe so far !
It's delicious, I only added walnuts, it's perfect. Thank you !
Sheila Dingle says
Just wanted to say I ran out of carrots so added zucchini to make up the amount. It turned out well. So delicious!!
Thank you for your recipes.
Sabra says
Thanks for the great review, Sheila!
Trish says
I'm just wondering, do you think I could substitute coconut flour for the almond flour? Its all I have on hand. If so, what do you think the amount of coconut flour would be in total, and would it come out with similar texture?
Sabra says
I can’t say for sure since I haven’t tried it, but I think it would work.
In general coconut flour is substituted for almond flour at a 1/3:1 ratio, so I would start with 1/3 of the amount.
The texture will be slightly less ‘cake like’ but it should still taste great!
Heather says
I love this recipe i have made it about 5 times within the last 3 weeks. It's probably my favorite keto dessert. And friends and family that aren't keto love it too.
DIANE says
I just made this today and it was delicious and moist!
Cathy McCullough says
YUMMMMMMM. I just made this with half the total amount of flour (coconut) and liquid organic 100% monk fruit for sweetener in the cake and frosting. I’m serving these as muffins to good friends. Hubby says YUM
Terra says
This isn’t probably the first low carb dessert that my family and I both loved. Thank you!
Sabra says
You're welcome Terra! Glad to hear that it was a hit 🙂
Vanessa says
Thanks for sharing! Does it keep long?
Adriana says
WOW. Delicious! Threw a few raisins in which adds a little less than 1g NC per slice but otherwise followed the directions to a T. Just had a slice and it's the best keto dessert I've made so far. Thank you for helping me satisfy my sweet tooth
laura says
Should the baking powder measurement be 1 Tablespoon or 1 Teaspoon? I made the recipe as directed but I could taste the baking powder.
Sabra says
one tablespoon is the correct amount. If your cake tastes metallic or bitter, then your baking powder is likely old. Sorry that it didn't turn out well for you, if you try it again I would love to know how it goes!
Sylvia says
I love this recipe. My question is if I were to make this as cupcakes, how long would I bake them for?
Sabra says
Thanks Sylvia! I would just start checking them about halfway through the suggested cooking time. Usually, cupcakes take about 5-10 minutes less time then a whole cake - hope that helps!
Liza says
Hi. Would like to know if liquid sweetener works with this recipe. Thanks!
Sabra says
Hi Liza, Unfortunately, the cake needs the volume of the sweetener to rise properly. You should be able to use only liquid sweetener in the frosting though.
J uana says
Made this it wwas delicious!!. took some to work a mine on keto co-worker eat all. Will make again.
Gina says
This cake is fantastic. Thank you
Diane Giampa says
Loved it, easy & fast..
Lynne Baker says
This is the first low carb cake I have made with almond flour that I actually enjoyed. Very good! Great frosting! It will help with any craving for sweets.
Sara says
This is easy to make and tastes great! I just added lemon to the cream cheese icing as I am not a huge fan of vanilla.
Thanks👌
Rhonda says
Followed directions except for Allspice (didn't have any, replaced with more cinnamon). The cake was pretty and got good reviews from my taste testers but I wished it was more moist and more spice cake tasting. There is no brown "sugar" in the recipe to help give it more flavor, so I when I make it again I will add blackstrap molasses or SF maple syrup, and a lot more spice, maybe ginger and nutmeg in addition to the cinnamon. Thanks for all your hard work and sharing, I love your site.
Sabra says
Thanks Rhonda! I'd love to hear how it goes if you try it with the modifications that you mentioned 🙂
Charlen Turner says
I made this cake is very delicious!!
Thank-you for the recipe.
Sara says
I'm currently making this for Easter. Since I'm not necessarily keto, just highly allergic to wheat and numerous things, I'm always looking for new gluten free stuff. I used coconut sugar for the sweetener and added cloves since I realized too late that I'm out of allspice. I'm making a cashew frosting for the top. Thank you for your awesome recipes!
Doreen says
I truly enjoyed this carrot cake. I have made several Keto desserts and I have not been impressed by many if not most. With that said, I think this tasted as close to the real thing as it could. I personally didn't notice a difference. I served it to friends who aren't Keto and they all loved it and were surprised it was Keto. So...thank you for sharing your recipe. This one is a keeper.
PS-I added chopped pecans into the cake mix instead of on top. It was delicious!
Frani says
Thank you for this delicious recipe. Can't wait to try it! May I please comment, You are a saint with the patience of Job!!!! I don't know how you deal with the critical remarks. I have a website and would close it if I had as much criticism as you've had. Bless you dear sweet Sabra!!!♥
Frani says
Thank you for this delicious recipe. I can't wait to try it! May I please comment on some of the remarks? Sabra, You are a saint with the patience of Job!!!! I don't know how you deal with the critical remarks posted by some members of this group. I have a website and would close it if I had to deal with as much criticism as you've got Bless your dear sweet heart Sabra!!!♥
Josie says
I don't normally review but had to with this recipe! It is so delicious. Honestly cannot tell difference between this and regular carrot cake! I've made it 3x so far, family and friends love it. Thank you for the amazing keto dessert recipe
Traci says
Made this last night. It was absolutely amazing! I didn't have enough cinnamon so sprinkled in some garam masala. Will be making again! I'd double the frosting though. 😉
Sabra says
Thanks for the review Traci!
Karin says
Can I substitute coconut oil for the butter? My little one is dairy free.....thanks
Sabra says
Hi Karin! Coconut oil would work just fine 🙂
Phyllis Bass says
This is the best recipe for a low carb cake on the internet. Thank you so much! I made it last night, doubled the ingredients for 2 layers and it turned out fabulously. Even my niece, who will not eat anything low carb, loved it. I made it last night and it's almost gone. Again, thank you!
Marshea C says
This was sooo yummy and easy to make!! Thanks for sharing!!
Latifa says
Made the cake this morning. Wow! It is so good. Everyone in my house loved it, low carb or not. Thank you for sharing.
Fabienne says
Very good
Thank you
Caroline Ratka says
what can i use in place of the heavy cream?
Sandy e Moore says
I am using the "Lakanto Monkfruit Sweetener" for the cake & frosting. It's granulated, so for the frosting do I need to run it through a coffee grinder to turn it into powered sugar?
And I have no almond milk...Can I use regular milk?
I am so looking forward to making this. You've recv'd so many excellent reviews! Thank you.
Wendy says
I used regular milk and it worked fine.
Sandy says
How do you think Buttermilk would work in this recipe?
Wendy says
Just made this. Haven't tasted it all together yet, but it smells delicious and the frosting tastes good (I licked the beaters). My husband is diabetic, so this will be a great treat! We are looking forward to digging into it.