Grain-free, Low Carb Carrot Cake

Last Thanksgiving, I made my first carrot cake because it's a favorite for my husband and mother! This cake was super moist and delicious, but it had more than 74g of net carbs per slice, which is the equivalent of like 4 days of carbs for most keto and low-carb folks (yikes)!!! For my husband's birthday, I remade this cake without white flour and sugar (except sugar that occurs naturally). The best part is that it tasted super moist and delicious (read as: the same), but I cut the carbs to 8g net per slice. This recipes makes a double layer, 9-in cake with enough frosting for decorations. 



Dry Ingredients

Wet Ingredients

Filling Ingredients

  • 2 cups shredded carrots
  • 1 cup shredded unsweetened coconut
  • 1/4 cup raisins, no sugar added
  • 1 cup chopped pecans
  • 2 tsp vanilla extract or Choc Zero Caramel
  • 1 cup pineapples in juice, no sugar added

Frosting Ingredients



  1. Preheat the oven to 350 degrees. 
  2. Whisk dry ingredients together in a small bowl. Set aside. 
  3. Whisk wet ingredients together in a large bowl (enough for the whole batter). Set aside.
  4. Mix the filling ingredients. Set aside.
  5. Add the dry ingredients to the wet ingredients. Fold in with a spatula. 
  6. Fold in the filling ingredients.
  7. Divide the batter into 9in cake pans. Slam the cake pans to level the batter. 
  8. Bake in a preheated oven until a toothpick or fork comes out clean (~28 minutes). Allow to cool for 30 minutes (at least) before frosting.
  9. Mix all of the frosting ingredients in a stand-mixer (~3 minutes)
  10. Refrigerate while the cakes cool
  11. Frost and design the cakes as you please.