Last Thanksgiving, I made my first carrot cake because it’s a favorite for two of my favorite people: 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 made some swaps and changes to the original recipe to create the best low carb, carrot cake! Being honest, this cake was super moist and delicious and tasted very close to the original. An added bonus of this low carb carrot cake remake was that it only had about 8g of net carbs per slice – a real win! I’m sharing this recipe for all of the carrot cake lovers that are searching for grain-free, no-sugar-added, and low carb carrot cake alternatives.
This recipe makes a double layer, 9-in cake with enough frosting for decorations.
I had so much fun making this cake and tried to do a bit of decorating! Using green and orange food coloring, I attempted to make his cake look like I’ve seen in the store! I’m keeping one of the pictures here even though I’ve updated this post since because it makes me smile!
What is included in this low carb carrot cake?
This cake includes almond flour and erythritol as substitutes for sugar and white flour. Sugar and white flour are two of the quickest ways to add carbs to a dessert recipe. It also includes carrots, pineapples, and raisins, which some might argue are foods to avoid on keto. While I agree and aim to limit the number of carrots, pineapples, and raisins that I eat, this recipe focuses on reducing carbs to have the best low carb and keto-friendly replacement for carrot cake.
Yes. This cake cuts carbs and sugar by using almond flour and erythritol (keto-friendly substitutes). It also has 8g net carbs a slice. Since keto is a metabolic state and not a food, then this cake is keto. With that said, this cake is a treat and should be enjoyed in moderation.
- 2 cups shredded carrots
- 1 cup shredded unsweetened coconut
- 1/4 cup raisins no sugar added
- 1 cup chopped pecans
- 2 tsp vanilla extract
- 1 cup crushed pineapples (in juice) no sugar added
- Preheat the oven to 350 degrees.
- Whisk dry ingredients together in a small bowl. Set aside.
- Whisk wet ingredients together in a large bowl (enough for the whole batter). Set aside.
- Mix the filling ingredients. Set aside.
- Add the dry ingredients to the wet ingredients. Fold in with a spatula.
- Fold in the filling ingredients.
- Divide the batter into 9in cake pans. Slam the cake pans to level the batter.
- 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.
- Mix all of the frosting ingredients in a stand-mixer (~3 minutes)
- Refrigerate while the cakes cool
- Frost and design the cakes as you please.
Recipe Nutrition Facts