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!

My attempt at decorating this cake for my husband’s birthday

This recipe focuses on creating the best low carb carrot cake.

This cake includes substitutes for sugar and white flour, 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.

The Best Low Carb Carrot Cake (Grain-free and No Sugar Added)

A recipe for The Best Low Carb Carrot Cake without grains and added sugar that cuts carbs from 74g net to just 8g net per slice!

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Prep Time: 30 minutes

Cook Time: 30 minutes

Cooling: 1 hour

Total Time: 1 hour

Course: Dessert

Servings: 16

Calories: 514kcal

Author: Davinah S. Smith

Ingredients

Dry Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1 tsp Ground Cinnamon
• 2 scoops Collagen Peptides (Unflavored) or 1 tsp Xanthum Gum

Wet Ingredients

• 1 cup butter melted
• 1/4 cup MCT Oil
• 4 large eggs
• 1 1/4 cup Swerve, Confectioners

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
• 1 cup crushed pineapples (in juice) no sugar added

Frosting Ingredients

• 1 cup butter melted
• 1.5 cups Swerve, Confectioners
• 2 tsp vanilla extract
• 16 oz cream cheese softened

Instructions

• 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

Nutrition Facts

The Best Low Carb Carrot Cake (Grain-free and No Sugar Added)

Amount Per Serving

Calories 514 Calories from Fat 441

% Daily Value*

Total Fat 49g 75%

Saturated Fat 26g 130%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 138mg 46%

Sodium 336mg 14%

Potassium 279mg 8%

Total Carbohydrates 12g 4%

Dietary Fiber 4g 16%

Sugars 4g

Protein 9g 18%

Vitamin A 76.8%

Vitamin C 7.5%

Calcium 11.1%

Iron 7.5%

* Percent Daily Values are based on a 2000 calorie diet.

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