Healthy Low-Carb Carrot Cake

4.4 stars, average of 122 ratings

Healthy Low-Carb Carrot CakePin recipeFollow us 124.9k

This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake - just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again!

The base of the cake is as easy as can be and is made in just one bowl and is as light and fluffy as any cake you’ve ever had. With a delicious cream cheese frosting this will become your go-to low-carb carrot cake recipe.

This recipe uses grated carrots. Although root vegetables are generally a no-no when you follow a keto diet, you can use a small amount and still stay within your carb intake. Just keep in mind that if you are trying to lose weight, you should avoid eating too many keto treats and they can stall your weight loss.

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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs4.9 grams
Protein8 grams
Fat27.7 grams
Calories295 kcal

Calories from carbs 7%, protein 11%, fat 82%

Total carbs7.9 gramsFiber3 gramsSugars3.6 gramsSaturated fat9.2 gramsSodium236 mg(10% RDA)Magnesium61 mg(15% RDA)Potassium245 mg(12% EMR)

Ingredients (makes 16 servings)

Cake:
Frosting:
  • 1 cup full-fat cream cheese (240 g/ 8.5 oz)
  • 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
  • 1/3 cup heavy whipping cream (80 ml/ 2.8 fl oz)
  • 1/2 cup pecan pieces, divided (55 g/ 1.9 oz)

Note: Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.

Instructions

  1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.
  2. In a large bowl mix together the dry cake ingredients except for the carrots and pecans. Stir in the wet ingredients until smooth. Healthy Low-Carb Carrot Cake
  3. Stir in the carrots and pecans. Healthy Low-Carb Carrot Cake
  4. Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
  5. Remove from oven and let cool completely before frosting. Healthy Low-Carb Carrot Cake
  6. For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered Swerve and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
  7. Frost the cake with the icing using an offset spatula. Healthy Low-Carb Carrot Cake
  8. Sprinkle the remaining pecans over the top and serve. Healthy Low-Carb Carrot Cake Store covered and chilled for up to 7 days. Healthy Low-Carb Carrot Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.7 g9 g101 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g2.4 g1.8 g27 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Almond milk natural (unsweetened)
0 g0 g0 g1 kcal
Carrot, fresh
1 g0.1 g0 g6 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Pecans, nuts
0.1 g0.3 g2.5 g24 kcal
Cream cheese, soft (full-fat)
0.5 g1.1 g4.2 g37 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0.1 g1.9 g18 kcal
Pecans, nuts
0.1 g0.3 g2.5 g24 kcal
Total per serving, 1 slice
4.9 g8 g27.7 g295 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (28)

Will the recipe still work without pecans? We’re trying this tonight! 🤗

Reply

Sorry for the late reply! Yes you could skip pecans or use walnuts. If you skip them, it will just have a different texture 😊

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I made this and the cake was very dry and hard.  What did I do wrong?  Overcook?
Any suggestions would help.  

Reply

Hi Teresa, it does sound like it may have been overcooked. I'll add a note in the recipe just to make sure it doesn't happen to anyone else!

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I can't wait to try this recipe! I'm from Uruguay and down here you can only find liquid stevia for keto approved sweeteners. . What do you think I should replace powdered Erythritol for?
I'll let you know the results! Thanks!

Reply

Hi Patricia, my only worry with liquid stevia is that too much would make the cake bitter. Check out this post in case you can find any of these sweetener options: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

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The cake turned out amazing! Thanks Martina 😘However I changed the frosting to cream cheese, butter, xylitol and a teaspoon of lemon juice for a more zesty flavour

Reply

Thank you Lisa, I'm happy you enjoyed! 😊

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Great recipe!, my son and I love this cake, we substitute the carrot for zucchini as another great alternative, thanks!...got to love baking😊

Reply

That is a great alternative! I'm glad you enjoyed! 😊

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Oh my how amazing this carrot cake was. Whole family devoured it. Came home yesterday and it was finished.
I substituted Cashew milk for the cake portion and I doubt it altered taste much.
Make it guys!

Reply

Thank you for the lovely feedback!

Reply

Do you just line the bottom of the pan or the sides too? I can't wait to make this!

Reply

I usually just line the bottom and then run a sharp pointed knife around the edges to release the cake 😊

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This recipe looks delish! Can I use full fat milk in place of almond milk? That’s the only ingredient I don’t have. Saves me a trip to the supermarket. Oh and regular baking powder would do the same job? I don’t know where to find the gluten free option where I live.

Reply

Thank you Mel! Yes, in this case you can do that. The amount is tiny and won't have a significant effect on net carbs. What I do instead of using "gluten-free" baking powder is a combination of these:
- 2 tsp baking powder = 1 tsp cream of tartar + 1/2 tsp baking soda
- 2 tsp baking powder = 1-2 tsp lemon juice (or vinegar) + 1/2 tsp baking soda

Reply

Do you use both of these or choose one or the other?

Reply

To clarify, I only use one of the above options. What I wanted to say is that there are two alternatives. I hope this helps! 😊

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Hi Martina, i want to make this for memorial day weekend. Can u sub the almond flour with hazelnut flour?

Reply

Hi Niharika, I think that ground hazelnuts, pecans or even walnuts will work just fine - they should result in similar texture. The only difference should be the taste. So if you like hazelnuts give it a go! 😊

Reply

I made this on the weekend for a friend's birthday... and it was a HIT!!
Thank you. x

Reply

Leslie, thank you for your lovely feedback!

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I am making these now but as mini cup cakes do they need less time in the oven?

Reply

Definitely, the cooking time for muffins would be closer to 30 minutes like in this recipe: Keto Carrot Cheesecake Muffins

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Hi, thanks I'm dying to try this recipe....is there any chance of subs for the dairy? I'm intolerant to both casein and whey, so cannot even use ghee, I still get a reaction.
Would coconut oil be a good ghee replacement?
I can use creamed coconut milk instead of whipped cream but what will work instead of creamed cheese? I'm in the UK and dairy free creamed cheese alternatives like Kite Hill are not available.
Any help would be great.
Thanks

Reply

Hi Anj, yes, coconut oil will be best to replace the ghee/butter. When making the frosting you can use just coconut cream instead of both (the creamy part that separates when you refrigerate coconut milk: How To Cream Coconut Milk). I would also add a tablespoon of lemon juice into the frosting.

Reply

Any substitutes for almond flour? Unfortunately, I am allergic 😞

Reply

You could try ground walnuts or pecans (same amount as almond flour). I used them in similar recipe and they work really well with carrots. If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick. This is just an estimate based on conversion I use for almond/coconut flour.

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