Get ready to fall in love with this low-carb keto carrot cake recipe that tastes just like a traditional one! It's delicious, spicy, and made with a secret ingredient that keeps the cake perfectly moist.
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This cake was on my mind for a long time before I even made it!
Ever since I created my zucchini spice cupcakes, I started dreaming of a sugar-free carrot cake. I just knew it would be amazing as a low-carb dessert.
And, I was right! Trust me, you are going to love this recipe.
With its wonderfully spicy flavor, fluffy and rich cream cheese frosting, and just the right amount of sweetness, it’s the perfect treat.
Ingredients
This is an easy cake to bake that's made with simple ingredients. Let's take a look at the key ingredients used to make this scrumptious cake.
Zucchini
The trick to a super moist keto carrot cake is zucchini! Many low-carb cake recipes tend to be dry. That’s why I knew zucchini would be a great addition to the batter.
It keeps the cake from drying out and ensures there’s plenty of liquid for the coconut flour to absorb. Plus, what a great way to sneak vegetables into your dessert.
Low-Carb Flour
I used a combination of almond flour and coconut flour. This is tricky because coconut flour absorbs a lot more moisture than almond flour, so it is important to use the exact measurements. Baking powder and soda are used to increase the volume and lighten the texture of the cake.
Spices
I think the best spices for a carrot cake recipe are cinnamon, nutmeg, and allspice. All of them together make it taste like my favorite cake when I was younger!
Keto Sweeteners
You'll need a granular sugar substitute for the cake and a powdered confectioner sweetener for the frosting. I like to use a monk fruit and erythritol blend for both but there are many sugar alternatives to choose from.
Keto Frosting
To make the low-carb frosting, I used cream cheese, heavy cream, butter, and vanilla. Reuse this frosting recipe on other treats like a keto pumpkin spice cake.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Equipment
- Silicone Pans: Low-carb gluten-free cakes tend to stick to regular metal baking pans. That’s why I like to use non-stick silicone pans to guarantee an easy release every time.
- Nut Chopper: Chop nuts evenly, either fine or coarse. A nut chopper makes it much easier than chopping nuts by hand. Plus, there’s no worry about over-chopping, which can happen with a hand chopper or food processor.
- Stand Mixer: For a light and fluffy frosting, it’s best to use a good stand mixer that can whip at a higher speed than hand mixers.
- Parchment Liners: If you prefer to use a metal pan, or you just want to make sure none of the bottom of the cake sticks to the pan, you can use parchment circles. Using pre-cut ones saves time and are guaranteed to be a perfect fit.
Quick tips
There are a few ways you can switch up this recipe based on what sounds best for you. Here are some ideas:
- Bake keto carrot cake muffins instead for single-serve treats. Just be sure to adjust the baking time.
- Reduce the sweetness. Feel free to adjust the sweetener to taste. You can also use less frosting or eliminate it all-together. The cake is incredibly tasty on its own!
- Lighten the cake texture. Substitute protein powder for a couple tablespoons to ¼ cup of the almond flour to make the cake less dense.
- Try different types of nuts. Pecans or hazelnuts are great substitutes for walnuts.
Instructions
This keto low carb carrot cake recipe is far from complicated to make. In fact, it comes together with just a few simple steps!
You’ll mix the dry ingredients, mix the wet ingredients, combine them, then add the nuts and bake your cakes. The frosting can be mixed up while the cake bakes as well. Then, assemble and frost!
Prepare the batter
The very first thing you’ll do is make the batter. Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl.
Then stir the dry ingredients into the wet mixture.
Tip: Toast the nuts before you add them to the batter.
Bake
Place the batter in the prepared baking pans and bake the cake! This is a very sticky batter, so please line the pans with parchment paper or use non-stick silicone pans. I also like to grease the bottom and sides of the pans to make sure the cake releases easily.
Let the cake layers cool for at least fifteen minutes on a rack before removing from the pan. Then cool completely before adding the frosting so it won’t melt.
Prepare Frosting
When you make the sugar-free cream cheese frosting, use an electric hand mixer. This is so much easier than trying to cream it all together by hand. Then just beat everything together until it is nice and fluffy!
Note: Be careful when you add the powdered sugar substitute. Add it slowly, or else it will make a mess.
Assemble the cake
To assemble your low carb carrot cake, stack the two keto cakes on top of one another with a layer of frosting in between. Spread the remaining frosting over the whole cake.
I used two 9-inch round cake pans to make a two layer cake. However, you can bake it in a single 9×13-inch pan or divide the cake batter into cupcake molds. The baking time will just need to be adjusted if using a different size baking pan. My batter took about 25-30 minutes to fully cook.
️ Serving suggestions
My favorite thing to serve with this cake is a hot cup of coffee. I just love how the rich flavor of the coffee beans compliments the sweet cake!
But you can also eat it with a scoop of low-carb vanilla ice cream on the side.
FAQs
Before we get to the delicious keto carrot cake recipe, I want to answer some questions people have asked about this sugar-free cake.
Are carrots keto friendly?
You may have heard that you can't have carrots on a strict low carb diet. Many following a ketogenic diet avoid carrots because they contain more sugar than other vegetables.
When it comes to carrots, they should be enjoyed in moderation. One cup, or about 70 grams, has 6.7 grams of carbs and 2 grams of fiber, so about 4 grams of net carbs. That same amount has 3.3 grams of sugar.
But this low carb keto carrot cake only calls for 1 cup of shredded carrots in the entire recipe, which is cut into 16 slices. This means that there are only 0.3 net carbs and 0.2 grams of sugar per slice from carrots.
If you’ve heard that you cannot eat carrots on keto, don’t worry. The amount of carrot in this recipe will not knock you out of ketosis, and it’s plenty for the cake.
Is carrot cake ok for diabetics?
A traditional carrot cake recipe can be a sugar bomb. In fact, most cakes have 25 to 60 grams of sugar per slice! For this reason, I would not recommend a restaurant or store-bought version of this dessert for diabetics.
However, this low-carb carrot cake was created to be very low in both carbs and sugar. In fact, each slice has just 2 grams of sugar and 4 grams of net carbs.
If you or someone you know is watching their sugar intake, give this cake a try. It won’t spike your blood sugar and it’s just as delicious as the real thing. Seriously!
Related recipes
Looking for more low-carb cake recipes that you can enjoy on a keto diet? Check out a few of these favorites:
- The best keto chocolate cake has a rich, chocolate flavor and ultra-moist texture thanks to, you guessed it, zucchini!
- Sugar-free red velvet cake is made with low-carb flours and topped with a keto cream cheese frosting for a truly special treat.
- Cranberry cheesecake is a decadent dessert as beautiful as it is delicious. It’s sure to be a crowd-pleaser!
- Chocolate peanut butter cake is an easy-to-make, moist chocolate cake topped with sugar-free peanut butter frosting.
- German chocolate cake is another recipe that uses zucchini for an ultra-rich texture. This one is topped with amazing coconut pecan frosting!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Keto Carrot Cake
Video
Ingredients
CAKE:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice or ginger
- 4 large eggs
- 1 cup coconut oil I used the liquid kind
- 2 teaspoons vanilla extract
- 1 cup low carb sugar substitute more or less (I use ¾ cup)
- 1 ½ cups packed grated zucchini about 295 grams (one medium)
- 1 cup loosely packed grated carrots about 70 grams (1 large)
- ½ cup walnuts optional
FROSTING:
- 16 ounces cream cheese
- ½ cup butter 1 stick
- 2 cups Lakanto powdered monk fruit sweetener
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream more or less for desired consistency
Instructions
CAKE:
- Preheat oven to 350°F. Line bottom of two 9-inch cake pans with parchment paper or use silicone pans.
- Stir together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and allspice (or ginger) in a medium bowl. Set aside.
- In large mixing bow, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini, carrots, and sweetener. Then add flour mixture and stir until well combined.Stir in walnuts, if using.
- Spread batter evenly between the two cake pans. Smooth tops if necessary.
- Bake for 25-30 minutes until browned on top and cake is firm to the touch.
- Remove from oven and allow to cool on a cooling rack before frosting.
FROSTING:
- Cream together the cream cheese and butter with an electric mixer.
- Add powdered sweetener and beat until smooth.
- Beat in the vanilla extract. Add in the heavy whipping cream, a little at a time, until the desired consistency is reached. Frosting should be light and fluffy after whipping.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on February 18, 2019. Updated on March 11, 2021, with new images and additional recipe information.
MBburg
Made delicious cupcakes! My husband and I loved this recipe! I planned on freezing half of the cupcakes but we ate them too quickly!!
Barbara
Husband loved it as his bday cake. However, I would use EXTRA Virgin Coconut oil next time as the simple Virgin Coconut oil had too much of a coconut oil flavor for me. As the layers don't "rise" and are very moist, but dense, I made a half sized, 4 layer cake by cutting each half into half again. Frosting was enough for all layers, top, and sides. Everyone loved it.
abloom
My husband is desperate for me to make this again. Even though he's not on any diet.
Julie
So if I am using king arthur keto flour would it be 2 cups as the almond flour and coconut flour equals 2?
Lisa MarcAurele
Yes. That should work but may need slight adjustments if the consistency of the batter doesn't feel right.
Diane
Could I use all almond flour in this cake?
Lisa MarcAurele
It should work okay in the recipe. You may want to add in a little xanthan gum if you have it as I find it helps prevent crumbling.
Matt
My wife makes these, I’m not keto but I wouldn’t even know the difference in taste other than I don’t feel gross after eating them. Highly recommend trying it out!
Momof3under3
The absolute best. ???? just as good as the real thing, my mother in law introduced me to them and we both make a batch weekly now!
Meyre
I made for Easter/21 and it was a hit; nobody could believe it was a keto cake, in their words "a diet" cake. I was looking for a dairy free recipe and yours was right there. Thank you
Kerin
Hello can I use butter in place of coconut oil?
Lisa MarcAurele
Butter should work instead if you prefer that. I'd use unsalted.
Denise P
I'm new-ish to keto and have not had good luck with dessert recipes. This was my first attempt at one of your recipes. Yummy!! I went with cupcakes. I'm so glad I found you!! Can't wait to try other recipes. Thanks so much ????
Brenda C
I wish I could post a picture. We made regular and mini muffins a double batch. A+
Bernadine Langer
Do we drain the zucchini, do we squeeze it to get most of the moisture out before we put it in the batter
Lisa MarcAurele
I don't remove moisture as I like a moist cake.
Kathy Singer
This recipe is delish! I added toasted pecans rather than walnut, and ginger instead of all spice. The icing was great, very creamy and went perfectly with the moist cake. Lisa you hit a home run with this one......thank you!!
Mary Krick
I just finished baking this cake. In the icing ingredients, is the stick of butter unsalted or salted.
Thanks, Mary
Lisa MarcAurele
I used salted, but for a sweeter taste, you can use unsalted.
Toni
Hi
Need to make this cake in advance. How long will this cake keep before frosting it and eating it
Thanks
Lisa MarcAurele
It should keep for at least a week in the fridge. Up to six months in the freezer.
Debbie
Absolutely delicious ????
Heidi
This cake is delicious!! I did add ginger and cloves to mine. Also made it in a 9x13 pan and cut the frosting recipe in half, as I wasn't layering it. This recipe is a keeper!
Angie
Love this recipe easy to make - great to eat - my husband and I share a slice every second day. Freezes great too!
Eileen Yoder
Hi, I was wondering if I could put the cake in a 9x 13” pan instead of 2 round cake pans? And what would the cooking time be? Thank you so much.
Lisa MarcAurele
You could make a 9x13 size. I'd say start checking the cake after 35 minutes.
Diane Fechner
My son put this recipe in the carb manager app and it gave him a very high carb result. What's up with that as I love this cake?
Lisa MarcAurele
It may have been counting the erythritol carbs which don't impact so they aren't included.
Cassandra
I made this the other day and it turned out great but I had some frosting hiccups.
My frosting tasted a little funny at the end, like an aftertaste (not Swerve - I am very familiar and that wasn't it). I think it may be the amount of vanilla? My extract isn't alcohol free so I think it was alcohol I was detecting. A few hours later I went to look at the cake and the edges of the cake, where the frosting was most thin, had started to change color in the frosting - from an off white to brown?! Again, my only thought is it must be the vanilla, or something impacting and leeching into the frosting from the cake. Do you have any thoughts? I just made this again, this time as cupcakes for the 4th, and am frosting them tomorrow but thinking about doing it by taste as I am wary of the aftertaste and color change. I'm pregnant and the color change spooked me so much I tossed 3/4 of the cake!
Lisa MarcAurele
You could try reducing the vanilla extract or use the clear vanilla flavoring instead.
Cassandra
Thanks for the quick reply Lisa! I used 1 tsp of madagascar vanilla this time and swerve to taste, piped it onto the cupcakes, and topped them with finely chopped toasted walnuts. They were a HUGE hit!
Ricky
Do you need to squeeze the liquid out of the zucchini and carrots first?
Lisa MarcAurele
I like a moist cake so I do not squeeze out any liquid..
Kim
When you mention liquid coconut oil. Would MCT oil work? I haven’t seen any other type of coconut oil in liquid form. Or would avocado oil work?
Lisa MarcAurele
I just melt the coconut oil if I don't have the liquid (which is mostly MCTs). So MCT should work too.
Nicola Hayward
I made this cake for my husbands birthday and it was amazing. So much better than I thought it would be. I will definitely be making this on a regular basis!
Robin
Making this today for my husband’s birthday tomorrow! I read the comments and compared different recipes and yours looks like the best! We also had carrot cake for our wedding cake and LOVE a great one. I’m sticking to my keto diet for my epilepsy and this is going to be a great surprise for my amazing Hubby ❤️
Thank you!
Lisa MarcAurele
I hope you and your husband love this cake as much as I do!
Margreet
this is delicous!!
Kelly M Easterbrook
This carrot cake was delicious and moist and so easy to make! Was a perfect cake for me to make for my husband's and mine 10 year wedding anniversary! We have always loved Carrot Cake and Carrot Cake was our wedding cake but until today, we haven't had it since we've both been following a Keto lifestyle for the past 3 years. At 4g carbs - this won't be the last time I make this cake. Thank you!
Lisa MarcAurele
Happy Anniversary! May you have many more. My husband and I just celebrated our 25th last week.
Kelly Easterbrook
Happy Anniverary Lisa! I’ve gotten a lot of comments and this cake from the picture I took of it and posted it and it passed the hubby test with flying colors. You are an angel for keeping us on track with your low carb/Keto recipes!
Lisa MarcAurele
Thanks Kelly!
Liz
Amazing cake. I didn't do the icing. Just served it warm with natural yoghurt.
Since I had already squeezed out the excess liquid from the grated zuchinni I added 2 tablespoons of milk. I also added more carrot and more zuchini.
Jennie
I’ve heard great things about this cake recipe, but we can’t have eggs. Has anyone successfully substituted eggs with something else?!
Thanks!
Lisa MarcAurele
You could try psyllium or flax eggs, but texture will be a little different. I'd cut the recipe in half (or more) to test.
Stacie
Instead of coconut oil, can you use olive oil?
Lisa MarcAurele
I don't recommend it but you could give it a try. You might be better off using butter.
Mikiyah
Can I use all almond flour? I don’t like coconut. Thanks!
Lisa MarcAurele
All almond flour should work in this recipe, but you may need to add something like xanthan gum to improve texture.
Mindy
Wow! I can't say enough about this cake! I used allulose in the cake and powdered Lakanto sweetener for the frosting. I don't know what happened w/ the cream cheese frosting but it wasn't firm...a little too wet. I think it was the cream cheese I used (Gina Marie) which doesn't have any stabilizers or junk in it. I think adding the whipping cream made it a bit thin. I'll omit the whipping cream next time.
Gail Bridenbaugh
Just made the carrot cake last evening. I cut it in 16 pieces and laid 12 of them out on a waxed paper covered cookie sheet and put in freezer. When frozen, I wrapped individually. It is absolutely fabulous! I would say it's the best keto dessert I've made yet. Thank you!!
Evelyn
Love it did it without the zucchini and it taste so delicious looking for more recipes...
David S
The cake didn't rise and it was oily. Used all the ingredients listed!
Lisa MarcAurele
Did you check your baking powder and soda? It may not have been fresh.
Alisa B.
Hi Lisa, was wondering if I can add unflavored collagen peptides to the recipe for added protein or vanilla whey protein powder. What would you recommend?
Lisa MarcAurele
When I add collagen or whey, I typically replace some of the almond flour with it as it acts similar to a flour.
Nino Sommer
If i don't have allspice how can I prepare it?
Lisa MarcAurele
You can leave it out or improvise with another spice blend of cinnamon and cloves with a pinch of nutmeg.
Nino Sommer
Hi Lisa,
Thank you for the recipe. Can I use a squash instead of zuccini?
Lisa MarcAurele
Yellow squash or similar should work fine in place of zucchini.
Lauren
Busy attempting your recipe, and suddenly changed my mind from a cake to your suggestion of cupcakes. You mentioned to adjust the cooking time......kindly advise me please. Thanks in advance 🙂
Lisa MarcAurele
Cupcakes should only take 10-15 minutes depending on the oven.
Nicole
I am VERY allergic to coconut. What can I replace the flour and oil with so that the recipe will still work? I am excited to try it!
Lisa MarcAurele
For this recipe, you could try using almond flour or flax meal. Any fat can be used for the oil. Maybe try butter or avocado oil?
Anita
No salt?
Lisa MarcAurele
I don't think it's needed, but feel free to add it if you'd like.
Sarah
Just made this as a practice for Thanksgiving. So good! I wouldn’t change a thing. One question : is a serving 1/12 of the cake?
Lisa MarcAurele
I cut them into thin slices since it's a double layer and get 16 slices.
Anita
Do you squeeze the liquid out of the zucchini before using it in this recipe or do you leave the liquid with the zucchini?
Lisa MarcAurele
I don't squeeze out the liquid as it helps keep the cake moist.
Marc
I made this recipe for the first time tonight. Wow what a treat!! It was like I was eating a Publix carrot cake which is one all time favorites. But now, this is my new one!!
Trish
Just made this last night for my mother-in-law's birthday and we all LOVED it!! No one could believe it was Keto - even me, and I made the darn thing. I made just a couple switches, using cardamom in place of the allspice, Allulose in the cake (1 1/2 cups because it's not as sweet as other sugar subs) and just under 1 1/2 cups of Swerve Confectioners in the frosting. The cake was sooo moist with the zucchini addition and the frosting is just dreamy. Superb recipe, Lisa!
Lisa MarcAurele
Thanks for writing in Trish and sharing your modifications with us. This one is my new favorite cake for special occasions!
Rachelle
I have made this 2 times, and it has been a hit both times ! Love love love this?
Elizabeth Horlock
Awesome - so moist. Very easy to make. Use directions exactly.
Edie Wampler
Just made the carrot cake but in 20 nice sized cupcakes. Made no change to the recipe and baked for 18 minutes @ 350. My hubs and I couldn’t wait until completely cooled to try one but four huge thumbs up to Lisa and this recipe. The cake is surprisingly light and who doesn’t love cream cheese frosting. It’s going into my bake to impress all my gf, no sugar friends
Lorry
I have just found this recipe and have made it 3 times, 1 cake and 2 batches of muffins (with NO icing, hubby said didn't need it). My husband is over the moon as am I, who would of thought absolutely amazing! I used Swerve and birch xylitol and both worked wonderfully. For those that say carrots are not on the Keto list they would have to realize that there are not enough carrots in one piece of cake or muffin to make a difference! For us this recipe is the bomb thank you so much, still losing weight, and has given us something awesome to look forward to, total win win thank you so much!
Lisa MarcAurele
Agree! I don't think the cake needs any frosting either and I typically leave it off. There's no need for the additional sweetener.
Michael
My cake did not rise very much. I faithfully follow the recipe except for substituting the coconut oil with Avocado oil. The end result was a baked layer of cake only one inch high in each of 2 pans. What did I do wrong?
Lisa MarcAurele
I don't recommend using avocado oil in this recipe. Coconut oil or butter are best. However, sometimes it can be a variation in the flour used. Coconut flour can vary in absorbency and sometimes has more fat than others.
Chrissy
How much butter do I use if I decide to use butter instead of coconut oil?
Lisa MarcAurele
It should be the same amount.
Genienypdi999@aol.com
We r very interested in these desserts. Get tired of the same thing & my husband has a sweet tooth.
Lisa MarcAurele
My family not on low carb loves this carrot cake. I hop you and your husband like it too.
rhonda
what is lakento classic white, PLEASE ?????
Lisa MarcAurele
It's a monk fruit sweetener company. You can see their products here => Lakanto
CYNDIE
Carrots are a Keto no-no as are all root vegies! They are high carb food. I used your recipe as a zucchini cake and it was great! I used more zucchini and upped the flour mix by a 1/2 C. It was perfect!
Lisa MarcAurele
There is not enough carrots in this recipe to make a difference for someone in low carb maintenance (like myself).
Kevin
Hi Lisa, I have been doing keto for 7 years and never saw carrots on the keto food list. I thought the idea was to eliminate high starchy root vegetable like carrots , potatoes etc. I know now that keto is very popular now and even though low carb is a factor in keto but the main goal is to absorb as much saturated fact as storage and use it to burn fat. So we all have to sacrifice some of the American diet food as we can to have keto be an asset and work for us. Carrots are not in the keto diet.
Lisa MarcAurele
Carrots are usually avoided on keto but they can be used for low carb in moderation.
jeanne
So it's Low Carb Not Keto. Your title is misleading.
Lisa MarcAurele
If you look at the macros, this cake is certainly keto friendly.
Pam
We were happy to see that carrots did not negatively affect my husband’s blood sugar on his continuous glucose monitor.
Debbie
Wondering if you have the nutritional info for just the frosting? I could figure it out, but .... much easier if you already have them!! How ?
Lisa MarcAurele
I haven't calculated it separately, but it's easy to do with an online recipe analyzer like MyFitnessPal.
Debbie
Oh my!! This is AMAZING!! Like I'm cheating!! And, bonus .... I had some icing left over - a great "dip" for pecans! ? I make your German chocolate zucchini cake with your coconut pecan frosting into cupcakes and LOVE them!! Yummmm!!
Lisa MarcAurele
So glad you are enjoying the low carb cake recipes!
Danielle
This carrot cake just blew my mind. The best low carb dessert I've tried so far! The cake is super moist! I'm going to look up more recipes involving zucchini now.
Lisa MarcAurele
You may like the chocolate cake recipe too.
Robyn
Lisa I’ve made various cake recipes with Lakanto and erithrytol, they bake up delicious but when I take them out of the refrigerator the next day they have a very gritty texture. It actually hurts my mouth. Is there anything I can do to avoid this? Other than eating the whole cake in one sitting?
Lisa MarcAurele
That just means the cake has too much erythritol. You can either use a sweetener without erythritol or sub out more of the erythritol sweetener with another sweetener. I have all the substitutes listed in the sugar substitute conversion chart.
Karen Muldowney
Do you think I could make this with a different kind of oil? I do not like coconut.
Lisa MarcAurele
Definitely! You can use any oil you prefer. Butter should work too.
Teresa
There is no salt in this recipe. I made it as is and something was lacking but still loved it. I thought I needed more salt but as I’m making again today, I noticed so I will add the salt this time.
Nancy
Hi Lisa- just made the cake last night. I used coconut oil that was solid in the jar and melted it on low heat. It is delicious but is oliy! Can I reduce the coconut oil next time?
Thanks, Nancy
Lisa MarcAurele
You definitely can reduce the oil next time. There's plenty of fat in the recipe so there is room to reduce it.
Julie
This cake was so moist and yummy. I’ll be making this again!
Elke Meixner
Hello, I believe there is a mistake in the conversion of the powder monk fruit sweetener to metric system. 1 cup does not equal 2 g.
Lisa MarcAurele
You're right. Since I don't have a weight measure for that, I added the volume measurement of 240ml.
Michele Sellers
According to the back of the package, a serving is 1 tsp which is 4 grams. There are 48 tsp for 1 cup so 1 cup is 192 grams.
Jamie
Guys, seriously, for those who LOVE food but want to maintain a healthy (especially ketogenic) diet this is a cake for you! I substituted the almond flour for tapioca flour because I am allergic to nuts and boy did it it turn out great! Tastes just like the real thing! The number one thing I crave on Keto (and always) is a good slice of cake! So thank you for this recipe! 10/10 recommended!
Lisa MarcAurele
You can also sub in finely ground sunflower seeds in place of almond flour. It's more keto friendly than tapioca flour.
Liz
It was great! You would never know it wasn't the real thing!
Nancy
I would like to put this cake into and 8x8 pan or a 9x 13 instead of round cake pans. Have you tried this or what do you suggest ?
Lisa MarcAurele
You can do that, but baking times will vary.
Steph
Hi Lisa,
How much protein powder would you use ? I’ve got some that needs using up so lightening the cake seems like a great way to do so!
Lisa MarcAurele
Sometimes, I replace a little bit of almond flour. I'd suggest using anywhere from a couple tablespoons to 1/4 cup in place of some of the almond flour.
Wendy
What do you think about using Lakanto golden brown sugar in the cake?
Lisa MarcAurele
It should work out. I used the regular white Lakanto.
Wendy North
Have you ever tried allulose? I wonder if a cup of it can be substituted for the monk fruit sweetener?
Lisa MarcAurele
I use allulose in ice cream. It should work in this recipe too but you'll likely need to use more than the sweetener used in the recipe. Allulose is less sweet than the monk fruit sweetener used.
Michelle
Hi Lisa! This looks amazing, I can't wait for a special occasion to try it out. Just a question for clarification. In your write-up on the frosting you say, "To make it, I use two 16 ounce blocks of cream cheese." The total in the recipe is 16 oz so maybe you meant two 8-oz blocks? I don't think I've seen 16 oz. blocks anyway. Thanks!
Lisa MarcAurele
I use a total of 16 ounces and each block is 8 ounces so I'll fix that.
Paul Nelson
Is it possible, or advisable, to substitute some arrowroot flour for some of the almond flour to maybe lighten the cake up a bit?
Lisa MarcAurele
You can do that but you need to be cautious of carbs. I use unflavored whey protein powder to lighten up cakes without adding carbs.
Wendy
Can this cake be sliced then frozen?
Lisa MarcAurele
Yes! I like to freeze the low carb carrot cake in slices myself.
Marian Keck
I am fairly new to Keto and would love to find some good desserts that won't leave an unpleasant after taste.
Lisa MarcAurele
Try blending sweeteners. It's the sweeteners like stevia and erythritol that can have a funny taste. But when blending sweeteners together, the taste is improved. I also find monk fruit to be the cleanest tasting.
Mary Rose Hunt
HI Lisa, I tried this carrot cake today but I felt the texture of the mixture was to thick, you said split the BATTER between 2 baking tins. Well it was more like a dough so I added some coconut milk to loosen it. The cake needed another 5 mins cooking but oh boy! was it worth it. What did you use to join the two cakes together. I don't see that in the instruction so I just used some of the frosting mix. Thanks for your recipes. I am enjoying making them and hubby loves them
Lisa MarcAurele
I used the frosting in between the layers. Coconut flour can vary in absorbency so maybe that's why you needed a little more liquid. Or maybe it was because the liquid in zucchini can vary. The batter is thick, but it shouldn't be like dough.
Beth Buffa
This is probably the best low carb dessert I have ever had. I rank it right up there with your Coconut Crème Pie. I made this today and used the Lakanto Classic for the cake and Stevia for the icing. Wow ! Thanks for a great recipe !
Lisa MarcAurele
Thanks for writing in Beth! I loved this cake too. It's going to be my new birthday cake.
Lori
Trying it out, is the baking soda to baking powder amounts correct or reversed? Thanks for all the good recipes!
Lisa MarcAurele
The amounts listed are what I used. Feel free to reverse them if you'd rather.
Sue Mobley
How do I unsubscribe to your site? I keep getting pop ups and spam every day. I'm sick of it.
Lisa MarcAurele
It depends on the device, but this article should help: https://help.pushcrew.com/hc/en-us/articles/360007651954-A-website-is-sending-me-push-notifications-How-do-I-unsubscribe-
Carol Nolans
Don't know if you're still here and will see this, but if so you might want to check your computer for viruses. While I see a lot of advertisements (that's typically how a website earns revenue) I do NOT get pop ups....and never have. I'm probably on this site a couple times a week either to use a recipe or to check out something she posted from FB...but never do I get pop ups on this site.
karen vogelsang
Looks good. How big is one slice ??? How many servings in a cake ??? Need to know, so I don't overdo my carb intake for the day. Thanks
Lisa MarcAurele
It's super filling so I cut the cake into 16 slices.
Barbara Gray
I have more wt to lose to reach my goal but i will try this out.......Thanks lisa.
Lisa MarcAurele
Hope you love the carrot cake!