I’ve perfected an almond flour carrot cake that stays unbelievably moist at just 2.7 net carbs per serving and earns a place in Keto Carrot Recipes thanks to a surprisingly healthy frosting.
I never thought carrot cake could fool me like this. Using blanched almond flour and packed grated carrot it becomes ridiculously moist, not dry like some low carb bakes tend to be.
The frosting is healthy too, so you’re getting that creamy finish without the usual guilt, and only 2.7 net carbs per serving. I started making it for quick weeknight dessert tests and now I nervously bring it to gatherings, cause people actually ask for the recipe.
It reads like a Carefree Keto win and even fits that Gluten Free Cake Almond Flour vibe, but somehow still feels like proper indulgence.
Ingredients
- Almond flour: Nutty, protein rich, low carb, adds moist crumb but can be dense sometimes
- Carrot: Add natural sweetness, fiber, vitamin A, keeps cake tender and colorful
- Erythritol: Zero sugar, low calorie sweetener, bakes well though can taste cooling
- Eggs: Provide structure and protein, help rise, sometimes makes almond cake dense
- Butter or coconut oil: Fat adds richness, moisture and flavor, keeps cake tender
- Cinnamon and nutmeg: Warm spices add aroma and depth, tiny amounts go far
- Cream cheese frosting: Tangy, rich, high fat, balances sweetness, optional lemon brightens it’s flavor
Ingredient Quantities
- 2 cups (200 g) blanched almond flour
- 1 cup (about 100 g) grated carrot, packed
- 1/2 cup (100 g) granulated erythritol or other keto granulated sweetener
- 3 large eggs
- 1/3 cup (80 ml) melted butter or coconut oil
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup chopped walnuts or pecans, optional
- 8 oz (225 g) full fat cream cheese, softened (for frosting)
- 4 tbsp (56 g) unsalted butter, softened (for frosting)
- 1/3 cup (about 40 g) powdered erythritol or powdered monk fruit sweetener (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 tbsp lemon juice, optional (for frosting)
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round cake pan with parchment, or spray with nonstick spray so the almond flour cake doesnt stick.
2. In a large bowl whisk together 2 cups (200 g) blanched almond flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt and 1/2 cup (100 g) granulated erythritol until evenly mixed.
3. In a separate bowl beat 3 large eggs, then whisk in 1/3 cup (80 ml) melted butter or coconut oil and 1 tsp vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the cake can get dense.
5. Fold in 1 cup (about 100 g) packed grated carrot and 1/4 cup chopped walnuts or pecans if using. If your carrots are very wet, squeeze them lightly in a clean towel first so the batter doesnt become watery.
6. Scrape the batter into the prepared pan, smooth the top with a spatula, and bake for about 28 to 32 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too fast cover loosely with foil.
7. Let the cake cool in the pan for 10 minutes, then remove to a wire rack and cool completely before frosting. Frosting a warm cake will melt the cream cheese and get runny.
8. For the frosting beat together 8 oz (225 g) softened full fat cream cheese and 4 tbsp (56 g) softened unsalted butter until creamy. Add 1/3 cup (about 40 g) powdered erythritol or powdered monk fruit sweetener, 1 tsp vanilla extract and 1 tbsp lemon juice if you want a little tang, then beat until smooth and spreadable.
9. Spread the frosting over the completely cooled cake, chill 20 to 30 minutes to set if you like, slice and serve. Store leftovers covered in the fridge for up to 4 days.
Equipment Needed
1. Oven (preheat to 350 F / 175 C)
2. 8 or 9 inch round cake pan plus parchment paper or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons and a kitchen scale for precision
6. Whisk
7. Rubber spatula
8. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
9. Box grater for the carrot and a clean towel to squeeze out excess moisture
10. Wire cooling rack and a toothpick to test doneness
FAQ
Almond Flour Carrot Cake Recipe Substitutions and Variations
- Almond flour
- Hazelnut flour — use 1:1, gives a nuttier, slightly sweeter cake. May darken the crumb a bit.
- Finely ground pecans or walnuts — swap 1:1, same texture but stronger nut taste; toast them light for more flavor.
- Sunflower seed flour — use 1:1, works for nut-free baking. Note it can turn green when mixed with baking soda, not harmful but looks odd.
- Coconut flour — not a 1:1 swap. Use about 1/4 to 1/3 the amount and add an extra egg or two because it soaks up a lot of moisture.
- Granulated erythritol (sweetener)
- Monk fruit sweetener (granulated) — usually 1:1, bakes well with similar sweetness and no aftertaste for many people.
- Allulose — close to 1:1, browns more like sugar and keeps a softer crumb, good for frostings too.
- Xylitol — 1:1 and bakes nicely, but toxic to dogs so avoid if you have pets around.
- Stevia blends — much sweeter so follow the product conversion, can leave a cooling or bitter note if overused.
- Butter or coconut oil
- Ghee — use equal volume, great buttery flavor and works well if you want less coconut taste.
- Neutral vegetable oil (canola, avocado oil) — use equal volume, keeps cake moist but flavor is lighter.
- Mashed avocado — use 1:1 for oil, adds healthy fat and moisture but gives a greenish tint and mild avocado flavor.
- Applesauce — replace half or all of the fat to cut calories and add moisture, but cake will be denser and less rich.
- Cream cheese (for frosting)
- Mascarpone — use 1:1, extra creamy and slightly sweeter, no need for much extra sweetener.
- Greek yogurt (strained) — use about 1:1 after straining to remove whey, tangier and lighter; chill to thicken before whipping.
- Coconut cream (thick part from a chilled can) — dairy free, use 1:1, gives a subtle coconut flavor and firm texture when chilled.
- Cashew cream — soak and blend cashews with a bit of lemon, use 1:1 for a vegan, rich frosting but needs sweetener to taste.
Pro Tips
– If your carrots are even a bit wet, grate them fine then squeeze them in a clean dish towel till mostly dry. Wet carrot = watery batter and a dense cake, so do this step even when youre in a hurry.
– Toast the almond flour briefly in a dry skillet or on a baking sheet at low heat until it smells nutty, then let it cool before mixing. It reduces raw almond taste and helps the cake hold its shape better. Also, weigh the flour if you can, cups lie.
– Let melted butter or coconut oil cool a little before you add it to the eggs, or temper the eggs by whisking in a spoonful of the fat first. Hot fat will cook the eggs and make the batter weird, dont skip this.
– Use an 8 inch pan for a taller cake and a 9 inch for a thinner one, and always bake on the middle rack. If the top browns too fast, loosely tent with foil. Check doneness with a toothpick, a few moist crumbs are fine, dont overbake.
– For smooth frosting, use powdered sweetener or blitz granulated in a blender/coffee grinder first so its not gritty. Make sure cream cheese and butter are the same soft temp, dont overbeat or it goes runny. And never frost a warm cake, chill it first so the frosting stays put.
Almond Flour Carrot Cake Recipe
I've perfected an almond flour carrot cake that stays unbelievably moist at just 2.7 net carbs per serving and earns a place in Keto Carrot Recipes thanks to a surprisingly healthy frosting.
12
servings
275
kcal
Equipment: 1. Oven (preheat to 350 F / 175 C)
2. 8 or 9 inch round cake pan plus parchment paper or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons and a kitchen scale for precision
6. Whisk
7. Rubber spatula
8. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
9. Box grater for the carrot and a clean towel to squeeze out excess moisture
10. Wire cooling rack and a toothpick to test doneness
Ingredients
2 cups (200 g) blanched almond flour
1 cup (about 100 g) grated carrot, packed
1/2 cup (100 g) granulated erythritol or other keto granulated sweetener
3 large eggs
1/3 cup (80 ml) melted butter or coconut oil
1 tsp vanilla extract
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup chopped walnuts or pecans, optional
8 oz (225 g) full fat cream cheese, softened (for frosting)
4 tbsp (56 g) unsalted butter, softened (for frosting)
1/3 cup (about 40 g) powdered erythritol or powdered monk fruit sweetener (for frosting)
1 tsp vanilla extract (for frosting)
1 tbsp lemon juice, optional (for frosting)
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round cake pan with parchment, or spray with nonstick spray so the almond flour cake doesnt stick.
- In a large bowl whisk together 2 cups (200 g) blanched almond flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt and 1/2 cup (100 g) granulated erythritol until evenly mixed.
- In a separate bowl beat 3 large eggs, then whisk in 1/3 cup (80 ml) melted butter or coconut oil and 1 tsp vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the cake can get dense.
- Fold in 1 cup (about 100 g) packed grated carrot and 1/4 cup chopped walnuts or pecans if using. If your carrots are very wet, squeeze them lightly in a clean towel first so the batter doesnt become watery.
- Scrape the batter into the prepared pan, smooth the top with a spatula, and bake for about 28 to 32 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too fast cover loosely with foil.
- Let the cake cool in the pan for 10 minutes, then remove to a wire rack and cool completely before frosting. Frosting a warm cake will melt the cream cheese and get runny.
- For the frosting beat together 8 oz (225 g) softened full fat cream cheese and 4 tbsp (56 g) softened unsalted butter until creamy. Add 1/3 cup (about 40 g) powdered erythritol or powdered monk fruit sweetener, 1 tsp vanilla extract and 1 tbsp lemon juice if you want a little tang, then beat until smooth and spreadable.
- Spread the frosting over the completely cooled cake, chill 20 to 30 minutes to set if you like, slice and serve. Store leftovers covered in the fridge for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 83g
- Total number of serves: 12
- Calories: 275kcal
- Fat: 28.25g
- Saturated Fat: 10.56g
- Trans Fat: 0.1g
- Polyunsaturated: 3.3g
- Monounsaturated: 7.5g
- Cholesterol: 88mg
- Sodium: 208mg
- Potassium: 189mg
- Carbohydrates: 17g
- Fiber: 2.15g
- Sugar: 1.66g
- Protein: 6.5g
- Vitamin A: 1460IU
- Vitamin C: 1mg
- Calcium: 79mg
- Iron: 0.89mg
