Low carb carrot cake has become a favorite treat for low carb dieters. Even though carrots are not considered a low carb vegetable and are often difficult to include in low carb meals, it is still possible to eat carrot cake even when you’re on the keto diet.
It does rather depend however on the amount of carbs you are eating. If you are just starting on a keto diet and are on around the 20 gram level of carbs then it’s probably not a good idea to try eating this cake. There are cakes with lower net carbs that you could have. (see below)
Related reading: What Are Net Carbs And Why Are They Important?
If you are able to eat a higher level of carbs without getting kicked out of ketosis you may be able to enjoy a slice of this cake depending on the amount of carbs you eat the rest of the day.
So, if you find yourself craving for your favorite carrot cake this delicious low carb carrot cake recipe by Annie Lampella of Keto Focus is the perfect solution.
She uses almond flour instead of the usual refined wheat flour, and it only requires a cup of grated carrots. With only 5.6g net carbs per serving (1/8th of the cake), you certainly won’t feel guilty eating a slice of this delicious low carb carrot cake.
This recipe calls for pecans but you can use walnuts if you prefer. You can also omit the nuts if you are not a lover of them in cakes. If you avoid nuts altogether then this cake is not for you because it’s made with almond flour.
Related reading: Best Nuts to Eat On A Keto Diet
The frosting is made with sour cream which gives it a bit of a sharp taste. You can use a good quality plain yogurt instead if you prefer a milder flavor.
Related reading: Best Yogurt For A Low Carb Diet
As usual I recommend that you use organic ingredients where you can as they will provide more nutrients which is what you want if you are trying to improve your health.
Here are some more keto and low carb cake recipe you might like:
Low Carb Carrot Cake
- 1 ½ cup almond flour
- 1 cup organic carrots, grated
- 1 ½ tsp. baking powder
- ½ cup chopped pecans + extra for decoration (optional)
- ½ cup granulated Swerve or sweetener of choice
- 1 ¼ teaspoon cinnamon
- ½ teaspoon Himalayan salt
- ¼ cup of golden Lakanto monk fruit or golden Swerve
- ½ tsp. nutmeg
- ½ tsp. natural vanilla extract
- ¼ tsp. baking soda
- ⅛ ground cloves
- 4 organic or pastured egg
- 4 tbsp. melted grass-fed butter
- 1 tbsp. organic sour cream or plain pastured yogurt
- ½ cup confectioner’s Swerve
- ½ tsp. natural vanilla extract
- 5 tbsp. softened grass-fed butter
- 8 oz. softened organic cream cheese
1. Preheat oven to 350°F (176°C)
2. Grease and line the bottom of an 8 inch round cake pan with non toxic parchment paper. You can also use two 4 inch pans for a double layer cake.
3. Place all dry ingredients in a large bowl and whisk together to mix.
4. Add the rest of the ingredients except the nuts to the dry ingredients and mix well with a hand mixer.
5. Stir in the pecans then pour the batter into the cake pan.
6. Bake for 25 to 30 min until lightly browned on top and set if you’re using the round pan. If you used the 4-inch pans, bake for 22 to 25 minutes.
7. Remove the low carb carrot cake from the oven and allow to cool completely before applying the frosting.
8. To prepare the frosting, simply whip together the butter, cream cheese, vanilla, and sour cream. Add the confectioner’s Swerve and continue to whip for another 2 to 3 minutes or until the frosting becomes fluffy.
9. Carefully spread frosting on the top and sides of cake. If making a double layer spread frosting on top of one layer, place second cake on top and cover top and sides with the frosting.
Here’s Annie’s video demo of how to prepare this delicious low carb carrot cake: