slice of low carb sugar-free carrot cake on a white plate

Low Carb Sugar-free Carrot Cake

This easy Low Carb, Sugar-free Carrot Cake recipe is a delicious twist on the classic carrot cake recipe with cardamom, orange, and walnuts. Frost this grain-free almond flour cake with a delicious vanilla cream cheese frosting and you have the perfect keto-friendly dessert!

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Best Almond Flour Carrot Cake Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

Confession time:  I have never eaten carrot cake before. That is not to say that I haven’t been given an opportunity, because I have. Many times. I just don’t want anything to do with it.

Until now. This Low Carb, Sugar-free Carrot Cake is my answer to something vastly more exciting and without raisins. Bleh! I know, I know. Raisin fans, hear me out. The raisin just does not belong in baked goods.

There is nothing more disappointing than biting into what you think is a chocolate chip cookie, only to find that it was an oatmeal raisin. This has happened to me one too many times, so I am now boycotting the raisin. Sorry.

Anyhow, I digress. What is so special about this sugar-free carrot cake? A twist on the flavor profile. This low carb cake features walnuts, orange zest, and cardamom instead of the traditional cinnamon, cloves, and pecans.

Moist and light, this grain-free carrot cake is what I call interesting. Ice with a homemade sugar-free cream cheese frosting, and you have something worth digging into. Perfect for spring or summer, this is a cake that people will rave about.

Are Carrots Keto-friendly?

I’m going to get some flack for this, but yes, carrots can be keto-friendly. Remember, no food is inherently keto or not keto. Keto is a metabolic state. A small amount of carrots can be worked into a keto, low carb diet without incident.

This recipe contains one cup of grated carrots which contains 50 calories, 12 grams of carbohydrates, and 4 grams of fiber. Since this cake will likely be cut into 12 slices, we are talking a fairly negligible amount of carbohydrates from this nutritious root vegetable. This recipe is meant to be a low carb, keto-friendly alternative to what is normally a cake that would not fit into this kind of lifestyle.

How to Make Healthy Easy Carrot Cake

Ingredients

For the cake

For the frosting

This healthier, low carb carrot cake is so easy to make! The batter is ready in under 10 minutes.

Preheat the oven to 325 degrees. Liberally grease two 9 inch cake pans and line the bottom of each with parchment paper. Set aside

In a medium mixing bowl, whisk together almond flour, coconut flour, whey protein, walnuts, erythritol, baking powder, cardamom, cloves, and salt. 

In a large mixing bowl, blend butter, almond milk, and eggs. Add carrots and orange zest. Mix to combine. Add dry mixture in intervals, mixing thoroughly after each addition and scraping down the sides of the bowl as needed. 

Divide batter evenly between cake tins and smooth the top of each. Bake for 25-30 minutes or until the center is set and the edges are slightly golden brown. Let cakes cool for at least 15 minutes before inverting on to a baking rack to tool completely. Run a knife along the edges to make sure the cake comes out easily.

Once the cakes have cooled completely, frost with creme cheese frosting. Eat immediately or chill until serving.

Sugar-free Carrot Cake Tips & Tricks

Do not use pre-shredded carrots. The pre-shredded carrots you buy in a bag from the store have been sitting around for a while and are often dry. Buy standard carrots and grate them by hand–you’ll have a more intense, fresh flavor and a fluffier texture that incorporates better into the cake batter.

Consider crushing your own walnuts. I find chopped or diced walnuts to be somewhat dry, so I like to crush my own. Doing this releases the natural oils in the nuts and also creates more variety in the resulting texture of the walnuts you will add to the batter. Add a quarter cup of whole walnuts into a resealable bag and pound out with a heavy object until you have the desired size.

Don’t skip the whey protein. Cake requires a protein structure which using nut flours will not provide. By using whey protein powder, you are in essence replacing some of the protein structure that would be provided by gluten. I know it’s tempting to skip this ingredient, but it is essential to getting that cake-like texture; otherwise, this almond flour cake would essentially crumble.

Not all sugar substitutes are created equal. I typically use Swerve of Sukrin for baking. These products are both erythritol based, however, they have drastically different amounts of cooling effect. If you are someone who is bothered by that, I highly recommend trying Sukrin, especially for the cream cheese frosting portion of the recipe. Sukrin’s icing sugar has the least amount of a cooling effect (in my opinion), and works perfectly to create a smooth, spreadable icing for your sugar-free carrot cake. Swerve is great, don’t get me wrong, but Sukrin just works better in this particular recipe.

How to Make Sugar-free Cream Cheese Frosting

Fluffy cream cheese frosting is so easy to make at home, and so much better than what you find at the store or in a bakery. 

Beat softened cream cheese and butter with an electric mixer until light and fluffy. Add in the powdered sugar substitute and continue to beat until incorporated. I recommend Sukrin since I’ve noticed it to have the least amount of cooling effect for me. Add vanilla and heavy cream. Whip until soft, fluffy peaks form.

If you do not plan to frost your cake immediately, chill this frosting. It becomes soft rather quickly, so the finished cake should be chilled as well.

Other Low Carb Keto Cake Recipes you’ll love

Low Carb Sugar-free Carrot Cake
Yield: 12

Low Carb Sugar-free Carrot Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

This easy Low Carb, Sugar-free Carrot Cake recipe is a delicious twist on the classic carrot cake recipe with cardamom, orange, and walnuts. Frost this grain-free almond flour cake with a delicious vanilla cream cheese frosting and you have the perfect keto-friendly dessert!

Ingredients

  • 2 1/2 cups blanched, ground almond flour
  • 1/4 cup coconut flour
  • 1/4 cup vanilla whey protein powder
  • 1/2 cup walnuts, diced
  • 2/3 cup granular erythritol
  • 2 tsp baking powder
  • 1 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1/2 cup unsweetened almond milk
  • 3 large eggs
  • 1 cup carrots, grated
  • 1 tsp orange zest

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 1/2 cup powdered erythritol
  • 1/2 tsp vanilla extract
  • 1/3 cup heavy cream

Instructions

Preheat the oven to 325 degrees. Liberally grease two 9 inch cake pans and line the bottom of each with parchment paper. Set aside

In a medium mixing bowl, whisk together almond flour, coconut flour, whey protein, walnuts, erythritol, baking powder, cardamom, cloves, and salt. 

In a large mixing bowl, blend butter, almond milk, and eggs. Add carrots and orange zest. Mix to combine. Add dry mixture in intervals, mixing thoroughly after each addition and scraping down the sides of the bowl as needed. 

Divide batter evenly between cake tins and smooth the top of each. Bake for 25-30 minutes or until the center is set and the edges are slightly golden brown. Let cakes cool for at least 15 minutes before inverting on to a baking rack to tool completely. Run a knife along the edges to make sure the cake comes out easily. Peel off parchment if still attached.

While the cakes are cooling, make the frosting. Beat softened cream cheese and butter with an electric mixer until light and fluffy. Add in the powdered sugar substitute and continue to beat until incorporated. Add vanilla and heavy cream. Whip until soft, fluffy peaks form, about 2 minutes. Decorate the cake as desired.

Eat immediately or chill until serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 104mgSodium: 254mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2gProtein: 9g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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