Low Carb Carrot Cake

Low Carb Carrot Cake

Course: Dessert
Cuisine: American
Keyword: gluten free carrot cake, low carb carrot cake, sugar free carrot cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 people
Calories: 294kcal
Author: Lisa MarcAurele
In search of a moist and delicious sugar free carrot cake that's keto friendly? This is the cake for you!
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  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice or ginger
  • 1 cup coconut oil I used the liquid kind
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup low carb sugar substitute more or less (I use 3/4 cup)
  • 1 1/2 cups packed grated zucchini about 295 grams (one medium)
  • 1 cup loosely packed grated carrots about 70 grams (1 large)
  • 1/2 cup walnuts optional


  • 16 ounces cream cheese
  • 1/2 cup butter 1 stick
  • 1 cup Lakanto powdered monk fruit sweetener or 2 cups regular powdered sweetener
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy whipping cream more or less for desired consistency



  • 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.


  • 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.



Sweetener can be adjusted to taste. To reduce erythritol, I often lessen the sweetener used an add in concentrated stevia to taste.
Both the zucchini and carrots should be finely grated versus chunky for the best cake texture.
Pecans or hazelnuts can be used instead of walnuts.
If using nuts, it's best to toast them in a dry skillet on the stove. Just put the heat on medium and stir them often until they become fragrant.
Spices can be changed up. Ground cloves and ginger are nice additions.


Serving: 1slice | Calories: 294kcal | Carbohydrates: 7g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 312mg | Potassium: 149mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 3.5mg | Calcium: 76mg | Iron: 1mg

Additional Info

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