How to Make the Best Low Carb Carrot Cake
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Sweet and dense cake filled with carrots, spices and nuts, and topped with a creamy cinnamon cream cheese frosting. This Gluten Free Carrot Cake is everything you’ve ever dreamed of in a low carb carrot cake recipe!
Is it possible to make a low carb keto carrot cake? Absolutely! All you need are a few different ingredients, a little ingenuity, and a bit of time!
Fortunately for you, I’ve already done all of the work - so all you need to do now is make it yourself! I promise, you won’t regret it!
Are Carrots High in Carbs?
Perhaps you have heard that carrots are too high in carbs to be considered a “low carb vegetable.”
The truth is that carrots are higher in carbs than other low carb vegetables, but with only 4 net carbs for one medium carrot, they can be enjoyed in moderation.
If you are a Trim Healthy Mama, the amount of carrots in this cake still fits well within the THM-S category!
This healthy carrot cake recipe only calls for 1 cup of grated carrots, which only contains 8 grams of net carbs. Spread out over the 12 servings of cake, you can see that it does not equal very many carbs per serving.
So this healthy carrot cake can also be termed low carb and keto-friendly!
How many carbs are in a slice of carrot cake with cream cheese frosting?
In a traditional carrot cake recipe, which uses white flour and regular sugar, there are sometimes more than 35 grams of carbs.
However, in this keto carrot cake, there are nowhere near that many! This healthy carrot cake with cream cheese frosting clocks in at just 10 grams of carbs per slice. PLUS, there are 6 grams of fiber.
So when you subtract the fiber from the total carbs you have a carb count of 4 net carbs per slice!
What can I use to replace THM Baking Blend?
The first step is to gather your ingredients. I always find my recipes go much smoother and quicker when I have gathered all the ingredients before-hand.
I chose to use Trim Healthy Mama Baking Blend in this recipe, but if you do not have the Baking Blend, you have two options.
- Make your own using this great recipe!
- You can use an equal blend of almond flour, coconut flour, and flax meal to replace the Baking Blend. (This will change the nutritional facts, of course.)
This recipe also calls for Gentle Sweet, a powdered sweetener made with xylitol, erythritol, and stevia. But again, if you do not have it, you can easily make your own low carb powdered sugar!
Or you can use Pyure (available at most Walmarts and Grocery stores), but be sure to cut the amount of sweetener used in half, as it is about twice as sweet as Gentle Sweet.
Low Carb Carrot Cake Recipe
Since there is no butter to cream in this recipe, I begin by mixing the dry ingredients first. The Baking Blend, cinnamon, baking soda, baking powder, salt, and Gentle Sweet are all combined in a large bowl.
Then add the wet ingredients - grated carrots (I used a grater like this one), eggs, melted coconut oil, vanilla, and HOT water. (You want the water to be very warm - if it is cold, it will solidify the coconut oil.)
Prepare your Cake Pans for Baking
Cut out a circle of parchment paper that fits evenly into the bottom of your cake pan, and spray the sides of the pan well with coconut oil spray.
Then simply pour the sugar free carrot cake batter into two 8 inch round cake pans, and bake!
See how simple that is?!
Carrot Cake Frosting
Several people taste tested this cake for me, and one of them declared that the Carrot Cake Icing was the BEST part. She said “the cake is good, but I could eat a whole bowlful of that frosting!”
I would tend to agree with her - the frosting really makes the cake! I chose to add just a touch of cinnamon to this cream cheese frosting, and it really adds something extra special!
It is important when using cream cheese in a frosting that you allow the cream cheese to set out long enough to fully come to room temperature.
I have often tried to speed up the process by microwaving the cream cheese, but that generally leads to lumpy frosting (bad idea)!
The key here is to have patience. If you know you are going to be baking the cake later in the day, set out your cream cheese several hours in advance so it has time to fully come to room temperature!
I chose not to frost the sides of the carrot cake, but you certainly can if you prefer. You could even make a little extra carrot cake frosting, and pipe some pretty flowers on the top!
One thing is sure - keto carrot cake will be a hit for everyone!
Other Low Carb Carrot Recipes
Sugar Free Coconut Carrot Cake
Sugar Free Carrot Cake Cookies
Mini Carrot Cake Cookies with Cream Cheese Frosting
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Low Carb Carrot Cake
Sweet and dense cake filled with carrots, spices and nuts, and topped with a creamy cinnamon cream cheese frosting. This Sugar Free Carrot Cake is everything you’ve ever dreamed of in a low carb carrot cake recipe!
Ingredients
Cake Ingredients
- 1.5 Cups Trim Healthy Mama Baking Blend
- 3 Teaspoons Cinnamon
- ¾ Teaspoon Baking Soda
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ¾ Cup Gentle Sweet
- ½ Cup Melted Coconut Oil
- 2 Teaspoons Vanilla Extract
- 3 Eggs
- 1 Cup Hot Water
- 1 Cup Grated Carrots
- ¼ Cup Chopped Walnuts (optional)
Frosting Ingredients
- 16 Ounces Cream Cheese, Softened
- 5 Tablespoons Gentle Sweet
- 5 Tablespoons Heavy Whipping Cream
- ⅛ Teaspoon Cinnamon
Instructions
Cake:
- Preheat oven to 350.
- In a large mixing bowl, mix all the dry cake ingredients together.
- Add melted coconut oil, vanilla, eggs, hot water and carrots and mix well.
- Stir in chopped nuts
- Cut a circle of parchment paper to place in the bottom of each 8" circle cake pan, then spray the sides of the pan with coconut oil spray. Divide batter between 2 8" round cake pans (it may be thick).
- Bake in preheated oven for 23-25 minutes, or until center top of cake is dry.
- Allow cake to completely cool.
- Remove cakes from pans.
Frosting:
- Beat softened cream cheese until fluffy.
- Add Gentle Sweet and heavy whipping cream and beat for 1-2 minutes.
- Fold in cinnamon.
- Spread half the frosting onto top of one of the round cakes. Place the second cake on top and add remaining frosting to the top of that cake.
Notes
If you do not have the THM Baking Blend, you can use an equal mix of almond flour, coconut flour, and flax meal.
If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts, or use Pyure and cut the measurement in half.
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Nutrition Information
Yield
12Serving Size
1 SliceAmount Per Serving Calories 326Total Fat 29gCarbohydrates 10gFiber 6gProtein 8g
Can this be made in a 9 x 13 instead and just ice the top of it?
Thanks!
Yes, I believe so!
Sarah, where do i go to see the comments others have made. I never see any of them when I open your emails. I don't want to ask the same questions that you may have already answered.
This is fantastic! And this is saying a lot, considering I usually don’t like carrot cake. This has changed my views on carrot cake, and what I like best is that I am not intaking excessive sugar in every bite! My mom, aunt, and Grandma even liked it! Thanks so much for this recipe! 😊👍🏽 I will definitely be making this again. 😃
Was so good and so moist and roasted just like regular cake love it will make it again!
Perfect in time for Easter! Plus I love that this cake is refined sugar free! Could this recipe work for cupcakes as well?
Been wanting to try my hands at low carb cakes for a while. I have only tried one chocolate paleo cake and was not too impressed, so I want to try again. Carrot cake sounds right up my alley, thanks for the inspiration!
I made cupcakes with this recipe, it made a perfect dozen. I halved the frosting recipe and it frosted all 12 with a tablespoon left. I toasted some pecans too decorate the top and so people know what kind of nuts are inside the cupcake. Thanks for sharing a wonderful recipe, it will be a regular in our house!! My son asked if they were “real”. 😁
How long did you bake the cupcakes??
I just made them as cupcakes this weekend and I baked them for about 18 minutes.
Is this one that is best after chilling? I assume it needs to be stored in the fridge.
Yes, it should be stored in the fridge. I think it is great right away, but some may prefer it refrigerated.
What an I sub for the baking blend? I can’t use coconut flour. Thanks
Could this be made like a sheet cake?
I think you could make it in a 9x13, but I haven't tried that yet myself, so I'm not sure how thick it would be.
This is hands down the best THM approved dessert I have EVER made. Thank you so much.
I don't have 8 inch round cake pans. Can I bake it in a regular 9 x 13 pan?
Yes, I would think so, but I have not personally tried it with that method, so I cannot be sure if it will be the right thickness.
Do you know if slices could be frozen? Would like to have treats for DH's lunches.
Yes, they can be wrapped and frozen!
Absolutely delicious! I baked it in a 9 x 13 pan, can’t remember how long, added 1/4 t. ground clove (will add a pinch more next time), iced it, cut it up and froze half of it in containers, it freezes beautifully, I topped half with chopped walnuts as hubby isn’t fond of nuts in cake! Thank you for this great recipe!!
I made it in a 9 by 13 Pan and cooked it for 23 minutes at 350ﾟ
I baked it for 23mins
I made this cake for my husband’s birthday. It turned out wonderful. Everyone loved it. Thanks for such a delicious recipe!