If you love classic carrot cake but want a low-carb, keto-friendly version that doesn’t taste “diet,” this recipe is for you. This Low-Carb Carrot Cake delivers everything you expect—warm spices, tender crumb, rich cream cheese frosting—without refined sugar or white flour. It’s perfect for birthdays, holidays, or anytime you want a healthier dessert that still feels indulgent.
This SEO-optimized recipe guide walks you through ingredients, baking science, step-by-step instructions, substitutions, storage tips, and nutrition insights, making it ideal for both home bakers and food bloggers.
Why This Low-Carb Carrot Cake Works
Traditional carrot cake is heavy in sugar and wheat flour. This version replaces them with low-glycemic sweeteners and nutrient-dense flours, keeping carbs low while preserving moisture and structure.
Key advantages:
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Naturally gluten-free
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Keto-friendly option available
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No refined sugar
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Rich, moist texture
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Classic carrot cake flavor
Ingredients Overview
For the Low-Carb Carrot Cake
Dry Ingredients
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2 cups almond flour (fine, blanched)
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¼ cup coconut flour
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¾ cup powdered erythritol or monk fruit blend
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1½ tsp baking powder
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½ tsp baking soda
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1½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp salt
Wet Ingredients
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4 large eggs (room temperature)
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½ cup unsweetened applesauce or sour cream (low-carb option: sour cream)
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⅓ cup melted coconut oil or unsalted butter
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1 tsp vanilla extract
Add-Ins
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1½ cups finely grated carrots (packed)
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½ cup chopped pecans or walnuts (optional)
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¼ cup unsweetened shredded coconut (optional)
Low-Carb Cream Cheese Frosting
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8 oz full-fat cream cheese, softened
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¼ cup unsalted butter, softened
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½ cup powdered erythritol (adjust to taste)
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1 tsp vanilla extract
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1–2 tbsp heavy cream (as needed for texture)
