Preheat oven to 175°C / 350°F. Grease an 8-inch round cake pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
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Almond flour
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Coconut flour
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Sweetener
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Baking powder
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Baking soda
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Spices
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Salt
This ensures even distribution and prevents clumping.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk:
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Eggs
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Applesauce or sour cream
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Melted coconut oil or butter
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Vanilla
Whisk until smooth and glossy.
Step 4: Combine Batter
Slowly fold wet ingredients into dry ingredients. Mix gently until a thick, smooth batter forms.
Step 5: Fold in Carrots & Extras
Gently fold in:
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Grated carrots
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Nuts and coconut (if using)
Do not overmix—this keeps the cake tender.
Step 6: Bake
Pour batter into prepared pan and smooth the top.
Bake for 35–45 minutes, or until:
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Top is lightly golden
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Toothpick inserted comes out mostly clean
Cool completely before frosting.
Low-Carb Cream Cheese Frosting
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Beat cream cheese and butter until smooth.
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Add powdered sweetener and vanilla.
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Beat until fluffy.
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Add heavy cream 1 tbsp at a time until spreadable.
Assemble the Cake
Once the cake is fully cooled:
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Spread frosting evenly over the top.
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Garnish with chopped pecans, shredded coconut, or a dusting of cinnamon if desired.
Texture & Flavor Profile
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Crumb: Moist and tender
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Flavor: Warm spices, natural carrot sweetness
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Frosting: Rich, creamy, lightly tangy
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Sweetness: Balanced, not overpowering
No one will guess it’s low-carb.
Carbohydrate Breakdown (Approximate)
Per slice (10 slices total):
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Net carbs: 4–6g
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Protein: 6g
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Healthy fats: 18g
(Exact values depend on sweetener and carrot quantity.)
Baking Tips for Best Results
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Finely grate carrots to avoid excess moisture pockets
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Use blanched almond flour, not almond meal
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Let cake cool completely before frosting
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For extra moisture, brush cake with a tablespoon of sugar-free maple syrup
Variations & Customizations
Keto Version
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Use sour cream instead of applesauce
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Reduce carrots to 1 cup
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Use monk fruit/erythritol blend
Dairy-Free
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Use coconut cream frosting
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Replace butter with coconut oil
Cupcakes
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Divide batter into lined muffin tin
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Bake 20–25 minutes
Layer Cake
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Double recipe
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Bake in two 8-inch pans
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Frost between layers
Storage & Make-Ahead Tips
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Refrigerator: Up to 5 days (covered)
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Freezer: Up to 2 months (wrap slices individually)
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Best served: Slightly chilled or room temperature
Why This Recipe Is SEO-Perfect for Food Blogs
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Targets keywords: low-carb carrot cake, keto carrot cake, sugar-free carrot cake
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Long-form content (1500+ words)
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Clear headings & scannable structure
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High user intent (healthy dessert search)
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Monetization-friendly (affiliate ingredients & tools)
Final Thoughts
This Low-Carb Carrot Cake proves that healthy desserts don’t have to compromise on flavor or texture. Moist, spiced, and topped with luscious cream cheese frosting, it’s a recipe you’ll come back to again and again—whether you’re keto, low-carb, gluten-free, or just looking for a better-for-you treat.
