🥕 Low-Carb Carrot Cake with Cream Cheese Frosting

Serves: 10–12
Prep time: 20 minutes
Bake time: 35–45 minutes
Pan: 8-inch (20 cm) round cake pan
Oven: 350°F / 175°C

Ingredients

For the carrot cake

  • 1½ cups (150 g) finely grated carrots
  • 1½ cups (150 g) almond flour
  • ¼ cup (28 g) coconut flour
  • 4 large eggs, room temperature
  • ½ cup (100 g) granulated erythritol or allulose
  • ½ cup (120 mL) melted butter or coconut oil
  • ¼ cup (60 mL) unsweetened almond milk
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (55 g) chopped walnuts or pecans — optional

Cream cheese frosting

  • 8 oz (225 g) full-fat cream cheese, softened
  • 4 tbsp (56 g) unsalted butter, softened
  • ⅓–½ cup (35–50 g) powdered erythritol or powdered allulose
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream, if needed
  • Tiny pinch of salt

1. Prepare the carrots

Peel and finely grate the carrots.

You want fine shreds, rather than thick strips. Fine carrots distribute more evenly through the cake and release enough moisture to keep it tender.

After grating, gently squeeze the carrots if they seem extremely wet—but don’t dry them completely. You want some of their natural moisture.

2. Prepare the pan

Preheat the oven to 350°F (175°C).

Grease an 8-inch round cake pan.

Line the bottom with parchment paper and lightly grease the parchment.

This makes removing the cake much easier.

3. Mix the dry ingredients

In a medium bowl, whisk together:

  • almond flour
  • coconut flour
  • cinnamon
  • ginger
  • nutmeg
  • salt
  • baking powder
  • baking soda

Break up any lumps in the almond flour.

Set aside.

4. Mix the wet ingredients

In a large bowl, whisk the eggs and sweetener for about 1–2 minutes.

Add:

  • melted butter
  • almond milk
  • vanilla

Whisk until smooth.

5. Combine the batter

Gradually add the dry ingredients to the wet ingredients.

Stir gently until just combined.

Don’t overmix.

The batter will be thicker than a traditional wheat-flour cake batter because coconut flour absorbs a lot of liquid.

6. Add the carrots

Fold in the grated carrots.

If you’re using walnuts or pecans, fold them in now.

Let the batter sit for 3–5 minutes.

This allows the coconut flour to absorb some moisture.

Check the consistency

The batter should be thick but spreadable.

If it seems extremely dry, add another 1–2 tablespoons almond milk.

7. Bake

Transfer the batter to the prepared cake pan.

Spread it evenly with a spatula.

Bake at 350°F / 175°C for approximately 35–45 minutes.

The cake is done when:

  • The center feels firm when gently pressed.
  • A toothpick inserted into the center comes out mostly clean.
  • The edges are lightly golden.
  • The internal temperature is around 200–205°F (93–96°C) if you’re using a thermometer.

Don’t rely solely on the toothpick because melted carrot and nuts can make it appear slightly moist even when the cake is properly baked.

8. Cool completely

Let the cake cool in the pan for approximately 15 minutes.

Run a knife around the edges.

Remove it from the pan and transfer it to a wire rack.

Allow it to cool completely before frosting.

This is important—the cream cheese frosting will melt if the cake is still warm.

🧁 Make the Cream Cheese Frosting

1. Beat the butter

Place softened butter in a bowl.

Beat for 1–2 minutes until smooth and creamy.

2. Add cream cheese

Add the softened cream cheese.

Beat until smooth.

Don’t overbeat the cream cheese because excessive mixing can make the frosting loose.

3. Add sweetener

Add powdered erythritol or allulose gradually.

Add vanilla and a tiny pinch of salt.

Beat briefly until smooth.

4. Adjust the consistency

If the frosting is too thick, add 1 tablespoon heavy cream.

If it’s too soft, refrigerate it for 15–30 minutes.

9. Frost the cake

Once the cake is completely cool:

  1. Place it on a serving plate.
  2. Spread the cream-cheese frosting over the top.
  3. Frost the sides if desired.
  4. Sprinkle with chopped pecans or walnuts.
  5. Add a tiny dusting of cinnamon for a pretty finish.

For a simple rustic look, frost only the top.

🌰 Optional Carrot-Cake Additions

Extra nutty

Add ½ cup toasted pecans to the batter.

Coconut

Add ¼ cup unsweetened shredded coconut.

Raisins

Traditional carrot cake often contains raisins, but they’re relatively high in carbohydrates. For a lower-carb cake, skip them or use a small amount of chopped dried cranberries.

Orange flavor

Add 1 tsp finely grated orange zest to the batter. It works beautifully with the cinnamon and cream cheese.

More spice

Add:

  • ¼ tsp cloves
  • ¼ tsp allspice

for a richer, classic carrot-cake flavor.

⭐ Tips for the Best Low-Carb Carrot Cake

Use finely grated carrots.
They distribute moisture much better.

Don’t eliminate the carrots entirely.
Carrots do contain natural carbohydrates, but they’re an important part of the flavor and texture. This recipe keeps the overall cake much lower in carbs than a traditional carrot cake.

Use powdered sweetener for the frosting.
Granulated sweetener can leave the frosting slightly gritty.

Allulose gives the most cake-like texture.
Erythritol works well, but it can sometimes produce a slight cooling sensation and may crystallize as the cake cools.

Let it chill.
After frosting, refrigerate the cake for at least 30–60 minutes. The frosting firms up and the flavors become even better.

🍰 Storage

Store covered in the refrigerator for up to 4–5 days.

For the best texture, let a slice sit at room temperature for about 10–15 minutes before eating.

Best combination: moist spiced carrot cake + tangy cream-cheese frosting + toasted pecans + a little cinnamon. 🥕✨