This almond flour carrot cake is a wonderful dessert ready for the holidays and your diet restrictions. Made with a moist cake filled with fresh carrots, and topped with homemade cream cheese frosting, this is a cake you’re going to look forward to sharing!
If you love carrot cake then you’ll adore this keto carrot cake. It’s gluten-free and sugar-free and loaded with awesome flavors in every slice.
Serve this cake up for the holidays or enjoy it throughout the year because there’s never a wrong time to eat carrot cake! It’s going to become a staple dessert in your home for every occasion as it has in mine.
What is Almond Flour Carrot Cake?
It’s a simple carrot cake made with almond flour so it’s low-carb. But don’t let that fool you because it tastes like the real deal. It’s sweet and moist and perfectly filled with fall flavors like cinnamon, all-spice, and pecans. This gluten-free carrot cake is a guilt-free dessert worthy of indulging in.
Ingredients you’ll need for Almond Flour Carrot Cake:
For the cake, you will need:
- Granulated erythritol
- Vanilla extract
- Shredded carrots
- Coconut flour
- Almond flour
- Baking powder
- Chopped pecans
For the frosting, you will need:
- Cream cheese
- Powdered erythritol
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
How to Make Almond Flour Carrot Cake
Preheat your oven to 350 degrees F and prepare a 9×13 baking dish with parchment paper and set aside.
In a large bowl add your butter and granulated erythritol. Mix together until creamy.
Add in the eggs, one at a time, mixing well until incorporated after each addition.
Add in the vanilla extract and then mix again to combine.
Add in 2 cups of shredded carrots and stir again.
Add in the almond flour, coconut flour, baking powder, salt, and spices. Stir again until well combined.
Fold in the roughly chopped pecans until incorporated.
Pour your batter into the prepared baking dish and spread it out evenly into the pan.
Bake in the oven for 25-30 minutes or until the edges are golden and a toothpick can be inserted into the center and come out clean.
Let the cake cool for about 10-15 minutes before removing it from the baking dish.
While the cake cools, prepare the frosting.
In a bowl, add your cream cheese and butter and use an electric mixer to combine until creamy.
Add in the powdered erythritol and then mix again. Start by adding in just ¼ cup and add more to taste.
Optionally you can also add in 1/2 teaspoon of vanilla.
Once the cake has cooled down, spread the frosting over the top.
Place the cake into the fridge for 30 minutes before serving.
Sprinkle some chopped pecans or orange zest over the top of the cake before slicing it into 15 square-sized serving pieces.
- If desired you can swap out the chopped pecans for walnuts as this is another nut that pairs wonderfully with the carrot cake flavors we have going on.
- Other spices that can be added to this cake to make it taste even better to include ground cloves and ground cardamom. Just add in about ¼-½ teaspoon of each and you’re sure to taste the wonderful warmth they’ll bring to the cake.
- Raisins can be added to this cake (up to 1 cup’s worth). Stir them in with the chopped nuts. You do not need to soak the raisins beforehand, just use straight from the container.
How long is keto carrot cake good for?
This carrot cake can last up to a week if kept in an airtight continuer in the fridge. Do not let the cake sit out at room temperature for more than 2 hours once frosted to keep the cream cheese frosting from spoiling.
Can I freeze carrot cake?
Yes, this cake can be kept in the freeze once frosted or before frosting. Skimpy place the cake in an airtight container and freeze for up to three months. Thaw overnight in the fridge or for a few hours before slicing and serving.
Is almond flour carrot cake dairy-free?
The cake itself is 100% dairy-free as written however the frosting contains cream cheese and butter which are not dairy-free. You would need to use dairy-free frosting alternatives. Some store-bought containers of cream cheese flavored frosting are actually dairy-free but they wouldn’t be good for a keto diet because of the high sugars.
Check out these other great carrot cake recipes:
- Easy Carrot Cake Bites Recipe
- Carrot Cake Cheesecake Blondie Brownies
- Gluten-Free Carrot Cake Cupcakes
- Carrot Cake Trifle Dessert
- Apple Carrot Cake Bars
- Homemade Carrot Cake with Bourbon Browned Butter Frosting
- ¾ cup (170gr) butter, softened
- ½ cup granulated erythritol
- 4 eggs, at room temperature
- 1 ½ tsp vanilla extract
- 2 cups finely shredded carrots
- 3 tbsp coconut flour
- 2 ½ cups almond flour
- ½ tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp all-spice
- 2 tsp baking powder
- ½ tsp salt
- 1 cup roughly chopped pecans
- 12 oz cream cheese
- ⅓-½ cup butter, softened
- ⅓ cup powdered erythritol
- Optional: ½ tsp vanilla extract
- Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking paper. Set aside.
- Add softened butter and granulated erythritol into a large bowl. Mix until creamy. Then incorporate one egg at a time, mixing well after each addition.
- Add vanilla extract and combine.
- Add two cups of shredded carrots and stir to combine. Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
- Then add roughly chopped pecan nuts, stir to incorporate into the batter.
- Pour the batter into the prepared baking tray, extend evenly.
- Bake the sheet cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
- Let the cake cool for 10-15 minutes before unmolding.
- Meanwhile, prepare the cream cheese frosting.
- Add cream cheese and softened butter into a bowl and use an electric mixer to combine them.
- Once the mixture is very creamy, add powdered erythritol and mix again. Start with ¼ cup and adjust sweetness to taste. Optional: add ½ tsp vanilla extract.
- Once the cake has cooled down, spread the frosting on top. Refrigerate for ½ hour before serving. Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
- Divide your cake into 15 squares and serve.
Amount Per Serving Calories 368Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 100mgSodium 332mgCarbohydrates 10gFiber 4gSugar 3gProtein 8g