Sugar Free Carrot Cake is moist and sweet just like the classic version–without the extra carbs! Topped with a sugar free cream cheese frosting, this carrot cake recipe is keto, gluten free and freezer friendly!
Why this Cake Recipe is Best
They say you should get 3 to 5 servings of vegetables a day. Why not make one of them carrot cake?
I’m kidding. Mostly.
- Made with a combination of almond and coconut flour for perfect texture and flavor.
- Natural monk fruit makes keto carrot cake deliciously sweet without the after taste of artificial sweeteners.
- No carrot cake is complete without cream cheese frosting!
While it may not count as an official serving of fresh fruits and vegetables, this carrot cake is a notch above traditional recipes. Without the added sugars or flours, you can enjoy deliciously moist frosted carrot cake . . . and not worry about a sugar crash later.
- Shredded carrots – We use whole carrots and shred them into fine strands with a box grater. You can also use a food processor fitted with a shredding attachment, but be careful not to turn them into a puree.
- Almond flour – With a fine texture and mild flavor, this gluten free flour is an ideal alternative to all-purpose flours for cakes and cookies.
- Coconut flour – A small amount of this flour gives the cake a hint of coconut flavor, recreating the taste of shredded coconut we love on traditional versions of carrot cake. Use coconut flour again in our favorite sugar free coconut cookie recipe!
- Monk fruit – This naturally occurring sweetener is calorie free and stays stable at high heats making it ideal for baking. You will need the granulated variety for the cake itself and powdered monk fruit for the cream cheese frosting.
- Eggs – These are essential for the structure and the dense, yet soft, consistency typical of carrot cake. For best results, let the eggs come to room temperature.
- Spices – We spiced this carrot cake with ginger, cinnamon, nutmeg and all spice. Ground clove and cardamom would be a delicious addition, if you like carrot cake with a spice-forward flavor.
Make sugar free carrot cake batter:
Beat granulated monk fruit with butter. Add eggs (one at a time), followed by the vanilla.
Stir in shredded carrots. Now, add all the dry ingredients and stir the batter until well combined. Fold in chopped pecans.
Pour the cake batter into a baking pan lined with parchment paper. Bake until a toothpick inserted in the center comes out clean (25 to 30 minutes).
Let the cake cool completely.
For the frosting:
First, beat the cream cheese and butter together. Then mix in powdered monk fruit and vanilla extract.
Spread frosting over the top of the cooled cake. Chill sugar free carrot cake for 1 hour before cutting into squares and serving.
Tips and Tricks
- Feel free to adjust the amount of monk fruit in the frosting according to your taste. Everyone has a different opinion about how sweet cream cheese frosting should be!
- Serve this cake cold straight out of the fridge for best flavor!
- Garnish the cake with your favorite toppings. Pecans, pumpkin seeds, orange zest, walnuts, raising and pumpkin seeds are all delicious on carrot cake.
- Store leftover cake in an airtight container in the refrigerator for up to 7 days.
Yes, this carrot cake holds up well to freezing. I like to freeze them in individual slices. Then let slices thaw in the refrigerator before serving.
Yes, this carrot cake recipe can be made with any sugar free sweetener. We prefer the taste of monk fruit in baking but stevia and erythritol are popular alternatives too.
No, it is not. While both are made from almonds, almond meal is much coarser with a nuttier flavor. Only almond flour (sometimes labeled “superfine almond flour”) should be used in this carrot cake recipe.
Yes, this sugar free carrot cake recipe is keto approved! It’s low in net carbs and gluten free as well.
More Sugar Free Desserts
- Keto Chocolate Truffles
- Sugar Free Banana Bread
- Sugar Free Fudge
- Banana Ice Cream
- Blueberry Cake
- Pecan Sandies
- Sugar Free Chocolate Chip Cookies
For the Cake
- ¾ cup unsalted butter, room temperature
- ½ cup granulated monk fruit
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 3 Tablespoons coconut flour
- 2 ½ cups almond flour
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup chopped pecans
For the Frosting
- 8 ounce cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered monk fruit
- 1 teaspoon vanilla extract
- Pre-heat the oven to 350 degrees F and prepare a 9’’ x 13’’ baking dish with parchment paper. Set aside.
- Add softened butter and granulated monk fruit to a large mixing bowl. Mix until creamy.
- Add 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. Add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
- Fold in roughly chopped pecans.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake the 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 completely before adding frosting.
- Prepare the cream cheese frostingby combining cream cheese and softened butter in a bowl and beating until well blended (about 2-3 minutes.
- Once the mixture is very creamy, add powdered monk fruit and vanilla extract. MIx until blended. Taste the frosting and decide if it needs to be sweeter (everyone had a different opinion)! If you want it sweeter, add more powdered monk fruit, 1/4 cup at a time.
- Once the cake has cooled, spread the frosting on top. Chill for one 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 20 squares and serve.
- Keep leftovers in an airtight container in the fridge for up to 7 days.
- This cake is freezer-friendly, simple thaw the slices in the fridge for a few hours before serving.,
- More add-ons: raisins and walnuts. Other spices you could use are ground clove, ground cardamom.
Serving Size:1 slice
Amount Per Serving: Calories: 293Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 79mgSodium: 140mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g
The classic dessert gets a sugar free makeover! This Keto Carrot Cake is full of the moist and sweet flavor you love, with no gluten or sugar.