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    Home » Recipes » Desserts

    Keto Carrot Cake

    Published: Jun 20, 2022

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Jump to Recipe Print Recipe

    On a low carb diet and craving carrot cake? This Easy Keto carrot cake recipe has great taste AND texture - in the form of super cute mini bundt cakes!

    Several keto carrot cake mini bundt cakes on a plate.

    After my Keto Rum Cake victory a while back, I ended up craving carrot cake.

    I was working on a recipe for carrot cake pancakes for my husband, and just... yeah. Those classic carrot cake aromas got to me, I guess.

    It’s one of my favorite cake flavours, I suppose I should have known better, LOL.

    Anyway, I decided to design a low carb carrot cake recipe, based around my usual best carrot cake recipe.

    I had to get a bit creative with this. Unlike my regular carrot cake, I wouldn’t be able to use pineapples in this - way too high carb for my needs. Also had to leave out raisins, for the same reason.

    In the end, I managed to come up with this delicious keto carrot cake recipe - it’s low carb, has 9 grams of protein per serving, and is an easy recipe to throw together.

    TBH, it’s a pretty amazing carrot cake recipe, if I do say so myself!

    Several low carb carrot cake mini bundt cakes on a plate.

    Low-Carb Carrot Cake Nutritional Information

    Unlike your average traditional carrot cake recipe, this sugar-free carrot cake is perfect for anyone on a low carb or keto diet.

    With the majority of the actual sugars coming from carrots - a low glycemic food - these cakes aren’t likely to raise your blood sugar by much at all, if anything.

    The carb count is good, too - without the optional keto cream cheese frosting, each of these mini keto cakes weighs in at 20 grams of carbs in total, with 3 of those carbs coming from the fiber, and 13 grams of carbs from the erythritol.

    Add those up and you're looking at only 4 grams of net carbs per serving! A delicious way to stick to your ketogenic diet.

    Just a heads up though - the delicious cake taste and the fantastic texture of the cake make this low-carb carrot cake RIPE for refrigerator sniping!

    Err, I mean... they’re great for the whole family. It’s not like I hoard these like a cranky dragon or anything ... 😉

    Several keto carrot cake mini bundt cakes on a plate.

    Keto Carrot Cake Ingredients

    Keto Specialty Ingredients

    These are the low carb ingredients I use to make the “keto flour”, you may need to visit a specialty shop for, or order online.

    - Super Fine Almond Flour
    - Keto sweetener - I use an Erythriitol / Monk Fruit Blend. Use your sweetener of choice.
    - Unflavoured Whey Protein Isolate Powder*
    - Coconut Flour
    - Xanthan Gum

    * Note: Not all protein powders are created equal! You want whey isolate, specifically - and be sure to check the carb count. You want one that is 0 or 1 grams per serving. Other types may not bake up the same way.

    More Common Ingredients

    The simple ingredients you’re likely to find in any grocery store.

    - Carrots
    - Almond milk (Unsweetened, plain)
    - Chopped Walnuts (or Chopped Pecans)
    - Large eggs
    - Unsalted butter
    - Baking powder
    - Ground Cinnamon
    - Pineapple Extract
    - Vanilla extract
    - Salt

    If you’re making my sugar-free cream cheese frosting (recipe further down in the post), you’ll also want to have:

    - Cream cheese
    - Powdered allulose (I used Wholesome Yum's Besti Powdered Allulose)

    A close up view of low carb carrot cake mini bundt cakes on a plate.

    Ingredient Notes

    - For best results, finely grate fresh carrots when making this recipe. Store bought grated carrots tend to be drier and not a great size/texture for this use. I use my food processor to grate them, goes quickly!

    - For a dairy free cake, you can swap the melted butter out for an equal amount of oil of choice. Vegetable oil, avocado oil, or coconut oil are good options, I wouldn’t bother with olive oil - too strongly flavoured.

    - I used Pineapple Extract / Pineapple flavoring that I bought at an Asian grocery store. If you’re using Lorann Pineapple Flavor Oil, you’ll want to cut the amount used in half.

    A hand holding a small bottle of pineapple extract.

    Equipment

    Mini Bundt Pans

    The success of my Keto Paska and Keto Rum Cake nonsense recently was still fresh in my mind when I gave in to my carrot cake craving, so I decided to design this recipe as a set of mini bundt cakes.

    Not only does it work well for the constraints of a gluten-free / flour free batter, it’s far less hassle than making a layer cake, fussing around with cake layers and all.

    Also? It’s great for portion control! Much easier to grab an individual little bundt, than to face down a whole cake!

    I used all 3 pans that came in this 3 piece set of silicone bundt cake molds, and they worked perfectly!

    If you have different mini bundt pans, just know that different sizes or materials may change the yield or baking time. Just keep an eye on it!

    3 brightly coloured mini bundt pans.


    Other Stuff

    Large Pastry Bags - These are optional, but make getting the batter into the pans a lot neater.

    Electric Hand Mixer - If you’re making the glaze, an electric mixer comes in handy. I prefer using my hand mixer to my stand mixer, when it comes to the smaller volume recipes, like this glaze.

    Several keto carrot cake mini bundt cakes on a plate.

    How to Make Keto Carrot Cake

    Full recipe follows in the recipe card at the end of this post, this is a pictorial overview.

    Preheat oven to 350F (180 C), arrange 3 sets of silicone mini bundt pans on a large cookie sheet, spray with pan spray.

    Combine almond flour, sugar substitute, whey isolate powder, coconut flour, baking powder, cinnamon, xanthan gum, and salt in a large bowl. Add carrots and walnuts, stir to combine.

    A 5 part image showing the dry ingredients being mixed, and the carrots added.

    In a separate bowl, beat together eggs, almond milk, melted butter, and extracts. Pour this wet ingredients mixture into the bowl of dry ingredients, mix until smooth.

    Divide batter into prepared the prepared mini bundt pans, filling each about ¾ full. I like to spoon the carrot cake batter into a large pastry bag and pipe it in, I find it a lot less messy.

    A 5 part image showing the wet ingredients being mixed into the dry, and the batter being piped into the mini bundt pans.

    Bake for 20 minutes.

    2 pans of mini keto carrot bundt cakes, before and after baking.

    Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, continue baking until they’re fully baked.

    The baking time will depend on the size and type of mini bundt pan you use, so keep an eye on it!

    Allow cakes to cool in the pan for a few minutes (you can place the pan on a cooling rack to help it along, if you like), before turning them out onto a plate or parchment paper covered work surface.

    A hand holds up half of a mini keto carrot cake, showing the texture.

    Notes

    - These can be eaten warm, room temperature, or chilled. I prefer warm.

    - If you’re going to top these with my delicious cream cheese frosting (recipe follows), allow them to cool to room temperature before glazing them.

    - Leftovers can be stored in an airtight container - or on a plate covered with plastic wrap - in the fridge for about a week.

    Several low carb carrot cake mini bundt cakes on a plate.

    Optional Cream Cheese Glaze

    This cake recipe is fantastic on its own, but is also great when drizzled with a rich cream cheese frosting.

    If you’re looking to really indulge your sweet tooth, here’s the glaze I designed for this recipe:

    4 oz Cream cheese, softened
    2 tablespoon Unsalted butter, softened
    1 cup Powdered Allulose*
    1 tablespoon Unsweetened Almond milk

    Using an electric hand mixer, beat the cream cheese and butter together in a medium bowl, until smooth and well combined.

    Add powdered allulose a little at a time, beating to combine.

    Add almond milk, mix until smooth and well combined.

    A 6 part image showing the cream cheese drizzle being mixed together.

    Test for consistency, add a little more powdered allulose or almond milk to adjust to your tastes.

    Spoon glaze into a large pastry bag, cut the tip off, and drizzle each low carb carrot cake.

    A 2 part image showing a bag of glaze being drizzled over the mini carrot cakes.

    I like to sprinkle finely chopped walnuts or pecans on top, after glazing.

    A dozen or so frosted mini bundt cakes, before and after walnuts are scattered on top.

    *Note: I used Wholesome Yum's Besti Powdered Allulose for this, as the “cooling” effect from powdered erythritol doesn’t work well with the carrot cake flavour, IMHO.

    A hand holding a bag of besti powdered monk fruit.

    More Low Carb Dessert Recipes

    Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious keto recipes to try - including a couple other keto cake recipes!

    Sugar-Free Chocolate Chip Truffles
    Keto Cheesecake
    Keto Raspberry Coconut Bars
    Low Carb Bananas Foster Truffles
    Keto Biscotti
    Low Carb Ladyfingers
    Keto Tiramisu
    Low Carb Cream Cheese Mints
    Keto Chewy Lemon Bars
    Keto Chocolate Mousse
    Low Carb Holiday Desserts
    Keto Creme Brulee
    Keto Rum Cake

    ... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!

    Several keto carrot cake mini bundt cakes on a plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment!

    A close up view of a keto mini carrot cake on a plate.

    A close up view of a keto mini carrot cake on a plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Keto Carrot Cake

    Low Carb and craving carrot cake? This Keto carrot cake recipe has great taste AND texture - in the form of super cute mini bundt cakes!
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Servings: 14 Mini Bundts
    Calories: 252kcal

    Equipment

    1 Mini Bundt Pan Sets I use all 3 pieces. It's a bit too much better just for 2 pans.

    Ingredients

    • 1 cup Superfine almond flour
    • 1 cup Granulated sugar substitute
    • ⅔ cup Whey protein isolate
    • ¼ cup Coconut Flour
    • 1 tablespoon Baking powder
    • 2 teaspoon Cinnamon
    • 1 ½ teaspoon Xanthan gum
    • ¾ teaspoon Salt
    • 2 cups Finely grated carrots
    • ¾ cup Chopped walnuts or pecans
    • 4 Large eggs
    • ½ cup Almond milk
    • ½ cup Unsalted butter melted
    • 1 teaspoon Pineapple extract
    • 1 teaspoon Vanilla extract
    • 1 batch Cream cheese glaze Optional - see post for recipe

    Instructions

    • Preheat oven to 350F (180 C), arrange 3 sets of silicone mini bundt pans on a large cookie sheet, spray with pan spray.
    • Combine almond flour, sugar substitute, whey isolate powder, coconut flour, baking powder, cinnamon, xanthan gum, and salt in a large mixing bowl. Add carrots and walnuts, stir to combine.
    • In a separate bowl, beat together eggs, almond milk, melted butter, and extracts. Pour into bowl of dry ingredients, mix until smooth.
    • Divide dough into prepared the prepared mini bundt pans, filling each about ¾ full. I like to spoon the dough into a large pastry bag and pipe it in, I find it a lot less messy.
    • Bake for 20 minutes.
    • Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, continue baking until it's fully baked.

    Notes

    13 grams of carbs per serving come from the erythritol. Add that to the 3 grams of fiber, and you're looking at 4 grams of net carbs per serving (assuming no frosting.)
    Note: See post for optional glaze recipe.

    Nutrition

    Calories: 252kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 280mg | Potassium: 124mg | Fiber: 3g | Sugar: 0g | Vitamin A: 3341IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg

    Several low carb carrot cake mini bundt cakes on a plate.

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    « Keto Shepherd's Pie
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    Reader Interactions

    Comments

    1. Bette-Ann

      June 21, 2022 at 9:08 am

      Your nutritional information seems off? I’m reading 20 carbs, minus 3 grams of fibre = 17 carbs.

      Reply
      • Marie Porter

        June 22, 2022 at 5:11 am

        The software doesn't account for sugar alcohols, which is why I have information about that in both the post and the recipe card notes.

        Reply

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