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    Home » Low Carb Desserts » Low Carb Cakes » Low Carb Sugar Free Carrot Cake

    Low Carb Sugar Free Carrot Cake

    February 27, 2018 by Mira 32 Comments

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    Sugar Free Carrot Cake - My PCOS Kitchen - Square carrot cake bars piled on top of another with some sugar free cream cheese frosting.
    This healthy almond flour carrot cake is the perfect gluten free dessert idea. Top with your favorite cream cheese frosting, it's the best moist carrot cake dessert ever!
    Jump to Recipe Jump to Video Print Recipe
    This low carb carrot cake recipe is super easy and delicious! It can be made as a 1 to 4 layer cake or even muffins! Top with some sugar free cream cheese frosting for the best carrot cake recipe ever!
    This easy and delicious low carb carrot cake is super soft and delicious! It's topped with sugar free cream cheese frosting and is super healthy and keto approved!
    This sugar free carrot cake recipe is low carb and keto friendly. Made with a mix of almond flour and coconut flour, it's super soft and delicious. Easy to make, you can make it as a cake, muffins or cupcakes!
    This easy sugar free carrot cake recipe can be made into a cake, cupcakes or muffins. It's the perfect low carb dessert recipe to make for a healthy dessert idea.
    This healthy almond flour carrot cake is the perfect gluten free dessert idea. Top with your favorite cream cheese frosting, it's the best moist carrot cake dessert ever!
    This easy and delicious sugar free carrot cake recipe is ready in less than 60 minutes. Serve this gluten free carrot cake at any low carb dinner for the perfect healthy dessert! Made with coconut flour and almond flour, your guests will love this gluten free carrot cake recipe!

    A delicious moist sugar free carrot cake made with a delicious sugar free cream cheese frosting.

    Sugar Free Carrot Cake - My PCOS Kitchen - Slices of keto carrot cake with cream cheese frosting.

    This sugar free carrot cake recipe is actually dairy free.  I wanted to keep the cake portion dairy free so that everyone could make it.  The cream cheese frosting that I used on this recipe is not dairy-free, but if you would like to use a dairy free version, you can use my dairy free whipped cream recipe.

    The cream cheese frosting recipe I used for this sugar free carrot cake is the same one that I used in my gluten free gingerbread cake roll and can be used as a topping or icing for any kind of cake recipes!

    Sugar Free Carrot Cake - My PCOS Kitchen - An overhead shot of a carrot cake cream cheese frosting.

    A Paleo Carrot Cake for Any Occasion

    This low carb carrot cake is so versatile as you can make it for any occasion.  You can bake it in any type of mold you want as I mentioned above.  If you were to make it in a springform pan, you could make a delicious birthday cake smothered with this delicious sugar free cream cheese frosting.

    When I made this recipe, there wasn't actually any special occasion as I just felt like baking one, but it did taste a bit too good to share!  I decided to cut the cake in individual portions and wrap them in saran wrap.  The next day I brought half the batch over to work and gave them to some of my coworkers!

    My coworkers had never eaten carrot cake as it's not a very popular cake in Japan so they were quite happy to receive a delicious treat from ''abroad'' as they quoted.  They could not tell that these low carb carrot cake bars were in fact sugar free and gluten free.   They were very impressed with the sweetness and moistness of this paleo carrot cake!

    Sugar Free Carrot Cake - My PCOS Kitchen - A bite taken out of a dairy free carrot cake.

    Why did I use erythritol and stevia to sweeten this Low Carb Carrot Cake?

    For most of my baked goods recipes, you'll notice that I always tend to use a mixture of both erythritol and stevia.  That is because I find that using both sweeteners together make a better product altogether.

    Erythritol when used in large quantities can produce this annoying cooling effect inside the mouth and can also give stomach problems for some people.  Erythritol is about 70% the sweetness of sugar so you usually need to use a bigger amount than sugar or add another sweetener to it to match the exact sweetness of sugar.

    Stevia on the other hand is 300% sweeter than sugar so you really don't need to use a lot.  I usually use between 1/32 teaspoon to 1 teaspoon max in any given recipes.

    Sugar Free Carrot Cake - My PCOS Kitchen - Square carrot cake bars piled on top of another with some sugar free cream cheese frosting.

    So why did I use erythritol and stevia for this recipe?  Just like when baking with sugar, the chemical nature of granulated or powdered sugar, in this case erythritol, affects the texture, color and flavour of cakes.  Adding erythritol to my baked goods recipes ensures they stay soft, moist and tender, but not always sweet enough.

    This would not be possible with stevia alone.  I could probably just use stevia to attain the perfect sweetness, but it wouldn't make the cake as moist, in fact it would be pretty dry.  By adding a little bit of stevia to the erythritol, I am able to create the perfect sweetness, avoid the cooling effect from the erythritol and keep my paleo carrot cake extra light and rich.

    For example, in my Triple Chocolate Cheesecake, Caramel Cheesecake or Chocolate Birthday Cake recipes, you'll notice that I use a combination of both erythritol and stevia powder.

    How to make a Homemade Carrot Cake

    This recipe showing you how to make a homemade carrot cake could not be easier! Baking without flour or sugar doesn't have to be complicated.  Both gluten and gluten free versions of cakes have more or less the same steps: mix and bake.

    For this sugar free carrot cake recipe, the first thing you'll want to do is grate your carrot with a cheese grater.  You could also use a food processor or even thinly slice the carrot with a knife and then mince the slices as thin as you can if you don't have a food processor.  You can use any type of carrots for this recipe, though their colour will affect the final product!  I used a red carrot for this recipe.

    Once your carrot is grated, you simply want to mix your dry and wet ingredients separately.  Add them all together in one large bowl with your grated carrot.  You could even add chopped nuts or raisins, if you eat them, to this step.

    Sugar Free Carrot Cake - My PCOS Kitchen - How to make a Homemade Carrot Cake

    For a paleo carrot cake, you would simply switch the erythritol for either maple sugar or coconut sugar and same thing for the dairy free whipped cream recipe! For a smaller version, you'll definitely want to try these carrot cake muffins! They're also low carb and gluten free!

    Add the batter to any kind of baking mould, put it in the oven and you are good to go!  For this recipe, I decided to make sugar free carrot cake bars as I used a rectangular baking pan, but you could make it in a 9'' springform pan and make a layered cake.  I also cut each portion and wrapped them in saran wrap for some portion control!

    Now that you know how to make a homemade carrot cake, for what occasion will you make this amazing recipe?

    Sugar Free Carrot Cake - My PCOS Kitchen - Carrot Cake portion control.

    Tips to make this Keto Carrot Cake

    This keto carrot cake is quite easy to make.  Just follow the following tips and you're guaranteed to have the best tasting low carb carrot cake out there!

    • Instead of coconut oil, you can use ghee, light olive oil, butter, lard or shortening. Any type of fat will work.  I used refined coconut oil in order to avoid having a coconut taste in the cake with extra-virgin coconut oil.
    • Instead of almond milk you can use any type of nut milk, dairy milk, soy milk, etc.
    • Instead of apple cider vinegar, you can use white vinegar or lemon juice. I found the apple cider vinegar made these sugar free carrot cake bars more fluffy.
    • Instead of stevia powder, you can use pure monk fruit powder.
    • Sick of carrots? Swap the carrots for zucchini for a delicious zucchini cake recipe!
    • If you don't have ginger, cloves or cardamon, it's okay to leave them out.  Having only the allspice and cinnamon should suffice.  I like my carrot cakes to have a nice spicy cake, which is why I added them.
    • If you leave out the coconut flour, you'll need to adjust to wet and dry ingredients ratio.
    • You can use any type of nut flours or sunflower seed flour instead of almond flour.
    • These should be stored in the fridge in a Tupperware or a Ziploc bag.
    • You can freeze these carrot cake bars no problem.  When you want to eat one, just simply let it thaw in the fridge.
    • Any size of pan will work. Round, bundt, square, muffin, etc.
    • For a paleo carrot cake, swap the erythritol for maple sugar or coconut sugar.  And use the coconut whipped cream instead of the cream cheese frosting.
    Sugar Free Carrot Cake - My PCOS Kitchen - Square carrot cake bars piled on top of another with some sugar free cream cheese frosting.
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    4.82 from 11 votes

    Sugar Free Carrot Cake

    This healthy almond flour carrot cake is the perfect gluten free dessert idea. Top with your favorite cream cheese frosting, it's the best moist carrot cake dessert ever!
    Course Dessert
    Cuisine American, Canadian
    Keyword carrot cake, cream cheese frosting, gluten free cake, healthy cake, low carb carrot cake, sugar free carrot cake
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 bars
    NET Carbs 3.64g
    calories 180kcal
    Protein 6.26g
    Fat 15.55g
    Cook Mira

    Equipment Needed

    • hand mixer

    Ingredients

    • 1 recipe sugar free cream cheese frosting (OR)
    • 1 recipe dairy free whipped frosting

    Wet Ingredients

    • 1.5 cups (180 g) carrot (about one large)
    • 4 eggs
    • ¼ cup (60 ml) refined coconut oil (or ghee, butter, olive oil, lard, shortening)
    • 1 tbsp apple cider vinegar (or white vinegar, lemon juice)
    • ½ cup (120 ml) unsweetened almond milk (or dairy milk, heavy cream, soy milk)

    Dry Ingredients

    • 1 ¾ cup (210 g) blanched almond flour
    • ¼ cup (35 g) coconut flour
    • 1 tsp stevia powder (or monk fruit powder)
    • ¼ cup (60 g) erythritol (or an approved paleo sweetener)
    • 1 tsp cinnamon
    • ¼ tsp ginger powder
    • ¼ tsp ground cloves
    • ¼ tsp cardamon powder
    • ½ tsp allspice
    • 1 tsp baking powder
    • ½ tsp baking soda

    Instructions

    • Preheat the oven to 180C/350F.
    • Grate the carrot with a cheese grater. 
    • In one large bowl, add the wet ingredients and combine.
    • In another large bowl, add the dry ingredients and mix well.
    • Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until perfectly combined.
    • Add some parchment paper to a 9x13'' casserole dish.  Pour the carrot cake batter inside the casserole and spread evenly.
    • Place in the oven on the middle rack and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
    • Once baked, take the cake out of the oven and let completely cool.
    • Once the cake is cooled, you can then spread the cream cheese frosting all over!

    WATCH THE RECIPE VIDEO (must disable adblocker)

    Notes

    Nutritional info is for the carrot cake alone! If you add the cream cheese frosting or the dairy-free whipped frosting, you'll need to add the macros to that manually!
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Sugar Free Carrot Cake
    Amount Per Serving (1 slice)
    Calories 180 Calories from Fat 140
    % Daily Value*
    Fat 15.55g24%
    Saturated Fat 5.65g35%
    Polyunsaturated Fat 0.22g
    Monounsaturated Fat 0.89g
    Cholesterol 62mg21%
    Sodium 38mg2%
    Potassium 75mg2%
    Carbohydrates 7.34g2%
    Fiber 3.7g15%
    Sugar 1.92g2%
    Protein 6.26g13%
    NET CARBS 3.64g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Reader Interactions

    Comments

    1. Teri

      April 05, 2020 at 12:52 pm

      5 stars
      DEEE-LICIOUS!!! I made this last night, I didn’t have the ginger power, and I left out the powdered stevia and my hubby and I absolutely loved it!!! Super moist and VERY flavorful. When I was putting the dry ingredients together and smelled the cloves, cardamom and allspice I thought Oh Boy this smells wonderful....please let it taste as good as it smells. IT DID!! This carrot cake was a huge hit in this house! It’s only me and the hubby so I’ll see if it freezes well. Not that we couldn’t eat the whole cake between in less then three days but I’m practicing moderation. 😜

      Reply
    2. Kimia

      October 27, 2019 at 6:15 pm

      What if i want to use honey? How much should i use?

      Reply
      • Mira

        October 31, 2019 at 11:30 pm

        Hi Kimia, sorry not sure as I don't eat sugar. I'd start with the same amount and taste the batter and increase if necessary.

        Reply
    3. PL

      May 21, 2019 at 11:48 am

      5 stars
      Could I substitute the coconut oil with Extra virgin olive oil? Thank you for posting your awesome recipes

      Reply
    4. Nam Goyes

      March 12, 2019 at 6:10 pm

      5 stars
      This baked to perfection and i pounced on it the moment it came out of the oven. Big mistake. This recipe needs to 'settle in' almost. Without the frosting and fresh out of the oven it tasted almost savoury and 'eggy'. But once I'd calmed down and frosted it and let it cool overnight in the fridge, it was awesome. I omitted the extra spices (just a personal preference) and used cinnamon & vanilla extract, and threw in a handful of pecans. This is so delicious i will be making a new batch every week. What i like best about it is it doesn't taste too much like 'almond flour', like a lot of keto recipes can. Super delicious. Thank you!

      Reply
    5. susann

      March 03, 2019 at 4:53 pm

      hi there....could i add walnuts and golden raisins for a traditional carrot cake. If I did how much for each of these ingreadients

      Reply
      • Mira

        March 04, 2019 at 8:11 am

        Hi Susann, you can add anything you like. I would add up to 1/2 cup fo walnuts or raisins.

        Reply
    6. Anne

      September 24, 2018 at 8:03 am

      I'm allergic to almonds I'm also a pcos suffer what other flour could I use to replace the almond flour

      Thank you

      Reply
      • Mira

        September 24, 2018 at 9:20 am

        Hi Anne, you can sub for any other nut flour. I list a list of possible substitutions in the blog post for most ingredients.

        Reply
    7. Patrick Sole

      August 09, 2018 at 7:55 pm

      4 stars
      Hiya, I am a first time user of one of your recipes and unfortunatly it has not gone well.
      When I put the dry and wet ingredients together it was still dry and powdery.
      I added another egg, tbsp of white wine vinegar and 600ml of milk, and it is still not the right consistency.
      Any thoughts on why this has happened.
      I used 240g of coconut flour because I didn't have any almond. And I used 32g of stevia Becuase I didn't have erythritol.

      Reply
      • Mira

        August 10, 2018 at 3:05 pm

        Hi Patrick, the reason why your cake didn't work is because you didn't follow the recipe. Coconut flour isn't a 1:1 replacement for almond flour. You can't interchanged them freely as coconut flour absorbs much more liquid than almond flour. You would need to up more eggs, sweetener and liquid. I'm not sure of the exact measurements because I don't usually bake with coconut flour. 32g of stevia also sounds like an awful lot. Did you use an extract or a blend with erythritol? Try using almond flour next time and your recipe should work. 🙂

        Reply
      • Lyla

        August 26, 2018 at 4:36 am

        4 stars
        Patrick,
        Reading your comment and Mira's reply. I just wanted you to know, that anytime you replace a nut flour with coconut flour, it is 1/4th of the flour called for.
        In other words, if your recipe called for 4 cups Almond flour.....you could replace it with just 1 cup coconut flour.
        Like Mira said, your problem was thinking it was a 1:1 ratio and it is not.
        Using the coconut flour will save you calories and maybe give the cake a lighter texture because it absorbs so much more liquid then almond flour.

        Reply
    8. Carey

      July 02, 2018 at 12:47 am

      This is a great recipe. I did lighten it up so it would raise more by adding some tapioca flour in the place of the almond flour. I realize this adds some carbs but it allowed it to be stacked into a beautiful 3 tier cake for my grandmother's 100th birthday.

      Reply
    9. Elaine P

      May 02, 2018 at 5:09 pm

      Recipe sounds delicious. Is it possible to use a jar of baby strained carrots in place of shredded carrots. If so how much would you recommend?
      Thanks, Elaine

      Reply
      • Mira

        May 06, 2018 at 11:02 am

        Hi Elaine, I'm thinking the canned carrots maybe too soft and they'll puree inside the cake instead of being sliced sticks. I'm sure the cake will work out, but it might be softer than usual since canned carrots are very soft and have much more water than fresh ones.

        Reply
    10. Cind Merrill

      April 20, 2018 at 7:44 pm

      Love this recipe- I would add golden raisins to the batter and add unsweetened coconut to the topping.

      Reply
    11. Doraine

      April 19, 2018 at 1:44 am

      I don’t have stevia powder, any substitute? Thanks

      Reply
      • Mira

        April 19, 2018 at 8:58 am

        You could use monk fruit, or instead of erythritol and stevia, some lakanto golden sweetener.

        Reply
    12. Deena

      March 29, 2018 at 2:43 pm

      Any suggestions to replace almond fourmy daughter has a peanut and nut allergy. Casava flour?

      Reply
      • Mira

        March 29, 2018 at 11:07 pm

        Hi Deena, I've never used cassava flour, but I hear it's a 1-1 replacement. Also sunflower seed flour could work.

        Reply
      • Lyla

        August 26, 2018 at 4:40 am

        Isn't Casava a legume, like a peanut? Coconut is not really classed a tree nut and it is not a legume

        Reply
    13. Josh

      March 22, 2018 at 4:48 pm

      Made this last night, follow to a T except for the all spice.. it mattered not. It was delicious. Curious, your nutritional info is based on one slice. But how big is one slice??

      Reply
      • Josh

        March 22, 2018 at 4:49 pm

        5 stars
        nevermind, I see - 12 bars.

        Reply
      • Mira

        March 22, 2018 at 10:51 pm

        Thank you very much!! I'm glad you enjoyed them 🙂

        Reply
    14. Samantha

      March 05, 2018 at 6:35 am

      5 stars
      Just made these and they are FANTASTIC! Spices were spot on and that frosting is amazing! Thanks for another recipe.

      Reply
    15. Cheryl Beach

      March 01, 2018 at 8:07 pm

      I am new to all this type of cooking. Your recipe for carrot cake looks wonderful and something I can make for my diabetic husband. The problem is you use measurements I am not used to (ie..g ml) and yet used tsp, cup. Could you do that for the other measurements please. Can't wait to make this for my husband, he's going to think he went to heaven!

      Reply
      • Mira

        March 04, 2018 at 12:33 am

        Hi Cheryl, if you click on US Imperial, the measurements will be converted. I don't use cups for flour because the weight is not accurate depending on if you put a lot of stuff the cups with it. So I use grams/ounces for my recipes.

        Reply
    16. H. Claire

      March 01, 2018 at 2:07 pm

      5 stars
      I tried this recipe yesterday, and it's delicious!!!! Thank you soo much for all the wonderful recipes you share on your website, most of the ones I've tried so far are just amazing. This cake is super moist and yummy. Even the carb-eaters in my family couldn't stop eating it :-), even though they are usually great fans of "conventional" carrot cakes. Since I didn't have cream cheese handy for the frosting, I replaced it with super thick and heavy cream (crème fraîche fermière crue from a nearby farm here in France), whipped with a bit of erythritol and vanilla, as well as some milk to get it soft enough that it was spreadable. It was wonderful, and the frosting is critical in my opinion to balance the spices in this recipe. The cake by itself is a bit overloaded with spices to my taste (and my husband agrees, he who yet adores spices), but becomes just right with the frosting that balances it's taste well (on top of the fact that it adds a lot of fat, a must for a low carb diet).

      Reply
    17. Miranda

      February 27, 2018 at 3:47 pm

      5 stars
      We, in our family, don't do low carb but I really love the recipes. Isn't the amount of fat going to cause weight or some other issues?

      Reply
      • Mira

        February 27, 2018 at 11:01 pm

        Hi Miranda, if you eat low carb, fat is not the enemy. We need to eat fat in order to burn energy so all low carb diets involve a pretty high amount of healthy fats.
        Also, I suggest reading Jason Fung's The Obesity Code, it talks more about how fat is not bad for us. The obesity and diabetic epidemic really started when people started eating low fat. Most low fats are filled with starches and sugars to replace the fatty parts and are really not healthy. I've been eating lots of fat for the past 3 years and down 95lbs 🙂

        Reply
      • Sherry Thompson

        March 26, 2018 at 5:27 pm

        5 stars
        You cannot eat high carb high fat ..it will cause negative health issues, if you are going to make these recipes and since you enjoy them it may be time to consider coming to the dark side lol we dont have cookies but we do have bacon!!

        Reply
    18. Hélène Nicole

      February 27, 2018 at 1:05 pm

      5 stars
      Being mom of Mira, I got this in advance!
      So delicious!
      Merci Mira!

      Reply

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    About Mira

    Mira from My PCOS Kitchen

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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