Carrot Cake

Ratio 4:1
Calories 390 per slice (makes two slices)

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For carrot cake:

4T (28g) Almond flour

2.5t (10g) Truvia

1/4 t (1g) baking soda

1/4 t (1g) baking powder

1/8 t (0.15g) salt

1/4 t (0.5g)ground cinnamon

1/2 (25g) eggs

2T + 3/4t (40g) canola oil

1/4 t (1.5g) vanilla flavor, Frontier alcohol-free

1/3 cup (35g) grated carrots

(Need mini loaf pan 3″ X 5.5″)

For Cream cheese frosting:

1T (14g) butter, softened

1 oz (28g) cream cheese, softened

1.5t (6g) Truvia

1/8 t (0.75g)vanilla flavor


Mix dry ingredients together in a bowl.  Add wet ingredients and mix well.  Add grated carrots and mix well.  Pour into 3″x5.5″ mini loaf pan (or muffin pan).  Bake at 350F for 18-20 minutes.  Let it cool to room temperature.

While the cake is cooling, make frosting by beating butter, cream cheese, Truvia (6g), and vanilla.

Cut the cooled cake into half.  Spread 1/3 of the cream cheese frosting on top of one cake piece.  Top it with the other cake piece to  create second layer.  Spread the remaining frosting on the top.

Refrigerate until needed.

Slice the cake into two before serving.  Each slice will be one serving.



The decoration cookie i have in the picture is made using scraps I have saved after making cut-out cookies from before.  I usually have them ready in different colors and keep them in the freezer to use as decorations.  just cut out to desired shape and bake at 320F for 3-4 minutes.  Another way to make the carrot shape will be to save little bit of the frosting and color them and pipe them out in carrot shape.


  1. […] is an updated version of the original Carrot Cake recipe posted way back in 2012. I’ve updated the recipe to include macro calculations from the KetoDietCalculator for those […]

  2. Made these over the weekend! It. Is. LIFE. It’s soooo good~ I even love it more than regular carrot cake (Never thought I’d say that). I’m eating a slice right now! I made a couple changes like a tsp of OJ, tsp of orange zest, grated nutmeg and 10g of halved raisins.

  3. I’ve been literally staring at this all week eagerly waiting till my pay day to make some! On the way home now to make it! *Fingers crossed*
    Oh how I’ve missed carrot cake since starting Keto…

  4. My little girl LOVED your recipe!!! Could you tell me how many carbs per serving?
    Thanks so much!

    • Hi Michelle,
      The whole recipe has 7.6g of carb, so if you are serving half of the recipe as a serving, each will have 3.8g of carb. If you serve 1/4 of the recipe, it will be 1.9g of carb. Carrot has 2.4g of carb in this recipe, so you can reduce the carb by using less carrots. Skipping the cream cheese frosting will help reduce the carb since the cream cheese has about 0.75g of carb for this recipe. without the cream cheese frosting, the ratio is about 3.5:1. Hope this helps.

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