Carrot Cake

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


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.



Categories: Birthdays, Dessert, Fun Food, Snacks


Tiffany started making keto meals for her daughter Clara in 2010, after Clara’s diagnosis with Infantile Spasm. While tough at times, managing between the strict requirements of the diet, Clara’s very sophisticated sense of taste, an older daughter whose overwhelming enthusiasm to help is only rivaled by her ability to make a much bigger mess in the process, and a dog who is determined to eat Clara’s leftovers to the detriment of her own waistline, Tiffany is grateful that her hands are being used to heal Clara. Tiffany hopes this website would be especially helpful to those working or single moms who do not have the time to design and try out new meals. Bon appetit to all the keto kids in the world!


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6 Comments on “Carrot Cake”

  1. Selina
    December 7, 2014 at 7:09 pm #

    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.

  2. Selina
    December 6, 2014 at 3:15 pm #

    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…

  3. Michelle Gardner
    June 29, 2013 at 2:24 am #

    That helped a lot, thank you!

  4. Michelle Gardner
    June 28, 2013 at 12:04 am #

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

    • June 28, 2013 at 5:20 am #

      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.


  1. Desserts – Site Title - October 28, 2017

    […] Keto Carrot Cake […]

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