Carrot Cake

This 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 of you who use that program and standard measurements for the rest of you 🙂

The cake is quite rich and delicious, and you would be hard pressed to tell that this is made from nut flours, not traditional grain flours. The quantity of the recipe is small and makes two 4-inch cakes (I have small pans like these that I love) or four cupcakes. You can double or triple the recipe to make more cupcakes easily. Since the carbohydrate count is quite high for someone on a 3.5:1 ratio diet, this could be a special treat or the carrots could be reduced or eliminated. Call this a “Spice Cake” if you need to eliminate them, it will still be delicious!

For the frosting; I did not include frosting in the calculations. I used cream cheese thinned with a small amount of heavy cream. We don’t even sweeten it! If you need to increase the ratio to a 4:1, try cream cheese whipped with butter. Frosting is not necessary to enjoy this cake.

Macros for one cupcake (1/4 of the recipe):

  • 3.49:1 Ketogenic ratio
  • Fat: 32 grams
  • Protein: 5 grams
  • Net Carbs: 3.6 grams
  • Calories: 322


  • 114 grams (1 stick) butter, melted
  • 50 grams (1 large) egg
  • 5 grams (1 teaspoon) vanilla extract
  • 56 grams (1/2 cup + 1 tablespoon) almond flour
  • 9 grams (1 rounded tablespoon) coconut flour
  • 35 grams (1/3 cup) shredded carrots
  • 5 grams (1 teaspoon) cinnamon
  • 1 gram (a pinch) ground cloves
  • 1 gram (a pinch) nutmeg
  • 5 grams (1 teaspoon) baking powder
  • 5 grams (1 teaspoon) baking soda
  • a pinch of salt
  • sweetener: This is up to you, use whatever type you prefer!


  1. Preheat the oven to 350Âş. Grease mini cake pans or line a muffin tin with parchment liners.
  2. Melt the butter in a mixing bowl, then add the egg and vanilla extract. Stir very well, incorporating the egg and butter completely together.
  3. Add the remaining dry ingredients to the butter and egg mixture. Stir very well.
  4. Pour the batter into the cake pans or cupcake liners and bake. For the small cakes, I baked them for 15 minutes. Cupcakes may take a few minutes less. Test with a wooden skewer to ensure the centers are throughly baked.
  5. Allow to cool before frosting and enjoy!

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