Yummy Scrummy & Moist Keto Sugar Free Carrot Cake delivers 2.5g carbs per slice and a whole load of keto goodness.
It’s rare that a recipe works perfectly first time, but this one did — so much so that I baked it three times in a row to be sure. It’s that good.
I’m excited to share this recipe — one of my favourite keto dessert makeovers. If you miss carrot cake and thought you’d lost it after switching to the keto lifestyle, rejoice: this version keeps the flavour and texture you love while staying low in carbs.
How Can Carrot Cake ‘be Keto‘?
Keto is about shifting metabolism, not blindly following a food list. With only 2.5g net carbs per serving, this Yummy Scrummy & Moist Keto Sugar Free Carrot Cake absolutely fits within a ketogenic approach.
Carrots are natural, nutritious foods. Ate in sensible amounts — one carrot divided between four servings in this recipe — they won’t derail ketosis for most people. I prefer whole, organic, high-fiber ingredients in my daily carbs to support gut health and overall wellbeing.
If you see terms like “strict keto” or “not keto” attached to natural foods, remember that context and portion size matter. Keto means limiting carbohydrates to prompt a metabolic shift from glycolysis to ketosis; whole foods eaten in moderation can be part of that approach.
Ready to Make a Yummy Scrummy & Moist Keto Sugar Free Carrot Cake?
Most of the ingredients are standard in a keto or low-carb kitchen. The one special item that really helps replicate classic carrot cake flavour is Sukrin Gold — a brown-sugar-style sweetener that gives both colour and that characteristic depth of flavour. You only need a small amount and it’s worth it for the authentic taste.
This cake is easy, reliably moist, and very likely to become a repeat favourite.
Enjoy!
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Yummy Scrummy & Moist Keto Sugar Free Carrot Cake
Equipment
- Glass mixing bowls
- Metric kitchen scales
- Electric whisk or hand mixer
- Small silicone loaf mould (approx. 22cm x 9cm)
Ingredients
For the Cake:
- 2 large eggs
- 25 g extra virgin olive oil
- 1 tsp orange extract
- 1 pinch fine Himalayan pink salt
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tsp psyllium husk powder
- 50 g ground almonds
- 1 tsp baking powder (sifted)
- 25 g Sukrin Gold
- ¼ tsp pure stevia powder
- 60 g grated carrot (net weight, peeled and shredded)
- 25 g chopped pecan nuts
For the Topping:
- 60 g full-fat cream cheese
- 30 g unsalted butter, softened
- 15 g Sukrin icing ‘sugar’ or a suitable confectioner-style sweetener
- a few drops vanilla extract
Instructions
To make the cake:
- Preheat the oven to 180°C (static).
- Using an electric whisk, beat the eggs until foamy. Add the oil, salt and orange extract, and whisk to combine.
- Add the remaining dry ingredients and whisk until well combined. Fold in the grated carrot and chopped pecans.
- Lightly grease a small silicone loaf mould with a little extra virgin olive oil or coconut oil, pour in the batter and level the top.
- Bake for 25 minutes. Open the oven door and leave the cake inside for 5 minutes before removing.
- Allow the cake to cool completely in the mould, then transfer it to a serving plate.
To make the topping:
- Soften the butter and beat it with the icing sweetener and vanilla until smooth. Add the cream cheese and beat until the mixture is creamy and well combined.
- Once the cake is completely cool, spread the topping over it. Cover loosely and chill in the fridge for a couple of hours before slicing and serving.
Notes
Use metric kitchen scales to measure ingredients accurately for best results.
Nutrition
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