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Free Printable: Low Carb & Keto Food List
Get It NowWhen I posted a keto cream cheese frosting recipe, and mentioned that I had plans to use it more, I got so many recipe requests. Many of you asked for the exact one I was planning: Keto carrot cake! So here it is — my low carb, sugar free carrot cake — just in time for spring around the corner. This ultra moist, spiced cake is the perfect keto dessert after a main course like glazed keto ham, and it’s tasty enough to serve your whole family, even if they aren’t low carb. Make this keto carrot cake recipe with me in less than an hour!
Why You Need My Keto Carrot Cake Recipe
- Sweet and soft, with creamy, tangy frosting – This cake has super fluffy, moist layers packed with spiced flavor and grated carrots, all layered with smooth cream cheese frosting. Unlike many low carb versions, I even found a way to incorporate the pineapple and brown sugar flavors the classic version often has — without actually using either of those ingredients. 😉
- Keto friendly and gluten free – My keto carrot cake has just 5.5 grams of net carbs per slice! And you’d never know by how it tastes.
- Perfect for spring – Serve it for Easter, Passover, Mother’s Day, or any birthday celebration. Even my friends and family who aren’t keto rave about this cake!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb carrot cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my MVP of keto baking. It’s superfine, so it tastes and acts closer to all-purpose flour than many brands that turn out too coarse. Coconut flour won’t work here, as the cake will get too dry, and almond meal will be grainy.
- Besti Monk Fruit Allulose Blend – I created this sweetener because I hated how most brands made my baked goods dry, plus they left an aftertaste, resisted dissolving, and would crystallize later. Besti is sweet like sugar without any of these issues (and zero net carbs), but what I love most about it here is that it makes this keto carrot cake so incredibly moist. Notes on alternatives:
- You can check my sweetener conversion chart if you want to use plain allulose, which will have the same effect.
- This recipe does somewhat work with other brands of monk fruit or stevia (use the same chart above to convert), but be aware that virtually all these other sugar substitutes are erythritol-based, so they’ll make your cake more dry.
- Shredded Carrots – Grate them fresh, because pre-shredded ones are too dry. Carrots are not keto friendly on their own, but are fine to use in recipes like this where the amount per serving is small.
- Butter – I love this brand. You can use coconut oil for a dairy-free option, but it’s not quite the same.
- Eggs – They hold the cake together. Flax eggs or another egg substitute for baking should work, but the cake will fall apart more easily.
- Basic Flavor Boosters – Vanilla extract and cinnamon for their flavor, and sea salt to balance the sweetness. Feel free to add other warm spices, like nutmeg or ground ginger, if you like.
- Optional Flavor Boosters – I add blackstrap molasses and this pineapple extract to replicate the flavor of brown sugar and pineapple commonly found in traditional carrot cake recipes, without any significant carb difference. (Yes, molasses is sugar, but the tiny amount here adds up to like a drop in each serving.) You can skip these add-ins, but they do improve the flavor. You can also replace 1/4 to 1/2 cup of Besti (above) with Besti Brown Sweetener to achieve that brown sugar flavor without molasses.
- Baking Powder – I like this non-GMO brand. Don’t use baking soda, which is not the same.
- Pecans – They go inside the keto carrot cake and also on top. I like these that come already chopped. Walnuts also work well.
- Frosting – Double up my sugar free cream cheese frosting recipe to layer and top your cake.
How To Make Keto Carrot Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. Use a hand mixer to cream them together in a large bowl. I have this mixer and love the built-in storage, as well as the multiple speeds.
- Beat in the other wet ingredients. Add the molasses, vanilla extract, pineapple extract, and eggs one at a time.
- Mix the dry ingredients. In a separate bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. I like to use a whisk to break up any lumps.
- Stir the wet and dry ingredients together. The batter will be pretty thick — this is normal.
- Add grated carrots and chopped pecans. Just fold them in.
- Transfer the batter to two cake pans. Make sure to line the bottom with parchment paper first, then spoon the keto carrot cake batter into them and smooth the tops.
- Bake until golden. The cake is ready when the top springs back, and a toothpick comes out clean. I usually cool them in the pan for ten minutes, then a wire rack afterward.
- Make the frosting. While the cake layers bake, whip up my sugar free cream cheese frosting — make sure to double the recipe to have enough.
- Layer, layer, layer. Once the layers reach room temperature, frost the bottom layer, stack the other on top, and frost again. You can frost the sides if you have enough frosting. Sprinkle with more crunchy pecans to finish!
My Recipe Tips
- The wet ingredients may separate if they sit for some time while you mix the dry ingredients. If this happens, just beat the wet ingredients again briefly before combining the wet and dry. Alternatively, you can whisk together the dry ingredients first.
- To measure the flour, scoop into your measuring cup and level with a knife. Don’t pack it down, which will get you too much flour and a dry cake.
- Pineapple extracts can vary in intensity, and some brands bake away. I use and recommend this brand that works well in this keto carrot cake recipe.
- Scrape down the sides of the bowl as you go. You don’t want any chunks of butter or dry clumps in your cake.
- You can grate the carrots fine or coarse, depending on your texture preference. I usually go with coarse for a heartier feel, but if you want a sturdier sugar free carrot cake, finely grated works best. This box grater I have is super sturdy and works great for both, or sometimes I use my food processor with the grating attachment.
- Loosely pack the carrots when measuring. Don’t press them down, or you’ll have too much. Too much carrot can mess with the texture. You don’t usually need to drain them, but if they are very wet, I give them a squeeze before adding to the batter.
- Use springform pans for easy release. Any cake pans you’ve got will work, but springform is easier. If you’re using regular pans and the edges are stuck after baking, just run a knife along the edge to release them after 10 minutes.
- These precut parchment paper rounds are super convenient. I love them rounds because I don’t have to cut them and they lay flat.
- Make sure your frosting is at room temperature. I like to make it ahead and store it in the fridge, but always let it come to room temp before using. It’s very stiff out of the fridge and can tear the delicate keto carrot cake.
- Doubling my frosting makes enough for between the layers and the top. If you want to frost the sides, I recommend tripling my frosting recipe. (And if you end up with extra, it’s amazing on my keto chocolate mug cake!)
- Want keto carrot cake muffins? You can find that version in my Easy Keto Cookbook. Or turn them into cupcakes by adding the frosting.
More Low Carb Cake Recipes
If you like my keto carrot cake recipe, try some of my other low carb cakes this spring:
Keto Carrot Cake (Moist, Fluffy Recipe)
My best keto carrot cake recipe! This moist, fluffy cake with almond flour is low carb and sugar free, but tastes like the regular kind.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
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In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
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In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
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Fold in the grated carrots, then 1 cup (99 g) of the chopped pecans. Reserve the remaining 1/2 cup (48.5 g) of pecans for later.
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Transfer the batter evenly among the two prepared baking pans. Bake for 25-30 minutes, swapping the positions of the pans halfway through, until the cakes are golden brown and an inserted toothpick comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
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When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire recipe
- Tips: Check out my recipe tips above to help you avoid common pitfalls, like dry cake, soggy carrots, or stiff frosting. I also have notes that make this recipe easier, and a variation to make muffins.
- Store or make ahead: I almost always make this keto carrot cake the day before! Just cover it gently and keep in the fridge. It’s best within a couple days to serve for an occasion, but leftovers may last up to a week.
- Freeze: Freeze the cake uncovered first, until the frosting is solid. Then, wrap tightly in plastic wrap and keep in the freezer for up to 3 months. Thaw in the fridge overnight.
- Note on nutrition info: This cake is very rich, so I made the serving size pretty small. The nutrition facts here do include the frosting, based on a doubled amount of my sugar-free cream cheese frosting recipe. You can enjoy a larger serving if it fits your macros (and I did slice it a bit larger for my photos), but I find just a thin slice very filling and satisfying!
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Carrot Cake
493 Comments
Lynette
2My son started keto 4 months ago (he already lost 70 lbs). When we got together to celebrate his birthday and mother’s day, he wanted to stay on his keto diet so he said cake was off the table. His favorite cake is carrot cake so I searched for a good keto recipe. This one was the winner! It tastes like regular carrot cake. He loved it!!! I have tried some of your other recipes too and they turned out great! Easy and good!!
Stephanie
1This recipe is absolutely delicious – it does not taste like it’s low in carbs at all!! My husband loves carrot cake and he’s been on a side adventure with me for my keto diet and he loved it, dare I say he loved it more than the traditional recipe. It actually tastes like it’s good for you but still sweet and delicious – super satisfying. I’ll definitely be keeping this recipe! And the cream cheese frosting recipe is perfect – it’s just the right amount of sweetness!! Thank you for this amazing recipe and your entire site 😊💚🎉
Maya | Wholesome Yum
1Thank you, Stephanie! That means a lot and I really appreciate the kind words.
Leanne
0Geez, I’m disappointed 😞 I made this carrot cake with the last of my swerve icing and it fell apart on me. It was cooled completely I used a 9×13 pan thinking I would just cut the xake in half and top but no it fell apart. I’ll try again when I buy more keto friendly ingredients.
Maya | Wholesome Yum
0Sorry to hear that, Leanne. If using a 9×13 pan, I’d recommend keeping it a single layer and just frosting the top, not trying to cut it in half and transfer. This cake is too delicate for that. Also, for future reference I have some notes above on using an erythritol-based sweetener like Swerve, you might not be happy with the results.
Jen
1Delicious and moist! I did add more spices ( clove, nutmeg) . I also browned the butter for the frosting to give it a rich nutty flavor and Added “heart” carrots to decorate the top .
Maya | Wholesome Yum
0I’m so glad you liked it, Jen! And thank you for sharing your personal touches, they sound great.
Fay
0Hi maya, I’v made this keto carrot cake in the past and absolutely loved it! But because its been a few years, I can’t remember how to work out how much erythirol to use instead of Besti Monk Fruit Allulose Blend? I can’t seem to get that in the UK. Could you please let me know how you work it out and then I can make this delicious cake again 😋
Maya | Wholesome Yum
0Hi Fay, You can use my sweetener conversion calculator. I’m so glad you liked the cake and want to make it again!
Mary H
1My husband and guests loved this carrot cake! However, I think I will use an 8″ pan next time because the 9″ layer was so thin. One of my guests enjoyed the cake so much that he took home the remainder of the cake along with my printed recipe. Also, he checked his glucose monitor after consuming this carrot cake and showed no spike in glucose. Well done, Maya!
Maya | Wholesome Yum
0I’m so happy to hear everyone loved it, Mary! Yes, this keto carrot cake is not super tall, so you can make it in a smaller pan like you mentioned if you want a taller cake. I’m glad it worked well for your diabetic guest, too.
Reyna Carreon
0My husband really loves this recipe. I used ghee this time and it came out very moist and breaks apart so easily.
Wholesome Yum D
0Thanks, Reyna! I’m so happy it turned out well and that your husband’s a fan too!
Shannon L
1The carrot cake was amazing…. You can’t even tell the difference between something you would be served in a restaurant that contained gluten AND was high in carbs !
Nancy Blevins
1I made this cake for Easter dessert and it didn’t even taste like keto it was fabulous!! My husband loved it and he is picky with dessert! I will be making this again in the future for sure!!
Sandra Borrelli
0I’m thrilled that you created this recipe! I do love carrot cake. However, I’m not an experienced baker, and even though I tried to follow the instructions exactly, my layers did not rise. I was using a baking powder with a best buy date a year from now. I’m not sure what I did wrong. Also, it seemed to me that the edges were burned. I used parchment rounds on the bottom as suggested. But, I did butter and flour the sides and maybe I shouldn’t have. I also set a timer for 15″ then swapped the pans and baked 15″ more. Might have been too much in my oven, though I have the dial set a little lower than 350. I’m taking this to a friend’s tomorrow, but also bringing an alternative dessert. Your frosting is great, but I’m going to make more tomorrow to frost over & try to cover up my sins. I asked Ai how I could taste the cake & got that i could take a small core out of the center of the bottom and later fill with frosting. i did that but it didn’t taste like much, but at least the denseness didn’t make it downright bad. I really think the issues are from my inexperience and not your recipe. I did add more Besti to the frosting & it seemed more like what I’m used to.
In general, I think your recipes are amazing and I appreciate you! I’m not going to rate til later if at all.
Maya | Wholesome Yum
0Hi Sandra, Thank you so much for sharing your detailed experience. It’s pretty normal for almond flour baked goods not to rise a lot. The burnt sides were probably a combination of the butter on the sides (I usually use avocado oil spray to grease) and maybe some variance in your pan and/or oven compared to mine, so I’d check a little sooner next time. I do hope that overall the cake turned out well once you were able to try it properly, with frosting and all. Let me know if you get a chance!
Yvonne
0why the pineapple extract and not real pineapple , is it a keto breaker?
Maya | Wholesome Yum
0Hi Yvonne, Yes, real pineapple is not keto friendly.
Kimberly
0Very surprised! Recently switched to keto for health reasons best Cake I’ve ever made without rubbish ingredients.
Thanks a million!
Wholesome Yum D
0That’s amazing to hear, Kimberly! I’m so glad this cake was a hit, especially after making the switch to keto. Love that you’re enjoying it without any of the “rubbish” ingredients!
Reyna Carreon
0Oh my goodness, I made this carrot cake for my husband’s birthday today and it was soooo delicious!! I will definitely be baking this again. Thanks Maya for putting this recipe together.
Maya | Wholesome Yum
0Thank you, Reyna! Happy birthday to your husband!
Jim Eatmon
0I love your keto carrot cake with cream cheese frosting. However my grandson is lactose intolerant and his list of desserts is limited. Have you made a cream cheese type frosting without lactose recipe?
Maya | Wholesome Yum
0Thank you, Jim! I haven’t made a dairy-free frosting yet, sorry, but other readers have told me they’ve done it with dairy-free cream cheese alternatives. Please let me know how it goes if you try that!
Clo
0I’ve been using this recipe of yours for years! Thank you!
Maya | Wholesome Yum
0I’m so glad to hear that, Clo! That means a lot to me.
Rachel Leo Flagg
0I put it in a Bundt pan and it took so long to cook. I cooked it 40 mins and still looks like it’s not cook.
Maya | Wholesome Yum
0Hi Rachel, A bundt pan takes significantly longer to bake through than using 2 springform pans like I did. I would not expect it to be even close to done at 40 minutes. If you’re using a bundt pan, you may want to lower the oven temperature and/or tent the top once it darkens until it bakes through the center.
Karen Hayes
0Hi. I’d like to make this cake for my bunco group. Can I use a 9″x13″ pan, and if so, how long to bake? Thank you.
Maya | Wholesome Yum
0Hi Karen, Yes, you can, but unfortunately I don’t have a specific baking time because I tested in 9-inch pans. I would just check on it for the signs of doneness I have outlined above.
Rose
0Hey Maya I like all your keto recipes but my stomach doesn’t like high fats or high cheeses so can I swap them wth low fat everything? and egg whites- wthout the yolks? Please reply thankyou.
Maya | Wholesome Yum
0I’m glad you like my recipes, Rose! It really depends on the recipe and specific ingredient. For this keto carrot cake, you can definitely use low fat cream cheese for the frosting. I don’t recommend egg whites without the yolk in this recipe, as your cake will be dense.
Shelley
0Love this recipe! I make it over and over again! Thank you!
Maya | Wholesome Yum
0Awww, I’m so happy you love it, Shelley! Enjoy (again and again)!
Cary Killian
0Made this last night, with the frosting. I feel that 9 inch cake pans are a bit large because these cakes do not rise like a traditional cake. I was making this for a Christmas dinner with family and spread the icing but it just looked a little “stunted.” So this morning I baked one more and added a third layer. NOW it looks like a cake. My wife and I sampled it and it is fantastic. Next time I will use my two smaller spring form pans.
Maya | Wholesome Yum
0Thank you for the feedback, Cary! Yes, feel free to make 3 layers or smaller pans if you want a taller cake. I’m glad you liked the taste!
Tatiana
0I just made this carrot cake and it turned out great! Thank you for the an amazing recipe!
Maya | Wholesome Yum
0I’m so glad you liked it, Tatiana! Enjoy!
Kathryn
0This is on rotation at my place. The last one I made was for my 11 year old grandson’s birthday. He requested it. His 7 year old cousin loved it so much he asked for one for his birthday too. And no-one even suspected it was keto.
Maya | Wholesome Yum
0Awww, I’m so glad to hear that, Kathryn! Thank you. Happy birthday to your grandson!
Ivy
0Hi Maya,
I’d love to try this recipe, but I can’t eat any nut flour.
I read a response that suggested sunflower flour, but that is still nut based.
Is there any type of flour that might work that is not nut based? Lupin, bamboo, a combo?
Thx.
Maya | Wholesome Yum
0Hi Ivy, I haven’t tried lupin or bamboo flour in this recipe. In my experience, lupin flour can have a strong flavor when used by itself, so not sure how well that would work, but please let me know how it goes if you try it. For what it’s worth, sunflower seeds are seeds, not nuts, so they are not “nut based”, in case you wanted to try those.
Vera
0Would chia seed flour work?
Maya | Wholesome Yum
0Hi Vera, Sorry, no, I don’t think so.
Gary Linker
0I “attempted” this cake today and it was a disaster. I went strictly by the recipe and used the brands recommended. The layers didn’t rise much and they stuck to the pan and the cake just crumbled. I managed to get some sections cut out but very disappointed. May try this again sometime. I’m envious of all the folks who got this to work.
Maya | Wholesome Yum
0Hi Gary, Sorry to hear that your cake stuck. Did you line the pan with parchment paper and also grease both the bottom (over the parchment paper) and sides of the pans? This should prevent sticking. It’s normal for the layers not to rise very much, this is pretty typical of keto recipes, but this keto carrot cake won’t stick if you prepare the pans properly. Hope this helps for next time!
Rebecca
0Loved this recipe! ❤️ Was moist and tasty. Easy to make. Carrots grate up bulkier than you think.
MonaLisa
0I made this carrot cake and took it to my daughter’s home for Easter. Hubby and my daughter really liked it. I thought it was just ok, but liked it much better the next day. Although I love pecans, I plan to use a little less the next time I make it. It was very moist and flavorful. Thank you, Maya, for your wonderful recipes.
Amy M.
0Absolutely delicious!!! I can’t wait for my hubby to get home and have some. I hope there is some left! LOL
C
0What does the pineapple extract add? Is it worth buying for just this recipe? Should I add another extract in its place if I skip it?
Maya | Wholesome Yum
0Hi there, The pineapple extract is for flavor. It’s optional, so you can omit it if you like.
Lerae
0Would some pineapple juice work as a replacement? And could you use stevia vs the other sugar substitute?
Maya | Wholesome Yum
0No, I wouldn’t use pineapple juice, as it would make the batter too wet. Yes, you can use stevia if it’s a cup-for-cup sugar replacement, but these are typically blended with erythritol, so the cake will be more dry.
MaryJane Moder
0What size pan could be used to make this a single layer cake? 9×13 seems too large to me (?)… Would that also then need just one cream cheese frosting recipe? Thank you!
Maya | Wholesome Yum
0Hi MaryJane, I would recommend using a 9×13 inch pan, or you could go smaller with about 10×7. The amount of frosting would be about the same.
Mony
0You say sugar free but add molasses? How’s this sugar free? It’s deceiving! It does look good though ??
Maya | Wholesome Yum
0Hi Mony, The molasses is optional and the amount of sugar it adds is negligible. It is there for flavor, not sweetness, but as stated in the post, you can omit it if you like.
Curt Hawley
0Can Pecan flour be substituted for almond flour?
Maya | Wholesome Yum
0Hi Curt, You could substitute a bit of the almond flour, but I wouldn’t substitute all of it, because pecan flour is much more coarse and the texture will likely be pretty grainy.
Denise
0This is one of my all-time favorite recipes! I think this will be the 4th year I’m making it for Easter (maybe the 3rd). I add extra sweetener, and get the shredded bagged carrots then put them in the food processor first. I have this already made and in my freezer, and will take it out this weekend to frost for Sunday. I can’t wait to eat it again!
Laura
0Yummy and moist. Grated carrots extremely fine and due to personal preference added almond extract (same amount as vanilla) and additional warm spices to complement the cinnamon (1 teaspoon of ginger and 1/2 teaspoon mace). Will make cream cheese icing and imagine will flavour with orange rind for the kick. Did one batch with toasted walnuts and other with filberts. Both delicious.
Michelle
0For those with nut allergies… could I substitute with coconut flour? I’m not sure what the amount would be.
Wholesome Yum D
0Hi Michelle, Unfortunately, coconut flour won’t work here, as the cake will get too dry. You could use sunflower flour.
Carol K
0I’ve made this cake a few times but without the pecans as the people I’m baking for are diabetic and say they don’t eat nuts (I don’t tell them it has almonds in it – they’re not allergic). The first time at half quantity in a square tin as I was nervous using expensive ingredients for so much. The cooking time had to be varied but I was happy to give it a go.
What a delicious, moist cake! It was eaten very quickly by them, despite them saying they don’t like nuts. Lovely with some keto lemon curd and whipped cream or just as it comes.
I’ve since made full recipe quantity and used a loaf tin, again adjusting baking time. It’s lovely and works better for us that way for serving.
My latest version was half carrot, half apple but otherwise as the recipe. It was higher carbs, but an absolute hit. I can see myself making this once a week for years to come. Thanks so much!
Madelyn
0What is the nutritional value?
Pam
0My husband is vehemently anti-sugar..but I wanted to make him a delicious birthday cake. He loves carrot cake so I tried this recipie. As his tolerance for sweetness is low..I omitted the molasses and cut down on on the allulose. He loved it! It was such a hit He shared the left overs with his office staff. They loved it too! The office manager is a very careful diabetic and she calls it ” the magic cake” because it did not raise her blood sugar. My husband and I are both physicians and heed the new studies on the dangers of erythritol..so we especially appreciate that this recipie is erythritol free. And do heed Maya’s advice on grating your own carrots..the added freshness and moisture are delectable.
Wholesome Yum D
0Hi Madelyn, You can find the nutrition info on the recipe card above, right below the recipe.
Kathi
0Absolutely fabulous! I’ve made this 3x since Easter and served it to family, friends and co-workers that aren’t Keto. Comments are “what bakery did you get them’ or “this is better than regular carrot cake!” to just “Wow!” I always make cupcakes…the most flavorful, moist recipe out of all the Keto cakes I’ve tried! Thank you!!
Huynh nguyen
0This was one of the best things I’ve made since being diagnosed with diabetes. It’s been a real struggle trying to find the normal in all of it. Honestly it’s my first time even making a cake, let alone carrot cake and I would devour this even if I was never diagnosed! Thank you for this recipe, definitely adding this page to my favorites.
Will
0Can I use Swerve granulated sweetener? That’s all I have right now. Thanks. This recipe has a lot of ingredients!
Maya | Wholesome Yum
0Hi Will, Yes, but the cake will be more dry compared to using Besti.
Nick
0It doesn’t even have carrots in it!!!
Maya | Wholesome Yum
0Hi Nick, This recipe does have carrots.
Latifa
0The best carrot cake I have ever made! Thank you for this lovely recipie.
Jamie H
0This was incredible for a keto dessert! Very moist and dense! I doubled the cream cheese icing as suggested. I had bootstrap molasses but couldn’t find pineapple extract so went without. I threw in about 1/2 tap of nutmeg too. So so good!
D Dickson
0Monkfruit is illegal in UK. What else could be used instead?
Zuzana Naqvi
0I live in the UK and I get monk fruit sweetener (mixed with erythritol) on Amazon/eBay. ?
Wholesome Yum D
0Hi, You can use my Keto Sweetener Guide to find the best solution for you.
Marianne
0I made this, I love it. I added a wee bit of shredded coconut, though I am sure it would be stellar without it. It wasn’t difficult, though next time I will use a food processor to shred those carrots! Thanks for such a great recipe!
Priscila
0Hi Maya, Can we substitute the butter with Avocado oil? I haven’t try the recipe yet. But looking forward to it.
Maya | Wholesome Yum
0Hi Priscilla, No, I don’t recommend doing this because creaming the butter introduces air and makes the cake more fluffy. It will be more dense and possibly even oily if you use avocado oil.
Brian Hadlock
0It was edible and looked pretty (came out just as pictured, wish I could attach a photo to this review). The only things I omitted was is the pineapple extract and the molasses (as those were optional ingredients). The frosting was delicious, but I still feel like it could’ve used more. The main reason I am giving this recipe 2 stars is because the cake came out very dry and not moist at all. I used the Besti sugar replacements, graduated (for the cake) and powdered (for the frosting) which cost me over 35 dollars for the two of them. Considering the money I spent I was expecting a delicious moist cake, but sadly it was not.
Maya | Wholesome Yum
0Hi Brian, Sorry to hear your cake turned out dry — it definitely shouldn’t be. If it was, this sounds like it was baked for too long. Baking times are an estimate, since the pans you use and your oven can affect it. I recommend baking for less time next time.
Sandy
0This is so Delicious and easy! Perfect for our Easter dinner. I’m losing weight, helping my husband who’s diabetic too! Thank you
Carolyn Kobart
0I do not have a springform pan–can I use a 9×13 pan or a rectangle pan?
Wholesome Yum D
0Hi Carolyn, Yes, that would work.
Denise Cyr
0I haven’t had a piece yet but the whole process has gone well. I’m sure it will be great!
Lindsay
0I’m trying to reduce sugar and carbs in my diet for overall health, but I still like having treats of course so that brought me to this recipe. Really tasty! First time using monkfruit sweetener and I used walnuts in place of pecans (personal preference). I halved the recipe to make 3 mini loaves sans icing, I’m sure with icing it would be even more addictive. My husband enjoyed it too. Will definitely make again!
Alyssa Diaz
0Hi – can I use a Bundt pan instead? If so how long do I bake and at what temperature?
Wholesome Yum D
0Hi Alyssa, I have never tried to make this cake in a bundt pan, but if you do, please let me know the results.
Claude
0Thanks. But to difficult and costly ingredients.
Fay
0I made this tonight and it’s sooooo yummy!!! I just want to die because it took me ages to convert US cups to UK grams, and I just realized you can do it with one click on your recipe ?. Delicious. Thank you.
Fay
0Hi, could I use erythritol sweetner rather than the monk fruit for this recipe? Thanks ?
Wholesome Yum D
0Hi Fay, You can use erythritol, but the result will be more dry. If you still want to replace the sweetener in this recipe, use my sweetener conversion chart to make sure you are using the correct amount.