Keto-Friendly Carrot Cake

Nutrition facts (per serving) - 1 slice

Calories = 350

Protein = 13g

Net Carbs = 6g

Fat = 30g

Fiber = 10g




TOTAL TIME - 1 hour 10 MINS

YIELD - one 8” x 4” ROUND LAYERED cake (12 servings)




  • 2-1/8 cups Barely Barley Low Carb Flour

  • 3/8 cup vital wheat gluten

  • 1 cup equivalent sugar substitute (we used 1 cup Allulose with 0.20g of stevia extract, but any sugar substitute will work!)

  • 1 cup equivalent brown sugar substitute (we used 1 cup of Swerve Brown, but any sugar substitute will work)

  • 1-1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 cup vegetable oil (avocado oil works as well)

  • 8 tablespoons (1 stick) unsalted butter, melted

  • 4 large eggs

  • 3 teaspoons vanilla extract

  • 3 cups grated carrots

  • 2 tablespoons water

Frosting (for a less frosting, reduce each ingredient by half)

  • 1/2 cup (1 stick) unsalted butter

  • 8 oz cream cheese

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 4 cup equivalent confectioners sugar substitute (we used Swerve Confectioners



  1. Preheat over to 350 deg F

  2. In one bowl combine all dry ingredients, including sugar substitute

  3. Mix in the oil, melted butter, and stir until combined

  4. Add in eggs one at a time, mixing each time.

  5. Stir in vanilla extract and mix

  6. Stir in carrots and mix

  7. Grease two 8” cake pans with non-stick spray and parchment paper.

  8. Divide the batter in half and pour into each cake pan

  9. Bake the cakes for 40 minutes. Use a toothpick to poke the cake and make sure it’s done cooking

  10. While baking, make the frosting!


  1. Combine butter and cream cheese in large bowl. Stir well

  2. Add vanilla extract and salt and stir well

  3. While stirring slowly, mix in confectioner’s sugar substitute until all of it has been added


  1. Once the cake has cooled for 10 minutes, place one layer of the cake on a cake stand or a larger plate

  2. Take half of the frosting and coat the cake with the frosting. spread until smooth

  3. Place the other cake layer on top of the first layer

  4. Spread the remaining frosting over the second cake until smooth

  5. Cut and serve!

Note: We adapted this recipe originally from Sugar Spun Run. You can see the original recipe here: