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carrot layer cake

with cream cheese frosting

Yield: 12 slices (or 12 large cupcakes)

Serving Size: 1 slice (1 large cupcake)



  • 1/2 cup (90g) powdered erythritol / Sukrin Gold (for a brown sugar flavor) / allulose / tagatose

  • 1.5 cups (180g) almond flour  / other finely-ground nut flour

  • 1/4 cup (23g) unsweetened protein powder // coconut flour // oat fiber (not oat flour!!)

  • (275g) large eggs

  • 3/4 cup + 2 Tbsp (200g) melted butter // OR coconut oil

  • 2 tsp (10ml) vanilla extract

  • 2 cups (250g) packed shredded carrots (to lower the carb count, mix in shredded radish or shredded rutabaga, any root vegetable with less carbs than carrots)

  • 5 Tbsp (40g) packed shredded coconut (or sub in more carrot, radish, or rutabaga)

  • 1/2 tsp fine sea salt // 1 tsp coarse kosher salt

  • 2 tsp baking powder

  • 1 tsp powdered cinnamon

  • 1/2 tsp powdered ginger

  • 1/2 tsp powdered cardamom

  • 1/8 tsp powdered allspice

  • 1/8 tsp powdered cloves

  • 1/8 tsp powdered nutmeg





1. Mix the spices into the melted butter (flavor binds to fat!), then mix in the salt, sweetener, vanilla and eggs. Set aside.


2. In a separate bowl, sift out the almond flour, protein powder, and baking powder, then whisk to mix evenly. Mix this dry mixture evenly into the shredded carrot and shredded coconut (this keeps the veggie shreds from sinking to the bottom of the cake batter during baking).


3. Mix together the wet mixture and the carrot/coconut dry mix by gently folding until well combined, then transfer to a well-greased 9" round baking pan (or equivalent), smooth out the surface, then bake at 350F / 175C for 40-50 minutes.


4.  Let cool fully before slicing in half, then OPTIONALLY filling with either keto cream cheese frosting or 1 batch of my keto vanilla mousse recipe (let the mousse set up in the fridge for 30 minutes before putting the top layer of cake on otherwise it won't support the weight). After finishing the filling, frost with a thin crumbcoat of your favorite keto cream cheese frosting, let chill in the fridge for 30 minutes, then finish frosting with the final layer, then decorate as you wish. 



Just divide the batter between 12 large muffin tin cups and bake at a slightly higher temp (375F) for 20-30 minutes, checking with a toothpick to make sure the center of each is moist but not gooey.
















































Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.



TPH KETO Carrot Cake UNFROSTED (1 serving):

kcal 285 / net Carbs 4g / Sugars 0g / Fat 26g / Protein 9g

(made with erythritol or swerve only)


Full-Sugar Carrot Cake UNFROSTED (1 serving):

kcal 300 / net Carbs 30g / Sugars 21g / Fat 15g / Protein 4g

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