Name: Almond Flour Carrot Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/4 cup low-carb sweetener (like Joy Filled Eats Sweetener); 3 oz half and half; 3 tbsp butter; 2 eggs; 1 tsp cinnamon; 1 tsp baking powder; 3/4 cup shredded carrots; 1/2 cup coconut flakes; 4 oz cream cheese; 4–6 tbsp powdered sweetener, finely ground; 2 tbsp butter; 1–3 tsp half and half; 1/2 tsp vanilla extract

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Why You’ll Love This Recipe

This almond flour carrot cake is more than just healthy—it’s downright delicious. Here’s why you’ll want to make it again and again:

Super moist and flavorful thanks to almond flour and shredded carrots
Low in carbs but rich in taste and texture
Simple to make with basic ingredients
Perfect for special occasions or an everyday treat
Naturally gluten-free and keto-friendly
Features a creamy, dreamy frosting made without added sugar
Bakes quickly in just 35 minutes
A great way to enjoy vegetables in dessert form
Family-friendly—even picky eaters will love it
Stores well and tastes even better the next day

Almond Flour Carrot Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients:

2 cups almond flour
1/4 cup low-carb sweetener (like Joy Filled Eats Sweetener)
3 oz half and half
3 tbsp butter
2 eggs
1 tsp cinnamon
1 tsp baking powder
3/4 cup shredded carrots
1/2 cup coconut flakes

Cream Cheese Filling:

4 oz cream cheese
4–6 tbsp powdered sweetener, finely ground
2 tbsp butter
1–3 tsp half and half
1/2 tsp vanilla extract

Directions

Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish with cooking spray.
In a food processor, combine the almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder. Process until smooth.
Stir in the shredded carrots and coconut flakes.
Spread the batter evenly in the prepared baking dish.
Bake for 35 minutes, or until the cake is firm to the touch and golden around the edges.
Let the cake cool completely in the pan.
While the cake cools, use an electric mixer to blend the cream cheese filling ingredients until smooth. Adjust the consistency with more half and half if needed.
Once the cake is cool, drop spoonfuls of the cream cheese filling over the top and gently spread to cover.

Servings and timing

This recipe makes 16 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Nut-Free Version: Substitute sunflower seed flour for almond flour (note this may change flavor slightly).
No Coconut: Omit coconut flakes or replace with finely chopped nuts.
Spice It Up: Add nutmeg, ginger, or allspice for a spicier flavor.
Add-ins: Fold in chopped walnuts or pecans for extra crunch.
Frosting-Free: Skip the frosting for a lighter snack cake.
Vegan Option: Use flax eggs, plant-based butter, and a dairy-free cream cheese.
Mini Muffins: Bake the batter in mini muffin tins for bite-sized treats.
Layer Cake: Double the recipe and make a layered cake with extra frosting.
Fruit Twist: Add a handful of raisins or chopped pineapple (note: this adds sugar).
Zucchini-Carrot Combo: Use a mix of shredded zucchini and carrots for added moisture.

Storage/Reheating

Refrigerate: Store leftover cake in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheat: Serve cold or bring to room temperature before serving. If desired, warm in the microwave for 10–15 seconds for a softer texture.

FAQs

How many carbs are in each serving of almond flour carrot cake?

Each serving contains approximately 2.7–2.9 net carbs, making it ideal for low-carb diets.

Can I substitute almond flour with coconut flour?

No, coconut flour absorbs much more liquid and is not a 1:1 substitute. It would require a complete reworking of the recipe.

Is this carrot cake keto-friendly?

Yes, it is low in carbs and sugar-free, making it suitable for most keto diets.

Can I make this cake dairy-free?

Yes, substitute the half and half and butter with dairy-free alternatives, and use a vegan cream cheese for the frosting.

How do I know when the cake is done baking?

The cake is ready when it feels firm to the touch and the edges are golden. A toothpick inserted should come out clean.

What sweetener can I use if I don’t have Joy Filled Eats Sweetener?

You can use other granulated low-carb sweeteners like erythritol, monk fruit blends, or allulose.

Can I use pre-shredded carrots?

Yes, pre-shredded carrots work well, but freshly shredded carrots tend to give better moisture and flavor.

Can I make this ahead of time?

Absolutely! This cake tastes even better the next day as the flavors develop. Just store it in the fridge.

Is this gluten-free?

Yes, the recipe uses almond flour and contains no gluten-containing ingredients.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust the baking time as needed (typically 5–10 minutes longer).

Conclusion

This Almond Flour Carrot Cake is a deliciously moist, low-carb dessert that doesn’t skimp on flavor. Whether you’re following a keto lifestyle or just want a healthier take on a classic treat, this recipe is easy to make, customizable, and sure to satisfy your sweet tooth. Keep it on hand for holidays, celebrations, or anytime you need a simple, guilt-free indulgence.