Low carb carrot cake on a spin stand and a slice of cake in the background

Low Carb Carrot Cake

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Servings :16 Slices
Prep Time30 mins
Cook Time45 mins






  • Preheat oven to 350 F and grease 3 8" round cake pans with butter or vegetable oil.
  • In a large bowl, use an electric mixer to beat the eggs, oil, erythritol, and vanilla together.
  • Add the almond flour, ground flaxseed, baking soda, baking powder, xanthan gum, salt, and cinnamon. Mix until well incorporated.
  • Use a rubber spatula to fold in the carrots and pecans.
  • Pour even amounts of batter into each of the prepared pans.
  • Bake in the preheated oven for 45 minutes. You'll know the cake is done once the center is set and the top is golden brown.
  • Allow cake to cool in pans for 10 minutes, then remove the cakes from the pan, and allow them to cool on a wire rack completely.


  • Combine frosting ingredients in a medium bowl until smooth.
  • Once the cake has cooled completely, frost it. Sprinkle pecans on top, and enjoy!


*For best texture, use a fine grained almond flour!


Calories: 319kcal | Carbohydrates: 10g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 315mg | Potassium: 269mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4440IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
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