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

Low Carb Carrot Cake

Prep Time 30 minutes
Cook Time 40 minutes
Servings 16 Slices
Calories 411kcal






  • 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 eggs (4), oil (1 1/4 cups ),erythritol (1 1/2 cups), vanilla extract (2 teaspoons), and apple cider vinegar (4 teaspoons) together.
  • Add the almond flour (2 cups), whey protein isolate (1/2 cup), baking soda (2 teaspoons), baking powder (2 teaspoons), xanthan gum (1 teaspoon), salt ( 1/2 teaspoon) and ground cinnamon (2 teaspoons). Mix until well incorporated.
  • Use a rubber spatula to fold in grated carrots (3 cups) and roughly chopped pecans (1 cup).
  • Pour even amounts of batter into each of the prepared pans.
  • Bake in the preheated oven for 40 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!


  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Powdered Erythritol. Don't have any laying around? Toss your granular erythritol in a food processor and process until powdered. Allow the dust to settle before opening the lid! 


Calories: 411kcal | Carbohydrates: 9g | Protein: 9g | Fat: 40g | Cholesterol: 77mg | Fiber: 3g | Sugar: 3g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com