This sugar free Keto carrot cake is so quick and easy to make! It’s soft, delightfully moist and will fill your kitchen with the gorgeous aroma of warm spices. Top this beauty with cream cheese frosting and enjoy a delicious low carb dessert that’s ready in only 10 minutes!
I’ve gotta say, I love my microwave. I still don’t stand in front of it while it’s on, just in case. But it has made my life SO MUCH EASIER. Heating stuff? Check. Defrosting stuff? Check. Mug cakes? Check, check, check!!
I’ve made a bunch of super yummy mug cakes in my microwave which you MUST try (links are at the end of the post), and even this emergency Keto microwave bread which is awesome for cheese toasties.
It was time to add an all time favourite of mine to the collection: Keto carrot cake.
I did consider making a full size low carb carrot cake. But let’s face it. Most of the time it’s just a couple of people in the house, right? And what happens when you have a whole cake and only two people in the house? Well, you eat the whole cake! It might take a few days, but eventually it’ll be gone. And then you might wish you had only made a carrot cake for 2.
The great thing about this sugar free carrot cake is that you can tuck in literally ten minutes after thinking “Hey, I fancy a carrot cake!” It is amazing as an afternoon treat or dessert and I can disclose it also makes a very satisfying breakfast 😉
How to make Keto carrot cake for two – step by step:
1.) Mix your dry ingredients – almond flour, cinnamon, pumpkin spice/mixed spice, baking powder, powdered erythritol and crushed walnut pieces.
The walnut pieces are optional, but work perfectly taste-wise. You could sub with hazelnuts. If you have time, try dry-roasting them in a pan until gently browned to up the flavour.
2.) Add the wet ingredients – grated carrot, melted butter and double / heavy cream.
Baker’s Tip: It’s always best if you can weight your ingredients using a digital scale. You don’t have to spend $$$ on one. Mine was cheap and cheerful and still works perfectly several years on. If you use cups, make sure you slightly pack the grated carrots.
Your batter should be sticky but soft just like in the image above.
3.) Now you have 2 options. Either fill the carrot cake batter into two well-greased ramekins or microwaveable containers (you could even use cups – this is a mug cake, after all). Or use a larger pyrex bowl and make one larger carrot cake for sharing. Microwave at 800W for 5 minutes.
4.) Wait until the cake is slightly cooled, then turn upside down onto a plate and top with cream cheese frosting. Alternatively, enjoy straight out of the ramekin or mug!
Tips and tricks for the perfect sugar free carrot cake
I recommend that you bake the cake at 700-800W. This gives the carrot plenty of time to go nice and soft. I have also found that if you microwave on high, the cake rises very quickly and might spill over the top of your ramekin. Trust me, you don’t want to clean up that mess.
If you do not have a microwave, do not despair – just bake your cake at 175 Celsius / 350 Fahrenheit for around 15 minutes or until lightly browned on top.
Amazing news: You CAN make this carrot cake WITHOUT EGG. I discovered this by accident as I FORGOT to add the egg to one of my trial runs. If you choose to omit the egg, add an additional tablespoon of double / heavy cream to achieve a soft consistency.
The cake won’t rise as much without egg, and I don’t recommend to turn it out onto a plate (this would only work if the cake is fully cooled, but no guarantees there). But if you’re happy to enjoy it straight from the ramekin, give it a go – I thought it tasted great.
In the image below you can see the “egg” version on the left and the cake without egg on the right. In case you’re wondering about the colour of the left cake, the egg I use have a VERY orange yolk. I might also have had a heavy hand on the cinnamon for the right cake.
Lastly, if you don’t like almond flour or are allergic to it, try making the cake with coconut flour. Since coconut flour absorbs more liquid than almond flour, you’ll need only half the amount: Use ca 40g / 1/3 cup of coconut flour.
See my other microwave recipes:
- Gluten Free Keto English Muffins
- Cinnamon Swirl Coconut Flour Mug Cake
- Chocolate Chip Keto Mug Cake
- Sugar Free Lemon Mug Cake
Tried this recipe? Give it a star rating below!
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Keto Carrot Cake For 2
Ingredients
Carrot Cake
- 1/2 cup / 100g shredded/grated carrot
- 1 egg
- 2 tbsp butter, melted
- 1 tbsp double cream / heavy cream
- 3/4 cup / 75g almond flour or ground almonds
- 10 g / small handful walnuts, crushed
- 2 tbsp powdered erythritol
- 2 tsp cinnamon
- 1 tsp pumpkin spice / mixed spice
- 1 tsp baking powder
Cream Cheese Frosting
- 2 tbsp full fat cream cheese
- 1 tsp powdered erythritol optional
Instructions
- Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
- Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
- Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
- Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!
Video
Notes
Nutrition
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Alisa Lands says
Hi!
Is there any way it can made without double cream?
Katrin Nürnberger says
I think you could use half butter and half almond milk instead of the cream. It’s all about keeping the same wet/dry ratio to ensure the keto carrot cake turns out moist.
Nicole says
What size ramekins? How many oz are the ones you used? Looks so yummy!
Katrin Nürnberger says
Mine are 6 oz ramekins.
Daisy says
The first time I did it become dry, at the second time I used 2 tbsp of heavy cream and the cake become perfect! My next try will be with coconut flour. Thank you for this recipe!
Alisa Lands says
Hi!
Thank you for your super recipes! Tried to make the Keto carrot cake for 2, but it was a bit hard in the middle. I put it on 800 at 5 mins. Not sure what I did wrong. Any suggestions? Also, I noticed it got partic hard in the fridge but felt I needed to because of the cream cheese.
Any help would be appreciated!
Kindest regards
Alisa
Katrin Nürnberger says
HI Alisa, it sounds to me like you microwaved it for too long. Maybe yours is stronger than mine? Try a shorter time next time. The cake should be soft and fluffy.
Kimberly says
Does the nutrition information include frosting?
Katrin Nürnberger says
Yes it does 🙂
Alison says
HIya, I can’t get mixed spice where I live. What could I use instead? Many thanks
Katrin Nürnberger says
I would use a mix of cinnamon, nutmeg, ginger, cloves and allspice.
Denis says
Delicious, simple and quick to make.
I followed your recipe exactly and it was fabulous.
I mill play with the next batch a little by using a different sweetening agent for the frosting.
Erythritol doesn’t agree with me so I try to switch it out, or cut it with something else when I can.
I love your recipes, raspberry and blueberry jams are delicious, crepes were excellent, I’m working my way through your creations bit by bit, thank you so much for your dedication and attention to detail, your descriptions and hints/comments greatly improuve my chances.of succes each time.
Katrin Nürnberger says
That’s so good to hear! Thank you for your kind words
Mimi says
simple and delicious
Je-an says
Hi! Was able to do this as well. But i just had a little problem with the frosting. How can I make it thick using cream cheese and equal gold? Thanks 🙂
Katrin Nürnberger says
I don’t know Equal Gold sweetener, but I assume it’s not powdered? I’d blitz some in a food processor or in the attachment of a stick blender to powder it at home. Then you can just stir it into your cream cheese. From my experience, if you blend cream cheese with an electric mixer, it goes very soft very quickly. That’s why I just use a fork – unless you have the time to stick it back into the fridge and wait for it to firm up.
Tarisa says
Question, was I supposed to use confectioners Erythritol and prebiotic oligosaccharides blend or a regular? (first time buying this) I used confectioners and it was awful. Just curious, was looking so forward to this
Katrin Nürnberger says
Hi Tarisa, I use either pure powdered erythritol or an erythritol / stevia blend such as by Sukrin or erythritol / monk fruit blend such as by Lakanto. Some people also like Swerve, and xylitol would also work in this recipe (make sure it’s from birch). Which brand did you use?
Phyllis J Dable says
How to I convert my 1100 watt microwave to this recipe?
Katrin Nürnberger says
If you cannot vary the wattage used with your microwave, I’d simply halve the cooking time and see where you’re at. If it’s not done, add on 15 second bursts.
Phyllis J Dable says
That doesn’t follow the guideline “slow so the carrot gets soft” so I microwaved it at 80% for 5 minutes and it was great, I had tried in the oven for 15 minutes was still wet and 25 minutes was too dry, but the 80% works! Thanks
Katrin Nürnberger says
Hi Phyllis, I’m glad you found a way that works! Sometimes it’s a little trial and error. Thanks for posting your findings, it’s always helpful for others. 🙂
Cathy says
Yes, thanks. I was wondering the same.
SANDRA RIDLEY says
Could not believe how good this was.. Yummy. My husband had the other one and asked me to make some more.. I have tried a few of your recipes and they are fantastic..
Katrin Nürnberger says
That’s so good to hear! We all need a treat these days …. 😉
Vicky Lewis says
My favourite recipe so far. Really good for my cake cravings!
Katrin Nürnberger says
Glad it hit the spot 😉
Gretchen says
I am dairy free, so since the butter is melted I figure I can use ghee, but what about the heavy cream? Can I just use almond milk? Help, the recipe sounds delicious.
Katrin Nürnberger says
Instead of the cream I would use coconut cream. It’s closer in terms of fat content to heavy cream
joe says
This is probably a dumb question for many of you (but it’s from a man whose only use of a microwave is Start and Stop). How do you tell if your setting is 700w or 800w or any other number?.
Katrin Nürnberger says
Not at all! You’d have to check the manual of your microwave (if it does not tell you on the display).
Kathy says
I divided the batter into two big mug sized ramekins. Couldn’t figure out how to adjust the power level on my microwave, so I cooked them both at the same time on high for 2 minutes. Checked the doneness, then cooked for two more minutes. They were perfect, and still moist. I love carrot cake, and I think these just need a little more flavor. Next time, I’m going to experiment with more spices.
Katrin Nürnberger says
Yes that’s correct!