This Keto carrot cake recipe 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 carrot mug cake with cream cheese frosting and enjoy a delicious low carb dessert that's ready in only 10 minutes!
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I've gotta say, I love carrot cake. And 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 yummy gluten free 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.
I did consider making a full size sugar free 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 mug cake for 2.
Why you'll love it
The great thing about this keto carrot cake is that you can tuck in literally ten minutes after thinking "Hey, I fancy a carrot cake!"
Whether you're following a low carb diet or not, it's just amazing as an afternoon treat or dessert. I can disclose it also makes a very satisfying breakfast 😉
You'll also love to hear that it is just 6.4g net carbs per portion!
Ingredients
Here are the ingredients you'll need for a super healthy microwave carrot cake:
- Carrot - finely grated
- Egg
- Butter
- Heavy cream
- Almond flour - either super fine almond flour or ground almonds
- Walnuts
- Powdered Sweetener - I used powdered erythritol, but any powdered sweetener works, from monk fruit sweetener to xylitol, allulose or Splenda
- Spices - cinnamon and pumpkin spice mix
- Baking powder
- Cream cheese (for the frosting)
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Mix your dry ingredients - almond flour (or almond meal), cinnamon, pumpkin 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 heavy cream.
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. I microwaved at 800W for 5 minutes.
4.) Wait until the cake is slightly cooled, then turn upside down onto a plate and top with delicious cream cheese icing. Alternatively, enjoy straight out of the ramekin or mug!
Cooking Methods
Microwave method: I recommend that you microwave 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.
Oven method: If you do not have a microwave, bake your cake at 180 Celsius / 350 Fahrenheit for around 15 minutes or until lightly browned on top. Check with a skewer for doneness.
Top tips
Measure with digital scales. It's always best if you can weigh 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 measuring cups, make sure you slightly pack the grated carrots.
Use a cup or ramekin that is large enough. The narrower the vessel, the more the cake will rise. Don't fill the batter right to the top or it will overflow while cooking and create a mighty mess.
As mentioned above, follow the recommendation of cooking at a lower power level!
Variations
Egg free carrot mug cake
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 used had a VERY orange yolk. I might also have had a heavy hand on the cinnamon for the right cake.
FAQs
Which sweetener is best?
I used powdered erythritol to sweeten my keto carrot cake. There are also many blends out there, and erythritol / stevia or erythritol / monk fruit blends are especially popular.
Xylitol or allulose will also work, just make sure you powder it first for a smoother result, especially for the cream cheese frosting.
Can I use coconut flour instead?
Yes. Since coconut flour absorbs more liquid than almond flour, you'll need only ⅓ the amount: Use around 30 grams / ¼ cup of coconut flour.
Storage
Should you have any leftovers, store your carrot mug cake in the fridge for up to 4 days or freeze for up to 3 months.
More mug cake recipes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Carrot Mug Cake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Carrot Cake
- ½ cup / 100g shredded/grated carrot
- 1 egg
- 2 tablespoon butter, melted
- 1 tablespoon double cream / heavy cream
- ¾ cup / 75g almond flour or ground almonds
- 10 g / small handful walnuts, crushed
- 2 tablespoon powdered erythritol
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin spice / mixed spice
- 1 teaspoon baking powder
Cream Cheese Frosting
- 2 tablespoon 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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Donna
If you double the recipe can you make a cake
Katrin Nürnberger
Yes, other readers have doubled and some even quadrupled the recipe to make a cake.
Jann Simpson
Is there anything I can sub for the dairy items? Coconut cream perhaps? How would I make it thick and creamy?
Katrin Nürnberger
You can replace butter with coconut oil and cream with coconut cream.
Stevey H
I made this the other day and the texture was great but my carrot cake tasted too much of baking powder. I had a similar issue when I made some bread with coconut flour and flaxseed from another of your recipes. Could this be down to the type of baking powder I’m using (Sainsbury’s), or do you have any tips on how I can avoid this issue in the future?
Many thanks!
Katrin Nürnberger
Hi Stevey, I'm currently using a Waitrose baking powder, but I have used Sainsbury's before and think they are basically the same. It might be that you're simply sensitive to the taste and just don't like it. Unless, of course, you're using heaped teaspoons and not level ones (I use measuring spoons and always level the top).
Ines Bernardo
I have tried this yesterday and it is só gooooood 🙂 Thanks for your work and all your share <3
tricia young
Hi Katrin,
Great recipe, tried it several times and each time perfecto! I have used natural yoghurt instead of cream and it works just as well. Keep them coming!
Martin
Hi Katrin
Just made these lovely carrot cakes today
They look and smell delicious, will have one for my pudding after my Sunday roast.
Kyle
Now I know.
I have since tried the recipe x3 and my girlfriend loved it (she had just started a Keto diet).
I'll be making it often to make her happy.
Janet Mee
Brilliant recipe, foolproof and delicious, definitely one of those treats I have missed. This really hits the spot with just the right amount of everything. I made this cake for myself and took it to my graduation and everyone wanted my cake instead of their own. Thanks for this blissful, indulgent recipe
GypsyChick
Hi Katrin
Do you foresee any problems using MCT oil instead of butter? I find it easier to measure when using Tbsp and there is no metric/weight conversion.
Katrin Nürnberger
2 tbsp of butter are 28 grams. You could probably use MCT oil, but the cake may end up a little more moist because it does not solidify at room temperature.
kyle
Hi Katrin,
I think that you need to adjust the metric equivalent of almond flour for the x2 and x3 quantities as presently they are all at 75g!
p.s. I haven't tried the recipe yet, but preparing to do so.
Katrin Nürnberger
Hi Kyle, it's a weakness of my recipe card. As I point out in the card, only the first amounts can change when you toggle. You have to make your own calculations for the second amounts (which are the grams).