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Yummy Scrummy & Moist Keto Sugar Free Carrot Cake delivers 2.5g carbs per slice and a whole load of keto goodness.

Warning: contains a real carrot!

It isn’t often that I get a new creation spot-on first time round, but this was one of those rare moments of glory. It is soooo good I actually made it three times in a row, just to make sure it hadn’t been a stroke of luck.

Well. I cannot tell you how extatic I feel to share this recipe with you today. It is definitely one of my best keto dessert make-overs.

If you miss carrot cake, and thought that you’d never be able to enjoy it again after switching to the keto lifestyle, you can begin to jump up and down in jubilation.

How Can Carrot Cake ‘be Keto‘?

Yummy Scrummy & Moist Keto Sugar Free Carrot Cake

Keto is all about inducing a distinct metabolic process. It’s not about adherance to a food list. With 2.5g net carbs in each serving, how can my Yummy Scrummy & Moist Keto Sugar Free Carrot Cake not be keto?

Carrots are a wholesome gift from nature. So what if they’re roots? Clearly you can’t eat a ton of them or you’ll be raking up too many carbs to stay in ketosis. But ONE carrot, split between 4 portions? Come on!!!! I see plenty of ketoers use up their carb ‘allowance’ with unhealthy off-the-shelf junk. They are usually those who then go on to say “x/y/z isn’t keto approved“. If that isn’t a glaring contradiction I don’t know what is.

Even some Facebook keto/low carb group administrators appear confused by ingredients that I use regularly, like lupin flour, fruit and legumes. They often attach comments to the recipes I share, such as: “You might want to sub if you’re strict or clean keto“. Arghhhh!!!!!Yummy Scrummy & Moist Keto Sugar Free Carrot Cake


Yes, I’m fully aware that some medical conditions can potentially worsen by eating certain foods, such as legumes (not really an established fact, but caution doesn’t hurt). However, that’s a different issue, nothing to do with ketosis.

Let me tell you, for the record, that my daily carbs are always from organic, natural foods, irrespective of whether they’re legumes, roots, or fruit such as watermelon (my arterial detox treatment every summer). I choose high-fibre options to ensure I keep my microbiome in peak condition. And if you’re aiming for a healthy body and mind, so should you.

There you go. Next time you read ‘strict keto‘, ‘keto-approved‘, ‘not keto‘ and so on, remember: THERE IS NO SUCH THING.

Keto means ensuring the correct ratio of fat, protein and carbs, limiting the latter to the extent that insufficient glucose is produced for cellular energy requirement, forcing a metabolic shift from glycolisis to ketosis.

If you want to know more, my new book Clean KETO clears up any confusion and dispells all myths and misconceptions about the ketogenic diet and the food you can/should eat. Click HERE for a synopsis. And, by the way, clean refers to organic, non-GMO, unadulterated food choices, as opposed to manufactured and modified foods.

Ready to Make a Yummy Scrummy & Moist Keto Sugar Free Carrot Cake?

The ingredients you’ll need are pretty bog-standard in a keto/low-carb kitchen. The one item you might not have to hand is Sukrin Gold. It’s very similar to brown sugar and absolutely essential in this recipe. Without it, you’ll miss out on the distinctive carrot cake flavour and texture that is so typical of this popular British dessert.

It may seem expensive, but you won’t need to use a lot. And I assure you, you WILL make my Yummy Scrummy & Moist Keto Sugar Free Carrot Cake many times.


  • Yield: 4 slices
  • Serving: 1 slice
  • Calories: 318
  • Fat: 30g
  • Net Carbs: 2.5g
  • Protein: 8g
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
One of the most loved British desserts is now a super-healthy version that tastes better than the original.
For the cake:
For the topping:
To make the cake:
  1. pre-heat oven to 180C static.
  2. whisk eggs, oil, salt and orange extract.
  3. add all remaining ingredients and whisk again to combine well, then finally fold in grated carrot and chopped pecans.
  4. grease a small silicone loaf mould (mine measures 8cm x 18cm) with a little coconut oil and pour the cake batter into it.
  5. bake for 25 minutes (do a stick test to ensure the cake isn't still wet in the middle).
  6. once cooled, transfer to a serving plate and keep refrigerated.
To make the topping:
  1. soften butter and beat it with icing 'sugar' and vanilla to achieve a smooth paste; add cream cheese and beat until smooth.
  1. once cake is totally cold (best refrigerated overnight), spread creamy topping over it and refrigerate until set before slicing and serving.
Fine psyllium husk powder works just as well. Same amount - 2 tsp.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.


Your feedback matters to me! Please leave a comment below. If you try this recipe, make my day and share a photo on social media with the hashtag #queenketo. Thank you! 🙂

Click on a star to rate it!

Average rating 4.9 / 5. Votes: 15


  1. If someone can’t find Sukrin Gold, they can use a spoonful of blackstrap or dark molasses to get that flavour for an extra half a carb.

    • Hi Pat,
      yes you can, but bear in mind that pure blackstrap is only about 40% as sweet, so you may need to use more than you think.
      You could use erythritol instead of Sukrin Gold.
      The stevia pure powder is necessary as it intensifies overall sweetness whilst reducing the need for extra sugar alcohols/sweeteners.

  2. Hello! This looks amazing! I’m getting the ingredients together and was just wondering… is the stevia required for flavour or can I substitute with erythritol or more Sukrin Gold?

    • Hi Rosie, I use Stevia to increase sweetness without excessive amounts of erythritol, which can cause issues in some individuals, and to limit its ‘cooling’ effect. So, yes, you can replace it with more erythritol or more Sukrin Gold.

  3. Valorie Hill

    Very tasty cake. Thank you for the recipe.

  4. This sounds wonderful but I need U.S. measurements… thanks

    • Sorry Jackie, I’m truly grateful for your interest, but volume measurements are too inaccurate, plus it’s impossible to convert grams when small amounts are involved. I’ve looked at other websites where recipes provide a conversion button, and the results are mostly useless.

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