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Gluten Free, Paleo & Low Carb Carrot Cake (or Cupcakes!)

Gluten Free, Paleo & Keto Carrot Cake (or Cupcakes!)  

Ridiculously tender, moist, and easy to whip up! Your go-to gluten free, paleo & keto carrot cake (or cupcakes!) at just 3g net carbs!

If baking a layered carrot cake rather than cupcakes, change the serving size to 12 for two layers and 18 for three. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert
Cuisine American, Dairy Free, Gluten Free, Keto, Low Carb, Paleo
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 cupcakes
Calories 181 kcal

Ingredients

For the frosting

Metric - US Cups

Instructions

  1. Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan or cake pans, set aside. 

  2. Whisk together in a medium bowl almond flour, flaxseed meal, psyllium husk, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Set aside. 

  3. Cream butter in a large bowl until softened (1 minute), add the sweetener of choice and continue to cream until light and fluffy. Mix in vinegar, vanilla extract and orange zest until fully incorporated. Mix in the eggs one at a time, the batter will appear slightly 'broken' (don't worry!). 

  4. Add in the dry flour mixture in two parts. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in carrots and pecans. 

  5. Distribute batter evenly into pan, smoothing out the tops with wet fingertips. Bake for 17 to 20 minutes, until deep golden and a toothpick inserted comes out clean. Check in on them after minute 10, and cover with aluminum foil as soon as they begin to brown (minute 13 for us). 

  6. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting. If building a layered cake: once cool refrigerate for 2 hours or overnight. 

  7. Make your cream cheese buttercream frosting while your cupcakes or cakes are cooling. And frost away! 

  8. If frosted, keep covered and refrigerated for up to 3 days.  Without the frosting store in an airtight container at room temperature. 

Recipe Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet. 

Please note that nutrition facts were estimated without the buttercream frosting. 

Nutrition Facts
Gluten Free, Paleo & Keto Carrot Cake (or Cupcakes!)  
Amount Per Serving (1 cupcake)
Calories 181 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 74mg 25%
Sodium 289mg 12%
Potassium 114mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 5g 20%
Sugars 1g
Protein 4g 8%
Vitamin A 62%
Vitamin C 1.5%
Calcium 5.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.