A keto-inspired carrot cake, free of wheat and granulated sugar, made with ground almonds and Medjool dates, with a cream cheese frosting.
Warming cinnamon, lively ginger and lemon zest set the tone for a dense, moist and generously spiced cake. This keto-inspired carrot cake is a wheat-free version, rich in almonds and sweetened with Medjool dates rather than granulated sugar. For 8 servings, allow 30 minutes of preparation and 40 minutes of baking at 180 ยฐC. This recipe joins my collection of keto desserts.
What is keto carrot cake?
The English term carrot cake refers to a spiced cake made with grated carrots and often topped with a creamy frosting. In this version, wheat flour gives way to a ground almond mixture, whose rounded, slightly toasted flavor brings out the spices. With tapioca starch and dates, however, the cake still contains a notable amount of carbohydrates.
The batter relies on a technical balance: eggs bind it, tapioca starch provides a delicate elasticity, and xanthan gum compensates for the absence of gluten. Thick and pliable, it is pressed into the pan rather than poured, producing a dense, tender crumb. Chopped Medjool dates add sweetness and softness, grated carrot boosts moisture, and fresh ginger brings a bold warmth.
The dessert’s origins and the inspiration behind this version
Classic carrot cake pairs a spiced, dense yet moist crumb with a creamy frosting that has a hint of tang. Cinnamon recalls the familiar aroma of American carrot cake, while qรขlat daqqa, a Tunisian blend of pepper, cloves, cinnamon, nutmeg and grains of paradise, adds a deeper, peppery note.
This interpretation keeps the pairing of spiced cake and frosting, but replaces wheat flour with ground almonds, tapioca starch and xanthan gum, with Medjool dates for sweetness and a tender texture. The emphasis is on fresh ginger and qรขlat daqqa, which give it a livelier, almost peppery character.
The frosting, made with spreadable cream cheese, coconut oil, lemon and vanilla, contains no powdered sugar, for a fresh rather than overly sweet finish.
The main ingredients
The recipe uses 200 g of ground almonds as the base of the cake, bringing tenderness, richness and a mild flavor that takes on the spices. The 125 g of Medjool dates sweeten the batter and soften the crumb; processing them with the ground almonds prevents large chunks. The grated carrot, 100 g, lightly squeezed and drained, gives a tender texture and subtle sweetness.
Fresh ginger takes the lead: allow 60 g, peeled, cooked for a few minutes, drained and squeezed before being added. Tapioca starch, 60 g, helps the crumb hold together with a pleasant elasticity, and half a teaspoon of xanthan gum provides cohesion in the absence of wheat. The 2 eggs reinforce the structure, while the 60 g of coconut oil or butter add tenderness; the coconut oil version firms up when chilled.
Four teaspoons of cream of tartar-based baking powder provide a moderate rise. Three teaspoons of cinnamon bring warmth, two of qรขlat daqqa add a deeper note, salt enhances the flavors, Bourbon vanilla rounds them out, and 2 to 3 tablespoons of hot water adjust the consistency of the batter. The frosting combines 100 g of cream cheese, two tablespoons of coconut oil, the juice and zest of half a lemon and one teaspoon of vanilla.
Technical tips and serving
Per serving, expect approximately 404 kcal, 23 g of net carbs, 8 g of protein, 32 g of fat including 14 g of saturated fat, and 5 g of fiber. Despite its keto inspiration, the recipe is not strictly ketogenic, as the dates and tapioca increase its carbohydrate content. Before baking, the batter should remain compact and easy to press into the pan.
For everyday keto cooking, here are all my low-carb recipes.
After 35 to 40 minutes at 180 ยฐC, the center should be just cooked through without drying out, with a knife coming out with a few moist crumbs. Serve the cake topped with frosting and sprinkled with zest, alongside jasmine tea or unsweetened coffee. Without frosting, it keeps at room temperature; once frosted, store it in the refrigerator and take the slices out a little ahead of time, as coconut oil firms up when chilled.
Keto carrot cake
Ingredients
Cake
- 200 g ground almonds
- 125 g Medjool dates
- 100 g carrot
- 60 g fresh ginger a little more if the ginger is hard or very fibrous
- 60 g tapioca flour
- 60 g coconut oil or butter (from grass-fed cows)
- 4 teaspoons baking powder (cream of tartar-based)
- 3 teaspoons ground cinnamon
- 2 eggs
- 2 teaspoons qรขlat daqqa
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 1 teaspoon Bourbon vanilla powder
- 2 tablespoons water hot
Frosting
- 100 g cream cheese, dairy or plant-based
- 2 tablespoons coconut oil
- 0.5 lemon juice only
- 1 lemon zest only
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 180 degrees Celsius and line a loaf pan with parchment paper. Melt the coconut oil so it can be easily incorporated later.60 g coconut oil
- Peel and grate the ginger. Weigh the grated ginger again; you may need a little more. Peeling reduces the weight slightly, and sometimes not all the grated ginger can be used because small, tough fibers (โhairsโ) remain. Remove as many of these hairs as possible from the grated ginger. Cook the grated ginger for a few minutes in a small saucepan. Leave to drain in a fine-mesh strainer (press gently).60 g fresh ginger
- Grate the carrot and squeeze it as well to remove some of the liquid. Leave to drain.100 g carrot
- Cut the dates into pieces, place them in the food processor with the ground almonds and process until finely chopped. Add all the ingredients except the water. The food processor may struggle a little at this point. Transfer the dough to a mixing bowl and continue by hand.200 g ground almonds, 125 g Medjool dates, 60 g tapioca flour, 4 teaspoons baking powder (cream of tartar-based), 3 teaspoons ground cinnamon, 2 eggs, 2 teaspoons qรขlat daqqa, 0.5 teaspoon xanthan gum, 0.5 teaspoon salt, 1 teaspoon Bourbon vanilla powder
- Take your time. The tapioca flour and gum still need to do their work. To help this along, knead a little water into the dough by hand (about 30 ml, 2 to 3 tablespoons). It becomes slightly white and looks a little like โegg whiteโ.2 tablespoons water
- The dough now has a clay-like texture and can easily be pressed into the loaf pan. Smooth the top with a wet hand. Bake for about 35 to 40 minutes.
Frosting
- Grate the zest of 1 lemon (a little more finely than in the photo, if you like).1 lemon
- Gently melt the cream cheese over (very) low heat with the coconut oil. Add the vanilla and lemon juice. Stir everything thoroughly (pressing with the back of a spoon works well) until no lumps remain. Leave to cool (about 5 minutes).100 g cream cheese, dairy or plant-based, 2 tablespoons coconut oil, 0.5 lemon, 1 teaspoon vanilla extract
- Spread the frosting over the cake (a butter knife or the back of a spoon works well). Sprinkle with the grated zest.
- The cake stays nice and moist when stored at room temperature. In the refrigerator, the coconut oil sets too firmly; if refrigerated, take it out well in advance before eating.
