Healthy Keto Low Carb Carrot Cake (Vegan)

This easy and healthy keto carrot cake recipe is moist and fluffy on the inside and tender on the outside, it’s perfect for breakfast too! Made with almond flour and coconut flour, this low carb carrot cake comes with a vegan and eggless option! 

A slice of healthy low carb keto carrot cake topped with a healthy cream cheese frosting

Keto Carrot Cake Recipe

Growing up with a diabetic dad, my mum would often make my dad a sugar free carrot cake whenever he had a craving for cakes and sweets.

Mum’s carrot cake was a very traditional carrot cake, subbing out the sugar for a sugar substitute. It was moist and fluffy on the inside, loaded with shredded carrots and tender on the outside. Like any good carrot cake, it was topped with the most amazing cream cheese frosting.

I’d always wanted to recreate her carrot cake recipe, but with a twist- I wanted it to be keto and low carb, but also made without eggs. 

We’ve had some carrot cake inspired recipes on here- Carrot cake breakfast bars, carrot cake keto oatmeal, and raw carrot cake bars. 

Time for the cake to get the treatment. 

Unfortunately, through multiple trials and experimentation, I just was never able to yield a perfect carrot cake.

Instead of continuing to waste time and effort trying to incorporate all of that in one recipe, I’m going to share my keto and low carb carrot cake, AND give you the recipe for the vegan and eggless version.

The Best Low Carb Carrot Cake Recipe

What I love about this healthy carrot cake recipe is just that- It’s healthy enough to enjoy for breakfast, but it also doesn’t sacrifice on taste or texture.

Texture wise, this keto carrot cake is light and fluffy on the inside and tender on the outside. This is due to the combination of blanched almond flour and coconut flour. Separately, they produce different results but combined, it’s magical!

The carrot cake is moist and delicious, thanks to the use of mashed banana, which also provides some extra sweetness. Strict keto followers may choose to omit this (even though overall, it adds very minimal carbs) and replace it with mashed pumpkin.

When it comes to baking it, oven times are important and differ based on your personal oven. I’ve baked this in my mum’s oven and it took around 45 minutes. 

In my own oven, it took closer to 50 minutes. Just be sure to regularly check from the 40-minute mark, by inserting a skewer from the center when ‘just’ cooked. Remember, you will let the cake cool in the pan for 10 minutes, so will continue to heat. 

Storage wise, this healthy carrot cake is fantastic. It keeps so well in the refrigerator, and is also freezer friendly, for up to 2 months. 

Tips for the eggless and vegan option

As mentioned earlier, I’m also sharing my eggless and vegan option! 

Like the original, it has the same texture, if not a little more fluffy. It also keeps a little longer (2 months minimum, in the freezer). 

I used a specific brand of gluten-free flour blend, so I can’t vouch for other gluten-free flours on the market. If gluten isn’t an issue, you can use traditional wheat or white flour, just be sure to sift it. 

Healthy Cream Cheese Recipe

Regardless of which diet you follow or which of the two recipes you make, DO NOT omit the cream cheese frosting.

To make a healthy cream cheese frosting, you only need 3 ingredients-

  • Dairy free cream cheese softened (250 grams/8 ounces)
  • 3 tablespoons of sticky sweetener of choice (monk fruit maple syrup is ketogenic approved)
  • 1/2 teaspoon of cinnamon

In a large mixing bowl, add all your ingredients and mix very well- The frosting should be thick but still spreadable. Refrigerate for 10 minutes, before frosting the cakes.

Please note, this makes a thin frosting. Double the amount for an ultra thick frosting. 

A slice of keto and low carb carrot cake

PS- Want a BLUEBERRY VERSION OF THIS? Check out how simple it is in the video below! 

A slice of keto and low carb carrot cake with a cream cheese frosting

Healthy Keto Low Carb Carrot Cake (Vegan)

A delicious healthy flourless carrot cake which is packed with protein, wholesome carbohydrates and healthy fats which is perfectly suitable for breakfast! Fluffy and filling on the inside and tender on the outside, this carrot cake is completely vegan, gluten free, sugar free and dairy free!
5 from 12 votes
Print Pin Rate
Calories: 153kcal
Author: Arman @ thebigmansworld


Healthy Keto Low Carb Carrot Cake Recipe

Healthy Vegan and Eggless Carrot Cake Option (Banana-free)


For the keto low carb carrot cake

  • Preheat the oven to 180C/350F. Line a loaf pan or square pan with parchment paper and set aside. 
  • In a large mixing bowl, combine your dry ingredients, except for the granulated sweetener, and mix well.
  • In a small mixing bowl, add your olive oil, eggs, almond extract and granulated sweetener of choice, and mix well. 
  • Add the wet into the dry mixture and mix well. Add your mashed banana and mix well. Stir through your shredded carrots and mix until fully incorporated. 
  • Pour the carrot cake batter in the lined tin/pan and bake for 45-50 minutes, or until a toothpick comes out just clean. 
  • Allow the cake to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting and enjoy. 

For the vegan and eggless option

  • Preheat the oven to 180C/350F. Line a loaf pan or square pan with parchment paper and set aside. 
  • In a large mixing bowl, combine your olive oil, maple syrup, milk of choice, apple cider vinegar and mix well. Add in your shredded carrots, walnuts, and shredded coconut and mix lightly. 
  • Add your sifted flour, blanched almond flour, baking soda, and spices and mix well. If the batter is too thick, add a little more milk of choice as needed.
  • Pour the carrot cake batter in the lined pan and bake for 25-35 minutes, until golden brown and a skewer come out clean from the center. Baking times will vary depending on how big of a pan you use. 
  • Allow cooling in the tin/pan for 5 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting. 


* Can sub for agave nectar
Healthy Keto Low Carb Carrot Cake (Vegan) should be kept refrigerated, for the best flavor and texture. It keeps for up to 5 days. It's also freezer friendly for up to 2 months. 


Serving: 1Slice | Calories: 153kcal | Carbohydrates: 3.5g | Protein: 3g | Fat: 7g | Sodium: 1mg | Potassium: 4mg | Fiber: 2g | Vitamin A: 150IU | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


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A collage of keto and vegan flourless carrot cake topped with a cream cheese frosting

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    137 thoughts on “Healthy Keto Low Carb Carrot Cake (Vegan)

    1. THAT TEXTURE. So good. You know I really don’t know what my ideal breakfast is… I definitely prefer eggs+toast but then sometimes I find myself hungry 2 hours later (<<story of my life though).

    2. Great minds think alike! Did you know that Wednesday is National Carrot Cake Day!? I have a carrot filled recipe going up tomorrow to celebrate too!

    3. i swear you just have the power to read my mind. My breakfast is always a combo of P,F,C or else I get hangry real fast, and of course the coffee, because you wouldn’t wanna forget that liquid gold. I would eat cake for breakfast much more often if my cake looked like this and had this perfect balance of macros. Plus it’s carrot cake which is my fav! This one get’s a perfect ten!

    4. Whaaa? This looks awesome! I normally go for more savory breakfasts, but I could live with cake too. My perfect breakfast has equal amounts carbs/fat/protein. It’s usually right after I work out, too, so I feel like I need to get a little bit of everything to get me going for the day.

    5. I love me some carrot cake! I used to hate it when I was a kid because I thought it was a cake made of veggies. But then I actually ate a slice, and that was the end. Now it’s up there at the top of the list! Also, my macro is cake + cake = good.

    6. I honestly eat what I have or what will go bad the quickest. It’s almost always high carb unless I have yogurt that needs to be eaten. That’s what works for me. Cake is always welcome

    7. Eggs and toast are my standart breakfast. Sometimes it is boring, but always perfectly satisfied. But I change for oatmeal sometimes (yes to sweets in the morning!).

    8. As if it was possible to love you any more than i already do… you go ahead and make some more friggen carrot cake. as if i needed another reason to eat more cake for breakfast 😉 and marie antoinette is one of my favorite people to quote even if she only said one thing before she lost her head..

      p.s. i’m making way on looking into santa monica so please compile your thoughts and let me know yay or nay and ill make this carrot cake my bae <3

        1. UMM ARE YOU COMING TO EXPO WEST!?!?! I will be working, so there’s a 100% chance that it’s already raining 😉

    9. Yes please, I’m definitely on the “cake for breakfast” team! Or oatmeal 🙂 actually more like oat bran porridge, I’m on a major fiber kick lately – I love how much longer fiber rich breakfasts keep me from craving sugar 🙂

    10. How about if I just make this healthy cake and then slather it with decadent cream cheese icing? That way it’s somewhere in the middle. Ok, sounds like a plan.

    11. A cake to suit all macro needs? Maybe you should call it mix-and-macro cake ;)? Pretty macro cake.
      As shocking as it might sound cake for breakfast wouldn’t work for me but that’s because – no matter what the macros – I’ve found savoury options work best for me.

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