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!
4.63 from 8 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 | Sugar: 3g | Vitamin A: 150IU


More balanced healthy breakfasts on the sweet side? Gotcha covered!

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Healthy Breakfast Cookie Dough for ONE- The taste and texture of real cookie dough but with NO butter, white flour, sugar oil oil- It's packed with protein and ready in five minutes! {vegan, gluten free, paleo, refined sugar free recipe}-

Healthy Flourless Breakfast Brownies

You don't need to blend or process all ingredients, but they lend a smoother texture- Although I do like my banana chunks in them These brownies are not super sweet, as the protein powders used all had sweetener in them. Adjust accordingly if you'd like a very sweet brownie. Brownies are best kept and enjoyed refrigerated- They are also freezer friendly

Healthy No Bake Vanilla Cake Batter Breakfast cookies

{Single Serve} No Bake Healthy Vanilla Cake Batter Breakfast Cookies- One bowl and ten minutes is all you'll need to have dessert for breakfast- With a healthy makeover! These No Bake Protein Packed Vanilla Cake Batter Breakfast cookies are single serving, gluten, sugar and dairy free with a vegan option too! @thebigmansworld


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

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133 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. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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

  7. 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 🙂

  8. 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.

  9. ^^^What she said. Think I can sneak carrots out of the d-hall for this?
    Also, the more I learn about nutrition, the more I realize how complicated we make eating macros. BALANCE is something so hard to grasp for whatever reason. Sure, you might have more of one macro than others, but you really do need enough of all of them.

  10. Mmm YES PLEASE. I friggin love carrot cake – that’s what I usually get my mom to make for my birthday cake. Although cheesecake is always a contender too.

    I tend to have oatmeal made with milk, egg whites, chia seeds, and cinnamon topped with banana and almond butter for breakfast. It has just the right mix of carbs, fat, and protein to keep me going!

  11. It’s so fluffy I am gonna die!

    I am uninspired with my breakfasts lately. Sometimes I even skip them and make a smoothie in the office. I need to find something that works better than this though. Just like you the most satisfying for me is a good mixture of fats, carbs and protein and when I neglect one of the three I usually tend to catch up on this on with what I crave later the day. And this can be ugly ;-P

    I am with you on the coffee – but you know that already!

  12. Is this real life? Can I really have cake for breakfast and NOT go into a sugar coma at 8AM? And will it also keep me fuller for longer than the 30 minutes it takes me to get dressed for the day? Because that would be awesome.
    Sign me up for this stuff! Though I may need to double the frosting…you know, for experimental purposes [or to spoon straight into my mouth].

      1. How is this even possible!!! Followed the recipe exactly and not only did the cake not turn out at allllll the icing just got thicker when I added milk to “thin out”. Actually so mad with wasting all my expensive healthy ingredients on this!!!!

        1. Hi Mack- I’m sorry to hear it didn’t work out- I’m really not sure how this would have failed if you followed it exactly, it’s been made by many people since posting and even shared on social media- In fact, it’s gotten rave reviews so could you be more specific and I can try to troubleshoot? Or feel free to send an email!

  13. I absolutely agree that you need a balance. I find that I work best with moderate amounts of everything–maybe I eat high everything because I eat so much sweet potatoes, dark chocolate, peanut butter, and Greek yogurt lol! Anyways, this carrot cake is DA BOMB BABY. I mean, carrot cake for breakfast??? Could you really top that?

  14. Woah CAKE for breakfast? Diet has really become a matter of balance for me too. I can’t really do ‘high protein’ or high fat or high carb, because it throws off the whole system. I had Amanda’s mug cake for lunch the other day. Now, I know what’s next for breakfast, hopefully, soon. You literally have such a gift for making familiar baked goods, allergen friendly, and making them look EXACTLY like the original. This is incredible. 🙂

      1. I’m going to try a blend of almond and oat flours, with some tapioca starch mixed in for texture. It may work for people that are sensitive to a lot of oats. A bowl of oatmeal for breakfast ruins my entire day, but a little in granola bars is ok. The recipe sounds amazing, I wonder if you could also do zucchini instead of carrots? I’ll post the results as soon as I can in case anyone else is curious. Thanks!

  15. This looks fantastic. I’m ALWAYS up for cake.

    Could I use a liquid sweetener (ie maple syrup and/or honey) in place of the granulated sweetener? If so, would I need to adjust the amounts/ratios of the dry ingredients?

  16. I haven’t found a protein powder with a flavor that I love. Most I just barely tolerate. So I get hesitant on recipes that use a lot of protein powder for the main flavor. Can you vouch for the ones you linked to? Are they yummy?

  17. Snow Day here in Northern Virginia, so I decided to make this cake with my morning coffee. I can’t tolerate too many oats at once, so I used 1 1/2 cups of oat flour, 1/4 cup of almond flour, and about 1/3 cup of tapioca starch. It’s not a huge change, but I wanted to make any initial tweaks very small, rather than rewriting the entire recipe. The taste and texture are really nice. It’s not overly sweet, so a tiny bit of icing won’t make it too much of a dessert. I don’t eat a lot of sugar, so this is a nice treat after dinner or with breakfast. Not a staple, but still a treat. I ground up my oats for the flour, so mine were a bit more coarse than a standard store bought oat flour, but the texture of the cake was still good, just not as light and fluffy. I used a mix of brown sugar and palm sugar for my sweetener, and Trader Joe’s raw almond butter. I also used 2 carrots, because the organic carrots I picked up from my local Aldi are really tiny. Next time I might use 3. Overall, this is a delicious cake, seems really easy to tweak to suit ones individual needs (vegan/gluten free/lower sugar, etc) I will definitely be making this again, and possibly experimenting with zucchini, more almond vs. oat flour and things like that. I would also say it’s a good recipe for beginners or anyone new and overwhelmed by gf baking. Thanks for the recipe!

    1. Danielle! I’m so envious you have snow- It’s an OVEN outside- Rare for LA at this time! 🙂

      Thank you SO SO SO much for taking the time to leave this feedback- This is so helpful for many out there who try to limit their grain consumption! I love trader joe’s raw almond butter and glad it works well in this recipe! 🙂

  18. Can you please make this Paleo-ish? Would coconut flour work? If so, how much and would I need extra liquid? I know coconut flour soaks up a lot of liquid.

  19. I’m super into this idea, because it fits perfectly into my “never-leave-myself-time-for-breakfast” routine, which always clashes so horribly with my “yay-I-just-ran-three-miles-OH-MY-GOD-IM-SO-HUNGRY-I-COULD-EAT-A-HIVE-OF-BEES” routine. Grabbing a piece of cake on my way out the door? That I can do.

    One note – this doesn’t exactly qualify as sugar-free, given the 1/2 cup plus of sweetener required to make it, unless people are sweetening their cake with aspartame or something, and I doubt (sincerely hope not) anyone who reads your blog is doing that… Just wanted to bring it to your attention, since it’s described as a sugar-free cake. I’m certainly not suggesting you make it sans sugar, because I think that might be sick. Just not wanting people who have serious sugar limitations because of medical issues to read the title of this and get excited and then disappointed.

    1. Oh yay! Thanks so much, Elaine!

      As for the sugar free part, I do think it does- I trialled it using Norbu, a zero calorie, zero sugar granulated sweetener. Granted, when you use that much the zero calorie nature may be questionable, but it still remains sugar free (Except for trace sugars in the carrots). I do have some readers who use splenda or Equal for these recipes, but I cannot vouch for their tastes, as i personally cannot handle those sweeteners too well!


      1. Ah ha! Okay, I see what you mean here. I’m not overly familiar with the family of zero-sugar sweeteners (I will admit I had to Google Norbu), so thanks for that clarification! I usually just use coconut sugar and I tend to halve or quarter what’s recommended in recipes because I’m not fond of overly sweet sweets. And because I’m a little scared of the chemicals in most sugar-substitute sweeteners, although Norbu sounds way more legit.

        Anyways, I like what you’re doing here! Your quick and easy recipes supplement much of my baking Pinterest board 🙂


  20. YUM! I left out the sweetener and instead added raisins and sprinkled the top with cinnamon before baking. It was a great afternoon snack with a bit of honey. Thanks so much, this is definitely going to be a staple in our house!

  21. I want to try this recipe out soon but I have a couple questions. I haven’t gotten into nut butters other than a lil peanut butter here and there. Can I use regular butter 1:1? Also would you know about how many precut peeled baby carrots I could use instead of 1 carrot stick or maybe even how many oz of carrots?

  22. Do you know the calories and carbs and protein to this recipe?

    BTW it turned out awesome and so delicious! I just added some cinnamon and all spice and it was rocking!

  23. Just finished this one and I’m quite happy. Because it doesn’t need to be super healthy for me, I used brown sugar instead of the sweetener, but I didn’t think about the fact that most sweeteners are sweeter than sugar is, so I could have used a bit more. I also added some spices(cinnamon and things like that) because no carrot cake is complete without spices. It still tastes a bit ‘healthy’ but well that’s also what it is.. Apart from the spices I might add some nuts next time.

  24. What can I sub for the nut butter that is low in fat? I try not to cross my fats and carbs. Just wandering what it brings to the recipe. Could I omit without it destroying it? Looks fabulous!!!

  25. Would it be possible to substitute applesauce for the flax egg? I don’t have any ground flax on hand but would love to make this today!

  26. Hi, i am just going to prepare and make this but i have a (silly) doubt. Does the T in ingredients mean tsp or tbsp….because I was wondering if 1 tbsp of baking pwder is too much.

  27. Is there a substitution for the nut butter? I am allergic to nuts (but coconut is fine), and am not vegan, so vegan and non-vegan options are welcome.

  28. Hi,

    Thank so much for the recipe. On the video I didn’t see you adding carrot. Also the butter is not melted! Can I substitute the sugar for molasses? How much of it?


  29. What does the nut butter do in the recipe? And do you taste it in the final result a lot? I’m really interested in the cake but not a big fan of nit butters and their taste.

  30. Hi Arman. I am carrot cake crazy and would love to try your recipe. My concern is the high carbs from 1/2 C. tapioca – 54 grams + the carbs in 2 bananas. How is this a low carb cake? Did I miss something? Thanks.

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