Keto Carrot Cake


5 from 343 votes
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This keto carrot cake recipe is moist, fluffy, and made in just one bowl! Simple ingredients and easy to prepare, it is a low carb dessert that is sure to impress! 

keto carrot cake

Cake is something that should be part of any diet out there.

As someone who follows a low carb diet, desserts are something I continue to enjoy on a regular basis. There is an unfair stigma that cake is a high carb dessert. When made with sugar and flour, that is the case. However, with a few simple swaps, you can replicate many popular cakes without all the carbs. 

My favorites include a German chocolate cake, lemon cake, and a carrot cake. 

Are carrots keto friendly? 

Carrots are one of the higher carb vegetables. Per one cup serving, there are 9 grams of net carbs. 

While eating carrots alone on a keto diet isn’t recommended, you can add into recipes without affecting the carb count too much. One delicious way to use it is in a carrot cake…low carb style! 

Why you’ll love this keto carrot cake recipe

  • Just 3 grams net carbs. Each slice yields less than 3 grams of carbs, so no fears of kicking yourself out of ketosis. 
  • Made in one bowl. No multiple mixing bowls or kitchen mixers are required.  
  • No coconut flour. Unlike other low carb desserts, this cake doesn’t use any coconut flour. Instead, we use almond flour!

The texture of the cake is super moist and fluffy, with a tender crumb, and the frosting is creamy. The cake is sweet and with hints of spice, without being overpowering. This is the kind of cake that will have people sneaking a second slice, keto diet or not!

How do you make a low carb carrot cake?

The Ingredients

  • Almond flour- It is best to use blanched almond flour, not almond meal. While the latter can be used, you’ll need to adjust the cooking time to avoid the cake sinking in the middle. 
  • Baking powder and baking soda- A combination of the baking powder and soda is used to give the cake some fluffiness and rise. 
  • Cinnamon and nutmeg- A mix of the two spices are necessary for any good carrot cake! 
  • Salt- Brings out the sweetness of all the other ingredients. 
  • Eggs- Room temperature eggs. If you’d like to make this eggless, try one of these substitutes.
  • Granulated sweetener of choice- I used a brown sugar substitute, but allulose will also work.
  • Vanilla extract- A must for any excellent cake!
  • Oil- Any neutral flavored oil can be used. I used vegetable oil, but canola and avocado oil can also be used. 
  • Carrots- Finely shredded carrots. 
  • Shredded coconut- Unsweetened shredded coconut flakes or finely milled coconut flakes (desiccated/macaron style) can be used. 
  • Shredded Apple- While apples are not technically keto, a small amount is used to give extra moisture and sweetness to the cake. It’s a replacement for pineapple, which is extremely high in carbs. If you are worried about using apples, you can also use shredded zucchini. 
  • Walnuts- Optional, but gives some delicious crunch throughout. 
  • Cream cheese frosting- I used a simple keto frosting.

The Instructions

Prepare the cake batter: Start by mixing your dry ingredients in a mixing bowl. Add the wet ingredients and mix-ins and mix until a smooth batter remains.

Bake the cake: grease two 8-inch cake pans and lightly dust with extra almond flour. Evenly distribute the cake batter amongst the two pans and bake for 30-35 minutes, or until a skewer comes out clean. 

Cool the cake: Let the cakes cool completely.

Frost, layer, and decorate: layer the cake with the frosting and let sit for 30 minutes, before serving. 

low carb carrot cake

Tips for success

  • For decorative purposes, I made this an 8-layer cake. None of the proportions change, each cake was just sliced into 4 thin pieces. 
  • Greasing and dusting the pan with flour prior to adding in the batter is important to ensure the cake can easily be removed. 
  • Avoid over-baking the cake, as it continues to cook as it is cooling down. 

Storing and freezing instructions

  • To store: The cake should be stored in the refrigerator, covered, to ensure it does not become soggy in the middle and dry around the sides. The cake will keep fresh for up to 1 week.
  • To freeze: Place slices of the carrot cake in a sealable container and store in the freezer for up to 6 months. 
almond flour carrot cake

More keto cake recipes to try

Frequently Asked Questions

How many carbs are in a keto carrot cake?

Each slice of this almond flour carrot cake has just 3 grams of net carbs.

Is carrot cake healthier than regular cake?

Contrary to popular belief, carrot cake is not healthier than a traditional cake. It can contain just as much fat (or carbs) as one another.

What can you substitute for carrots in carrot cake?

If you don’t want to use carrots, you can use shredded zucchini (with moisture squeezed out) and add carrot extract. The carrot extract has no carbs or sugar, but adds a delicious carrot flavor.

Can I make this without eggs?

You can try an egg substitute or make a vegan carrot cake.

keto carrot cake recipe

Keto Carrot Cake

5 from 343 votes
This keto carrot cake is so moist and fluffy, you won't believe it is low carb! Made with simple ingredients, it's an easy dessert that is sure to impress!
Servings: 12 Slices
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes



  • Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust it with almond flour.
  • In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well. In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract. In a third bowl, whisk together the rest of the ingredients, until combined.
  • Fold through the dry ingredients into the egg/sweetener/vanilla mixture, until just combined. Add the remaining ingredients and mix until fully incorporated.
  • Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out mostly clean.
  • Let the cakes cool for 10 minutes, before carefully turning them on to a wire rack to cool completely. Once cool, layer and frost, before letting it sit for 30 minutes, before serving.


TO STORE: The cake should be stored in the refrigerator, covered, to ensure it does not become soggy in the middle and dry around the sides. The cake will keep fresh for up to 1 week.
TO FREEZE: Place slices of the carrot cake in a sealable container and store in the freezer for up to 6 months. 
Recipe loosely adapted from here. 


Serving: 1SliceCalories: 195kcalCarbohydrates: 6gProtein: 5gFat: 15gSodium: 1mgPotassium: 4mgFiber: 3gSugar: 3gVitamin A: 150IUNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    I have made this for work, for family, and dinners. I have yet to find anyone who believed me when I say it’s Keto friendly. The only one that can confirm is my husband. He has watched me make it to confirm because he follows a keto diet closely. So THERE! It’s delicious!

  2. 5 stars
    I’ve recently began learning & researching more about keto. I can honestly say you take the “confusion and overwhelming” component out of the equation and make it enjoyable. I really believe the reason people, including myself, don’t follow through with anything out of the ordinary is because it can feel too complicated. Sorry for my run on sentence…but thank you at the same time for your KISS method= Keeping It Super Simple!

  3. Recipes look great! I can’t wait to get baking / cooking ! I have been LC/ KD for 25yrs !! Ready for some new recipes!
    Thanks for the new recipes!

  4. 5 stars
    Just beautiful I added pineapple and pecan ‘ hard to believe no sugar or flour
    I used Swerve sugar ‘ thank you ❤️

  5. 5 stars
    After making the award winning cheesecake here , my husband asked me to make a carrot cake. I found this recipe and I made it today and my husband who is a carrot cake enthusiast said it was amazing! I didn’t have nutmeg so I put in some all spice and I made the frosting with full fat Greek yogurt and honey. My husband had no idea the frosting was Greek yogurt. He thought it was cream cheese. Great recipe! Thank you

  6. 5 stars
    My husband and I loved this cake! I have been baking for years but I am new to using substitute sugars and “Keto” type baking. I cut the recipe in half to prevent eating cake for days (no control). The only thing that I changed to the recipe itself was to use half melted coconut oil with butter. I used parchment paper in the bottom of one cake round to ensure easy removal. Also, instead of using the frosting I dusted the top lightly with SWERVE confectioners sugar and some chopped walnuts and then a dollop of whipped cream! This will definitely be a saved recipe and a guilt free desert!

  7. 5 stars
    WOW 🤩 Thank YOU ! Love that it is a healthier sugar and almond flour. Excited to make for someone’s birthday treat, okay to use the pineapple instead of apples ?

  8. WOW 🤩 ThanK you ! I love that it’s not white sugar and almond flour . Not concerned about carbs for a birthday cake. Will it still work with pineapple instead of apple ?

  9. I am diabetic. I know you are using non sugar sweetener, but does the apple raise the sugar a lot? My doctor said no fruit due to the natural sugar.

  10. 5 stars
    Delicious cake and very forgiving….i forgot the oil and used a ripe banana instead of apple. Definately I will use this recipe again. Im sure results will be even better as written. Thank you for helping us eat healthy and delicious food

  11. 5 stars
    This was delicious, as good or even better than regular carrot cake. The frosting was a bit too sweet for me, but the cake itself was amazing. Had some for dessert last night and just had some for breakfast this morning!

  12. Your recipes are such a welcome sight, Arman.
    Your “cups to grams” post was very welcome. However, I must admit that I was expecting a metric conversion option on each recipe post; which I have seen on some other sites. Is this a possibility at all? Sorry if this sounds ungrateful. I don’t know how complicated that might be to do each time.
    I will keep my fingers crossed for a reply; although I am not sure where/when you find the time..
    Thanks again for the straightforward, yummy ideas😋.

  13. SO excited to try this tomorrow! have you tried the keto carrot cake using flax eggs or another vegan sub? Looking for a vegan + keto hybrid 🙂

  14. I can’t have Banana’s if I want to swallow at all. Would pumpkin or sweet potato work. I have both flours but unclear really how to use them. Any help would be loved.

  15. 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.

  16. 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.

  17. 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?


    1. Hi there, the video isn’t for this recipe.

      I haven’t tried subbing it for a sticky sweetener. Please let me know how it turns out if you do!

  18. 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.

  19. 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.

  20. 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!

    1. Hi Tiffany! I’m so sorry for the delayed reply- I haven’t tried it with applesauce over the flax egg, can you handle normal eggs? I think using applesauce will need to replace the carrot, but even then, it still won’t form 🙁

  21. 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!!!

  22. 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.

    1. Hi Marthe! Thanks for the feedback- You are absolutely correct- It is a healthy cake, so I’m glad you made some swaps which suited your tastebuds 🙂 Adding nuts is a fantastic idea!

  23. Ok, this is listed a flourless. Do you not mean wheat flourless? Oat flour is from a grain and is flour.

    1. Hi Paula! I did mean flourless- I’ve always called any of my recipes which use rolled oats ground to a flour ‘flourless’, like most other food blogs out there 🙂 Enjoy!

  24. 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!

    1. Hi Ariel! Sure thing- If you add the ingredients into myfitnesspal, it will provide it for you! 🙂 So glad you enjoyed it!

  25. 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?

    1. Hi Angel! I’ve never tried this with butter, I’d recommend coconut oil over it- Do you have coconut oil?

      For sure- I’d just use 4-5 baby carrots 🙂

  26. 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!

  27. Oooo this looks divine! I love how carrot cake is the original hidden vegetable dessert. Definitely going to give this recipe a whirl!

  28. The label ‘flourless’ is misleading – oat flour is still flour! All the same, it does look delicious!

    1. Hi Aimee! I’ve made it a point with all my recipes to label anything using oats (and not another flour) to be flourless 🙂 Thank you!

  29. 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 🙂


  30. 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.

    1. Hi Jen! I just shared a blueberry breakfast cake on Saturday- You can follow the paleo instructions on that and swap the blueberries for shredded carrots!

  31. 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! 🙂

  32. Did I miss the nutrition info somewhere? How many net carbs per serving? This looks yummy and would love to try it. Thanks!

      1. This looks great – I’m waiting for the flourless version, have you posted it yet? Thanks!!

      2. Hi Margaret- This is flourless 🙂 The ‘oat flour’ is rolled oats ground to a flour! Enjoy!

  33. Approx how many servings does this make? And/or what size pan did you use? Would love to make these soon but I want to know how much to expect. Thank you!!

    1. Hi there! I’m so sorry for not including it- I made around 9-10 solid slices- It really depends on how much you’d like to eat! As for pan size- I used an 8 x 8 for thick, hearty pieces 🙂

  34. 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?

    1. Hi Joanie! For sure- I LOVE casein protein powder because they don’t taste like grass- Have you tried Quest protein powders? They have single serve sachets so you can try it out! The vanilla one is SO good as a frosting 🙂

  35. 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?

    1. Hi Kristyn! I’ve not tried it that way, but I don’t see it not working- You’ll need to play around with the flours a little bit- I’d add more oat flour 🙂

      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!

      2. Hi Danielle! That would be amazing if you can let me know- I’m currently working on a paleo/grain free option for this!

        This would totally work with zucchini 🙂

  36. My thoughts exactly when I make a bowl of oatmeal. Annnd I’m hungry again.
    I have about 70 baby carrots from a recent Costco run…I wonder how many of these that could contribute to?

  37. 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. 🙂

  38. 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?

  39. 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!!!!

      2. 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!

  40. 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!

  41. I love carrot cake, so I will be trying this soon! Instead of frosting, I will make a glaze with Swerve confectioner style sweetener.

  42. 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!

    1. Ohhhh what a pimped up bowl of oats. Why not the whole egg Chelsea? HUH? What did the yolk ever do to you. Mean mango.

  43. ^^^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.

  44. 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.

  45. 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.

  46. 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 🙂

  47. like you even have to ask what I have for breakfast! lol…this carrot cake looks really good 🙂 And easy!

  48. 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 😉

  49. 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!).

  50. Seems like it really doesn’t matter WHAT I eat for breakfast. I always want a snack before lunch time ?

  51. 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

  52. 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.

  53. 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.

  54. 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!

    1. Right? Seriously. One time I ate hard boiled eggs and I couldn’t even cartwheel.

      How dare this gets a 10. I wanted an 11.

  55. 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!

  56. These pictures are killing me! I normally don’t crave cake in the morning but I want this right now!

  57. 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).

    1. Okay, can we discuss this crapola- I had eggs this morning for the first time in ages and was ready for lunch an hour later.