Keto Carrot Cake (Vegan, Paleo)

A keto carrot cake recipe made without eggs and topped with a delicious dairy free cream cheese frosting! Made with almond flour, this delicious carrot cake uses a secret ingredient to ensure it is super moist and fluffy! Vegan, Paleo, and Gluten-Free.

A moist and tender keto carrot cake recipe made with almond flour and topped with a delicious cashew cream cheese frosting!

Keto Carrot Cake Recipe

With carrot cake cookies, carrot cake smoothies, carrot cake mug cake, and baked carrot cake oatmeal, it’s time for a new carrot recipe to enter the mix! 

I didn’t think it was possible, but an eggless low carb carrot cake recipe? Friends, this one is a winner. As it is made without eggs, it’s also completely vegan, paleo and gluten-free. 

This healthy keto carrot cake ticks all the boxes- It’s packed with chopped carrots, filled with delicious spices and studded with walnuts. Let’s not forget the healthy dairy free cream cheese frosting which makes it the ultimate healthy dessert! 

Moist on the inside, fluffy on the inside, we use coconut yogurt and arrowroot to give it that incredible texture…without eggs! 

Keto Carrot Cake Ingredients

Arrowroot starch isn’t typically considered keto-friendly, however, the amount used in this recipe is a mere 1/2 cup. When divided amongst the entire recipe, it will still only yields 4.5 grams of net carbs per serving!

shredded carrots to be used in a keto carrot cake

How to make Keto Carrot Cake

Step 1: Prep your ingredients and pan

Line a 9 x 9-inch square pan or loaf pan with parchment paper and set aside. 

In a large mixing bowl, combine your dry ingredients, except for the walnuts and carrots, and mix well.

In a seperate small bowl, combine your wet ingredients and mix well. 

Step 2: Combine all your ingredients

Combine your wet and dry ingredients and mix until fully incorporated. Fold in your chopped carrots and chopped walnuts. 

Step 3: Transfer to a loaf pan or square pan

Transfer the batter into the lined pan, using a rubber spatula to spread it out in an even layer. Top with extra walnuts. 

Step 4: Bake at 175C/350F 

Bake the carrot cake for 40-45 minutes, or until a toothpick comes out clean from the center. I found using my oven, 43 minutes was the right amount, so just be sure to double check. 

Remove from the oven and allow to cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. 

Step 5: Prepare your frosting and frost the cake

Prepare your healthy cream cheese frosting by combining your cream cheese of choice with sticky sweetener and vanilla extract. Frost the carrot cake, and top with extra chopped walnuts, before slicing up. 

How many calories in a keto carrot cake

You will get 8 servings from this carrot cake. On its own, a thick slice of this carrot cake is 148 calories. 12 grams of it is fat, 7 grams of carbs (3 grams of fiber) and 5 grams of protein. 

The frosting will alter the recipe nutrition, but if you use the recommended cream cheese(s), the carbs will be very negligible. 

Can carrot cake be refrigerated?

Try not to keep the carrot cake at room temperature, as the ingredients in the cake aren’t designed to be stored like that. 

This keto carrot cake is best stored in the fridge as it will keep this way for at least 5 days. Ensure the carrot cake is in a sealed container, or on a plate covered in plastic wrap.

This low carb carrot cake is freezer friendly and will keep well frozen for up to 2 months. Wrap the carrot cake in individual slices, as refreezing the carrot cake isn’t recommended. 

Tips and tricks for perfect Low Carb Carrot Cake Recipe

I opted to use chopped carrots, as opposed to shredded carrots. I found the first time I made this using shredded carrots, it didn’t evenly distribute in the batter, and left certain parts a little dry. 

Blanched almond flour or fine almond flour can both be used. I used fine almond flour, hence the darker color. 

As I very loosely adapted Natalie’s recipe, she used unsweetened applesauce. If you would prefer to use that over yogurt (and don’t follow a keto diet), you can use that instead.

Please avoid using a thick ‘Greek-style’ yogurt, as the more liquid-like the yogurt is, the better it will be for the texture. 

A substitution for arrowroot starch is tapioca flour. I didn’t have any on hand, but again, Natalie used that in her recipe successfully. 

This carrot cake is extremely fragile, so be careful when removing it from the pan. 

For best results, consider refrigerating your carrot cake for several hours before frosting. 

Use either full-fat cream cheese (keto/gluten-free) or vegan plain cream cheese (vegan/dairy free). Avoid using reduced-fat or fat-free cream cheese, as it will increase the overall carbs, and also be void of a rich flavor. 

A frosting substitution is a thin layer of melted coconut butter. It will firm up and give the cake a delicious hint of coconut cream. This is the best solution for a paleo option. Alternatively, Natalie’s recipe uses a homemade cashew cream cheese frosting. 

Low Carb Keto Carrot Cake With dairy free cream cheese frosting

More keto cake recipes

Low Carb Keto Carrot Cake Recipe made with almond flour and topped with a cream cheese frosting

Keto Carrot Cake (Vegan, Paleo)

A keto and low carb carrot cake recipe which is tender on the outside, moist on the inside and topped with a dairy free cream cheese frosting! Made with almond flour and loaded with spices, it's made without eggs and without grains! Paleo, Vegan and Gluten Free. 
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: carrot cake, keto, low carb, vegan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 Slices
Calories: 147kcal
Author: Arman

Ingredients

For the frosting

Instructions

  • Line a 9 x 9-inch pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. 
  • Add your wet ingredients and mix until fully incorporated. Fold in your chopped carrots and 3/4 of the cup of walnuts and mix until combined. 
  • Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer comes out clean.
  • Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely. 
  • Prepare your frosting and top the cooled cake with it. Top with extra walnuts before slicing into 8 pieces. 

For the cream cheese frosting

  • In a large mixing bowl, add your softened cream cheese with syrup and cinnamon and mix until a thick frosting remains. 

Notes

* If you don't follow a ketogenic diet, you can substitute this for traditional maple syrup or agave nectar. 
Keto Carrot Cake (Vegan, Paleo) should be stored in the fridge and will keep for a week. Carrot cake is freezer friendly and can keep frozen for up to 2 months. 
Recipe barely adapted from this Paleo Vegan Carrot Cake 

Nutrition

Serving: 1Slice | Calories: 147kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Fiber: 4g | Vitamin A: 5% | Vitamin C: 2% | Calcium: 13% | Iron: 14%

How to make a low carb and keto carrot cake made with almond flour and topped with a cream cheese frosting- Low carb, dairy free and made with NO eggs and NO sugar!

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Comments

16 thoughts on “Keto Carrot Cake (Vegan, Paleo)

  1. Is there a substitute I can use instead of coconut yogurt? I’m allergic to coconut and dairy products. Your recipe looks wonderfully delicious!

  2. Long story short but I can’t have granulated sweeteners! Would maple syrup work ok? Also I use Grave coconut milk but it’s quite thick – is that suitable or not?
    Thanks.

    1. Well aware of that, as someone who has developed many recipes to fit various diets (and have cookbooks reflecting that) I am well versed in the ingredients.

      This recipe contains neither of those.

      Enjoy.

  3. This was delicious! Mine came out a bit dense, which is typical (at least for me) but seriously I probably ate close to 3/4 of the cake in 2 days.
    Idk if I’m crazy, but I didn’t see a temperature to bake on? I just set oven to 350.
    Also, I didn’t have the keto maple syrup so I subbed 4-5tbsp of powdered erithrytol & added 2-3 tbsp of canned lite coconut milk. That worked well. I also found that I needed to add some coconut milk to the batter as it was still dry.
    Thank you for the delicious recipe!! I will be making again … and again 🙂

  4. Thanks for yet another great recipe!! Our whole family is obsessed with your treats!! Can I use coconut cream instead of coconut yogurt?

  5. I don’t have cream cheese yet would still like to attempt the frosting. Is there anything I can use as a substitute? Perhaps greek yogurt? Thank you for this amazing recipe and I can’t wait to give it a try!

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