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. 
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


For the frosting


  • 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. 


* 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 


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