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.
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
- Almond Flour
- Monk Fruit Sweetener
- Arrowroot starch
- baking soda
- Unsweetened Coconut Yogurt
- Spices (cinnamon, nutmeg, ginger)
- Chopped carrots
- Lemon juice
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!
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.
More keto cake recipes
- Blueberry Cake
- Lemon Poppy Seed Cake
- Cinnamon Bun Cake
- Best Banana Bread