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Low-Carb Carrot Cake

Keto Carrot Cake made grain-free, refined sugar-free and dairy-free

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 1 9-inch cake
Calories: 274 kcal
Course: Dessert
Cuisine: American

Ingredients

Keto Carrot Cake:
  • 4 large eggs
  • 1/2 cup avocado oil
  • 1 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 3 cups Super Fine Almond Flour
  • 1 cup unsweetened shredded coconut
  • 1/2 cup Truvía® Natural Sweetener
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 2/3 cup raw walnuts
  • 2/3 cup dried cranberries or raisins
  • 2 cups grated carrot
Dairy-Free Cream Cheese Frosting
  • 1 cup raw cashews
  • 3 Tbsp Truvía® Natural Sweetener
  • 1/4 cup full-fat canned coconut milk or almond milk
  • 1 Tbsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions

    Cup of Yum
  1. Begin by preparing the dairy-free vegan “cream cheese” frosting. To do so, soak the cashews in boiling water for 2 hours (or overnight). Drain the water from the cashews and place in a blender or food processor with the rest of the ingredients. Blend until completely smooth. You may need to stop the blender a couple of times to scrape the edges. If necessary, add more coconut milk or almond milk to help the mixture blend. Transfer frosting to a jar and refrigerate until ready to use (up to 4 days in advance).
  2. When you’re ready to bake the cake, preheat the oven to 350 degrees F and line a 9” x 9” square cake pan or 9” round cake pan with parchment paper.
  3. Add the eggs, oil, lemon juice, vanilla extract, almond flour, shredded coconut, Truvia Natural Sweetener, baking soda, baking powder, cinnamon, ground ginger, and sea salt to a food processor or blender (all ingredients except for the walnuts, dried cranberries, and carrots) and blend until well-combined.
  4. Stir in the walnuts, dried cranberries, and grated carrot.
  5. Transfer the cake batter to the parchment-lined cake pan and bake on the center rack of the oven 45 to 50 minutes, until the cake has set up and has turned golden brown around the edges.
  6. Remove cake from the oven and allow it to cool completely.
  7. Frost the cake with the vegan “cream cheese” frosting (or frosting of choice) and sprinkle with shredded coconut and chopped walnuts. Slice and serve.

Nutrition Information

Serving 1of 16 Calories 274kcal (14%) Carbohydrates 16g (5%) Protein 8g (16%) Fat 22g (34%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 19-inch cake

Amount Per Serving

Calories 274

% Daily Value*

Serving 1of 16
Calories 274kcal 14%
Carbohydrates 16g 5%
Protein 8g 16%
Fat 22g 34%
Fiber 4g 16%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.