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  • Author: Kind & Keto
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50
  • Yield: 6-8 1x


Who says that we can’t have our cake and it? Sometimes cake is frowned upon as an unhealthy indulgence and the ultimate cheat food, but when a cake has the wholesome ingredients of the Vegan Keto Carrot Cake you will be forgiven for going back for that second slice.



  • 3 Carrots, shredded
  • 2 cups Almond Flour
  • 2 tbsp Ener-G egg replacer
  • 1 tbsp Erythritol
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Walnuts, crushed
  • 4 tbsp Coconut Oil, melted
  • 1 tbsp Flax Seeds, soaked into water for 15 minutes
  • 1 cup unsweetened Almond Milk
  • 1/2 tsp Nutmeg, ground
  • 2 tsp Cinnamon, ground plus extra for serving
  • 1 tsp Ginger, ground
  • For the frosting
  • 1 cup Cashews soaked into water overnight
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Cream
  • 1 tbsp Coconut Oil
  • 1 tsp Erythritol
  • Pinch Salt


  1. Line a 9×13′ baking pan with parchment paper and set aside.
  2. In a large bowl mix the dry ingredients – almond flour, egg replacer, erythritol, spices, walnuts, baking soda and baking powder.
  3. Add the coconut oil, almond milk, apple cider vinegar, flax seeds and carrots and mix to obtain a sticky batter.
  4. Transfer into the baking pan and bake for 30 minutes.
  5. Remove from the oven and set aside to cool completely.
  6. While the cake is baking, prepare the frosting.
  7. Add the cashews into the blender with the lemon juice and coconut cream and process to obtain a cream.
  8. Add the coconut oil, erythritol and salt, and pulse two or three times, to incorporate.
  9. Spread the frosting on top of the cake into an even layer, cover with plastic foil and refrigerate for at least 1 hour.
  10. Cut into squares and serve.

  • Category: Dessert

Keywords: vegan keto, low-carb carrot cake, keto carrot cake, vegan dessert