Vegan Keto Carrot Cake | Low Carb, sugar free, gluten free and delicious!

Mini Low Carb Carrot Cake

This post was inspired by an allergen-free mini carrot cake I made last year (and posted on my nutrition blog). That recipe was so tasty, I thought I’d adapt it to be low carb. I mean, Easter’s coming up, and who doesn’t want to have low carb carrot cake to celebrate? Carrot cake is also one of those things that just always says “spring” to me.

It’s a pretty straight forward, no frills recipe, though there are ways to modify it below, from chopped nuts and dried coconut to a lemon glaze. This is a pretty versatile base. It’s also nut free, grain free, dairy free and gluten free. So, yeah – carrot cake for everyone!

Notes on Baking Low Carb Carrot Cake:

  • These can easily be made vegan by substituting the eggs for chia or flax eggs. In fact, they’re based on a vegan recipe that did just that, and tasted awesome.
  • These need to chill when they come out of the oven, for at least a half hour before you can even think about pulling them out of the pan. Baked goods made with sugar alcohols tend to need to cool a bit before they will set up. You don’t want crumbly carrot cake!
  • You could easily add in a 1/4 cup of chopped walnuts, 1/4 cup of shredded coconut and/or 1/4 cup of dried raisins (if you’re feeling the need for more sugar) to jazz this up.
  • To add a little punch of flavor, mix in the zest of one lemon.
  • I love cinnamon. So much. If you’re not as big on cinnamon, feel free to halve the listed amount, or simply to exclude it altogether.
  • I topped these with desiccated coconut, but you could easily make a glaze out of Swerve and lemon juice, or frosting out of Swerve, lemon juice and cream cheese. Now that I mention that, I’m thinking that’ll be next

Mini Low Carb Carrot Cake | Sugar free, dairy free and keto friendly!

Mini Low Carb Carrot Cake

Yield: 12 mini carrot cakes

Serving Size: 1 mini carrot cake

Calories per serving: 119

Fat per serving: 10.6g

Carbs per serving: 2g net

Protein per serving: 1.7g

Fiber per serving: 1.7g

Mini Low Carb Carrot Cake


  • 2 cups of shredded carrots
  • 2 large eggs (or two flax/chia eggs for a vegan version)
  • 1/2 cup coconut oil
  • 1/4 cup Swerve, or other granulated sweetener
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder


  1. Preheat your oven to 350F. If using a muffin tin, prepare 12 wells of the tray. If using this adorable mini bundt pan (or a similar one), no prep should be required.
  2. Add carrots, eggs, coconut oil, Swerve, and vanilla to your blender or food processor. Blend together until combined, though this doesn't have to be perfectly smooth. Small carrot chunks is totally okay.
  3. In a separate bowl, mix together coconut flour, cinnamon and baking powder.
  4. Pour the carrot mixture into the dry ingredients and mix until completely combined.
  5. Scoop mixture into the muffin tin.
  6. Bake for about 30-35 minutes, until the edges are golden brown.
  7. Remove from the oven, and let cool for at least 30 minutes before inverting on a cooling rack.
  8. Enjoy!

Vegan Keto Carrot Cake | Low Carb, sugar free, gluten free and delicious!


  • Karyn Arden March 23, 2016 at 11:34 pm

    Do you think this would work as one larger cake? If so, what size pan would you recommend? Thank!

    • Liz March 24, 2016 at 6:22 am

      Hi Karyn! Good question – I think you could definitely make this into one larger cake. Either a 9″ round pan, or a standard loaf pan would work. If you wanted to make a full sized bundt cake, I think you would have to double the recipe and bake for at least 40-45 minutes (though, I’m not 100% on the timing!).

      For other pan conversions, here’s a handy chart:

      Thanks so much for your comment! I’d love to hear how your cake turns out! 🙂


  • Joanna April 10, 2016 at 4:16 am

    I made this as a cake in an 8″ round pan, adding some dates for sweetness. I think I didn’t bake it quite long enough as it came out a little overly moist but was still really delicious! Glazed it with coconut milk + cinnamon+ lemon juice+stevia and sprinkled dried coconut flakes on top. It made 12 decent size pieces of 8 huge ones.

    • Liz April 10, 2016 at 7:25 am

      This does sound delicious! It’s making me want to bake a cake this morning! 😀

      Thanks so much for the comment! Just out of curiosity, how long did you bake the 8″ cake for? I usually only make this in a smaller pan and would love an approximate baking time!

      • Joanna April 11, 2016 at 7:01 am

        I baked it 45 minutes and then turned the oven off and let it cool down in there BUT probably should have kept the oven on another 10 minutes or so (although too moist is better than too dry!). Saying that, my oven is an ancient gas one that leaks heat like crazy so I don’t think I can really give anyone else useful advice…

  • Maria October 17, 2016 at 9:59 am

    I made this as muffins, using flax eggs. The flavor is awesome, but they didn’t rise at all and are super moist inside. Any tips? Is this because I am not using eggs? I know vegan baking with coconut flour can be quite tricky but i would love a good vegan keto recipe…
    Thank you!

    • Liz October 17, 2016 at 11:42 am

      Hi Maria! These actually don’t really rise, and are supposed to be pretty dense. They’ll get a little kick from the baking powder, which should fluff them up a bit, but not too much. I’m going to try to workshop this to see what could have gone wrong – my guess is that they just needed a little more time. Flax seeds tend to hold on to more water than eggs. I’ll whip up a batch and report back!! 🙂

  • Sabirah May 20, 2017 at 3:37 pm

    I put in a good teaspoon of ground ginger. They are in the oven as I speak. The texture of the cake mix before it is cooked is so tasty.

    • Liz May 21, 2017 at 10:32 am

      😀 Yay for more ginger!! I hope they turned out as tasty as the batter!!

  • Athenah July 28, 2017 at 10:03 am

    Do you think this would work using Avocado oil instead of Coconut oil? Trying to keep LDL cholesterol low (bf has hereditary high cholesterol).

    • Liz July 28, 2017 at 11:06 am

      Oh, yes! This is an awesome substitution. They might be a tiny bit trickier to remove from the pan, so you maaay have to add a teeeensy bit of oil to the sides to keep it from sticking (unless it’s a silicon pan), but otherwise it will taste awesome and have a great texture!

  • Sophia September 25, 2017 at 4:00 pm

    Any updates on these?
    Is there a way to make them more fluffy if doing vegan style?


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