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Carrot Cake (Keto, LowCarb, Dairy Free)



2 cups almond flour

1 cup coconut flour

1 cup lakanto golden (brown sugar sub of your choice)

2 tablespoons baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 cup chopped toasted pecans (see below on "How to")

1 cup chopped toasted walnuts

2 cups fresh carrots, shredded finely (We used a cheese grater and used about 5 carrots)

6 eggs, whisked

1/2 cup melted coconut oil

1/2 cup unsweetened almond milk

1 tablespoon vanilla extract

Dairy Free Glaze:

1/2 cup coconut manna

1/4 cup powdered monkfruit

1/2 cup unsweetened almond milk

1 tablespoon vanilla or almond extract


Preheat oven to 350 degrees Farenheit. Grease a 6 cup bundt pan or loaf pan very well.

(link to the one I used is HERE)

If you haven't toasted nuts before, simply heat a pan over medium low heat with 1 tablespoon of olive oil. Add in the 1-1/2 cps of nuts, and stir for approximately 4 minutes. You want them to just turn slightly darker and smell very fresh. Remove from heat, and drain on paper towels.

Combine the flour, baking powder,spices, and sweetener together in a large mixing bowl. Add in the toasted nuts and mix well. Add in the shredded carrots, eggs, coconut oil, almond milk, and vanilla extract. Mix thoroughly.

Pour into your baking dish. Bake for 45 minutes. Test with a toothpick.

Remove from heat and allow to cool completely before removing from baking dish.


Place all ingredients in a small pot, and gently warm over medium-low heat. Keep stirring until thoroughly combined. Remove from heat and drizzle over cake. Top with cinnamon if desired

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