Keto Carrot Cake


Spring has sprung! The hills of Southern California are electric green and sprouting wildflowers. The sky is blue, and the clouds are giganticly puffy. This carrot cake is perfect for days like these. It gets you in the spring mood, and because it’s sugar-free, you will feel amazing after eating it!



Oh, and did I mention the taste of this thing?! The cake is full of warming spices, plus the addition of carrot, which makes it taste like an Easter dream food. The frosting is slightly tangy and sweet, and the two flavors combined make the best carrot cake (healthy or not) you’ll ever try.


Not only that, but it’s jam-packed with healthy fat and protein (thanks, collagen!). Plusss, everyone can enjoy it because it’s free from dairy, grains, gluten, and there’s even a nut-free option. To make this a completely sugar-free cake, I used multiple Lakanto monk fruit products. You can buy them here, and if you use code “Sadie,” you’ll get a 20% discount at checkout! However, in case you don’t have monk fruit on hand, I have substitution options. I also used Primal Kitchen collagen in there for an extra protein boost (which you can omit if you want)!


Keto Carrot Cake
Serves 10
Sugar-free, grain-free, dairy-free, nut-free option!*
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  1. ¼ cup Lakanto granulated monk fruit-erythritol sweetener
  2. 1 cup raw cashew pieces
  3. ¼ cup sustainable palm shortening (or sub butter)
  4. ¼ cup nut milk of choice (use coconut milk for nut-free)
  5. 2 Tbs lemon juice
  6. ½ tsp sea salt
  1. 4 large eggs
  2. ½ cup Lakanto monk fruit-erythritol syrup (or sub maple syrup if not Keto)
  3. 1/3 cup + 1 Tbs coconut flour
  4. 1/3 cup arrowroot flour
  5. ¼ cup collagen peptides (omit for vegetarian)
  6. ¾ tsp baking soda
  7. ¼ tsp sea salt
  8. ½ tsp ground cinnamon
  9. ½ tsp ground ginger
  10. ½ tsp nutmeg
  11. 1 tsp ground allspice
  12. ¼ cup organic palm shortening (or butter), softened at room temperature
  13. 3 large carrots (about 1 cup shredded)
  14. ½ cup chopped walnuts (optional, omit for nut-free)
  1. Blitz the granulated monk fruit in your vitamix or high-speed blender until smooth. Add the cashews, nut milk, lemon juice, palm shortening and sea salt, then blend until smooth. Use your mixing want to help it blend.
  2. Scoop the frosting into a small bowl and refrigerate while you make the cake!
  1. Preheat your oven to 350 degrees F, and line a 9x5 inch glass loaf pan with parchment paper.
  2. Add the eggs and syrup to a large bowl or stand mixer. Beat until combined.
  3. In a small bowl, whisk together the dry ingredients, then stir in the shortening.
  4. Mix the flour/shortening mixture into the egg mixture, and beat until smooth.
  5. Let the batter sit for ten minutes. Meanwhile, grate the carrots! I used a hand-held cheese grater, but you could also use your food processor with the shredding attachment.
  6. Give the batter a quick stir, then mix in the walnuts and carrots. Pour your batter into the prepared loaf pan, and bake for 45 minutes.
  7. Remove the loaf from the oven, and let it cool 100% before frosting. Frost the top of your cooled loaf, and garnish with carrot shreds, if desired. Enjoy!
  1. *For nut-free, use the frosting in this recipe: and omit the walnuts in the loaf 😉
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