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Every season has certain foods associated with it (at least in my mind), and spring is definitely the time for carrot cake. Apparently, in medieval Europe, carrots were used to sweeten cakes when sugar was difficult to come by. Funny how our palates changed to place carrots firmly on the side of savory. Anyway, because I’m a weirdo, carrot cake is actually one of my favorite desserts, and so I wanted to create a low carb vegan carrot cake recipe to enjoy during the spring (and year-round!).

Traditionally, carrot cakes involve walnuts in some capacity, but since it’s pretty hard to find low carb or keto recipes that don’t involve nuts, I thought omitting them would be for the best. You can always add them in later! These low carb vegan carrot cupcakes are also gluten-free, egg-free and dairy-free, so they should be suitable for most people with allergies! As a side note, they also happen to be paleo, and while that’s not my main goal, it is kind of neat.

As a side note, this is another recipe that got a makeover with updated pics, and this jaunt down memory lane makes me so happy! I’d love to hear if you make these, either in the comments below or on Instagram. 🙂

Notes on Baking Low Carb Vegan Carrot Cake:

The flax eggs really do need to sit for at least 10 minutes to gel up. I know it’s a pain, but that’s just the way it is, sadly.

If you can’t have flax, chia seeds or psyllium husk will work in its place.

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 aren’t as concerned about fruit sugar) to jazz this up.

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.

For another flavor profile, try adding in the zest of one lemon and topping these with a lemon glaze (made with erythritol and lemon juice).

I topped these with powdered erythritol and cinnamon. You could also top them with coconut cream, dried coconut or a crumble (like the one in this recipe for vegan keto coffee cake muffins).

I also made this into a little cake by baking 2 batches for 40 minutes in standard loaf pans, letting them cool, and then chilling and frosting them with an avocado & coconut cream frosting.

Print Mini Low Carb Carrot Cake Category: dessert Cuisine: low carb vegan Author: Liz MacDowell Yield: 8 mini carrot cakes Serving Size: 1 mini carrot cake Calories per serving: 94 Fat per serving: 8.2g Carbs per serving: 1.8g net Protein per serving: 1g Fiber per serving: 1.7g These nut-free, gluten-free mini low carb vegan carrot cakes are easy to make, and totally delicious! They're the perfect vegan keto spring dessert (and they just so happen to be paleo, too). Ingredients 1 cup (112g) of shredded carrots

2 flax eggs (6 tbsp non-dairy milk or water + 2 tbsp ground flax seeds)

1/4 cup coconut oil

2-3 tbsp ( Swerve, or other granulated sweetener

1 tsp vanilla extract

1/4 cup (25g) coconut flour

1 tsp ground cinnamon

1 tsp baking powder Instructions Preheat your oven to 350F (177C). If using a muffin tin, grease 8 wells of the tray or use 8 cupcake liners. If using this adorable nonstick mini bundt pan (or a silicone one), no prep should be required. Make the flax eggs by whisking the 2 tbsp of ground flax with the 6 tbsp of unsweetened nondairy milk, and letting that sit for about 10 minutes, until it thickens a bit. Add carrots, flax 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. In a separate bowl, mix together coconut flour, cinnamon and baking powder. Pour the carrot mixture into the dry ingredients and mix until completely combined. It will be a really stiff batter that is basically a wet dough. Scoop mixture into the muffin tin. Bake for about 30-35 minutes, until the edges are golden brown. and the entire top is cooked. Remove from the oven, and let cool for at least 15 minutes before inverting on a cooling rack. Enjoy! 5.0 https://meatfreeketo.com/mini-low-carb-carrot-cake/

I decided to leave the old picture here for some nostalgia. Also, I really like that napkin from last time…