Keto-friendly Carrot Cake made with almond flour and Truvia® Natural Sweetener for a carb-conscious take on the classic dessert! Use up your pantry items to take an “all-but-the-kitchen-sink” approach!

This post is sponsored by Truvia® Natural Sweetener.

Spring is in the air, and I don’t know about you, but I’m taking spring cleaning to a whole new level with this carrot cake! Not only is this cake magically delicious, but it’s a perfect placement for those forgotten pantry items like flour, dried fruit, nuts, seeds, shredded coconut, etc.

While I use dried cranberries, walnuts, cashews, and shredded coconut, you can swap them out for what you have on-hand (think: pecans, almonds, sunflower seeds, pumpkin seeds, raisins, dried blueberries, etc) – no need to go to the bulk bins at the grocery store when you already have ingredients that will work in your pantry!

If you’re like me and could eat carrot cake every day of your life, you’re going to go wild over this recipe. This keto-friendly Carrot Cake is tasty enough to eat just about any time of day – breakfast included! PLUS, while the cake is plenty flavorful on its own, the Vegan Cream Cheese Frosting levels up the whole experience.

To start, I use almond flour and Truvia. Truvia Natural Sweetener gets its sweetness from the sweetest part of the Stevia plant and conveniently comes in packets, a spoonable jar, and a 17-ounce bag.

For those of you who love baking, ¾ teaspoon of Truvia Natural Sweetener is equivalent to 2 teaspoons of cane sugar. In this sense, it doesn’t take much to make your treats extra tasty yet carb-conscious and keto-friendly.

Ready to make this pantry-cleanout delight? Let’s dive in!

How to Make Low-Carb Carrot Cake:

Begin by preparing the dairy-free vegan “cream cheese” frosting. To do so, soak the cashews in boiling water for 2 hours (or overnight). Drain the water from the cashews and place in a blender or food processor with the rest of the ingredients. Blend until completely smooth. You may need to stop the blender a couple of times to scrape the edges. If necessary, add more coconut milk or almond milk to help the mixture blend. Transfer frosting to a jar and refrigerate until ready to use (you can do this up to 4 days in advance).

When you’re ready to bake the cake, preheat the oven to 350 degrees F and line a 9” x 9” square cake pan or 9” round cake pan with parchment paper.

Add the eggs, oil, lemon juice, vanilla extract, almond flour, shredded coconut, Truvia Natural Sweetener, baking soda, baking powder, cinnamon, ground ginger, and sea salt to a food processor or blender (all ingredients except for the walnuts, raisins, and carrots) and blend until well-combined.

Stir in the walnuts, dried cranberries, and grated carrot until well-combined.

Transfer the cake batter to the parchment-lined cake pan and bake on the center rack of the oven 45 to 50 minutes, until the cake has set up and has turned golden brown around the edges.

Remove cake from the oven and allow it to cool completely.

Frost the cake with the vegan “cream cheese” frosting (or frosting of choice) and sprinkle with shredded coconut and chopped walnuts. Slice and serve.

Recipe Adaptations:

Have extra nuts, dried fruit, and/or seeds on hand? Toss them in, or use them to replace the walnuts and dried cranberries.
Replace avocado oil with melted ghee, olive oil, algae oil, etc.
Use hazelnut flour in place of almond flour.
Have leftover pumpkin pie spice from the holidays? Toss it in instead of (or in addition to) ground cinnamon!
Use any of your favorite frosting recipes in place of the Vegan Cream Cheese Frosting.
If you can’t consume eggs, follow this recipe for Grain-Free Vegan Carrot Cake.

What pantry staples will you put in your carrot cake?

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!