No Sugar No Flour Carrot Cake Recipe

Introduction

This no sugar, no flour carrot cake is a wholesome twist on a classic favorite. Made with almond and coconut flours and naturally sweetened, it’s moist, flavorful, and perfect for those avoiding refined sugars and grains.

Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• ½ cup unsweetened applesauce
• ½ cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 2 cups grated carrots
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts (optional)

For the Frosting:

• 1 cup cream cheese, softened
• ¼ cup coconut oil, softened
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• ¼ cup toasted shredded coconut (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F and grease and line a cake pan with parchment paper for easy removal.
2. Step 2: In a large bowl, combine all the dry cake ingredients: almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Step 3: In a separate bowl, whisk together the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir to combine well.
5. Step 5: Fold in the grated carrots, shredded coconut, and walnuts if using.
6. Step 6: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before frosting.
8. Step 8: To make the frosting, beat together the softened cream cheese, coconut oil, powdered erythritol, and vanilla extract until smooth and creamy.
9. Step 9: Spread the frosting evenly over the cooled cake and sprinkle with toasted shredded coconut for garnish.
10. Step 10: Chill the cake in the refrigerator before serving to set the frosting.

Tips & Variations

• Swap walnuts for pecans or omit nuts for a nut-free version.
• Use your favorite low-carb sweetener if erythritol is not preferred.
• Add a pinch of ground cloves or cardamom for extra warmth in the spice mix.
• Toast shredded coconut in a dry skillet before sprinkling to enhance the flavor and crunch.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cake tightly wrapped for up to 3 months, then thaw and frost before serving. Reheat slices briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

This recipe relies on eggs and cream cheese, but you can try substituting flax eggs for the eggs and use a vegan cream cheese alternative for the frosting. Results may vary slightly in texture.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free since it uses almond flour and coconut flour instead of wheat flour.

No Sugar No Flour Carrot Cake Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

A moist and flavorful carrot cake made without sugar or flour, using almond and coconut flours, naturally sweetened with erythritol and applesauce. This healthy twist on a classic dessert is topped with a creamy, sugar-free frosting and garnished with toasted coconut for added texture and flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• ½ cup unsweetened applesauce
• ½ cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 2 cups grated carrots
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts (optional)

For the Frosting:

• 1 cup cream cheese, softened
• ¼ cup coconut oil, softened
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• ¼ cup toasted shredded coconut (for garnish)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a cake pan to prevent sticking and ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to evenly distribute the leavening and spices.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until fully blended and smooth.
4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients, mixing gently until combined just to avoid overworking the batter.
5. Fold in Carrot, Coconut, and Walnuts: Gently fold in the grated carrots, unsweetened shredded coconut, and chopped walnuts (if using) to distribute evenly throughout the batter.
6. Pour and Bake: Transfer the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to room temperature before frosting.
8. Prepare Frosting: In a bowl, beat together softened cream cheese, softened coconut oil, powdered erythritol, and vanilla extract until the mixture is smooth and creamy.
9. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake surface.
10. Garnish and Chill: Sprinkle toasted shredded coconut over the frosted cake for garnish. Refrigerate the cake for at least 1 hour before serving to set the frosting and enhance flavors.

Notes

• For a nut-free version, omit the walnuts and ensure almond flour is acceptable or substitute with sunflower seed flour if needed.
• Use erythritol or your preferred sugar-free sweetener; adjust sweetness to taste.
• Ensure carrots are finely grated to blend well into the batter.
• To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown.
• Store leftover cake covered in the refrigerator for up to 5 days.

Keywords: carrot cake, sugar-free carrot cake, flourless carrot cake, low carb dessert, keto carrot cake, gluten-free carrot cake, healthy carrot cake