No Sugar No Flour Carrot Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients, mixing gently until combined just to avoid overworking the batter.
- 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.
- 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.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to room temperature before frosting.
- 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.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake surface.
- 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
