Introduction

This No Sugar No Flour Carrot Cake is a moist and flavorful dessert perfect for those seeking a healthy treat. Made with almond and coconut flours and naturally sweetened, it’s ideal for gluten-free, low-carb, and keto lifestyles. Topped with a creamy frosting and toasted coconut, it’s sure to delight your taste buds.

The image shows a tall slice of carrot cake with four layers of moist, medium brown cake separated by creamy white frosting. The frosting is thickly spread between each layer and also covers the top. On top of the cake, there are thin, orange shreds of carrot and small white coconut flakes scattered. The cake slice sits on a white plate, placed on a white marbled surface, with some crumbs visible around the base of the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 large eggs
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1/2 cup erythritol (or your preferred no-calorie sweetener)
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts (optional)

For the Frosting:

1 cup cream cheese, softened
1/4 cup coconut oil, softened
1/4 cup powdered erythritol (or preferred no-calorie sweetener)
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut, toasted (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
Step 3: In a separate bowl, beat the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light.
Step 5: Fold in the grated carrots, shredded coconut, and chopped walnuts if using. This adds moisture and texture.
Step 6: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Step 7: To make the frosting, beat the softened cream cheese and coconut oil until smooth. Gradually add powdered erythritol and vanilla extract and beat until light and fluffy.
Step 8: Once the cakes have cooled, assemble by layering each cake with frosting in between. Spread frosting evenly over the top and sides. Sprinkle toasted shredded coconut on top for garnish.

Tips & Variations

Use freshly grated carrots for better moisture and flavor instead of pre-shredded ones.
Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
For a nut-free version, omit the walnuts without compromising taste.
To make ahead, bake the cake layers a day before and refrigerate until ready to frost.
Use room temperature ingredients for smoother batter and frosting.
Lightly toast the shredded coconut before garnishing to enhance flavor and add crunch.
You can substitute erythritol with other no-calorie sweeteners like stevia or monk fruit, according to your preference.

Storage

Store the cake in an airtight container in the refrigerator for up to five days. The cream cheese frosting will firm up when chilled; allow the cake to sit at room temperature for about 15 minutes before serving to soften. To freeze, wrap individual slices tightly in plastic wrap and place them in a sealed container or freezer bag. Thaw in the refrigerator overnight or at room temperature for a few hours. Avoid microwaving to preserve texture and flavor.

How to Serve

A close-up of a tall slice of carrot cake with four layers of moist, light brown crumb showing visible bits of carrot. Between each layer is a thick spread of smooth, creamy white frosting. The top layer is covered in the same creamy white frosting with shredded carrot and coconut flakes sprinkled over it. The cake is on a white plate with a white marbled-textured background. Some cake crumbs are scattered near the bottom right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another flour?

Yes, you can substitute almond flour with other low-carb flours such as hazelnut or sunflower seed flour, though the texture and flavor may differ slightly.

Can I make this cake dairy-free?

Absolutely. Replace the cream cheese frosting with a dairy-free alternative like coconut cream or vegan cream cheese to make the cake dairy-free.