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No Sugar No Flour Carrot Cake Recipe

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★★★★★

4.6 from 146 reviews

A moist and flavorful No Sugar No Flour Carrot Cake made with almond and coconut flour, naturally sweetened with erythritol and applesauce, and topped with a luscious cream cheese frosting. This gluten-free, low-carb dessert is perfect for keto lifestyles and anyone seeking a healthier sweet treat without refined sugar or wheat flour.

Ingredients

Scale

For the Cake:

  • 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 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined for consistent flavor and proper rising.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until smooth and fully incorporated, creating a sweet and moist base.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can lead to dense texture.
  5. Fold in Carrots and Coconut: Carefully fold in the grated carrots, unsweetened shredded coconut, and chopped walnuts (if using) to add moisture, natural sweetness, and crunchy texture.
  6. Bake the Cakes: Evenly divide the batter among the prepared pans, smooth the tops with a spatula, then bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire racks while still in pans.
  7. Prepare the Frosting: Beat softened cream cheese and coconut oil in a bowl until smooth. Gradually add powdered erythritol and vanilla extract and continue beating until the frosting is light and fluffy.
  8. Assemble the Cake: Once cakes are completely cooled, stack the layers with frosting between each. Frost the top and sides evenly, then garnish with toasted shredded coconut for additional flavor and presentation.

Notes

  • Use freshly grated carrots for a fresher flavor and moister texture.
  • Let the cakes cool completely before frosting to prevent the frosting from melting and becoming runny.
  • Omit walnuts for a nut-free version without compromising taste.
  • You can bake the cake layers a day ahead and refrigerate them until ready to frost.
  • Ensure eggs, coconut oil, and cream cheese are at room temperature for smooth batter and frosting.
  • Do not overmix the batter to keep the cake light and tender.
  • Test doneness by inserting a toothpick after 20 minutes; if clean, the cake is ready.
  • Toast shredded coconut gently to enhance flavor and add a crunchy texture for garnish.
  • Store the cake in an airtight container refrigerated up to 5 days; allow to soften at room temperature before serving.
  • Freeze individual slices wrapped well for longer storage; thaw in refrigerator or at room temperature, avoid microwaving.

Keywords: No Sugar Carrot Cake, Flourless Carrot Cake, Gluten-Free Dessert, Low-Carb Cake, Keto Carrot Cake, Healthy Carrot Cake, Sugar-Free Cake, Almond Flour Cake, Coconut Flour Cake, Cream Cheese Frosting

Find it online: https://liamjayne.com/no-sugar-no-flour-carrot-cake-recipe/