Go Back
Healthy sugar-free no flour carrot cake slice on a plate

No Sugar No Flour Carrot Cake

A rich, moist, and deliciously spiced carrot cake made without sugar and flour, perfect for guilt-free indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Baking, Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Ingredients
  

For the cake

  • 2 cups almond flour Can substitute with sun flour if nut allergies are a concern.
  • 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 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
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup unsweetened shredded coconut, toasted

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.
  • In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
  • In another bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
  • Gradually add the dry mixture to the wet, stirring gently until just combined.
  • Fold in the grated carrots, shredded coconut, and nuts if using.
  • Divide the batter evenly among the cake pans, smoothing the tops.

Baking

  • Bake in the preheated oven for 20–25 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans on a wire rack.

Frosting

  • Beat the cream cheese and coconut oil until smooth. Mix in powdered erythritol and vanilla extract until fluffy.
  • Once the cakes are cool, frost between each layer, and frost the top and sides. Sprinkle toasted coconut on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped in plastic wrap for up to three months.
Keyword Carrot Cake, Gluten Free, Healthy Dessert, Low Carb, Sugar Free