No Sugar No Flour Carrot Cake is a delightful twist on the classic dessert, perfect for those looking to enjoy a sweet treat without the guilt. This moist and flavorful cake uses wholesome ingredients to create a satisfying dessert that doesn’t compromise on taste. With the natural sweetness of carrots and applesauce, alongside the rich textures from almond flour and shredded coconut, this cake is sure to be a hit at any gathering. Plus, it’s simple to make, so let’s get baking!
Gather Your No Sugar No Flour Carrot Cake Ingredients
Here’s what you’ll need to whip up this scrumptious cake:
- 2 cups almond flour (240 g)
- 1/2 cup coconut flour (50 g)
- 1 teaspoon baking soda (5 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon ground cinnamon (2 g)
- 1/2 teaspoon ground nutmeg (1 g)
- 1/4 teaspoon ground ginger (0.5 g)
- 1/4 teaspoon salt (1.5 g)
- 4 large eggs
- 1/2 cup coconut oil, melted (120 ml)
- 1/2 cup unsweetened applesauce (120 ml)
- 1/2 cup erythritol (or preferred sweetener) (100 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup unsweetened shredded coconut (40 g)
- 1/2 cup chopped walnuts (optional) (60 g)
- 1 cup cream cheese, softened (225 g)
- 1/4 cup coconut oil, softened (60 ml)
- 1/4 cup powdered erythritol (30 g)
- 1 teaspoon vanilla extract (for frosting) (5 ml)
- 1/4 cup unsweetened shredded coconut, toasted (20 g)
Step-by-Step No Sugar No Flour Carrot Cake Recipe
- Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together the 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 everything is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
- Gently fold in the grated carrots, shredded coconut, and optional walnuts until evenly distributed.
- Divide the batter equally among your prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, prepare the frosting by beating the cream cheese and coconut oil in a bowl until smooth. Gradually add in the powdered erythritol and vanilla extract, beating until fluffy.
- Once the cakes are cool, assemble your cake by layering and frosting each cake layer. Finish by frosting the sides and top, then sprinkle the toasted shredded coconut on top for a beautiful finish.
How to Serve No Sugar No Flour Carrot Cake
Serve your No Sugar No Flour Carrot Cake with a scoop of your favorite sugar-free ice cream or a dollop of whipped cream for added indulgence. You can also pair it with a warm cup of tea or coffee for a lovely afternoon treat. For those special occasions, a light drizzle of sugar-free chocolate sauce can take your presentation to the next level.
Helpful Tricks for No Sugar No Flour Carrot Cake
- Ingredient Substitutions: Feel free to replace the walnuts with your favorite nuts or seeds if you prefer a different crunch.
- Prep Ahead: You can prepare the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator.
- Frosting Variations: For added flavor, try mixing in a bit of lemon zest or a dash of maple extract into the frosting.
No Sugar No Flour Carrot Cake FAQs
Can I use a different sweetener?
Yes! You can substitute erythritol with other preferred sweeteners like stevia or monk fruit, keeping in mind that the sweetness level might vary.
How should I store the cake?
Store any leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze individual slices for later enjoyment!
Can I make this cake in advance?
Absolutely! This cake keeps well and always tastes better the next day as the flavors meld together. Just make sure to frost it right before serving for the best texture.
If you haven’t tried making a No Sugar No Flour Carrot Cake before, now’s the perfect time! With its delightful flavors and wholesome ingredients, it’s a cake that you and your loved ones will enjoy. Happy baking!
No Sugar No Flour Carrot Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together the 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 everything is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
- Gently fold in the grated carrots, shredded coconut, and optional walnuts until evenly distributed.
- Divide the batter equally among your prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, prepare the frosting by beating the cream cheese and coconut oil in a bowl until smooth.
- Gradually add in the powdered erythritol and vanilla extract, beating until fluffy.
- Once the cakes are cool, assemble your cake by layering and frosting each cake layer.
- Finish by frosting the sides and top, then sprinkle the toasted shredded coconut on top for a beautiful finish.