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No Sugar No Flour Carrot Cake

A delightful twist on the classic dessert, this moist and flavorful cake uses wholesome ingredients to create a satisfying no-sugar, no-flour treat, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 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) Use your favorite nuts or seeds as a substitute.
Frosting Ingredients
  • 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) For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper for easy removal.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
  3. In another bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until everything is smooth and creamy.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
  5. Gently fold in the grated carrots, shredded coconut, and optional walnuts until evenly distributed.
Baking
  1. Divide the batter equally among your prepared cake pans, smoothing the tops with a spatula.
  2. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. Meanwhile, prepare the frosting by beating the cream cheese and coconut oil in a bowl until smooth.
  2. Gradually add in the powdered erythritol and vanilla extract, beating until fluffy.
Assembling the Cake
  1. Once the cakes are cool, assemble your cake by layering and frosting each cake layer.
  2. Finish by frosting the sides and top, then sprinkle the toasted shredded coconut on top for a beautiful finish.

Notes

Serve with a scoop of your favorite sugar-free ice cream or a dollop of whipped cream. Consider pairing with a warm cup of tea or coffee. For special occasions, drizzle with sugar-free chocolate sauce for presentation.