Description
A delicious carrot cake made without sugar and flour, perfect for those seeking a guilt-free dessert option.
Ingredients
Scale
- 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)
- 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 (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in grated carrots, shredded coconut, and walnuts (if using).
- Divide batter into the prepared cake pans and smooth the tops.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool in pans on a wire rack.
- For frosting, beat softened cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beating until fluffy.
- Once cakes are cool, stack and frost each layer, then cover sides and top.
- Sprinkle toasted shredded coconut on top for garnish.
Notes
- For a vegan version, substitute eggs with flax eggs.
- Ensure all ingredients are at room temperature before mixing for best results.
- Store leftover cake in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: No Sugar No Flour Carrot Cake, Guilt-Free Carrot Cake, Healthy Carrot Cake