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No Sugar No Flour Carrot Cake

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A healthy version of the classic carrot cake, made without sugar and flour, perfect for guilt-free indulgence.

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 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 (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup unsweetened shredded coconut, toasted

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.
  2. Whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
  3. Beat eggs, melted coconut oil, applesauce, erythritol, and vanilla extract in another bowl until well combined.
  4. Gradually add dry ingredients to wet mixture and stir until just combined.
  5. Fold in grated carrots, shredded coconut, and optional walnuts.
  6. Divide batter evenly among cake pans and smooth the tops. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans on a wire rack. Meanwhile, beat cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beating until fluffy.
  8. Assemble the cake by layering and frosting each cake layer. Finish with frosting all around and sprinkle toasted shredded coconut on top.

Notes

Use fresh carrots for better flavor and grate them finely for a smoother texture. Let the cake cool completely before frosting.

Nutrition

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