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No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe
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★★★★★

5.2 from 25 reviews

This healthy No Sugar No Flour Carrot Cake recipe is a delicious, guilt-free dessert option that uses almond and coconut flours for a gluten-free base and natural sweeteners like erythritol and unsweetened applesauce. Moist and flavorful with aromatic spices, grated carrots, and optional walnuts, this cake is topped with a creamy, low-sugar cream cheese frosting and garnished with toasted coconut for added texture and taste.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 1 cup cream cheese, softened
  • 1/4 cup coconut oil, softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract

Garnish

  • 1/4 cup unsweetened shredded coconut, toasted

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper to ensure the cakes don’t stick and come out easily.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined to create an evenly spiced flour base.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Add Carrots, Coconut, and Walnuts: Fold in the grated carrots, shredded coconut, and chopped walnuts (if using) carefully, distributing them evenly through the batter without losing fluffiness.
  6. Divide Batter into Pans: Evenly portion the batter into the prepared cake pans and smooth the tops with a spatula for an even bake.
  7. Bake the Cakes: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and allow cakes to cool completely in the pans on a wire rack.
  8. Prepare the Frosting: Beat the softened cream cheese and softened coconut oil together until smooth and creamy. Gradually add powdered erythritol and vanilla extract, continuing to beat until the frosting is light and fluffy.
  9. Assemble the Cake: Once the cakes are fully cooled, stack them one layer at a time, spreading frosting evenly between each layer. Cover the top and sides of the assembled cake with the remaining frosting.
  10. Garnish: Sprinkle the toasted shredded coconut on top of the frosted cake for an attractive and flavorful finishing touch.

Notes

  • You can substitute erythritol with other no-calorie sweeteners like monk fruit or stevia, adjusting to taste.
  • For a nut-free version, omit walnuts and use sunflower seeds or pumpkin seeds if desired.
  • Make sure grated carrots are well drained if very moist to avoid a soggy cake.
  • The cake can be stored covered in the refrigerator for up to 5 days.
  • Allow the cake to come to room temperature before serving for best texture and flavor.

Nutrition

Keywords: carrot cake, no sugar, no flour, gluten free, healthy dessert, low carb, diabetic friendly, keto friendly

Find it online: https://hannahdelgado.com/no-sugar-no-flour-carrot-cake-healthy-and-delicious-recipe/