No Sugar No Flour Carrot Cake
This moist and warmly spiced carrot cake skips the sugar and flour but keeps all the comfort. A modern take on a nostalgic favorite, perfect for any celebration—or a cozy afternoon treat.
Equipment
- Mixing Bowls
- Cake Pan
- Whisk
- Hand Mixer or Stand Mixer
- Grater
Ingredients
For the Cake
- 2 cups almond flour
- 0.5 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 4 large eggs
- 0.5 cup coconut oil melted
- 0.5 cup unsweetened applesauce
- 0.5 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 2 cups grated carrots
- 0.5 cup unsweetened shredded coconut
- 0.5 cup chopped walnuts optional
For the Frosting
- 1 cup cream cheese softened
- 0.25 cup coconut oil softened
- 0.25 cup powdered erythritol
- 1 tsp vanilla extract
- 0.25 cup toasted shredded coconut for garnish
Instructions
- Preheat oven to 350°F and grease a cake pan. Optionally line with parchment for easy release.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine eggs, melted coconut oil, applesauce, erythritol, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix gently until combined.
- Fold in grated carrots, shredded coconut, and optional walnuts.
- Transfer the batter to the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake completely before frosting.
- Beat cream cheese, coconut oil, powdered erythritol, and vanilla until smooth and fluffy.
- Frost the cooled cake and sprinkle with toasted coconut. Chill slightly for clean slices.
Notes
Chill the cake before slicing for best texture. Feel free to swap ingredients like nuts or sweetener based on dietary needs.