Healthy No Sugar No Flour Carrot Cake

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This Healthy No Sugar No Flour Carrot Cake is the perfect dessert for anyone craving a naturally sweet, moist, and wholesome treat. Made with almond flour, coconut flour, fresh carrots, and warm spices, this cake delivers all the classic flavors without refined sugar or grains. It’s rich, tender, perfectly spiced, and finished with a creamy, tangy frosting that makes every bite irresistible. Whether you follow a gluten-free, low-carb, or everyday balanced lifestyle, this refined-sugar-free carrot cake fits beautifully into your menu.

Ingredients

For the Carrot Cake

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 4 large eggs
• ½ cup melted coconut oil
• ½ cup unsweetened applesauce
• ½ cup erythritol (or preferred natural sweetener)
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts (optional)

For the Frosting

• 1 cup softened cream cheese
• ¼ cup softened coconut oil
• ¼ cup powdered erythritol
• 1 teaspoon vanilla extract
• ¼ cup toasted unsweetened shredded coconut (garnish)

Instructions

1. Preheat

Preheat oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper.

2. Mix Dry Ingredients

In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

3. Mix Wet Ingredients

In another bowl, whisk eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.

4. Combine

Gradually add dry ingredients into the wet mixture. Stir gently until just combined.

5. Fold In Add-Ins

Fold in grated carrots, shredded coconut, and walnuts if using.

6. Bake

Divide batter evenly between pans. Bake 20–25 minutes, or until a toothpick comes out clean. Cool completely.

7. Prepare Frosting

Beat cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla, beating until creamy.

8. Assemble

Layer the cakes with frosting, then frost the sides and top. Finish with toasted coconut.

Pro Tips

• Use freshly grated carrots for maximum moisture.
• Ensure cakes are fully cooled before frosting.
• Skip nuts for a nut-free version.
• Freeze cake layers ahead of time for easier assembly.
• Toasting the coconut adds deeper flavor and light crunch.

Why This Recipe Works

• Completely grain-free and naturally sweetened
• Soft, moist crumb from almond and coconut flour
• Perfectly balanced warm spices
• Light, creamy frosting without refined sugar
• Great for birthdays, gatherings, and carb-conscious diets

Substitutions & Variations

Sweetener Options

• Monk fruit sweetener
• Allulose
• Stevia blend

Dairy-Free Frosting

Replace cream cheese with:

• Vegan cream cheese
• Whipped coconut cream

Flavor Add-Ins

• Crushed pineapple (for a tropical twist)
• Raisins (if not avoiding natural sugars)
• Orange zest

Make It Cupcakes

Bake in lined muffin tins for 15–18 minutes.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake cake layers 1 day ahead; refrigerate wrapped.
• Frosting can be made 24 hours in advance.

Storage

• Refrigerate cake in an airtight container up to 5 days.
• Let it sit at room temperature 10–15 minutes before serving.

Freezing

• Freeze individual slices, wrapped, for up to 2 months.
• Thaw at room temperature; avoid microwaving.

Serving Ideas

• Fresh berries on the side
• A warm cup of herbal tea or latte
• Extra toasted coconut or chopped nuts on top
• Drizzle with melted dark chocolate for a special occasion

Nutrition (Per Serving Estimate)

• Calories: 265
• Fat: 22g
• Carbs: 9g
• Fiber: 3g
• Protein: 6g
• Sugar: 2g (naturally occurring)
• Sodium: 180mg

Frequently Asked Questions

Can I substitute almond flour?

You may use hazelnut flour or sunflower seed flour, though texture and flavor will change.

Can I make it dairy-free?

Yes—use coconut cream or vegan cream cheese for the frosting.

Can I replace erythritol with applesauce?

Applesauce adds moisture but not the same sweetness; expect a less sweet cake.

Can I bake this as cupcakes?

Absolutely—bake 15–18 minutes or until a toothpick comes out clean.

This Healthy No Sugar No Flour Carrot Cake proves that dessert can be wholesome, flavorful, and satisfying without refined ingredients. Moist, warmly spiced, and topped with creamy frosting, it’s a treat you’ll want to make again and again. Perfect for celebrations—or anytime you want a feel-good dessert.

Healthy No Sugar No Flour Carrot Cake

Moist and naturally sweet carrot cake made without sugar or flour. Gluten-free, wholesome, and topped with creamy refined-sugar-free frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 265 kcal

Ingredients

  

For the Carrot Cake

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ½ cup melted coconut oil
• ½ cup unsweetened applesauce
• ½ cup erythritol (or preferred natural sweetener)
• 1 tsp vanilla extract
• 2 cups grated carrots
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts (optional)

For the Frosting

• 1 cup softened cream cheese
• ¼ cup softened coconut oil
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• ¼ toasted unsweetened shredded coconut (garnish)

Instructions

 

• Preheat

  Preheat oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper.
• Mix Dry Ingredients

  In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
• Mix Wet Ingredients

  In another bowl, whisk eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
• Combine

  Gradually add dry ingredients into the wet mixture. Stir gently until just combined.
• Fold In Add-Ins

  Fold in grated carrots, shredded coconut, and walnuts if using.
• Bake

  Divide batter evenly between pans. Bake 20–25 minutes, or until a toothpick comes out clean. Cool completely.
• Prepare Frosting

  Beat cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla, beating until creamy.
• Assemble

  Layer the cakes with frosting, then frost the sides and top. Finish with toasted coconut.

Notes

• Always use room-temperature ingredients for smooth mixing.
• Batter thickens quickly due to coconut flour—don’t overmix.
• Fresh carrots taste and bake better than pre-shredded ones.
• Allow cakes to cool completely to avoid melting frosting.

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