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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.