No Sugar No Flour Carrot Cake Recipe

If you’re searching for a truly delightful dessert that fits into your healthy lifestyle, look no further than this No Sugar No Flour Carrot Cake. Bursting with moist, warmly spiced flavor and topped with a lusciously creamy frosting, this cake proves that you don’t need refined sugars or traditional flours to create bakery-level indulgence. Each bite features sweetly spiced carrots, nutty undertones, and a beautiful, guilt-free texture. It’s perfect for celebrations, meal-prep snacks, or whenever you want to treat yourself—without compromise.

No Sugar No Flour Carrot Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome ingredients are the foundation of this recipe. Each one brings something unique, whether it’s moisture, structure, sweetness, or gorgeous color. Let’s take a closer look at these essential building blocks for your No Sugar No Flour Carrot Cake!

  • Almond Flour: Provides moistness and a delicate, nutty flavor to keep the cake tender and gluten free.
  • Coconut Flour: Helps absorb moisture, adds subtle coconut notes, and enhances the cake’s texture.
  • Baking Soda: Gives the cake a gentle lift for a lovely crumb.
  • Baking Powder: Ensures the layers rise evenly and are light without being dense.
  • Ground Cinnamon: Brings cozy warmth and classic carrot cake aroma.
  • Ground Nutmeg: Adds a touch of depth, making the spice profile more complex.
  • Ground Ginger: Cuts through the sweetness with a hint of freshness and zing.
  • Salt: Balances all the flavors—just a touch makes everything pop.
  • Eggs: Hold the batter together and make the cake rich and satisfying.
  • Coconut Oil (melted): Delivers moisture and subtle tropical flavor; perfect for dairy-free needs.
  • Unsweetened Applesauce: Achieves a moist crumb while adding gentle fruity sweetness without sugar.
  • Erythritol (or preferred no-calorie sweetener): Sweetens the cake while keeping it low-carb and diabetic-friendly.
  • Vanilla Extract: Enhances flavor depth and ties the sweetness and spice together.
  • Grated Carrots: The shining star, providing color, natural sweetness, and unbeatable texture.
  • Unsweetened Shredded Coconut: Adds chewiness and coconut flavor throughout the cake.
  • Chopped Walnuts (optional): Offer crunch and earthy richness—feel free to include or skip!
  • Cream Cheese (softened): Creates a classic, tangy base for your creamy frosting.
  • Coconut Oil (softened): Gives the frosting structure and a touch of coconut essence.
  • Powdered Erythritol: Blends smoothly into the frosting for perfect sweetness and texture.
  • Vanilla Extract (for frosting): Completes the frosting with depth and aromatic finish.
  • Unsweetened Shredded Coconut, Toasted (for garnish): Adds beautiful color and a satisfying crunch on top.

How to Make No Sugar No Flour Carrot Cake

Step 1: Prepare Your Cake Pans and Oven

Let’s set the stage! Preheat your oven to 350°F (175°C), and then grease and line four 8-inch round cake pans with parchment paper. This helps ensure every beautiful layer of your No Sugar No Flour Carrot Cake comes out perfectly, without sticking or crumbling.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly so every bite is evenly spiced and perfectly textured—this step is where all those cozy, aromatic notes begin to mingle.

Step 3: Blend the Wet Ingredients

In another bowl, beat the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until velvety smooth. This dreamy mixture gives the cake its tender crumb and ensures it stays luscious without sugar or refined flour.

Step 4: Combine Wet and Dry Mixtures

Slowly add your dry ingredients to the wet mixture, stirring gently until just combined. You don’t want to overmix—just enough that everything comes together into a smooth, thick batter.

Step 5: Fold in the Extras

Gently fold in the grated carrots, shredded coconut, and walnuts (if you’re using them). These ingredients give the cake authentic texture, bursts of flavor, and those classic carrot cake flecks that look so inviting once sliced.

Step 6: Divide and Smooth the Batter

Evenly divide the batter among the prepared pans and smooth the tops with a spatula. Doing this ensures your cake layers will bake up evenly and stack beautifully for an impressive dessert reveal.

Step 7: Bake

Pop the pans into your preheated oven and bake for 20–25 minutes. You’ll know your No Sugar No Flour Carrot Cake is ready when a toothpick inserted into the center comes out clean, with just a few moist crumbs attached. Cool the cakes in the pans on a wire rack to lock in moisture.

Step 8: Make the Frosting

While the cakes cool, whip up the frosting by blending the softened cream cheese and coconut oil until silky smooth. Add the powdered erythritol and vanilla extract, then beat until the mixture is light, fluffy, and irresistibly creamy.

Step 9: Assemble and Frost

Once the cakes are cooled completely, it’s time for the fun part! Stack and frost each layer generously, covering the sides and top. The frosting will glide on like a cloud, creating the creamy, dreamy finish all carrot cakes deserve.

Step 10: Add the Finishing Touch

Sprinkle the toasted shredded coconut over the top for a gorgeous garnish that adds just the right amount of crunch and a hint of caramelization. Step back and admire your masterpiece—this is what No Sugar No Flour Carrot Cake dreams are made of!

How to Serve No Sugar No Flour Carrot Cake

No Sugar No Flour Carrot Cake Recipe - Recipe Image

Garnishes

For the ultimate finish, shower the frosted cake with toasted shredded coconut. A tiny sprinkle of finely chopped walnuts or orange zest also brightens the look and gives it an elegant twist, making your No Sugar No Flour Carrot Cake absolutely photo-worthy and extra tasty.

Side Dishes

This cake plays beautifully with a cup of herbal tea, a frothy cappuccino, or a cold glass of unsweetened nut milk. At brunch, pair it with a fresh fruit salad or a dollop of thick Greek yogurt—all these options let the flavors of your No Sugar No Flour Carrot Cake truly shine without overpowering them.

Creative Ways to Present

Serving a crowd? Try slicing the cake into petite squares for a tray of bite-sized delights, or cut into classic wedges for a nostalgic café-style moment. It’s also stunning as the centerpiece of a dessert board, surrounded by berries and slivers of dark chocolate for an effortless, celebration-ready display.

Make Ahead and Storage

Storing Leftovers

This No Sugar No Flour Carrot Cake keeps remarkably well! After serving, store any leftovers tightly covered in the refrigerator for up to 4 days. The flavors continue to deepen, and the cake maintains its moist, tender crumb—the perfect next-day treat.

Freezing

For longer storage, you can freeze slices or even whole unfrosted cake layers. Wrap each portion in plastic wrap, then foil, and tuck them into a freezer-safe container. The cake will stay delicious for up to 2 months—just thaw overnight in the fridge when you’re ready for another taste.

Reheating

If you prefer your cake just slightly warm, microwave individual slices for 10–15 seconds, or let them come to room temperature on the counter. Warmed carrot cake tastes especially comforting on a chilly morning or for a cozy dessert.

FAQs

Can I substitute another sweetener for erythritol?

Absolutely! You can use any granulated no-calorie sweetener that measures like sugar, such as monk fruit or stevia blends. Just be mindful of differing sweetness levels and adjust to taste as needed.

Is this No Sugar No Flour Carrot Cake gluten free?

Yes, it’s entirely gluten free since it features almond and coconut flours. Just make sure your baking powder and other ingredients are certified gluten free if needed for dietary sensitivities.

Can I make cupcakes with this batter?

Definitely! Just divide the batter evenly among cupcake liners, filling each about two-thirds full, and reduce the baking time to 15–20 minutes. They’ll be wonderfully portable and fun to share.

How do I get the best texture with almond and coconut flour?

Mix gently and avoid overworking the batter. These flours absorb moisture differently than wheat flour, so rest assured if the mixture seems thicker—that’s exactly how it should be for a moist No Sugar No Flour Carrot Cake.

Can I make the cake dairy free?

Yes, you can swap out the cream cheese for a dairy-free alternative, such as a plant-based cream cheese or whipped coconut cream. The results will still be luscious and entirely dairy free—perfect for everyone at the table.

Final Thoughts

I can’t wait for you to try this No Sugar No Flour Carrot Cake! Whether you’re baking for a special occasion or simply to tuck a little goodness into your everyday moments, it’s a recipe that celebrates flavor, health, and happiness in every bite. Give it a go, share with your friends and family, and let this deliciously wholesome cake become a new favorite in your kitchen!

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No Sugar No Flour Carrot Cake Recipe

This No Sugar No Flour Carrot Cake is a delicious and healthier take on a classic dessert. Made with wholesome ingredients and topped with a creamy frosting, it’s perfect for special occasions or as a guilt-free treat.

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 1 8-inch layer cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Dry Ingredients:

  • 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

Wet Ingredients:

  • 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)
  • 1 cup cream cheese, softened
  • 1/4 cup coconut oil, softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup unsweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease and line four 8-inch round cake pans with parchment paper.
  2. Combine dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Mix wet ingredients: In a separate bowl, beat eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
  4. Combine wet and dry ingredients: Gradually mix dry ingredients into the wet mixture until just combined.
  5. Add mix-ins: Fold in grated carrots, shredded coconut, and walnuts (if using).
  6. Bake: Divide batter into pans, smooth the tops, and bake for 20–25 minutes until a toothpick inserted comes out clean. Cool on wire racks.
  7. Prepare frosting: Beat softened cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beat until fluffy.
  8. Assemble: Stack and frost each cake layer, then cover sides and top with frosting.
  9. Garnish: Sprinkle toasted shredded coconut on top for garnish.

Notes

  • You can customize the sweetness by adjusting the amount of erythritol or using your preferred sweetener.
  • Feel free to add raisins or pineapple for extra flavor and moisture.
  • Store the cake in the refrigerator due to the cream cheese frosting.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 290
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 80mg

Keywords: Carrot Cake, Healthy, No Sugar, No Flour, Gluten Free

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