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No Sugar No Flour Carrot Cake

This No Sugar No Flour Carrot Cake is a comforting dessert that combines warm spices, tender carrots, and a creamy frosting, perfect for busy families looking for a lightened-up treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups almond flour Gives structure and a moist crumb.
  • 1/2 cup coconut flour Helps firm the batter and keeps the cake from collapsing.
  • 1 teaspoon baking soda Provides lift for the cake.
  • 1 teaspoon baking powder Works with baking soda to help the cake rise.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon ground nutmeg Classic carrot cake spice.
  • 1/4 teaspoon ground ginger Adds additional spice flavor.
  • 1/4 teaspoon salt Enhances sweetness.
  • 4 large eggs Bind the batter and help set structure.
  • 1/2 cup coconut oil, melted Adds moisture and softness.
  • 1/2 cup unsweetened applesauce Adds moisture and natural sweetness.
  • 1/2 cup erythritol (or preferred sweetener) Keeps the cake sweet without sugar.
  • 1 teaspoon vanilla extract Rounds out flavors.
  • 2 cups grated carrots Star ingredient that adds natural sweetness.
  • 1/2 cup unsweetened shredded coconut Enhances coconut flavor.
  • 1/2 cup chopped walnuts (optional) Adds crunch.
For the frosting
  • 1 cup cream cheese, softened Tangy base of the frosting.
  • 1/4 cup coconut oil, softened Helps frosting whip up creamy.
  • 1/4 cup powdered erythritol Sweetens the frosting.
  • 1 teaspoon vanilla extract (for frosting) Enhances flavor.
  • 1/4 cup unsweetened shredded coconut, toasted For garnish.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. In another bowl, beat eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until well combined.
Mixing
  1. Gradually add dry ingredients to wet mixture and stir until just combined.
  2. Fold in grated carrots, shredded coconut, and optional walnuts.
Baking
  1. Divide batter evenly among cake pans and smooth tops. Bake for 20–25 minutes or until a toothpick comes out clean.
  2. Cool cakes in pans on a wire rack.
Frosting
  1. Meanwhile, beat cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beating until fluffy.
Assembly
  1. Assemble the cake by layering and frosting each cake layer. Finish with frosting all around and sprinkle toasted shredded coconut on top.

Notes

Measure flours carefully, don’t overmix the batter, and be patient cooling the layers before frosting.