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No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

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A moist and flavorful No Sugar No Flour Carrot Cake made with almond and coconut flour, sweetened naturally with erythritol and applesauce, and topped with a luscious cream cheese frosting. Perfect for keto, low-carb, and gluten-free lifestyles.

Ingredients

Scale
  • 2 cupsalmond flour
  • 1/2 cupcoconut flour
  • 1 teaspoonbaking soda
  • 1 teaspoonbaking powder
  • 1 teaspoonground cinnamon
  • 1/2 teaspoonground nutmeg
  • 1/4 teaspoonground ginger
  • 1/4 teaspoonsalt
  • 4large eggs
  • 1/2 cupcoconut oil, melted
  • 1/2 cupunsweetened applesauce
  • 1/2 cuperythritol (or preferred no-calorie sweetener)
  • 1 teaspoonvanilla extract
  • 2 cupsgrated carrots
  • 1/2 cupunsweetened shredded coconut
  • 1/2 cupchopped walnuts (optional)
  • 1 cupcream cheese, softened
  • 1/4 cupcoconut oil, softened
  • 1/4 cuppowdered erythritol
  • 1 teaspoonvanilla extract (for frosting)
  • 1/4 cupunsweetened shredded coconut, toasted (for garnish)

Instructions

  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.
  3. In a separate bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
  4. Gradually mix dry ingredients into wet mixture until just combined.
  5. Fold in grated carrots, shredded coconut, and walnuts (if using).
  6. Divide batter into the prepared cake pans and smooth the tops.
  7. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool in pans on a wire rack.
  8. For frosting, beat softened cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beating until fluffy.
  9. Once cakes are cool, stack and frost each layer, then cover sides and top.
  10. Sprinkle toasted shredded coconut on top for garnish.

Notes

Use finely grated carrots for even texture.
You can skip the walnuts for a nut-free version.
Store cake in the fridge for up to 5 days.
Frosting spreads best when cakes are fully cooled.

Nutrition

Find it online: https://www.delicetreats.com/no-sugar-no-flour-carrot-cake-healthy-delicious-recipe-2/