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No Sugar No Flour Carrot Cake

A delicious and healthy carrot cake made without sugar or flour. Perfect for those following a keto or low-carb diet!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 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
  • 4 large eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1/2 cup erythritol (or preferred sweetener)
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts (optional) optional
Frosting
  • 1 cup cream cheese, softened
  • 1/4 cup coconut oil, softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract (for frosting) for frosting
  • 1/4 cup unsweetened shredded coconut, toasted toasted

Method
 

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

Notes

For a richer flavor, consider adding a pinch of cardamom to the batter.