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No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe
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5.3 from 24 reviews

Indulge in a guilt-free treat with this No Sugar No Flour Carrot Cake recipe. Moist, flavorful, and topped with a creamy frosting, this cake is a perfect combination of wholesome ingredients and delicious taste.

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 your preferred no-calorie sweetener)
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts (optional)

Frosting:

  • 1 cup cream cheese, softened
  • 1/4 cup coconut oil, softened
  • 1/4 cup powdered erythritol (or preferred no-calorie sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut, toasted

Instructions

  1. Step 1: Preheat the Oven
    Start by preheating your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper. This ensures the cake doesn’t stick and makes for easy removal once baked.
  2. Step 2: Mix Dry Ingredients
    In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure all dry ingredients are evenly distributed to ensure the cake rises well and has a consistent flavor.
  3. Step 3: Combine Wet Ingredients
    In a separate bowl, beat together the eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract. Mix until smooth and fully combined. The applesauce and erythritol will help sweeten the cake without any added sugar.
  4. Step 4: Incorporate Dry Ingredients
    Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined, being careful not to overmix. Overmixing can cause the cake to become dense.
  5. Step 5: Fold in Carrots and Coconut
    Fold in the grated carrots, unsweetened shredded coconut, and chopped walnuts (if using). The carrots add natural sweetness and moisture, while the coconut and walnuts give the cake a delightful texture.
  6. Step 6: Bake the Cakes
    Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
  7. Step 7: Prepare the Frosting
    While the cakes are cooling, prepare the frosting. In a bowl, beat together the softened cream cheese and coconut oil until smooth. Gradually add the powdered erythritol and vanilla extract, and continue to beat until light and fluffy.
  8. Step 8: Assemble the Cake
    Once the cakes have cooled, it’s time to assemble. Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining cake layers, finishing with frosting on top and around the sides. Finally, sprinkle the toasted shredded coconut on top for a delicious finishing touch.

Notes

  • Use fresh carrots: Grating your own carrots instead of buying pre-shredded ones will give your cake a fresher flavor and a moister texture.
  • Let the cakes cool completely before frosting. If they’re even slightly warm, the frosting will melt and become too runny.
  • For a nut-free version, simply omit the walnuts, and the cake will still be delicious!
  • Make it ahead of time: You can bake the cake layers a day in advance and store them in the fridge until you’re ready to frost.

Nutrition

Find it online: https://deliciousyum.com/no-sugar-no-flour-carrot-cake-healthy-and-delicious-recipe/