Name: No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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; 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); 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

Jump to Recipe

Looking for a show-stopping treat that doesn’t compromise on taste or nutrition? This No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe is your ticket to guilt-free indulgence! Moist, perfectly spiced, and generously topped with creamy, naturally sweetened frosting, this cake delivers all the carrot cake nostalgia you crave—without any refined sugar or flour. Whether you’re following a low-carb, gluten-free, or generally healthier lifestyle, you’ll adore how this dessert manages to be both wholesome and utterly satisfying.

No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe - Recipe Image

Ingredients You’ll Need

The magic of this cake lies in its thoughtful ingredient choices—each one plays a key role in building flavor, texture, and that signature carrot cake color. Even without traditional flour or sugar, this ingredient lineup guarantees a rich, tender bite every time.

Almond flour: Brings heartiness and a subtle nutty flavor while keeping the cake gluten-free and low-carb.
Coconut flour: Adds moisture and a light crumb, ensuring the cake stays soft without becoming heavy.
Baking soda: Leavens the cake for a lovely rise.
Baking powder: Works with baking soda to fluff up each layer.
Ground cinnamon: Delivers that classic, comforting carrot cake warmth.
Ground nutmeg: Lends a whisper of subtle sweetness and depth.
Ground ginger: Adds a gentle zesty kick for complexity.
Salt: Balances and enhances all the flavors.
Eggs: Essential for binding and moisture—these are the backbone of your cake’s structure.
Coconut oil, melted: Imparts moisture and healthy fats, making the crumb lush and tender.
Unsweetened applesauce: Offers natural sweetness and helps the cake hold together beautifully.
Erythritol (or preferred no-calorie sweetener): Satisfies your sweet tooth without any added sugar.
Vanilla extract: Enhances all the other flavors and rounds out the sweetness.
Grated carrots: The star of the show—carrots add vibrant color, sweetness, and a moist, lovely bite.
Unsweetened shredded coconut: Brings delightful texture and a whisper of tropical flavor.
Chopped walnuts (optional): For an extra dose of crunch and nutty goodness—perfect if you’re not nut-free!
Cream cheese, softened: The creamy base for your luscious, dreamy frosting.
Coconut oil, softened: Helps create a smooth, rich frosting with a hint of coconut.
Powdered erythritol (or alternative sweetener): Sweetens the frosting—no sugar needed.
Vanilla extract: Brightens the frosting and melds the flavors together.
Toasted unsweetened shredded coconut: Adds a beautiful garnish with flavor and crunch on top of your finished cake.

How to Make No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper. Taking this extra step ensures your No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe won’t stick, making both baking and serving a breeze.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. You want these dry ingredients thoroughly blended so every bite of cake is as flavorful and fluffy as the last.

Step 3: Combine Wet Ingredients

In a separate medium bowl, beat your eggs, melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until completely smooth. This makes sure your cake is ultra-moist and sweetened just right—without any sugar highs or crashes.

Step 4: Incorporate Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients. Stir gently and only until just combined; overmixing can make the cake dense, and we want every layer of this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe to be tender and light.

Step 5: Fold in Carrots and Coconut

Now, it’s time for those gorgeous grated carrots, shredded coconut, and walnuts (if using). Fold these in by hand so every bite is packed with vibrant color, fiber, sweetness, and a satisfying crunch.

Step 6: Bake the Cakes

Divide the batter evenly between your prepared pans. Level the tops with a spatula for even baking. Place in the oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool on a wire rack before you handle or frost them—they need this rest for best texture and to keep the frosting from melting!

Step 7: Prepare the Frosting

While your cakes cool, create the dreamy, creamy frosting. Beat the softened cream cheese and coconut oil together until smooth, then gradually add the powdered erythritol and vanilla extract. Whip until light and fluffy—you’ll love how spreadable and delicious this frosting is, with zero refined sugar.

Step 8: Assemble the Cake

Once the cakes are completely cool, you’re ready to assemble. Place one layer on your serving plate and smear generously with frosting. Keep stacking, frosting, and finishing with a final coat on top and the sides. Sprinkle toasted coconut on top for a picture-perfect finish on your No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe.

How to Serve No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

Garnishes

The easiest way to make this cake pop visually (and add flavor!) is with a sprinkle of toasted shredded coconut. Try additional garnishes like a scattering of finely chopped walnuts, a dusting of cinnamon, or even a few carrot curls for a playful touch—let your creativity shine!

Side Dishes

This cake is a star on its own, but if you want to pair it with something, serve alongside a cup of herbal tea, a frothy almond milk latte, or fresh berries. These simple additions complement the cake’s spices and natural sweetness.

Creative Ways to Present

You don’t have to stick to classic slices! Try cutting the cake into petite squares for a dessert platter, layering it in parfait glasses with extra frosting for a fun trifle presentation, or making mini carrot cake cupcakes for parties. Every version celebrates the joy of this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe in a new way.

Make Ahead and Storage

Storing Leftovers

Tightly wrap any leftover cake slices and store them in an airtight container in the fridge. They’ll keep beautifully for up to five days, staying moist and flavorful—a perfect snack or dessert whenever a craving strikes.

Freezing

Need to make this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe ahead of time? No problem! Wrap unfrosted cake layers tightly in plastic wrap and freeze them for up to three months. Thaw overnight in the fridge before frosting and serving. You can also freeze finished slices (well wrapped), though the texture is best fresh.

Reheating

If you prefer your cake slightly warm (and who could blame you?), just pop a slice into the microwave for 10-15 seconds. Warmth brings out the spices and makes the cake feel even more indulgent, especially with the creamy frosting on top.

FAQs

Can I make this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe nut-free?

Absolutely! The almond flour and walnuts can be swapped for sunflower seed flour and pumpkin seeds, making the cake both nut-free and still totally delicious. Always double-check that your substitutions are certified allergy-friendly.

Is there a way to make this recipe dairy-free?

Yes! Simply use dairy-free cream cheese for the frosting, and you’ll have a dairy-free version of this beautiful carrot cake. The cake layers themselves contain no dairy at all.

Will the cake taste “healthy” or can I serve it to traditional carrot cake fans?

You’ll be surprised at how rich and authentic this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe tastes! The texture, moisture, and spice all mimic the classic everyone loves—guests rarely notice the difference, but your body sure will appreciate it.

Can I use a different sweetener instead of erythritol?

Of course. Stevia, monkfruit sweetener, or allulose all work well. Just be sure to check the sweetener’s conversion ratio, as some are sweeter than others. Taste as you go to achieve your preferred level of sweetness.

Why do you use both almond flour and coconut flour?

Blending these two flours creates the perfect cake texture—almond flour offers a moist, rich crumb, while coconut flour absorbs extra moisture and helps keep the cake light. It’s a winning combo for any No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe!

Final Thoughts

If you’re searching for a better-for-you dessert that never skimps on flavor, this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe is ready to become a regular in your kitchen. Each slice brings satisfaction, comfort, and real-deal carrot cake happiness—so don’t wait to enjoy it. Grab your ingredients and bake up something truly special today!

No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

★★★★★

5.2 from 15 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 1 8-inch cake 1x
Diet: Gluten Free

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Description

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 delightful combination of wholesome ingredients and delicious taste.

Instructions

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.
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.
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.
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.
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.
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.
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.
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

Make sure all ingredients are at room temperature for best results.
If you prefer a sweeter cake, feel free to adjust the sweetness level with your preferred sweetener.
Store any leftover cake in the refrigerator for freshness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American