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.
Ingredients
Scale
For the 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)
For the 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
- 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
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg
Keywords: No Sugar, No Flour, Carrot Cake, Healthy, Gluten Free, Low Carb
