Healthy No-Sugar, No-Flour Carrot Cake Recipe (Print Version)
Healthy no-sugar, no-flour carrot cake. Enjoy a wholesome, moist dessert made with natural sweeteners and almond flour. A guilt-free treat for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Moist Cake Foundation
01 -
2 cups finely grated carrots
02 -
4 large eggs
03 -
1/2 cup avocado oil
04 -
2 tsp vanilla extract
→ Dry Blend & Sweetness
05 -
2 cups blanched almond flour
06 -
1/4 cup coconut flour
07 -
3/4 cup erythritol-monk fruit blend (granulated)
08 -
2 tsp baking powder
09 -
1 tsp baking soda
10 -
1/2 tsp sea salt
11 -
2 tsp ground cinnamon
12 -
1/2 tsp ground nutmeg
→ Textural Delights
13 -
1/2 cup chopped walnuts
14 -
1/4 cup unsweetened shredded coconut
→ Creamy Sugar-Free Topping
15 -
8 oz full-fat cream cheese, softened
16 -
1/2 cup unsalted butter, softened
17 -
1/2 cup erythritol-monk fruit blend (powdered)
18 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan (or two 8-inch round pans) with a little extra avocado oil and blanched almond flour. This ensures your Healthy No Sugar No Flour Carrot Cake bakes perfectly and releases easily.
02 -
In a large bowl, whisk together 4 large eggs, 1/2 cup avocado oil, and 2 tsp vanilla extract until well combined. Stir in 2 cups finely grated carrots, ensuring they are evenly distributed throughout the mixture.
03 -
In a separate medium bowl, combine 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup erythritol-monk fruit blend (granulated), 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp sea salt, 2 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Whisk thoroughly.
04 -
Gradually add the dry ingredient blend to the wet carrot mixture, mixing until just combined. Fold in 1/2 cup chopped walnuts and 1/4 cup unsweetened shredded coconut. Do not overmix the batter for your Healthy No Sugar No Flour Carrot Cake.
05 -
Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
06 -
In a medium bowl, beat 8 oz softened full-fat cream cheese and 1/2 cup softened unsalted butter until smooth and creamy. Gradually add 1/2 cup erythritol-monk fruit blend (powdered) and 1 tsp vanilla extract, beating until light and fluffy.
07 -
Once the cake is completely cool, spread the sugar-free cream cheese frosting evenly over the top. Slice and serve your delicious Healthy No Sugar No Flour Carrot Cake. Garnish with extra walnuts or shredded coconut if desired.
# Notes:
01 -
Grating carrots finely ensures a moist texture and even distribution throughout the cake. A food processor with a grating attachment makes this task quick and easy.
02 -
Ensure your cream cheese and butter are truly softened for a smooth, lump-free frosting. Take them out of the fridge at least an hour before use.
03 -
This Healthy No Sugar No Flour Carrot Cake stores well. Keep leftovers covered in an airtight container in the refrigerator for up to 5 days.
04 -
For a nut-free version, omit the walnuts and increase the shredded coconut to 1/2 cup, or add 1/4 cup sunflower seeds for crunch.
# Tools You'll Need:
01 -
9-inch round cake pan
02 -
large mixing bowl
03 -
electric mixer
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
08 -
box grater
09 -
parchment paper
10 -
cooling rack
# Nutrition Facts (Per Serving):
Calories: 486 kcal
Total Fat: 45 g
Total Carbohydrate: 32 g
Protein: 10 g