Description

Experience the bliss of guilt-free indulgence with our No Sugar No Flour Carrot Cake. This moist and flavorful cake is crafted using almond and coconut flour, naturally sweetened with erythritol and applesauce. Perfect for those on keto, gluten-free, or low-carb diets, this delightful dessert is elevated with a rich cream cheese frosting and tender texture, making it an impressive centerpiece for birthdays, holidays, or a cozy weeknight treat. Enjoy the delicious blend of spices and wholesome ingredients that satisfy your sweet cravings without compromising your health goals.

Ingredients

Scale

2 cups almond flour
1/2 cup coconut flour
4 large eggs
1/2 cup coconut oil
1/2 cup unsweetened applesauce
1/2 cup erythritol
2 cups grated carrots
1 cup cream cheese (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans.
In a bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat eggs and mix in melted coconut oil, applesauce, erythritol, and vanilla until combined.
Gradually add dry ingredients to wet mixture until just combined. Fold in grated carrots and optional add-ins.
Divide batter among prepared pans and bake for 20–25 minutes until a toothpick comes out clean.
Allow cakes to cool completely before frosting with a mixture of cream cheese, softened coconut oil, powdered erythritol, and vanilla.

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

Nutrition

Serving Size: 1 serving
Calories: 265
Sugar: 2g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 5g
Protein: 6g
Cholesterol: 80mg