Welcome to our delightful and healthy recipe for No Sugar No Flour Carrot Cake! If you’ve been searching for a guilt-free dessert that satisfies your sweet tooth without sacrificing your wellness goals, you’re in the right place. This No Sugar No Flour Carrot Cake offers all the comforting flavors of a traditional carrot cake while keeping things light and nutritious. Whether you’re cutting back on sugar, avoiding gluten, or simply seeking a healthier dessert alternative, this cake will become your new favorite.
Let’s dive into this easy-to-make, delectable cake that’s perfect for any occasion!
Introduction
Carrot cake is a timeless classic, loved for its moist texture, warm spices, and the natural sweetness that comes from freshly grated carrots. Our No Sugar No Flour Carrot Cake takes this traditional favorite and makes it even more special by swapping out sugar and flour for low-carb, wholesome alternatives.
This cake is a wonderful choice for anyone following a low-carb, keto, or gluten-free diet. It’s packed with fiber, healthy fats, and naturally sweetened with erythritol and applesauce, making it the ideal dessert for those who want to enjoy a treat without the guilt. The No Sugar No Flour Carrot Cake is also topped with a luscious cream cheese frosting, making it a perfect balance of healthy and indulgent. Plus, it’s incredibly simple to prepare, so you can whip it up in no time!
Ingredients for No Sugar No Flour Carrot Cake
Here’s everything you’ll need to make this delicious and healthy No Sugar No Flour Carrot Cake:
For the Cake:
- 2 cups almond flour – A gluten-free, low-carb flour alternative that adds richness to the cake.
- 1/2 cup coconut flour – Another gluten-free flour that helps to keep the cake moist.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon – For that classic warm spice flavor.
- 1/2 teaspoon ground nutmeg – Adds a subtle sweetness.
- 1/4 teaspoon ground ginger – A zesty touch that complements the carrots.
- 1/4 teaspoon salt
- 4 large eggs – For structure and moisture.
- 1/2 cup coconut oil, melted – Adds healthy fats and keeps the cake moist.
- 1/2 cup unsweetened applesauce – A natural sweetener that also helps to bind the ingredients.
- 1/2 cup erythritol (or your preferred no-calorie sweetener) – Keeps the cake sweet without sugar.
- 1 teaspoon vanilla extract
- 2 cups grated carrots – The star ingredient, adding sweetness and moisture.
- 1/2 cup unsweetened shredded coconut – For extra texture and flavor.
- 1/2 cup chopped walnuts (optional) – Adds a delightful crunch (omit if nut-free).
For the Frosting:
- 1 cup cream cheese, softened – The base for a rich and creamy frosting.
- 1/4 cup coconut oil, softened – Helps create a smooth texture for the frosting.
- 1/4 cup powdered erythritol (or preferred no-calorie sweetener) – Sweetens the frosting without sugar.
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut, toasted – For garnishing the cake.
How to Make No Sugar No Flour Carrot Cake – Step by Step
Let’s walk through the steps for making this delicious No Sugar No Flour Carrot Cake. Follow these simple instructions to create a beautiful, healthy dessert.
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.
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.
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.
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.
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.
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.
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.
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.
Helpful Tips for No Sugar No Flour Carrot Cake
- 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.
Cooking Tips for the Best No Sugar No Flour Carrot Cake
- Room temperature ingredients: Make sure your eggs, coconut oil, and cream cheese are at room temperature before starting. This ensures a smoother batter and frosting.
- Don’t overmix the batter: Overmixing can cause the cake to become dense, so mix just until the ingredients are combined.
- Test for doneness: Every oven is different, so check the cake after 20 minutes by inserting a toothpick. If it comes out clean, the cake is ready!
- Toasting the shredded coconut: Lightly toasting the coconut before sprinkling it on the cake gives it a more intense flavor and a nice crunch.
Serving Suggestions for No Sugar No Flour Carrot Cake
This No Sugar No Flour Carrot Cake pairs wonderfully with a hot cup of herbal tea or a frothy cappuccino. You can also serve it with a side of fresh berries or a dollop of whipped coconut cream for an extra layer of flavor.
For a visually appealing presentation, top the cake with extra toasted coconut or a few chopped walnuts. If you’re serving this cake for a special occasion, consider adding a drizzle of melted dark chocolate for a touch of elegance.
Nutritional Information
Healthy No Sugar No Flour Carrot Cake is packed with fiber, healthy fats, and naturally sweet ingredients, making it a wholesome dessert option for those following low-carb or gluten-free diets. Here’s a quick look at the nutritional benefits:
- Low-carb: This cake is ideal for those on a low-carb or keto diet, thanks to the almond flour and coconut flour base.
- Gluten-free: With no wheat flour in sight, this cake is a perfect dessert for anyone avoiding gluten.
- No refined sugar: The sweetness comes from erythritol and applesauce, making it a great option for people watching their sugar intake.
Nutritional Information (Per Serving)
- Calories: 285
- Fat: 23g
- Carbs: 8g
- Fiber: 4g
- Protein: 6g
- Sugars: 2g (from natural ingredients)
- Net Carbs: 4g
Storage and Leftovers for No Sugar No Flour Carrot Cake
To store your No Sugar No Flour Carrot Cake, simply place it in an airtight container and refrigerate for up to five days. The cream cheese frosting may become a bit firmer in the fridge, but you can let the cake sit at room temperature for about 15 minutes before serving to soften it up.
If you want to freeze the cake, wrap individual slices in plastic wrap and store them in an airtight container or freezer bag. When you’re ready to enjoy a slice, let it thaw in the fridge overnight or at room temperature for a few hours. Avoid microwaving, as it can affect the texture of the cake and frosting.
Frequently Asked Questions (FAQs) for No Sugar No Flour Carrot Cake
- Can I substitute almond flour with another flour?
Yes, you can use another low-carb flour like hazelnut or sunflower seed flour, but the texture and flavor may vary. - Can I make this cake dairy-free?
Absolutely! You can substitute the cream cheese with a dairy-free alternative like coconut cream or a vegan cream cheese. - What can I use instead of erythritol?
You can use other no-calorie sweeteners like stevia, monk fruit sweetener, or allulose, depending on your preference. - Can I make cupcakes with this recipe?
Yes, simply divide the batter into cupcake liners and bake for about 15-18 minutes, or until a toothpick comes out clean.
Related Recipes for No Sugar No Flour Carrot Cake Lovers
Conclusion
There you have it—our easy and healthy No Sugar No Flour Carrot Cake recipe! This cake proves that you don’t need sugar or flour to make a delicious and indulgent dessert. Whether you’re gluten-free, low-carb, or just looking for a healthier sweet treat, this carrot cake will hit the spot. Give it a try and let us know how it turns out in the comments below! Don’t forget to share your own creative variations or tips for making this cake even more amazing.
Enjoy baking and savoring this delightful creation!
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No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe
Description
Welcome to our delightful and healthy recipe for No Sugar No Flour Carrot Cake! If you’ve been searching for a guilt-free dessert that satisfies your sweet tooth without sacrificing your wellness goals, you’re in the right place. This No Sugar No Flour Carrot Cake offers all the comforting flavors of a traditional carrot cake while keeping things light and nutritious. Whether you’re cutting back on sugar, avoiding gluten, or simply seeking a healthier dessert alternative, this cake will become your new favorite.
Let’s dive into this easy-to-make, delectable cake that’s perfect for any occasion!
Ingredients
For the Cake:
- 2 cups almond flour – A gluten-free, low-carb flour alternative that adds richness to the cake.
- 1/2 cup coconut flour – Another gluten-free flour that helps to keep the cake moist.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon – For that classic warm spice flavor.
- 1/2 teaspoon ground nutmeg – Adds a subtle sweetness.
- 1/4 teaspoon ground ginger – A zesty touch that complements the carrots.
- 1/4 teaspoon salt
- 4 large eggs – For structure and moisture.
- 1/2 cup coconut oil, melted – Adds healthy fats and keeps the cake moist.
- 1/2 cup unsweetened applesauce – A natural sweetener that also helps to bind the ingredients.
- 1/2 cup erythritol (or your preferred no-calorie sweetener) – Keeps the cake sweet without sugar.
- 1 teaspoon vanilla extract
- 2 cups grated carrots – The star ingredient, adding sweetness and moisture.
- 1/2 cup unsweetened shredded coconut – For extra texture and flavor.
- 1/2 cup chopped walnuts (optional) – Adds a delightful crunch (omit if nut-free).
For the Frosting:
- 1 cup cream cheese, softened – The base for a rich and creamy frosting.
- 1/4 cup coconut oil, softened – Helps create a smooth texture for the frosting.
- 1/4 cup powdered erythritol (or preferred no-calorie sweetener) – Sweetens the frosting without sugar.
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut, toasted – For garnishing the cake.
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- 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.
