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No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

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

Scale

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

Notes

  • 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.

Find it online: https://optimalrecipes.com/no-sugar-no-flour-carrot-cake-healthy-delicious-recipe/