Is this carrot cake suitable for a keto diet?

Yes, this No Sugar No Flour Carrot Cake is perfect for a keto lifestyle. It uses almond flour, coconut flour, erythritol, and unsweetened applesauce to keep carbs low while maintaining a moist and flavorful texture.

Can I make this carrot cake dairy-free?

Absolutely! To make it dairy-free, use a vegan cream cheese alternative for the frosting and ensure all other ingredients are plant-based.

How do I store leftover carrot cake?

Store any leftover carrot cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months.

What makes this a healthy carrot cake?

This cake is made with no refined sugar, no white flour, and uses low-carb ingredients like almond flour, coconut flour, and natural sweeteners. It’s gluten-free, low glycemic, and rich in fiber and healthy fats.

Can I bake this carrot cake as muffins instead?

Yes! This recipe works well as muffins. Simply divide the batter into muffin tins and bake at 350°F for 18–20 minutes or until a toothpick comes out clean.

No Sugar No Flour Carrot Cake (Guilt-Free!)

Name: No Sugar No Flour Carrot Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 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 preferred sweetener); 1 teaspoon vanilla extract; 2 cups grated carrots; 1/2 cup unsweetened shredded coconut; 1/2 cup chopped walnuts (optional); 1 cup cream cheese, softened; 1/4 cup coconut oil, softened; 1/4 cup powdered erythritol; 1 teaspoon vanilla extract (for frosting); 1/4 cup unsweetened shredded coconut, toasted

Description

A moist and flavorful No Sugar No Flour Carrot Cake made with almond and coconut flour, sweetened naturally with erythritol and applesauce, and topped with a luscious cream cheese frosting. Perfect for keto, low-carb, and gluten-free lifestyles.

Ingredients

Scale

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 preferred no-calorie sweetener)
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts (optional)
1 cup cream cheese, softened
1/4 cup coconut oil, softened
1/4 cup powdered erythritol
1 teaspoon vanilla extract (for frosting)
1/4 cup unsweetened shredded coconut, toasted (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth.
Gradually mix dry ingredients into wet mixture until just combined.
Fold in grated carrots, shredded coconut, and walnuts (if using).
Divide batter into the prepared cake pans and smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool in pans on a wire rack.
For frosting, beat softened cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, beating until fluffy.
Once cakes are cool, stack and frost each layer, then cover sides and top.
Sprinkle toasted shredded coconut on top for garnish.

Notes

Use finely grated carrots for even texture.
You can skip the walnuts for a nut-free version.
Store cake in the fridge for up to 5 days.
Frosting spreads best when cakes are fully cooled.

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

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 2g
Sodium: 180mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 47mg