No Sugar No Flour Carrot Cake

A moist and flavorful No Sugar No Flour Carrot Cake is a delightful treat for anyone looking to enjoy a healthy dessert without compromising on taste. This cake is perfect for various occasions, whether it’s a birthday celebration, holiday gathering, or simply a sweet indulgence on a weekend. Made with almond and coconut flour, this recipe uses erythritol and applesauce for natural sweetness. The rich cream cheese frosting adds the finishing touch that makes this cake irresistible!

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Why You’ll Love This Recipe

• Healthy Ingredients – This cake is made with nutritious almond and coconut flour, making it suitable for keto and gluten-free diets.
• Natural Sweetness – Enjoy the delicious taste without added sugars; erythritol and applesauce provide the sweetness you crave.
• Moist Texture – The combination of grated carrots and coconut oil ensures every bite is moist and flavorful.
• Easy to Prepare – With simple steps and minimal prep time, you can whip up this cake in no time.
• Versatile Serving Options – Perfect as a dessert or even as a sweet breakfast option, this carrot cake fits into any meal.

Tools and Preparation

Before you start baking your No Sugar No Flour Carrot Cake, gather your tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• 8-inch round cake pans
• Parchment paper
• Oven thermometer (optional)
• Wire rack

Importance of Each Tool

• Mixing bowls – Essential for combining dry and wet ingredients without spills.
• Rubber spatula – Helps fold in ingredients gently, ensuring a light texture in your cake.
• Cake pans – Choose sturdy pans to create even layers that bake uniformly.

Ingredients

For this delicious No Sugar No Flour Carrot Cake, you will need the following ingredients:

For the Cake

• 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)

For the Frosting

• 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

How to Make No Sugar No Flour Carrot Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper to prevent sticking.

Step 2: Combine Dry Ingredients

In a large bowl:
Whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.

Step 3: Mix Wet Ingredients

In another bowl:
Beat the eggs thoroughly.
Add melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract. Mix until well combined.

Step 4: Combine Mixtures

Gradually add the dry mixture to the wet ingredients:
Stir until just combined; be careful not to overmix.

Step 5: Fold in Add-ins

Gently fold in:
Grated carrots,
Shredded coconut,
Optional chopped walnuts.

Step 6: Bake the Cakes

Divide the batter evenly among your prepared cake pans:
Smooth the tops with a spatula.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Cakes & Prepare Frosting

Allow cakes to cool in their pans on a wire rack:
While they cool:
Beat together cream cheese and softened coconut oil until smooth.
Gradually add powdered erythritol and vanilla extract until fluffy.

Step 8: Assemble Your Cake

Once cooled:
Layer each cake with frosting between them.
Frost all around the outside of the layered cakes.
Finish by sprinkling toasted shredded coconut on top for an extra touch.

Enjoy your deliciously healthy No Sugar No Flour Carrot Cake!

How to Serve No Sugar No Flour Carrot Cake

Serving your No Sugar No Flour Carrot Cake can elevate the experience and make it even more delightful. Here are some creative serving suggestions to enhance this healthy dessert.

Pair with Fresh Berries

• Strawberries: Their sweetness complements the spices in the cake.
• Blueberries: Adds a burst of flavor and a pop of color on the plate.

Add a Scoop of Greek Yogurt

• Creamy Texture: A dollop of plain Greek yogurt balances the sweetness while adding protein.
• Flavor Boost: You can mix in a bit of vanilla extract for extra taste.

Drizzle with Sugar-Free Chocolate Sauce

• Rich Flavor: A drizzle of chocolate sauce adds a decadent touch without extra sugar.
• Presentation: Enhances the visual appeal with its glossy finish.

Serve with Whipped Coconut Cream

• Dairy-Free Option: Great for those avoiding dairy, coconut cream offers a light and airy texture.
• Sweetness Level: You can sweeten it lightly with erythritol to match your cake’s flavor.

Garnish with Chopped Nuts

• Crunch Factor: Chopped walnuts or pecans provide a satisfying crunch that contrasts nicely with the moist cake.
• Toasting Tip: Lightly toast nuts before garnishing to enhance their flavor.

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How to Perfect No Sugar No Flour Carrot Cake

To achieve the ultimate No Sugar No Flour Carrot Cake, consider these handy tips for perfect results every time.

• Use Fresh Ingredients: Fresh carrots and quality oils will improve flavor and moisture.
• Don’t Overmix: Gently folding ingredients helps maintain a light texture; overmixing can lead to dense cake.
• Check Oven Temperature: Ensure your oven is calibrated correctly to avoid undercooking or burning.
• Cool Properly: Let cakes cool in pans before transferring them to prevent sticking and breaking.
• Experiment with Spices: Adjust spice levels according to your taste; add more cinnamon or nutmeg for extra warmth.

Best Side Dishes for No Sugar No Flour Carrot Cake

Pairing side dishes with your No Sugar No Flour Carrot Cake can create a well-rounded meal. Here are some excellent choices that complement this dessert perfectly.

1. Citrus Salad: A refreshing salad made with oranges, grapefruits, and a hint of mint that brightens up any meal.
2. Roasted Vegetables: A medley of seasonal vegetables roasted until tender, offering earthy flavors that balance sweetness.
3. Kale Salad: Tossed with lemon vinaigrette, this salad provides crunch and acidity that cuts through the richness of the cake.
4. Chia Seed Pudding: Light and nutritious, chia pudding can be flavored with vanilla or berries for additional contrast.
5. Green Tea: This soothing beverage complements the spices in carrot cake while offering health benefits.
6. Almond Milk Smoothie: Blend almond milk with spinach and banana for a nutrient-packed drink that pairs well with dessert.

Common Mistakes to Avoid

Baking a No Sugar No Flour Carrot Cake can be rewarding, but there are common pitfalls to watch out for.

• Using the wrong flour: Almond and coconut flour behave differently than regular flour. Stick to the recipe’s specified flours for the best texture.
• Not measuring accurately: Baking is a science. Use precise measurements for ingredients, especially for the flours and sweeteners, to ensure a successful cake.
• Skipping the eggs: Eggs provide structure and moisture. Don’t omit them; if you’re vegan, consider using flax eggs as an alternative.
• Overmixing the batter: Mixing too much can lead to a dense cake. Mix until just combined to keep it light and fluffy.
• Ignoring baking times: Ovens vary. Check your cake regularly after 20 minutes to prevent overbaking and maintain moisture.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure the cake is completely cooled before sealing to avoid condensation.

Freezing No Sugar No Flour Carrot Cake

• Wrap individual slices tightly in plastic wrap and foil.
• Freeze for up to 3 months for optimal freshness.

Reheating No Sugar No Flour Carrot Cake

• Oven: Preheat to 350°F (175°C). Place the cake on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 30 seconds or until warmed through.
• Stovetop: Place in a skillet over low heat. Cover with a lid and warm for about 5-7 minutes.

Frequently Asked Questions

Here are some common questions regarding the No Sugar No Flour Carrot Cake recipe.

Can I use different sweeteners?

Yes, feel free to substitute erythritol with your preferred sugar alternative, like stevia or monk fruit.

Is this cake gluten-free?

Absolutely! This cake is made without flour, making it suitable for gluten-free diets.

How can I customize my No Sugar No Flour Carrot Cake?

You can add nuts, dried fruits, or spices according to your taste preferences. Experimenting with flavors can make each cake unique!

Can I make this recipe dairy-free?

Yes! Substitute cream cheese frosting with a dairy-free alternative made from cashews or coconut cream.

Final Thoughts

This No Sugar No Flour Carrot Cake is not only delicious but also versatile enough for various dietary preferences. You can easily customize it by adding your favorite nuts or spices. Give it a try; you might just find your new go-to dessert!

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No Sugar No Flour Carrot Cake

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• Author: Grace
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the exquisite taste of a No Sugar No Flour Carrot Cake, a guilt-free dessert that delights your senses while nourishing your body. This healthy cake is perfect for any occasion, from birthday parties to cozy weekend treats. Crafted with wholesome almond and coconut flour, it offers a delightful texture and flavor without the guilt of added sugars. Sweetened naturally with erythritol and applesauce, every bite is moist and rich, topped off with a luscious cream cheese frosting that makes this cake truly irresistible. Enjoy this versatile dessert that fits seamlessly into keto and gluten-free lifestyles!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare four 8-inch round cake pans with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs and combine with melted coconut oil, applesauce, erythritol, and vanilla.
4. Combine the wet ingredients into the dry mixture until just mixed; fold in grated carrots and shredded coconut.
5. Divide the batter among prepared pans and bake for 20–25 minutes. Allow to cool before frosting.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 290
• Sugar: 3g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 80mg