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Irresistible No Sugar No Flour Carrot Cake Slice

No Sugar No Flour Carrot Cake

  • Author: eleanor
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free

Description

Enjoy a delightful No Sugar No Flour Carrot Cake that combines the natural sweetness of carrots and applesauce with nutty almond and coconut flours, creating a guilt-free dessert option.

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
  • 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
  • softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup unsweetened shredded coconut
  • toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk the eggs, melted coconut, applesauce, erythritol, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated carrots, shredded coconut, and chopped walnuts if using.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. For the frosting, beat the cream cheese and softened coconut together until creamy. Gradually add the powdered erythritol and vanilla extract, mixing until smooth.
  10. Once the cake is completely cool, spread the frosting evenly over the top. Garnish with toasted shredded coconut.

Notes

For an extra touch, store any leftover cake in the refrigerator to keep it fresh for several days. You can replace erythritol with any preferred no-calorie sweetener based on your taste.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 390 kcal
  • Sugar: 5 g
  • Sodium: 290 mg
  • Fat: 33 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 6 g
  • Protein: 9 g
  • Cholesterol: 105 mg

Keywords: No Sugar No Flour Carrot Cake,Dessert,Healthy Baking,Low Carb,Gluten Free

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Find it online: https://eleanorrecipes.com/no-sugar-no-flour-carrot-cake/