Name: No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 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; 1/4 cup unsweetened shredded coconut, toasted

I’m so excited to share this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe with you because it’s been a game-changer for me. This cake feels indulgent yet is packed with wholesome ingredients that make me feel good about every bite. No refined sugars or flours, just pure deliciousness with natural sweetness and amazing texture. Whenever I make it, it’s a guaranteed crowd-pleaser that leaves everyone asking for seconds, and I love knowing it’s a healthier treat everyone can enjoy.

Why You'll Love This No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

What makes this recipe truly special to me is the incredible flavor profile. The warmth from cinnamon, nutmeg, and ginger meld beautifully with the natural sweetness of grated carrots and a hint of vanilla. There’s just the right balance of spices to create that classic carrot cake taste but without the heaviness of sugar or wheat flour. It’s moist, tender, and just melts in your mouth, which surprises a lot of people because it’s actually good for you.

I also really appreciate how straightforward and fuss-free this recipe is. It doesn’t require any complicated techniques or hard-to-find ingredients, and the mixing comes together quickly. I remember the first time I baked it, I was amazed at how easily it turned out, and since then, it’s become my go-to when I want to impress without the stress.

This cake is perfect for so many occasions. Whether it’s a family get-together, a weekend brunch, or even a holiday party, it fits right in. I love bringing it along to celebrations because it feels like a special treat, yet I know it won’t leave me feeling guilty later. It definitely stands out as a healthy alternative that never compromises on taste or texture.

Ingredients You'll Need

A tall cake with three layers covered in smooth, light cream-colored frosting. The top layer is decorated with a ring of small, chopped brown nuts and white coconut flakes around the edge. More chopped nuts are spread loosely around the base of the cake on a white plate, all placed on a white marbled surface. The cream frosting looks soft and creamy with gentle swirls on top. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential to creating that moist, flavorful, and perfectly textured carrot cake. Each one adds its own magic, from the nuttiness of almond flour to the subtle sweetness of applesauce and the aromatic spices that bring the cake to life.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Almond flour: Provides a moist, tender crumb and a rich, nutty flavor.
Coconut flour: Adds structure and absorbs moisture for perfect texture.
Baking soda and baking powder: Work together to give the cake a light rise.
Cinnamon, nutmeg, and ginger: The warm spices that create that classic carrot cake taste.
Eggs: Bind everything together and add richness.
Coconut oil: Adds healthy fats and keeps the cake super moist.
Unsweetened applesauce: Provides natural sweetness and moisture without added sugar.
Erythritol: A no-calorie sweetener that keeps the cake sweet without guilt.
Vanilla extract: Enhances all the flavors for a well-rounded taste.
Grated carrots: The star ingredient that gives lovely sweetness and texture.
Shredded coconut: Adds subtle chewiness and a tropical note.
Chopped walnuts (optional): Adds crunch and a delightful contrast.
Cream cheese and additional coconut oil: For the smooth, creamy, and slightly tangy frosting.
Powdered erythritol: Sweetens the frosting without adding sugar.
Toasted shredded coconut: The perfect finishing touch for garnish and extra flavor.

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper to ensure your cake layers come out clean and intact.

Step 2: In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This dry mix creates the flavorful base of the cake.

Step 3: In a separate bowl, beat the eggs, melted coconut oil, applesauce, erythritol, and vanilla extract until smooth and well combined. This wet mixture will make your cake moist and delicious.

Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the texture light and tender.

Step 5: Gently fold in the grated carrots, unsweetened shredded coconut, and chopped walnuts if you’re using them. These add wonderful texture and bursts of flavor.

Step 6: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula so they bake evenly.

Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool completely in their pans on a wire rack.

Step 8: While the cakes cool, prepare the frosting by beating softened cream cheese and coconut oil until smooth. Add powdered erythritol and vanilla extract, and beat until the mixture is fluffy and creamy.

Step 9: Once the cake layers are fully cooled, stack them and spread the frosting evenly between each one. Cover the top and sides of the cake with the remaining frosting.

Step 10: Finish by sprinkling toasted shredded coconut over the top for a beautiful and tasty garnish. Now your cake is ready to enjoy!

Servings and Timing

This No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe makes about 12 generous servings. It requires roughly 15 minutes of prep time, and the bake time is between 20 and 25 minutes. Allow for an additional 10 minutes for cooling and another 10 minutes to prepare and frost the cake, bringing the total time to approximately 45 minutes. Resting time after cooling is important to get the perfect texture and flavor, so don’t skip that step!

How to Serve This No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe

The image shows a tall piece of three-layered carrot cake on a white plate with smooth white frosting between each layer and on top. The cake layers are a light brown with a moist texture. The frosting on top is thick and creamy with some soaking down the side. On top of the cake, there are thin orange carrot shreds placed in lines and small crumbly bits scattered over the frosting. Some crumbs and carrot pieces are also around the base on the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this carrot cake chilled or at room temperature because the frosting sets beautifully and the flavors really come through. You can slice it into classic wedges or cut into smaller squares for a party platter. For a touch of elegance, I often garnish each slice with a sprinkle of extra toasted coconut or a few chopped walnuts for texture.

As far as accompaniments go, a cup of hot herbal tea or a rich black coffee always pairs wonderfully. For a more festive meal, I enjoy pairing this cake with a glass of lightly sweetened sparkling water with a splash of fresh lemon or a crisp white wine like a Riesling. During holidays or family brunches, it feels just right with a side of fresh berries or a dollop of unsweetened Greek yogurt to balance the richness.

This cake is also such a crowd-pleaser at celebrations, from birthday parties to weekend get-togethers. I often serve it as the finale to a hearty family meal or as a midday treat with friends. Keeping it chilled until serving time ensures the frosting stays firm, but it’s also lovely warmed ever so slightly if you want that cozy, just-out-of-the-oven feel.

Variations

I really enjoy experimenting with this recipe to suit different tastes and dietary needs. For example, you can swap out the walnuts for pecans or even skip nuts altogether if you or your guests have allergies. Adding raisins or chopped dates is another cute variation that adds natural sweetness and chew.

If you’re vegan or dairy-free, I’ve found you can replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan cream cheese to keep the frosting light and delicious. The coconut oil is already plant-based, so the rest of the ingredients remain as-is.

For flavor twists, mixing in orange zest or a handful of crushed pineapple into the batter adds an exciting tropical dimension. You can also try baking the batter in muffin tins for convenient individual servings or even making it into cupcakes to frost and decorate for special occasions.

Storage and Reheating

Storing Leftovers

I usually store any leftover cake slices in an airtight container in the refrigerator. The frosting keeps beautifully sealed this way, and the cake will stay fresh for up to 4 days. I recommend using glass or BPA-free plastic containers to maintain the best texture without drying out the cake.

Freezing

This cake freezes really well, which is great if you want to prep ahead or save leftovers. I wrap each cooled layer tightly in plastic wrap and then place them in a freezer-safe bag or container. You can freeze it for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge before frosting or serving.

Reheating

I suggest avoiding the microwave for reheating as it can make the cream cheese frosting separate or get too runny. Instead, let the cake come to room temperature naturally, or if you prefer it warm, gently heat slices in a low-temp oven (around 300°F / 150°C) for 5-7 minutes wrapped loosely in foil. This keeps the moisture intact and maintains the lovely texture.

FAQs

Can I use other sweeteners instead of erythritol?

Absolutely! I’ve tried this cake with monk fruit sweetener and even stevia blends. Just be mindful of the sweetness level and adjust accordingly since different sweeteners have varying intensities and aftertastes. Regular sugar substitutes will work but may affect the final texture slightly.

Is this carrot cake gluten-free?

Yes, this cake is naturally gluten-free thanks to the almond and coconut flours. Just be sure your baking powder is gluten-free as some brands use wheat starch as a filler, and always check the labels on all your ingredients.

Can I make this carrot cake ahead of time?

Definitely. This cake tastes just as good the next day, and the flavors actually deepen overnight. I often prepare it a day before a party and store it refrigerated to give the spices and frosting time to meld beautifully.

What if I don’t have all the spices? Can I skip some?

You can simplify the spice mix if needed, but cinnamon is the star here, so I recommend keeping at least that. Nutmeg and ginger are secondary and add lovely warmth, so if you have them, use them—but the cake will still taste delicious with just cinnamon and vanilla.

How can I make the frosting thicker or thinner?

If you want thicker frosting, try chilling it for 10–15 minutes before frosting the cake. To thin it out a bit, add a small splash of milk or a dairy-free alternative and beat until smooth. Just be careful not to add too much liquid or it can become too runny for cake decorating.

Conclusion

I really hope you give this No Sugar No Flour Carrot Cake | Healthy & Delicious Recipe a try because it’s one of those rare treats that truly satisfies your sweet tooth without any guilt. Every time I make it, I feel proud to share something both nourishing and tasty with my loved ones. It’s simple, flavorful, and always brightens up my day – I just know it will do the same for you!