Description

A healthy and delicious no sugar, no flour carrot cake made with almond and coconut flours, naturally sweetened with erythritol and applesauce. This moist cake is spiced with cinnamon, nutmeg, and ginger, layered with a creamy coconut oil and cream cheese frosting, and garnished with toasted coconut for extra flavor and texture. Perfect for a guilt-free dessert that caters to gluten-free and low sugar diets.

Ingredients

Dry 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

Wet Ingredients

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

Additional Ingredients

2 cups grated carrots
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts (optional)

Frosting Ingredients

1 cup cream cheese, softened
1/4 cup coconut oil, softened
1/4 cup powdered erythritol
1 teaspoon vanilla extract

Garnish

1/4 cup unsweetened shredded coconut, toasted

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Instructions

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 and ensure easy removal of the cakes.
Mix dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined to evenly distribute all the spices and leavening agents.
Beat wet ingredients: In a separate bowl, beat the eggs with the melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until the mixture is smooth and homogenous, creating a flavorful and slightly sweet base.
Combine mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can lead to a dense cake.
Add carrots and other mix-ins: Fold in the grated carrots, unsweetened shredded coconut, and chopped walnuts if using, to add moisture, texture, and flavor throughout the batter.
Fill the pans: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for an even bake.
Bake the cakes: Place the pans in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked. Allow the cakes to cool in the pans on a wire rack.
Prepare the frosting: In a bowl, beat the softened cream cheese and softened coconut oil together until smooth. Add the powdered erythritol and vanilla extract, beating until the frosting is fluffy and creamy for easy spreading.
Assemble the cake: Once the cakes are completely cool, stack them one on top of the other, spreading frosting between each layer and covering the sides and top evenly with the remaining frosting.
Garnish the cake: Sprinkle the toasted shredded coconut over the top of the frosted cake to add a lovely texture and visual appeal.

Notes

For a nut-free version, omit walnuts or substitute with seeds.
If you prefer a sweeter cake, you can adjust the amount of erythritol or use another no-calorie sweetener of choice.
Ensure cakes are completely cool before frosting to prevent the frosting from melting.
To toast shredded coconut, dry fry in a pan over medium heat, stirring frequently until golden brown.
Store leftover cake in the refrigerator for up to 5 days or freeze portions for longer storage.