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Incredible 2-Step No Sugar No Flour Carrot Cake Bliss

no sugar no flour carrot cake
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A healthy, sugar-free and flourless carrot cake that’s moist and delicious, with a creamy frosting.

Ingredients

Scale
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup granulated monk fruit sweetener
  • 1/3 cup unsweetened applesauce
  • 1/3 cup avocado oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup unsweetened shredded coconut
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy cream, as needed
  • 1 tablespoon finely shredded carrot (for topping)
  • 2 tablespoons unsweetened shredded coconut (for topping)

Instructions

  1. Preheat your oven to 350°F. Grease and line three 6-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, beat the eggs, granulated monk fruit sweetener, applesauce, oil, and vanilla until smooth.
  4. Stir the dry ingredients into the wet ingredients until fully combined. Fold in the grated carrots, walnuts, and shredded coconut.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 22 to 28 minutes, or until the centers are set and a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
  8. To make the frosting, beat the cream cheese, butter, powdered monk fruit sweetener, and vanilla until creamy. Add heavy cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.
  9. Place one cake layer on a plate and spread frosting on top. Repeat with the second and third layers. Frost the top and sides of the cake.
  10. Sprinkle the top with shredded carrot and coconut before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a nut-free version, substitute almond flour with sunflower seed flour.
  • Adjust sweetness to taste by adding more or less monk fruit sweetener.

Nutrition

Keywords: flourless carrot cake, sugar free carrot cake, moist carrot cake dessert, healthy frosted cake, homemade carrot cake idea

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