This low-calorie Carrot Cake is so moist and tender. Your guests will never know it’s low-carb and free of refined sugars, gluten, oil and butter!
Carrot cakes are not just for Easter!
And when it’s gluten-free, refined-sugar-free, low-carb, and free of any oils or butters, you KNOW this is going to be on my repeat list all year long!
Did you know that carrot cake came about during the Medieval times when sugar was scarce and expensive? The cake is believed to have evolved from carrot puddings, which were popular during that time because cooks could turn to carrots to add sweetness to their desserts instead of using sugar.
With an origin story like that, there’s no WAY you can convince me to save this dessert for once a year!
Is Gluten-Free Sugar-Free Carrot Cake Healthy?
This dreamy carrot cake has that moist, carroty, and nutty flavor we all love but with a ton of healthy ingredients packed in! There is no refined sugar used in this low-carb carrot cake, but instead, the sugar-free sweetener erythritol is used to bring that same sweetness you need in a dessert. This recipe also doesn’t use any butter, but instead relies on Greek yogurt to bring in the fat as well as some protein!
Carrot Cake Recipe Variations
Here are a few ways to switch things up with this carrot cake to suit your needs and preferences:
To make the cake dairy-free, consider using dairy-free cream cheese and dairy-free Greek yogurt. Coconut yogurt is a great alternative that will also add some extra sweetness to the recipe.
To make this cake paleo, consider using a plant-based yogurt instead of Greek yogurt. Also, you may be able to use coconut sugar instead of erythritol, but I have not personally tried this.
How to make ahead and store
You can absolutely make this carrot cake ahead of time. If you want to wait to frost it, you can wrap the cooled cake layers tightly in plastic wrap. Store them in the refrigerator for up to 2 days or in the freezer for up to 2 months if you’re making it further ahead.
Once assembled, to store leftovers, place the cake in an airtight container in the refrigerator and eat within 5 to 7 days. For longer storage, freeze the entire frosted cake (or individual portions) uncovered until the frosting hardens (about 1 to 2 hours), then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. When ready to eat, thaw the cake in the refrigerator overnight.
Serving Suggestions
When I want to mix up my carrot cake recipe, the first thing I always do is swap the frosting for my favorite Keto Chocolate Frosting! It’s a little unconventional, but I promise the flavors work so well with the carrot and pecans. You can also swap the frosting in this recipe for this Greek Yogurt Frosting, which isn’t sugar-free, but it doesn’t always need to be!
Finally, when it’s the midst of the festive season and I really crave a simple carrot cake, I like to decorate it with Vegan Peppermint Bark. While I certainly don’t need convincing, it’s great for convincing my friends and family of my year-long obsession with this cake!
Ingredients
For the cake:
- 1 1/4 cups + 2 tablespoons (136g) coconut flour sifted
- 4 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 9 large eggs
- 18 tablespoons erythritol sweetener (I used Swerve)
- 10 tablespoons plain non-fat Greek yogurt
- 2 teaspoons vanilla extract
- 4 cups (392g) carrots about 7 large carrots, grated and lightly packed
- 3/4 cup (85g) pecans diced, plus additional for garnish
- 1/2 cup (27g) unsweetened coconut flakes
For the frosting:
- 12 oz (1.5 bricks) light cream cheese at room temperature
- 3/4 cup plain non-fat Greek yogurt
- 3 teaspoons vanilla extract
- 1 1/2 cups powdered erythritol sweetener (I used Swerve)
Instructions
For the cake:
- Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.
- In a medium bowl, stir together the coconut flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- In a separate large bowl, use an electric hand mixer to beat the eggs, sweetener, Greek yogurt, and vanilla until well combined. Stir in the coconut flour mixture and stir until combined.
- Gently fold in the carrots, pecans, and coconut flakes until well combined. Let the batter stand for 10 minutes so the coconut flour can begin to absorb the moisture. Your batter will be thick, this is normal.
- Divide the batter evenly between the 2 pans, spreading out smoothly. Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool COMPLETELY in the pan before removing from the pan and frosting.
To make the frosting:
- In a large bowl, use an electric hand mixer to beat together the cream cheese and yogurt on high speed until fluffy. Add in the vanilla and beat until combined.
- Set the mixer on low speed and gradually add in the powdered sweetener, until you've added all of it and it's well combined. Return to high speed and beat for 2 to 3 minutes or until the frosting is fluffy.
To frost:
- Place one layer bottom-side up on a cake stand. Spread 3/4 cup of the frosting all over it evenly. Then, place the other cake bottom-side up gently on top.
- Spread a thin layer of frosting all over the cake to make the crumb coat. It doesn’t have to be pretty, it’s just to seal in the crumbs. Chill for at least an hour, up to overnight. Put the remaining frosting in the fridge too, so it starts to firm up.
- Once chilled, frost the entire cake. I find an offset spatula really helps! Garnish with extra pecans, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Do you have the measurements in grams, please?
If I halved the recipe
There you go for the full recipe Kim. I will let you halve the measurements as you see fit. Enjoy!
For The Cake:
– 135g Coconut flour, sifted
– 4 1/2 tsp Cinnamon
– 1 tsp Baking soda
– 1 tsp Baking powder
– 1 tsp Salt
– 1/2 tsp Ground nutmeg
– 9 Large eggs
– 200g Erythritol Sweetener (I used swerve)
– 150g Plain non-fat Greek yogurt
– 2 tsp Vanilla extract
– 390g Carrot, grated and lightly packed (about 7 large carrots)
– 85g Pecans, diced + additional for garnish (optional)
– 25g Unsweetened coconut flakes
For The Frosting:
– 12 oz (340g) Light cream cheese, at room temperature (1.5 bricks)
– 3/4 Cup (170g) Plain non-fat Greek yogurt
– 3 tsp Vanilla extract
– 1 1/2 Cup (180g) Powdered Erythritol Sweetener (I used swerve)
Can I use walnuts instead of pecans?
Yes it will be similar. Enjoy!
I’d like to make this cake but would like to know if anyone has tried it without the sweetener? I’d like not to use any refined sugar or artificial sweeteners. Are there any other natural substitutes you can recommend>
You can try using honey, maple syrup, or mashed ripe bananas. Keep in mind that these may alter the texture and moisture content of the cake, so adjustments might be needed.
Can you use whole far yogurt? What all natural sweetener can be used? Honey?
Hi Tammy – Yes, you can use whole-fat yogurt. Honey works, but it may affect the texture.
Hi, I want to try this recipe but only have a 9” cake pan (Bundt) and 2 8” tart pans. Do you think this will work in 9” pan?
A 9” Bundt pan should work, but the baking time may vary slightly so keep an eye on it and test for doneness with a toothpick. Good luck!
Help! I baked this for a family birthday dinner tomorrow but people now can’t come and want to schedule the dinner next week. Can I successfully freeze it for next week?
Sure thing! You can freeze the carrot cake for next week. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container before freezing. Make sure it’s fully cooled before you freeze it.
This is a brilliant cake. Can you tell me how long you can keep the cake once the frosting is on? Thankyou x
I’m glad you like the cake! Once frosted, you can keep it in the refrigerator for about 3 to 5 days in an airtight container. Enjoy! 😊
Hi! Would gluten-free flour work in place of coconut flour?
Hi Kelly, I would be a bit careful swapping flour types in recipes as they tend to absorb moisture very differently so you may need to adjust quantities.
Can’t wait to try this recipe as it looks so good! Was wondering can I use honey or maple syrup instead of the sweetener? And how much would I use? Many thanks
Hi Je – Yes, that should work. Use about 1 cup of honey or maple syrup for every cup of erythritol sweetener, but you may need to adjust the liquid content due to the added moisture.
Turning cakes upside down confused me Really? I asked. I had to look at video to make sure you hadn’t left something out. (The tops of my cakes were more appealing.) But – yep that was what you said. I wonder if you might include an upside down “encouragement note” and note to remove parchment paper from bottom of cakes – they left the undersides moist after rest of cake was cool. Looks and smells delicious! Haven’t iced yet. Thx so much for gf-sf options – xx Jody -WI PS 40 MINS LEFT CAKE TOO BROWNED IN MY OVEN. WILL GO WITH 35 NEXT TIME
Hi Jodi – thanks for your message, I will edit the recipe that’s a good idea. Hope you enjoyed your cake!