This low calorie Healthy Gluten Free Sugar Free Carrot Cake is SO moist and tender! You’d never know it’s low carb and oil and butter-free!
Continuing to obsess over baked goods that allow me to pretend like I’m eating a plate full of veggies.
Well, only one kind of baked good: CARROT CAKE.
I know it’s only been a hot minute since the gluten free carrot cake cupcakes, vegan gluten free dairy free carrot cake and easy healthy gluten free carrot cake muffins but TIS THE SEASON.
Just making sure the Easter bunny has ALL the gluten free carrot cakery that he/she needs to experience this spicy-sweet, MOIST cake deliciousness no matter what kind of eating habits said bunny follows. Even if it’s a WILD bunny, I have gluten free oatmeal carrot muffins with GARAM MASALA for it.
Also, internet BFFS, in this scenario Y-O-U are the Easter bunny that I am trying to cater different-diet-friendly carrot cake to.
Anyway. I KNOW that you’re gonna feel SO good about this sugar free carrot cake recipe.
Why this Carrot Cake is SO Good
I’m all about cake, and no, it DOESN’T have to be a celebration to enjoy a big, thick slice! Gluten free gingerbread cake bars, sugar free angel food cake, and mulled red wine cake – I’ll take them all, especially during the holiday season! Today’s recipe is the BEST gluten-free carrot cake you’ll ever have for so many reasons. It is a carrot cake lover’s dream as it’s extremely moist, thanks to the delicious and protein loaded greek yogurt baked into it. A slice of this cake also boasts warm and cozy flavors like cinnamon and nutmeg, as well as the perfect amount of crushed pecan pieces in every bite. To top it all off, it’s healthy- NO refined sugar and NO gluten are used in the making of this tasty cake, just a whole lot of protein, goodness, and LOVE!
Sugar Free Carrot Cake Ingredients
Looking at the list of ingredients for this low carb carrot cake, you may be surprised to notice that all the ingredients are healthy and wholesome foods and spices with no funny words you can’t pronounce! YAY for delicious dessert that’s also good for you. Here’s what you’ll need:
- Coconut Flour
- Cinnamon
- Baking Soda
- Baking Powder
- Salt
- Ground Nutmeg
- Large Eggs
- Erythritol Sweetener (I use swerve)
- Plain Non-fat Greek Yogurt
- Vanilla Extract
- Grated Carrot
- Pecans
- Unsweetened Coconut Flakes
- Light Cream Cheese
- Powdered Erythritol Sweetener
What makes this Sugar Free Carrot Cake Recipe Healthy
This dreamy carrot cake has that moist, carroty, nutty flavor we ALL love but it also boasts a ton of healthy ingredients. There is no refined sugar used to sweeten this keto carrotcake, but instead uses erythritol which still brings that sweetness you need in a dessert. It also doesn’t use any butter, but instead uses greek yogurt to bring on some healthy fats as well as protein! And while we’re on the topic of protein, this cake is also baked with a ton of eggs and uses chopped pecans as well which packs even more of a protein punch!
How do you make Sugar Free Cake from scratch?
Prepare
Turn on the oven and allow it to preheat. Line 2 cake pans with parchment paper and set aside.
Stir
Place all of the dry ingredients other than the sweetener in a large bowl and stir with a whisk to combine. In a separate bowl, add the eggs, sweetener, greek yogurt and vanilla and stir well. Add the dry mixture to the wet and stir until everything is well incorporated.
Fold In
Gently fold in the carrots, nuts and coconut flakes and stir until just combined. Let the batter sit for a little while so that the coconut flour can absorb the moisture.
Bake
Divide the batter between the cake pans and bake them until done! Cool completely, then frost the cake!
Recipe Variations
Here are a few ways to switch things up with this coconut flour carrot cake to suit your needs and preferences:
- Dairy Free: Use dairy free cream cheese and dairy free greek yogurt.
- Paleo: Use 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.
Sugar Free Carrot Cake FAQ
Great question! You should be able to use any calorie free sweetener for this recipe, but I have not tried any others myself. If you do, let me know how it goes!
These two flours are very different, so I do not recommend using almond flour for this cake recipe as it will not turn out!
No! If you would rather just make regular cream cheese frosting for this cake, feel free to do so!
This carrot cake only has 13g total carbs per slice and only 6g of net carbs! That is a lot less than the usual 22g+ in a normal carrot cake!
This carrot cake is because it uses high fiber coconut flour! At 7g of fiber per slice, this is a very healthy, high fiber cake!
Other Recipes You Might Like:
Low Carb Gluten Free Graham Crackers
Low Carb Sugar Free Keto Blueberry Muffins
Protein Low Carb Keto Brownies
Paleo Carrot Cake with Almond Flour
Gluten Free Coconut Flour Carrot Cake Dip
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Ingredients
For the cake:
- 1 1/4 Cups + 2 Tbsp Coconut flour, sifted (136g)*
- 4 1/2 tsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 tsp Ground nutmeg
- 9 Large eggs
- 1 Cup + 2 Tbsp Erythritol Sweetener (I used swerve) **
- 1/2 Cup + 2 Tbsp Plain non fat Greek yogurt
- 2 tsp Vanilla extract
- 4 Cups Carrot, grated and lightly packed (392g or about 7 large carrots)
- 3/4 Cup Pecans, diced (85g) *** + additional for garnish (optional)
- 1/2 Cup Unsweetened coconut flakes (27g)
For the frosting:
- 12 Oz Light cream cheese, at room temperature (1.5 bricks)
- 3/4 Cup Plain non fat Greek yogurt
- 3 tsp Vanilla extract
- 1 1/2 Cup Powdered Erythritol Sweetener (I used swerve)
Instructions
For the cake:
- Preheat your oven to 350 degrees 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 and powder, salt and nutmeg.
- In a separate, large bowl, using an electric hand mixer, 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 35-40 minutes. Let cool COMPLETELY before frosting.
To make the frosting:
- In a large bowl, using an electric hand mixer, 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 2-3 minutes 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.
- DEVOUR!
Tips & Notes:
**You can PROBABLY use whatever sugar free sweetener you prefer. However, only Swerve has been tested with this recipe. You could also use regular sugar, but will obviously change the nutritional information. ***Make sure you cut the pecans very small or it makes it hard to cut the cake as they make it break in areas. Total time includes does not include chilling the crumb coat or letting the baked cake cool.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 5 POINTS+: 5 . OLD POINTS:4
(per 1/16 of cake)
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Rena says
Hello, I want to try them for my upcoming wedding in two weeks. I have friends that are coming who can’t have flour or sugar and wanted to have some type of desert for them.
I made cupcakes and they turned out wonderful.
Thanks so much!
Just in case anyone wants to know I cooked them for 23 min.
Taylor Kiser says
YAY! I’m so glad you like them!
Araceli Gonzalez says
Can I use any other type of flour? Or does it have to to be coconut flour?
Taylor Kiser says
It does have to be coconut as it is different than any other flour. Sorry!
Bharat says
How long can this stay in fridge? Can we freeze it?
Taylor Kiser says
I’ve never tried freezing, but it SHOULD work. I would say a day or two tops in fridge! The sugar free sweetener gives it a shorter time frame where it stays moist
Bharat says
I love that you didn’t use almond flour in this. 1-2 cups of almond flour/meal as nuts are high in Omega-6 and 1-2 cups would have so many nuts used. I have curd which is not as fatty as greek yogurt, would that work? If I use curd, do you suggest adding more of other fat to compensate?
Taylor Kiser says
I honestly have no experience with curd so I am really not sure! I only test recipes as written so I have no way of knowing! That sounds like it would a good thing to do!
Mihalis says
Is it possible to substitute the sweetener with stevia? And if so how much should I use? Thanks in advance Mihalis.
Taylor Kiser says
Recipes are only tested as written, so I have no way of knowing how to change it. Sorry! I do think stevia will be bitter!
Alejandra Hortal says
How can I bake two cakes at one time if I don’t have a special accesorie
Taylor Kiser says
I’m not sure what you mean? You can bake 2 cakes in the oven!
Alejandra hortal says
Sorry, I mean how can I put two cake pans in the instant pot at the same time. I don,t have a special trivet for that.
Taylor Kiser says
You can’t make this cake in the Instant pot. Sorry!
Kylie says
If I were to add pineapple to the cake, how do you think that would affect the proportions of the wet ingredients? This looks so tasty!
Taylor Kiser says
I really can’t tell you as recipes are only developed as written – I’m sorry! I really wouldn’t risk it!
Tara says
This cake is so amazing! I added less of the sweetener just because I wasn’t sure if it would affect the flavor and even then! So moist and delicious!! My icing was a little liquid-y so I might consider that in making this. I still loved it nonetheless 🙂
Taylor Kiser says
Yay!! I’m so glad you liked it!!!
Zea says
Made this cake and it was horrible. The cake and frosting were both way to sweet and just tasted like the alternative sweetener. The texture was awful. I wasted over $30. I would not feed this to my worst enemy. Do not recommend using this recipe.
Taylor Kiser says
I’m sorry – everyone else has liked it!
Peace says
I made this cake today with a couple of variations. I used almond flour instead of coconut flour and plain yoghurt. Also used xylitol in lieu of erythritol. I halved the recipe but used 1/4 cup more of almond flour. I skipped the icing though. Came out really well. Thanks for a wonderful recipe.
Taylor Kiser says
Glad you like!