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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Esther Roman says
I was lazy and used pre-shred carrots. Is that why my cake didn’t turn out as moist? Does the moisture from shredding fresh carrots make a difference?
Taylor Kiser says
Recipes are only tested as written, so yes, that is possible.
Jo says
I’m looking for a fluffier texture coconut flour cake. From the pictures, it looks pretty heavy and dense. If I separate the yolks and whites and beat the whites to a meringue and fold that in later or last, will that help with making the cake airier?
Taylor Kiser says
Hi, Jo! I can’t tell you because recipes are only tested as written. Sorry.
Nancy says
You didn’t ask just anyone, but I can tell you that in regular cake
recipes, beating the eggs separately and adding them as you suggested really makes the cake seem fluffier and of course lighter. I haven’t tried to modify this carrot cake recipe because usually when you do, it sometimes makes a terrible mess to speak honestly!
Thanks for reading this and may I say; Good &
Happy Baking to you!!!
Foodfaithfitness says
Thank you very much for your answer Nancy!
Harriet says
Definitely a miss for me, tried the cake prior to icing and it left a bad taste in the mouth. Shame, as the coconut flour wasn’t cheap! Will be leaving it to dry out and surrendering it to the birds.
Taylor Kiser says
Sorry to hear that Harriet! Many have made this cake and loved it.
Sheri Roberson says
Does it have to be greek yogurt or can it be non fat plain yogurt
Taylor Kiser says
I can’t tell you because recipes are only tested as written, but let me know if you try it.
mark m says
Can I use 9-inch pans instead?
Taylor Kiser says
Recipes are only tested as written, and I used 8-inch pans so I can’t tell you the baking time for 9-inch pans. I would just keep an eye on the baking time if you do.
Debra Findlay says
I would like to make this as a holiday treat for friends. Can I make this ahead of time and freeze it?
Thank you
Taylor Kiser says
Hi Debra! Personally, I’ve never frozen this cake, but I think you could freeze the cake layers unfrosted. Then when you’re ready to serve, thaw out the cake layers overnight in the refrigerator and add your frosting.
Christina Mackey says
I made this for Christmas. It was a huge hit! Everyone loved it and there wasn’t a crumb left anywhere lol The only thing I did differently was added cinnamon to the cream cheese icing. Thank you so much for providing healthy, easy recipes!
Taylor Kiser says
Yaaayyy! So glad to hear this Christina!
KERRI troyan says
I made this cake for the second time… Why? Because it’s amazing!! It’s so dense, moist and delicious. I didn’t substitute a thing!
Taylor Kiser says
Yaaayy!! So gald to hear you love it! Thanks, Kerri!
pat says
I am so disappointed with this recipe and what a waste of expensive ingredients! Its texture was more like an omelet than any cake. Never again!
Taylor Kiser says
I’m sorry to hear this Pat!
wende says
I am wondering what you might omit if you add a cup of crushed pineapple to the recipe? Thank you.
FoodFaithFitness says
You probably want to reduce the quantity of grated carrots but I haven’t tried. Let me know how it goes!