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Low Carb Sugar Free Carrot Cake - this healthy, sugar free carrot cake is SO moist and tender, you'll never know it's gluten, oil and butter free, made with Greek yogurt, only 170 calories and 5 WW Freestyle points! Perfect for Easter! | #Foodfaithfitness | #Lowcarb #sugarfree #glutenfree #carrotcake #easter

Healthy Gluten Free Sugar Free Carrot Cake

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!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 16 People
Calories 169kcal


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)


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.



*like all gluten free baking, please weigh your flour to ensure results as different brands have different weights.
**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.


Calories: 169kcal | Carbohydrates: 13.1g | Protein: 8.9g | Fat: 12g | Saturated Fat: 5.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.3g | Cholesterol: 116mg | Sodium: 341mg | Potassium: 248mg | Fiber: 7g | Sugar: 4.7g | Vitamin A: 3555IU | Vitamin C: 2.3mg | Calcium: 69mg | Iron: 0.7mg