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 hourhour
Cook Time 40 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 16People
Calories 169kcal
Author FoodFaithFitness
Ingredients
For the cake:
1 1/4Cups + 2 TbspCoconut flour, sifted (136g)*
4 1/2tspCinnamon
1tspBaking soda
1tspBaking powder
1tspSalt
1/2tspGround nutmeg
9Large eggs
1Cup + 2 TbspErythritol Sweetener(I used swerve) **
1/2Cup + 2 TbspPlain non fat Greek yogurt
2tspVanilla extract
4CupsCarrot,grated and lightly packed (392g or about 7 large carrots)
3/4CupPecans,diced (85g) *** + additional for garnish (optional)
1/2CupUnsweetened coconut flakes(27g)
For the frosting:
12OzLight cream cheese,at room temperature (1.5 bricks)
3/4CupPlain non fat Greek yogurt
3tspVanilla extract
1 1/2CupPowdered 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!
Video
Notes
*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.