Healthy Gluten-Free Sugar-Free Carrot Cake
User Reviews
4.3
Healthy Gluten-Free Sugar-Free Carrot Cake
Description
The Healthy Gluten-Free Sugar-Free Carrot Cake blends sifted coconut flour with baking soda, baking powder, salt, cinnamon, and nutmeg to create a spiced dry base. Eggs, erythritol sweetener, Greek yogurt, and vanilla extract are beaten together, then combined with the dry mixture. Grated carrots, diced pecans, and coconut flakes fold into the batter, which is thickened further by allowing it to rest before baking.
Baked in parchment-lined pans and cooled completely, the cakes develop a golden exterior and moist interior. The spice blend complements the natural sweetness and moisture of the carrots. The pecans and coconut flakes add texture and subtle flavor contrasts throughout the cake layers.
The frosting is made from cream cheese, Greek yogurt, vanilla, and powdered erythritol, producing a light, tangy topping without traditional sugar. This frosting pairs well with the dense carrot cake and enhances its moistness and flavor complexity. The cake suits dietary needs requiring gluten and sugar-free desserts while maintaining a satisfying taste.
Ingredients
For the cake:
- 1 1/4 cups + 2 tablespoons 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 egg large
- 18 tablespoons erythritol I used Swerve, sweetener
- 10 tablespoons Greek yogurt plain, non-fat
- 2 teaspoons vanilla extract
- 4 cups carrot about 7 large carrots, grated and lightly packed
- 3/4 cup pecans diced, plus additional for garnish
- 1/2 cup coconut flakes unsweetened
For the frosting:
- 12 oz cream cheese at room temperature, light
- 3/4 cup Greek yogurt plain, non-fat
- 3 teaspoons vanilla extract
- 1 1/2 cups erythritol sweetener I used Swerve, powdered
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 Information
Show DetailsNutrition Facts
Serving: 16People
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 13.1g | 4% |
| Protein | 8.9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 4.3g | 22% |
| Cholesterol | 116mg | 39% |
| Sodium | 341mg | 14% |
| Potassium | 248mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 4.7g | 9% |
| Vitamin A | 3555IU | 71% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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