Servings
Font
Back
4.3 from 258 votes

Healthy Gluten-Free Sugar-Free Carrot Cake

This low-calorie Carrot Cake is so moist and tender. Your guests will never know it's low-carb and free of refined sugars, gluten, oil and butter!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
3 hrs 10 mins
Servings: 16 People
Calories: 169 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 1 1/4 cups + 2 tablespoons (136g) 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 large eggs
  • 18 tablespoons erythritol sweetener (I used Swerve)
  • 10 tablespoons plain non-fat Greek yogurt
  • 2 teaspoons vanilla extract
  • 4 cups (392g) carrots about 7 large carrots, grated and lightly packed
  • 3/4 cup (85g) pecans diced, plus additional for garnish
  • 1/2 cup (27g) unsweetened coconut flakes
For the frosting:
  • 12 oz (1.5 bricks) light cream cheese at room temperature
  • 3/4 cup plain non-fat Greek yogurt
  • 3 teaspoons vanilla extract
  • 1 1/2 cups powdered erythritol sweetener (I used Swerve)

Instructions

For the cake:
    Cup of Yum
  1. 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.
  2. In a medium bowl, stir together the coconut flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. Once chilled, frost the entire cake. I find an offset spatula really helps! Garnish with extra pecans, if desired.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 13.1g (4%) Protein 8.9g (18%) Fat 12g (18%) Saturated Fat 5.1g (26%) Polyunsaturated Fat 1.8g Monounsaturated Fat 4.3g Cholesterol 116mg (39%) Sodium 341mg (14%) Potassium 248mg (7%) Fiber 7g (28%) Sugar 4.7g (9%) Vitamin A 3555IU (71%) Vitamin C 2.3mg (3%) Calcium 69mg (7%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 16People

Amount Per Serving

Calories 169

% 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.