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!
Carrot cakes are not just for Easter!
And when it’s gluten-free, refined-sugar-free, low-carb, and free of any oils or butters, you KNOW this is going to be on my repeat list all year long!
Did you know that carrot cake came about during the Medieval times when sugar was scarce and expensive? The cake is believed to have evolved from carrot puddings, which were popular during that time because cooks could turn to carrots to add sweetness to their desserts instead of using sugar.
With an origin story like that, there’s no WAY you can convince me to save this dessert for once a year!
Is Gluten-Free Sugar-Free Carrot Cake Healthy?
This dreamy carrot cake has that moist, carroty, and nutty flavor we all love but with a ton of healthy ingredients packed in! There is no refined sugar used in this low-carb carrot cake, but instead, the sugar-free sweetener erythritol is used to bring that same sweetness you need in a dessert. This recipe also doesn’t use any butter, but instead relies on Greek yogurt to bring in the fat as well as some protein!
Carrot Cake Recipe Variations
Here are a few ways to switch things up with this carrot cake to suit your needs and preferences:
To make the cake dairy-free, consider using dairy-free cream cheese and dairy-free Greek yogurt. Coconut yogurt is a great alternative that will also add some extra sweetness to the recipe.
To make this cake paleo, consider using a 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.
How to make ahead and store
You can absolutely make this carrot cake ahead of time. If you want to wait to frost it, you can wrap the cooled cake layers tightly in plastic wrap. Store them in the refrigerator for up to 2 days or in the freezer for up to 2 months if you’re making it further ahead.
Once assembled, to store leftovers, place the cake in an airtight container in the refrigerator and eat within 5 to 7 days. For longer storage, freeze the entire frosted cake (or individual portions) uncovered until the frosting hardens (about 1 to 2 hours), then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. When ready to eat, thaw the cake in the refrigerator overnight.
Serving Suggestions
When I want to mix up my carrot cake recipe, the first thing I always do is swap the frosting for my favorite Keto Chocolate Frosting! It’s a little unconventional, but I promise the flavors work so well with the carrot and pecans. You can also swap the frosting in this recipe for this Greek Yogurt Frosting, which isn’t sugar-free, but it doesn’t always need to be!
Finally, when it’s the midst of the festive season and I really crave a simple carrot cake, I like to decorate it with Vegan Peppermint Bark. While I certainly don’t need convincing, it’s great for convincing my friends and family of my year-long obsession with this cake!
Recipe
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:
- 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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can you use honey or pure maple syrup for the sweetener?
Hi Kim – I haven’t tried but think it should work. You will probably need to adjust the dry ingredients slightly to balance the moisture. Enjoy!
Could this be made in a bundt pan?
Yes but keep an eye on the bake time since it may need a bit longer! 😊