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Sugar Free Carrot Cake

Moist, warmly spiced, and naturally sweetened, this sugar free carrot cake delivers all the comfort of the classic without the sugar overload. It’s wholesome, flavorful, and perfect for sharing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices

Ingredients
  

  • Cake
  • 2 cups finely grated carrots about 3–4 medium carrots
  • 1 ½ cups almond flour or whole wheat flour
  • 1 cup oat flour or all-purpose flour
  • ½ cup granulated monk fruit sweetener or erythritol, stevia blend, or coconut sugar
  • ½ cup unsweetened applesauce
  • ⅓ cup coconut oil melted (or olive/vegetable oil)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans optional
  • ½ cup unsweetened shredded coconut optional
  • ¼ cup unsweetened almond milk or regular milk
  • Optional Cream Cheese Frosting sugar free
  • 8 oz cream cheese softened
  • 3 tablespoons unsalted butter softened
  • ¼ cup powdered monk fruit or erythritol
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat and Prepare
  • Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
  • Mix Dry Ingredients
  • In a medium bowl, whisk together almond flour, oat flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
  • Whisk Wet Ingredients
  • In a large bowl, beat the eggs, sweetener, and vanilla until frothy. Add applesauce, melted coconut oil, and almond milk. Mix well.
  • Combine
  • Fold the dry ingredients into the wet mixture until no dry spots remain.
  • Add-Ins
  • Stir in grated carrots, nuts, and shredded coconut (if using).
  • Bake
  • Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Loaf pans may need 5–10 minutes more.
  • Cool & Frost
  • Let the cake cool completely. Beat the frosting ingredients until creamy and spread over the cooled cake.

Notes

Frost only when fully cooled.
Stores up to 5 days in the fridge or 2 months in the freezer.
Dairy-free: skip or substitute the frosting.
Vegan: replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water each).