Carrot cake without sugar


🧑🏽‍🍳 Level: ⭐⭐

⌛Prep Time: 25 minutes | Bake time: 30 minutes

📈Calories per Serving: 357

There's nothing better than this healthy carrot cake recipe - it's delicious, sugar-free, and easy to make! A great choice to end a nice dinner alongside a cup of tea or coffee.  
The ingredients list might seem a bit long, but no worries, this sugar free cake is easy to make even for beginners !


  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • 1 cup Xucker Basic Erythrite
  • ½ cup shredded coconut (make sure that the product you buy is unsweetened)
  • ½ teaspoon ground ginger 
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground flaxseed meal
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup olive oil (or coconut oil, melted and cooled)
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 tablespoon apple cider vinegar
  • ⅓ cup canned coconut milk
  • ¼ cup tahini
  • 1 cup grated carrot (fresh)
  • ⅓ cup toasted pecans (optional- if you choose to add this ingredient, toast at 180°c for 8-10 minutes.)

Cream Cheese Frosting:

  • ½ cup salted butter, softened (not melted)
  • ½ Kg cream cheese, at room temperature
  • 1 tablespoon vanilla
  • 1 cup Xucker Basic Erythritolt

Don't skip the tahini! This is the secret ingredient to make the cake moist and also adds a wonderful flavour.


  1. Preheat the oven to 180°c and prepare two 22cm round cake pans with parchment paper (use a little oil or butter to help the paper stick along the sides of the pan).
  2. Combine all of the dry ingredients (except for the toasted pecans) in a large mixing bowl: almond flour, coconut flour, Erythritol, unsweetened coconut, baking powder, baking soda, salt, flaxseed meal, and spices.
  3. Mix the dry ingredients together then set the bowl aside.
  4. Combine the wet ingredients in a small mixing bowl: olive oil, vanilla, eggs, vinegar, coconut milk, and tahini.
  5. Pour the wet ingredients into the dry mixture. Stir for about 30 seconds, or until well combined.
  6. Add the grated carrot to the mixture. If you prefer toasted pecans in the cake, then add  ⅓ cup instead (or save for topping the cake).
  7. Divide the cake batter evenly between the two cake pans. Spread them with a spatula to even out the top (a food scale can be used here to make sure that the amounts are even).
  8. Place both pans on the middle rack of the oven and bake at 180°F for 18-20 minutes. If you’re not sure, you can insert a toothpick in the center, if it comes out clean- they are ready. The cakes will rise slightly.
  9. Remove from the oven and let them cool completely. Place them in the freezer for 15 minutes before frosting to help prevent crumbs from getting into the frosting.
  10. For the frosting: beat together the softened cream cheese, butter, sweetener, and vanilla for about 5 minutes or until light and fluffy.
  11. Remove the cakes from the freezer and carefully pop them out of the pan. Peel away the parchment paper and discard.
  12. To frost: Place one cake layer on a cake stand or serving plate with a sheet of parchment paper underneath. Place about ⅓ of the cream cheese frosting on top of the cake and spread it evenly to make a thick layer, about 1 cm. Set the other cake on top, then spread the remaining frosting across the entire cake and down the sides. Top with toasted pecans or shredded coconut (optional).