Name: Healthy Gluten-Free Sugar-Free Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/4 cup coconut flour; 1/2 tsp baking soda; 1 tsp gluten-free baking powder; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 4 large eggs; 1 cup unsweetened applesauce; 1/4 cup melted coconut oil; 1/4 cup pure maple syrup or monk fruit sweetener; 1 tsp vanilla extract; 1 1/2 cups finely grated carrots; 1/4 cup chopped walnuts or pecans (optional); 1/4 cup unsweetened shredded coconut (optional); 1/4 cup raisins or chopped dates (optional)

A moist, naturally sweetened carrot cake that skips the gluten and refined sugar without sacrificing flavor. I love how this wholesome dessert delivers warm spice, a tender crumb, and the natural sweetness of applesauce and carrots. It’s the kind of treat I can enjoy without second thoughts—ideal for health-conscious bakers and anyone craving a guilt-free indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder (gluten-free)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

4 large eggs

1/2 cup unsweetened applesauce

1/4 cup melted coconut oil

1/3 cup pure maple syrup or monk fruit sweetener (adjust to taste)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

2 cups finely grated carrots (about 3 medium carrots)

1/2 cup unsweetened shredded coconut (optional)

1/2 cup raisins or chopped dates (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing an 8-inch round cake pan or lining it with parchment paper.

In a large bowl, I whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In a separate bowl, I beat the eggs, then stir in the applesauce, melted coconut oil, maple syrup (or monk fruit sweetener), and vanilla extract until well combined.

I combine the wet and dry ingredients, stirring just until blended.

Then I fold in the grated carrots and any optional mix-ins like nuts, shredded coconut, or dried fruit.

I pour the batter into the prepared cake pan and smooth the top.

I bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 8 slices

Calories: 280 kcal per slice

Variations

I swap out the nuts for sunflower seeds when I want a nut-free version.

Sometimes I add a handful of chopped pineapple for a tropical flair.

For a vegan twist, I use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) instead of regular eggs.

I drizzle a sugar-free coconut glaze on top when I want to make it feel extra special.

If I want extra spice, I add a pinch of ground cloves or cardamom.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I wrap slices individually and freeze them for up to 2 months. When I’m ready to eat, I let them thaw at room temperature or warm them up in the microwave for about 20–30 seconds.

FAQs

How do I keep this cake from being too dry?

I make sure not to overbake it, and I always use enough applesauce and oil for moisture. If I find the batter too thick, a splash of plant milk helps loosen it slightly.

Can I use just almond flour instead of both almond and coconut flour?

I don’t recommend it, since coconut flour absorbs more moisture than almond flour. The combination helps achieve the perfect texture.

What’s the best sugar-free sweetener to use?

I personally prefer pure maple syrup for natural sweetness, but monk fruit sweetener is a great low-carb option with no added sugars.

Is this carrot cake suitable for diabetics?

Yes, especially if I use monk fruit instead of maple syrup and skip the raisins or dates. It keeps the glycemic index lower.

Can I turn this recipe into muffins?

Absolutely—I just divide the batter into a muffin tin and bake for about 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This healthy gluten-free sugar-free carrot cake has become a go-to recipe in my kitchen. I love how it balances clean ingredients with rich, spiced flavor and a moist texture. Whether I serve it at brunch, enjoy it as a snack, or pair it with tea in the evening, this cake never disappoints. It’s proof that I can indulge my sweet tooth the wholesome way.

Recipe: