Healthy Gluten Free Sugar Free Carrot Cake


This low calorie Healthy Gluten Free Sugar Free Carrot Cake is SO moist and tender! You’d never know it’s low carb and oil and butter-free!
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Continuing to obsess over baked goods that allow me to pretend like I’m eating a plate full of veggies.

Well, only one kind of baked good: CARROT CAKE.

I know it’s only been a hot minute since the gluten free carrot cake cupcakes , vegan gluten free dairy free carrot cake and easy healthy gluten free carrot cake muffins but TIS THE SEASON.

Just making sure the Easter bunny has ALL the gluten free carrot cake ry that he/she needs to experience this spicy-sweet, MOIST cake deliciousness no matter what kind of eating habits said bunny follows. Even if it’s a WILD bunny, I have gluten free oatmeal carrot muffins with GARAM MASALA for it.

Also, internet BFFS, in this scenario Y-O-U are the Easter bunny that I am trying to cater different-diet-friendly carrot cake to.

Anyway. I KNOW that you’re gonna feel SO good about this sugar free carrot cake recipe.
Why this Carrot Cake is SO Good

I’m all about cake, and no, it DOESN’T have to be a celebration to enjoy a big, thick slice! Gluten free gingerbread cake bars , sugar free angel food cake , and mulled red wine cake – I’ll take them all, especially during the holiday season! Today’s recipe is the BEST gluten-free carrot cake you’ll ever have for so many reasons. It is a carrot cake lover’s dream as it’s extremely moist, thanks to the delicious and protein loaded greek yogurt baked into it. A slice of this cake also boasts warm and cozy flavors like cinnamon and nutmeg, as well as the perfect amount of crushed pecan pieces in every bite. To top it all off, it’s healthy- NO refined sugar and NO gluten are used in the making of this tasty cake, just a whole lot of protein, goodness, and LOVE!

Sugar Free Carrot Cake Ingredients

Looking at the list of ingredients for this cake, you may be surprised to notice that all the ingredients are healthy and wholesome foods and spices with no funny words you can’t pronounce! YAY for delicious dessert that’s also good for you. Here’s what you’ll need:

  • Coconut Flour
  • Cinnamon
  • Baking Soda
  • Baking Powder
  • Salt
  • Ground Nutmeg
  • Large Eggs
  • Erythritol Sweetener (I use swerve)
  • Plain Non-fat Greek Yogurt
  • Vanilla Extract
  • Grated Carrot
  • Pecans
  • Unsweetened Coconut Flakes
  • Light Cream Cheese
  • Powdered Erythritol Sweetener
What makes this Sugar Free Carrot Cake Recipe Healthy

This dreamy carrot cake has that moist, carroty, nutty flavor we ALL love but it also boasts a ton of healthy ingredients. There is no refined sugar used to sweeten this keto carrotcake, but instead uses erythritol which still brings that sweetness you need in a dessert. It also doesn’t use any butter, but instead uses greek yogurt to bring on some healthy fats as well as protein! And while we’re on the topic of protein, this cake is also baked with a ton of eggs and uses chopped pecans as well which packs even more of a protein punch!

How do you make Sugar Free Cake from scratch?


Turn on the oven and allow it to preheat. Line 2 cake pans with parchment paper and set aside.


Place all of the dry ingredients other than the sweetener in a large bowl and stir with a whisk to combine. In a separate bowl, add the eggs, sweetener, greek yogurt and vanilla and stir well. Add the dry mixture to the wet and stir until everything is well incorporated.

Fold In

Gently fold in the carrots, nuts and coconut flakes and stir until just combined. Let the batter sit for a little while so that the coconut flour can absorb the moisture.


Divide the batter between the cake pans and bake them until done! Cool completely, then frost the cake!

Recipe Variations

Here are a few ways to switch things up with this coconut flour carrot cake to suit your needs and preferences:

  • Dairy Free: Use dairy free cream cheese and dairy free greek yogurt.
  • Paleo: Use 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.
Sugar Free Carrot Cake FAQ
What other sugar replacements can I use?

Great question! You should be able to use any calorie free sweetener for this recipe, but I have not tried any others myself. If you do, let me know how it goes!

Can I use almond flour instead of coconut flour?

These two flours are very different, so I do not recommend using almond flour for this cake recipe as it will not turn out!

Do I have to use greek yogurt in the frosting?

No! If you would rather just make regular cream cheese frosting for this cake, feel free to do so!

Other Recipes You Might Like:

Low Carb Gluten Free Graham Crackers

Low Carb Sugar Free Keto Blueberry Muffins

Protein Low Carb Keto Brownies

Paleo Carrot Cake with Almond Flour

Gluten Free Coconut Flour Carrot Cake Dip

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Print Healthy Gluten Free Sugar Free Carrot Cake This low calorie Healthy Gluten Free Sugar Free Carrot Cake is SO moist and tender! You'd never know it's low carb and oil and butter-free! Course Dessert Cuisine American Prep Time 1 hour Cook Time 40 minutes Total Time 2 hours 10 minutes Servings 16 People Calories 169 kcal


For the cake:

  • 1 1/4 Cups + 2 Tbsp Coconut flour, sifted (136g)*
  • 4 1/2 tsp Cinnamon
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Ground nutmeg
  • 9 Large eggs
  • 1 Cup + 2 Tbsp Erythritol Sweetener (I used swerve) **
  • 1/2 Cup + 2 Tbsp Plain non fat Greek yogurt
  • 2 tsp Vanilla extract
  • 4 Cups Carrot, grated and lightly packed (392g or about 7 large carrots)
  • 3/4 Cup Pecans, diced (85g) *** + additional for garnish (optional)
  • 1/2 Cup Unsweetened coconut flakes (27g)

For the frosting:

  • 12 Oz Light cream cheese, at room temperature (1.5 bricks)
  • 3/4 Cup Plain non fat Greek yogurt
  • 3 tsp Vanilla extract
  • 1 1/2 Cup Powdered Erythritol Sweetener (I used swerve)


For the cake:

  • Preheat your oven to 350 degrees 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 and powder, salt and nutmeg.
  • In a separate, large bowl, using an electric hand mixer, 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 35-40 minutes. Let cool COMPLETELY before frosting.

To make the frosting:

  • In a large bowl, using an electric hand mixer, 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 2-3 minutes 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.



*like all gluten free baking, please weigh your flour to ensure results as different brands have different weights.
**You can PROBABLY use whatever sugar free sweetener you prefer. However, only Swerve has been tested with this recipe. You could also use regular sugar, but will obviously change the nutritional information. ***Make sure you cut the pecans very small or it makes it hard to cut the cake as they make it break in areas. Total time includes does not include chilling the crumb coat or letting the baked cake cool.


Calories: 169 kcal | Carbohydrates: 13.1 g | Protein: 8.9 g | Fat: 12 g | Saturated Fat: 5.1 g | Polyunsaturated Fat: 1.8 g | Monounsaturated Fat: 4.3 g | Cholesterol: 116 mg | Sodium: 341 mg | Potassium: 248 mg | Fiber: 7 g | Sugar: 4.7 g | Vitamin A: 3555 IU | Vitamin C: 2.3 mg | Calcium: 69 mg | Iron: 0.7 mg FOR THIS RECIPE, I RECOMMEND: Nutrition Facts Healthy Gluten Free Sugar Free Carrot Cake Amount Per Serving Calories 169 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 5.1g 32% Polyunsaturated Fat 1.8g Monounsaturated Fat 4.3g Cholesterol 116mg 39% Sodium 341mg 15% Potassium 248mg 7% Carbohydrates 13.1g 4% Fiber 7g 29% Sugar 4.7g 5% Protein 8.9g 18% Vitamin A 3555IU 71% Vitamin C 2.3mg 3% Calcium 69mg 7% Iron 0.7mg 4% * Percent Daily Values are based on a 2000 calorie diet.


(per 1/16 of cake)


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