No Sugar No Flour Carrot Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Intensity: Low (Easy – Beginner friendly)
Servings: 8 slices
Dietary: Gluten-Free, Dairy-Free option, No Added Sugar, Paleo-friendly

This No Sugar No Flour Carrot Cake proves that healthy eating doesn’t mean sacrificing comfort. It’s naturally sweetened with ripe bananas and carrots, while almond flour and coconut flour create a perfectly moist, dense crumb. No refined sugar. No white flour. Just real ingredients that taste incredible.

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Why You’ll Love This Recipe

• Zero refined sugar – Sweetness comes from fruit and vegetables.

• No flour – Uses nutrient-dense almond and coconut flour.

• One bowl – Minimal cleanup.

• Freezer-friendly – Make ahead for busy weeks.

• Low intensity – No mixer required.

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Time & Intensity Breakdown

Intensity Scale: Low = minimal effort, no heavy equipment. Medium = some whisking or chopping. High = complex techniques. This recipe stays at Low throughout.

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Ingredients

For the Cake:

• 2 medium ripe bananas (mashed – about ¾ cup)

• 2 large eggs (room temperature)

• ¼ cup unsweetened almond milk (or coconut milk)

• 1 tsp vanilla extract

• 1 ½ cups finely grated carrot (about 2-3 medium carrots)

• 1 ½ cups blanched almond flour (not almond meal)

• ¼ cup coconut flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp salt

• ½ cup chopped walnuts or pecans (optional)

For the “Cream Cheese” Frosting (No Sugar):

• ½ cup full-fat coconut cream (chilled, solid part only)

• 4 oz cream cheese (or dairy-free alternative)

• ½ tsp vanilla extract

• 10-15 drops liquid stevia (optional – or 2 tbsp powdered allulose)

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Instructions

Step 1 – Prep (Intensity: Low)

Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan or loaf pan with parchment paper. Lightly grease with coconut oil.

Step 2 – Mash & Grate (Intensity: Low)

In a large mixing bowl, mash the bananas with a fork until smooth. Add the eggs, almond milk, and vanilla. Whisk together until combined.

Peel and finely grate the carrots using a box grater (small holes). Add grated carrot to the wet mixture and stir.

Step 3 – Combine Dry (Intensity: Low)

In a separate bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.

Pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Do not overmix. Fold in walnuts if using. The batter will be thick – that’s correct.

Step 4 – Bake (Intensity: None)

Transfer batter to the prepared pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Note: Coconut flour holds moisture, so the toothpick may have a few moist crumbs, but not wet batter.

Step 5 – Cool Completely (Critical)

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely (about 20 more minutes) before frosting. Warm cake will melt the frosting.

Step 6 – Frost (Optional – Intensity: Low)

While the cake cools, make the frosting. Scoop the solid part from a chilled can of coconut cream into a bowl. Add cream cheese and vanilla. Beat with a hand whisk or fork until smooth. Add stevia to taste if desired.

Spread frosting over the cooled cake. Top with a few extra carrot shreds or chopped walnuts.

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Nutrition Information (Per Slice – 1/8 of cake, no frosting)

With frosting (coconut cream + cream cheese): Add approx 60 calories, 5g fat, 1g protein per slice.

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Storage & Make-Ahead Tips

• Counter: Store unfrosted cake in an airtight container for up to 2 days.

• Fridge: Frosted cake keeps 5 days. Bring to room temperature before serving.

• Freezer: Wrap unfrosted slices tightly. Freeze up to 3 months. Thaw overnight in the fridge.

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Recipe Notes & Swaps

• Egg-free: Use 2 flax eggs (2 tbsp flax meal + 5 tbsp water, let gel).

• Nut-free: Substitute almond flour with sunflower seed flour (add 1 tsp lemon juice to prevent green tint). Replace coconut flour with 3 tbsp additional sunflower flour and reduce almond milk by 1 tbsp.

• No banana? Use ½ cup unsweetened applesauce + 1 extra tbsp coconut flour.

• Make it vegan: Use flax eggs, dairy-free cream cheese, and maple extract instead of honey-based sweeteners.

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Why No Flour? No Sugar?

This recipe is designed for anyone managing blood sugar, following a low-carb lifestyle, or eliminating processed ingredients. Almond flour provides healthy fats and protein. Coconut flour adds fiber. Bananas and carrots offer natural sweetness without spiking insulin the way refined sugar does. Every ingredient serves a purpose – no empty calories.

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Final Tip

Let the cake rest overnight in the fridge after frosting. The flavors deepen, and the texture becomes even more like traditional carrot cake. Serve chilled or at room temperature with a cup of unsweetened tea.