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Tropical Carrot Cake (No Flour! Low Carb!)

  • Author: Healthy Baking Enthusiast

Description

A moist and flavorful carrot cake with tropical flair, made without flour and low in carbs. Sweetened naturally and packed with nutrients, this cake is perfect for those looking for a healthier dessert option.


Ingredients

Scale

For the Crust:

  • For the Cake:
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup granulated erythritol (or preferred low-carb sweetener)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 4 large eggs
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup shredded coconut (unsweetened)
  • For the Frosting:
  • 8 oz cream cheese (softened)
  • 1/4 cup butter (softened)
  • 1/3 cup powdered erythritol (or preferred low-carb sweetener)
  • 1 tsp vanilla extract
  • 12 tbsp unsweetened almond milk (as needed)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, then add melted coconut oil, vanilla extract, and almond milk. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  5. Fold in grated carrots, crushed pineapple, and shredded coconut.
  6. Pour batter into the prepared cake pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely before frosting.
  9. For the frosting: Beat cream cheese and butter until smooth. Add powdered erythritol and vanilla extract, mixing until creamy. Adjust consistency with almond milk if needed.
  10. Spread frosting evenly over the cooled cake. Optionally, garnish with extra shredded coconut or chopped nuts.
  11. Slice and serve. Store leftovers in the refrigerator.

Notes

For a nut-free version, substitute almond flour with sunflower seed flour and use coconut milk instead of almond milk. Ensure pineapple is well-drained to avoid excess moisture. Cake can be stored in the fridge for up to 5 days.