Sugar Free Coconut Carrot Cake

Sugar Free Coconut Carrot Cake

With Easter fast approaching I needed to find a carrot cake recipe that would make my family happy as well as meet the needs of my Trim Healthy Mama journey.Β  This Sugar Free Coconut Carrot Cake is a keeper for sure. It is studded with carrots and is moist with hints of cinnamon, ginger and nutmeg. Topped with cream cheese icing and flaked coconut it mimics traditional carrot cake without all the sugars and starchy white flour.

This cake is a very satisfying treat so it will fit right into our (S)atisfying Easter dinner. Our grandson has been taste testing different versions for over a week now… it is one of his favorite snacks even without the frosting. This Sugar Free Coconut Carrot Cake makes 10 servings.

I know that most women following Trim Healthy Mama think carrots need to stay in an (E)nergizing setting but they are allowed within a satisfying meal in moderation. If you are uncomfortable calling this an S then please by all means eat it as a healthy crossover which is what our Easter meal will be I am sure. If you are curious about the Trim Healthy Mama Plan you can check out their website here. I have lost 50 pounds in a year and my health continues to thrive.

I had a little trouble developing this recipe for Sugar Free Coconut Carrot Cake. I had 2 different batches stick in my cake pans… it was so very frustrating. But it also showed me that God has a way of making you appreciate the talents that he gifts each of us with. I prayed a lot yesterday as everything seemed to be going wrong… and then the light bulb went off… God has a sense of humor… it was my April fools joke.. to be trying so hard and just have it keep “failing” … so I cleaned up my kitchen…made a yummy supper with this little trifle as a dessert from the messed up cake layers …

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I believe I am going to ask for these Wilton Performance Pans Round Pan Set for Mother’s Day.

Coconut Carrot Cake

And watched my husband snitch pieces every timeΒ  he entered the kitchen… and the joke was on me…it was yummy I just needed to remember to put parchment paper in the bottom of my cake pans before baking with coconut flour….

I may double this recipe to make the cake a bit higher for Easter, but it is really filling just the way it is. The frosting recipe I used is pretty versatile and I used unsweetened coconut shreds over the sides for decoration. check out the products that I recommend at the bottom of this post.

Here is the recipe for Sugar Free Coconut Carrot Cake


Sugar Free Coconut Carrot Cake, Cut

Sugar Free Coconut Carrot Cake
Prep time
Cook time
Total time
Serves: 1
For The Cake
  • 1 cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Sweetener (if using THM Sweet Blend reduce to ⅓ cup)
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ⅛ tsp Ground Nutmeg
  • ¼ tsp Glucomannan Powder or xanthan gum
  • 3 Large Eggs
  • ½ cup Unsweetened Almond Milk
  • 1½ tsp Vanilla extract
  • 1½ cups Finely Grated Carrots
  • 2 TBS Coconut Oil, melted
For the Frosting
  • 1 8oz block ⅓ fat Cream Cheese, Softened
  • 3 TBS Sweetener, Powdered
  • 3-4 TBS 0% Greek Yogurt
For the Cake
  1. Preheat oven to 350^ F.
  2. Grease cake pans with coconut oil and place parchment paper into the bottom of the pans (THIS IS IMPORTANT).
  3. In a medium/large mixing bowl combine almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger, nutmeg and glucomannan powder. Whisk to ensure there are no lumps and to incorporate air into the flours (you can also sift these ingredients).
  4. In a separate small mixing bowl whisk together the eggs, almond milk and vanilla.
  5. Combine wet into dry and beat with an electric mixer until well incorporated. Add grated carrots and coconut oil.
  6. Spoon the batter into lined cake pans and smooth the tops.
  7. Bake for 35-40 minutes or until cake springs back when lightly touched.
  8. Cool completely before frosting.
For the Frosting
  1. Place softened cream cheese into a deep mixing bowl, beat on medium until creamy, add sweetener and yogurt and continue to blend until smooth.
This cake is much denser than traditional carrot cake. It does not rise as high due to the types of flours used.
This Makes 10 servings
Nutrition Information
Serving size: 10 Calories: 205 Fat: 9g Saturated fat: 4g Unsaturated fat: 5g Carbohydrates: 23g Sugar: 12g Sodium: 254mg Fiber: 1g Protein: 7g Cholesterol: 59mg
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  1. Cindy Litchfield

    Thank you for making your recipe printable.

    1. judy (Post author)

      Your Welcome πŸ™‚ I know that I like to print them out as well as have them on the computer, so try to pass that option along to others πŸ™‚

  2. Lisa

    I think I may have missed what size cake pans? With 2 layers, I assume I need two of them, but are they 8″ or 9″? Thank you. This looks delicious!

    1. judy (Post author)

      I used two 8″ pans πŸ™‚ but the batter will fit into one 9″ if that is what you have.

      1. Lisa

        Thank you!

  3. joyce

    is there coconut in the cake or frosting? I didn’t see it in the recipe.

    1. judy (Post author)

      The cake uses coconut flour which adds the coconut flavor and health benefits to the cake and I did add coconut to the frosting on the sides πŸ™‚

  4. Theresa

    Would I be able to substitute THM baking blend in place of the almond and coconut flour ?

    1. Judy (Post author)

      I have not made it that way so I don’t know how it would turn out, I’m sorry.

  5. Rachel

    The break down of nutrients says 23 carbs. How is this an S?

    1. Judy (Post author)

      I recently updated how recipes are displayed on my site. The nutritional calculator seems to be miss calculating some of the THM ingredients which makes it confusing. Please bear with me while I try to get this fixed.

  6. Barbara carpenter

    Which thm sweetener works best for this cake

    1. Judy (Post author)

      The sweetblend would be closest to what I used πŸ™‚

  7. Tara

    Is the parchment paper only for the bottom of the pan and not the sides? As in, cut the parchment paper in a circle?

    1. Judy (Post author)

      I normally use a coffee filter in the bottom of my round pans πŸ™‚

  8. Kathleen Johnson

    I do wish you would put the cake pan size in the directions. I used two nine inch pans and now have two one inch thick layers. Haven’t tasted it yet but the batter was good.

    1. Judy (Post author)

      I will make a note in the post I’m sorry I have 8″ pans.

  9. Joyce

    Could I use normal cupcake liners ?

    1. Judy (Post author)

      yes ma’am πŸ™‚

  10. Dawn

    Thank you for this delicious recipe!I made just a few modifications because I wanted to use what I had on hand. This recipe was delicious… but if you don’t have exact ingredients, just make it your own.
    Instead of 1 cup of almond flour I used 1/2 c almond flour and 1/2 c THM Baking Blend. I reduced carrots to 1 cup (that was all I had on hand), used unsweetened coconut & almond milk rather than plain almond milk, added a few prunes (5 to be exact) I chopped them up really small and added them to the batter. Baked @ 350 in silicone muffin liners for 15 min and they turned out absolutely perfect!!!Made 12 cupcakes I cannot have dairy so I will not add frosting… but they are so yummy and moist, you don’t even need it.


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