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. 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.
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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 8 servings.
Are Carrots Allowed in a THM S Meal?
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. That’s about 1/2 cup perserving or under.
If you are uncomfortable calling this an S then please by all means eat it as an S helper or healthy crossover which is what our Easter meal will be I am sure.
If you are curious about the Trim Healthy Mama Plan
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 …
I believe I am going to ask for these Wilton Performance Pans Round Pan Set
And watched my husband snitch pieces every time 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
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- Serves: 8
- Serving size: 1 Slice
- Calories: 189
- Fat: 13g
- Saturated fat: 4g
- Carbohydrates: 9g
- Sugar: 12g
- Sodium: 254mg
- Fiber: 2g
- Protein: 11g
- Cholesterol: 59mg
- 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
- 1 8oz block ⅓ fat Cream Cheese, Softened
- 3 TBS Sweetener, Powdered
- 3-4 TBS 0% Greek Yogurt
- Preheat oven to 350^ F.
- Grease cake pans with coconut oil and place parchment paper into the bottom of the pans (THIS IS IMPORTANT).
- 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).
- In a separate small mixing bowl whisk together the eggs, almond milk and vanilla.
- Combine wet into dry and beat with an electric mixer until well incorporated. Add grated carrots and coconut oil.
- Spoon the batter into lined cake pans and smooth the tops.
- Bake for 35-40 minutes or until cake springs back when lightly touched.
- Cool completely before frosting.
- Place softened cream cheese into a deep mixing bowl, beat on medium until creamy, add sweetener and yogurt and continue to blend until smooth.
Robin's Tweaks using THM Baking Blend:
3/4 cup Baking blend
1 added in ⅛ cup of coconut flour. (Next time I'll probably just add ⅛ extra of BB & leave out coconut flour.)
I cut back on carrots because of added pineapple.-
1 cup pulsed carrots to make fine
1 -4 oz container of pineapple (drained & pulsed in Cuisinart)
1/4 cup unsweetened coconut
1/2 cup chopped Walnuts
I used Super Sweet & used Judy's suggested ⅓ cup.
The icing, I just added a few walnuts on top.
Robin’s Tweaks to This Sugar Free Coconut Carrot Cake
The addition of pineapple to the original recipe would make this cake an S helper based on the information from page 68 in your Trim Healthy Mama Plan Book
.
3/4 cup Baking blend
1 added in 1/8 cup of coconut flour. (Next time I’ll probably just add 1/8 extra of BB & leave out coconut flour.
I cut back on carrots because of added pineapple.-
1 cup pulsed carrots to make fine
1 -4 oz container of pineapple (drained & pulsed in cuisinart)
1/4 cup unsweetened coconut
1/2 cup chopped Walnuts
I used Super Sweet & used Judy’s suggested 1/3 cup.
The icing, I just added a few walnuts on top.
Cindy Litchfield says
Thank you for making your recipe printable.
judy says
Your Welcome 🙂 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 🙂
Lisa says
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!
judy says
I used two 8″ pans 🙂 but the batter will fit into one 9″ if that is what you have.
Lisa says
Thank you!
joyce says
is there coconut in the cake or frosting? I didn’t see it in the recipe.
judy says
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 🙂
Theresa says
Would I be able to substitute THM baking blend in place of the almond and coconut flour ?
Judy says
I have not made it that way so I don’t know how it would turn out, I’m sorry.
Rachel says
The break down of nutrients says 23 carbs. How is this an S?
Judy says
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.
Barbara carpenter says
Which thm sweetener works best for this cake
Judy says
The sweetblend would be closest to what I used 🙂
Tara says
Is the parchment paper only for the bottom of the pan and not the sides? As in, cut the parchment paper in a circle?
Judy says
I normally use a coffee filter in the bottom of my round pans 🙂
Kathleen Johnson says
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.
Judy says
I will make a note in the post I’m sorry I have 8″ pans.
Joyce says
Could I use normal cupcake liners ?
Judy says
yes ma’am 🙂
Dawn says
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.
Joy says
Can you please update your recipe to indicate the pan size you used? I just botched this cake because I used two 9in round pans (which I believe is the standard size?), and you can imagine how well it turned out with batter only about half an inch thick in each pan. For two 9in pans, the recipe would easily need to be doubled. I just wish I had known that before I ruined it! Thanks
Joy says
Ok, this cake actually turned out delicious! It was very thin, but the flavor and texture was perfect. Rave reviews from everyone, and will definitely double the recipe and make again! Thanks again
Judy says
I’m glad you enjoyed it Joy!! I;m sorry about the miss communication about the pan size!! I normally use 6″ or 8″ pans because it is only my husband and I.
Judy says
Carrot cake is my favorite dessert so I can’t wait to try it! Thank you for all your wonderful recipes!
Dayla says
Any way to reduce almond flour and Iincrease coconut flour?
Judy says
I haven’t tried it that way, I am sorry.
Aimee Stauffer says
Loved this . . . Was looking for a healthy carrot cake, found this and love the bit of coconut flavor in it!!!!! I will make this again!!!
Cyn says
I made this today. My Husband said this is THE BEST carrot cake he has had in his life. He is 68. I have to agree. We are just 3 months into eating differently for healthier living. Thank You for this luscious recipe. I am thrilled it is moist., and easy to make and enjoy…
Faith says
This was referred to me by a friend. Looks AMAZING!!! Just one question…
Can I make it ahead of time? Say, the day before?
Judy says
yes you can 🙂 I do that all the time 🙂