Healthy Gluten Free Sugar Free Carrot Cake
Preheat your oven to 350 and line 2 round 8 inch cake pans with parchment paper, spraying the sides with cooking spray
1
In a medium bowl, stir together sifted coconut flour, cinnamon, baking soda, baking powder, salt and nutmeg
2
In a separate large bowl, use an electric hand mixer to combine eggs, erythritol sweetener, Greek yogurt, and vanilla until well combined
3
Stir in coconut flour mixture and stir until combined
4
Gently fold in shredded carrots, pecans, and coconut flakes until well combined. Let batter stand for 10 minutes so coconut flour can absorb moisture
5
Divide batter between 2 prepared pans and spread to smooth. Bake 35-40 min til sides are golden brown and toothpick from the center comes out cleanly
6
In a large bowl use an electric hand mixer to beat together cream cheese and Greek yogurt until fluffy
7
Add vanilla and beat until combined
8
Set the mixer to low speed and gradually add powdered erythritol sweetener until it is all combined. Return to high speed and beat until fluffy
9
Place one cake layer bottom side up and add 3/4 cup frosting on the top and spread evenly
10
Gently place the 2nd cake on top and spread a thin layer of frosting all over to make a crumb coat. Doesn’t have to be pretty!
11
Chill at least an hour
12
Once chilled, frost the entire cake. An offset spatula really helps!
13
Garnish with extra pecans and DEVOUR!
14
Full recipe and nutrition info on foodfaithfitness.com
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