This gluten-free and sugar-free Carrot Cake with mascarpone cream cheese frosting is moist, fluffy, and perfectly spiced! It’s made with almond flour and coconut flour, so it’s absolutely gluten-free and grain-free. The cake is low in carbs and packed with healthy fats, making it nutritious and filling. It’s sure to be a huge hit on your Easter table or any other special occasion. Topped with a delicious mascarpone cream cheese frosting, this cake is absolutely stunning!
Healthy ingredients to make this cake
Almond flour and coconut flour as a substitute for traditional flour. These flours are rich in healthy fats and are low in carbohydrates, making them an excellent choice for people who follow a low-carb or grain-free diet.
Swerve Sweetener has no calories and is a great substitute for white sugar. Swerve is diabetes-friendly and measures cup-for-cup just like regular sugar. However, if you prefer, you can use white or brown sugar for this recipe.
Chopped pecans are a perfect addition to this incredible carrot cake. They add some crunchiness to the cake. You can also mix in other add-ins, such as raisins, pineapple chunks, or dried cranberries. Alternatively, you can substitute pecans with walnuts or other nuts, or leave the cake without any extras.
This cake is moist, tender, sweet, and full of flavor. Cinnamon adds the most delicious aromatic flavor to this carrot cake, while vanilla brings another layer of flavor. Spices make the taste of this carrot cake warm and cozy.
This gluten-free and sugar-free Carrot Cake with mascarpone cream cheese frosting is a fantastic option for a healthy and delicious dessert for Easter or any other special occasion.
Carrot cake is often coated with cream cheese frosting, which pairs perfectly with the spices in the cake. For this frosting, we will also use mascarpone and heavy cream to make it even creamier and more delicious. It gives the finishing touch to this decadent carrot cake. Moreover, this fluffy cream cheese mascarpone frosting will be perfect for any cake. It’s creamy, tangy, and unbelievably delicious.
Tips for making this recipe
- Use a toothpick to test if the cake is done. Insert the toothpick or tester into the center of the cake. If it comes out clean with only a few crumbs, the cake is ready. If it comes out with liquid batter, continue baking and checking every 5 minutes until it is fully baked.
- Allow the cake to cool completely before taking out of the pan and making the frosting.
- Do not overmix the batter. Just mix until they are well combined. Overmixing can result in a tough and chewy cake.
- Use room temperature eggs. It is important to use eggs at room temperature, as it helps them to mix better with the other ingredients and incorporate air into the batter. This results in a lighter and fluffier cake.
- Line the cake pans. Line the cake pans with parchment paper and coat with cooking spray to prevent the cake from sticking to the pan.
- Use cold heavy whipping cream and mascarpone.
How to store
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake and frosting to come to room temperature before serving.
Also, you can freeze this cake. Store it in an airtight container in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
More healthy and delicious Easter recipes
Even if you are skeptical about carrot cakes, especially flourless ones, you should try this gluten-free Carrot Cake with mascarpone cream cheese frosting, and it will change your mind. Every bite of this cake brings a lot of pleasure. It’s absolutely worth trying this cake, especially if you’re looking for a delicious and nutritious dessert option for special occasions like Easter.
For the Cake:
- 5 eggs, at room temperature
- ½ cup (100 g) coconut oil
- 1 tsp vanilla extract
- 1 ½ cups (150 g) almond flour
- 1 cup (130 g) confectioners Swerve
- ¼ cup (20 g) unsweetened shredded coconut
- ¼ cup (25 g) coconut flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 cup (120 g) shredded carrots
- ⅓ cup (35 g) chopped pecans (or walnuts)
- 1 tsp salt
For the Frosting:
- 8 oz (227 g) cream cheese, at room temperature
- 8 oz (227 g) Mascarpone cheese
- ½ cup (65 g) confectioners Swerve
- 4 tbsp (60 g) heavy cream
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F°. Line two 8in. cake pans with parchment paper, and coat with cooking spray.
- In a medium bowl, beat the eggs and Swerve together until fluffy, about 5 minutes. Add the vanilla extract and combine.
- In a separate bowl, mix together the dry ingredients. Gradually add the dry ingredients to the egg mixture, stirring until well combined.
- Stir in the shredded carrots and chopped pecans into the batter.
- Add the melted coconut oil, and mix well. The batter will be thick.
- Pour the batter evenly into the two pans. Bake for around 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool inside the pans for 15-30 minutes and then invert onto cooling racks.
- Once the cakes have completely cooled, use a hand mixer, and beat all of the frosting ingredients until fluffy.
- Spread the frosting on the top of the bottom layer of the cake. Place the top layer of cake on top of the bottom layer.
- Spread the rest of the frosting on the top and sides. Sprinkle with chopped pecans. Refrigerate the finished cake for at least 1 hour.