No Sugar, No Flour Carrot Cake

by

Yield

8–10 servings

Prep Time

15 minutes

Bake Time

35–40 minutes

Ingredients

Cake

  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup almond flour
  • ½ cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • Pinch of salt

Optional Add-ins

  • ¼ cup chopped walnuts
  • ¼ cup chopped pecans
  • ¼ cup raisins
  • 2 tablespoons unsweetened shredded coconut

Optional Topping

  • Light dusting of powdered erythritol or monk fruit sweetener

Instructions

Step 1: Prepare

Preheat oven to 350°F (175°C).

Grease an 8-inch (20 cm) round cake pan or line with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together:

  • Eggs
  • Applesauce
  • Vanilla extract

Step 3: Add Dry Ingredients

Stir in:

  • Almond flour
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt

Mix until combined.

Step 4: Fold in Carrots

Add grated carrots and any optional mix-ins.

Stir gently until evenly distributed.

Step 5: Bake

Pour batter into prepared pan.

Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool

Allow cake to cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely.

Dust lightly with powdered sweetener if desired.

Nutrition Information

Approximate values per serving (10 servings, without nuts or topping):

Nutrient Amount
Calories 110–130
Protein 4–5 g
Fat 7–9 g
Carbohydrates 8–10 g
Fiber 2–3 g
Sugars 3–5 g
Net Carbs 5–7 g

Values vary by ingredients used.

Nut Information

Contains Nuts

This recipe contains:

  • Almond flour (tree nuts)

Optional Nuts

  • Walnuts
  • Pecans

Nut-Free Alternative

Replace almond flour with:

  • Finely ground sunflower seed flour
  • Oat flour (not low-carb)
  • A gluten-free flour blend

Texture may vary.

Allergy Warning

People with tree nut allergies should avoid:

  • Almond flour
  • Walnuts
  • Pecans

Always check labels for cross-contamination warnings.

Frequently Asked Questions

Q: Is this cake really sugar-free?

It contains no added sugar, but carrots and applesauce naturally contain sugars.

Q: Is it keto?

Not strictly keto because carrots and applesauce contain carbohydrates. However, it is lower in carbs than traditional carrot cake.

Q: Can I make it sweeter?

Yes. Add:

  • ¼ cup monk fruit sweetener
  • ¼ cup erythritol
  • Stevia to taste

Q: Can I use coconut flour?

Not as a 1:1 substitute.

Try:

  • 1 cup almond flour = about ¼–⅓ cup coconut flour plus extra liquid.

Q: Can I make muffins instead?

Yes.

Bake in a muffin tin at 350°F (175°C) for 18–22 minutes.

Q: Can I freeze it?

Yes.

Wrap individual slices tightly and freeze for up to 3 months.

Q: Why is my cake dense?

Common reasons:

  • Too much almond flour
  • Overmixing
  • Not enough leavening
  • Excess moisture from carrots

Q: How should I store it?

Store:

  • Refrigerated: up to 5 days
  • Frozen: up to 3 months

Because of the moisture from carrots and applesauce, refrigeration is recommended.

Healthy Cream Cheese Frosting (Optional)

Ingredients

  • 4 oz (113 g) reduced-fat cream cheese
  • 2 tablespoons Greek yogurt
  • 1–2 tablespoons monk fruit sweetener
  • ½ teaspoon vanilla

Directions

Beat until smooth and spread over cooled cake.

Nutrition

Approximately 35–45 calories per tablespoon.

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