A moist, naturally sweet carrot cake made without refined sugar or traditional flour. The carrots and unsweetened applesauce provide natural sweetness, while almond flour creates a tender texture.
Yield
- 8–10 servings
- One 8-inch (20 cm) round cake or 8×8-inch square cake
Preparation Time
- Prep: 15 minutes
- Bake: 30–40 minutes
- Cool: 20–30 minutes
- Total: About 1 hour 15 minutes
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- ½ cup unsweetened applesauce
- 3 large eggs
- ¼ cup coconut oil, melted (or melted butter)
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula or spoon
- Measuring cups and spoons
- 8-inch round cake pan or 8×8-inch baking pan
- Parchment paper (recommended)
Instructions
Step 1: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Lightly grease the baking pan.
- Line the bottom with parchment paper for easier removal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Unsweetened applesauce
- Melted coconut oil or butter
- Vanilla extract
Mix until smooth and fully combined.
Step 3: Add the Dry Ingredients
Add:
- Almond flour
- Cinnamon
- Baking soda
- Salt
Stir until no dry spots remain.
Step 4: Fold in Carrots
Gently fold in the grated carrots.
If using nuts, fold in the chopped walnuts or pecans at this stage.
Step 5: Bake
- Pour batter into the prepared pan.
- Spread evenly.
- Bake for 30–40 minutes or until:
- The top is lightly golden.
- A toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool
- Allow cake to cool in the pan for 10–15 minutes.
- Transfer to a wire rack.
- Cool completely before slicing.
Nutrition Information (Approximate)
Per serving (10 servings, without optional nuts):
- Calories: 170–210
- Protein: 5–7 g
- Carbohydrates: 8–12 g
- Fiber: 3–4 g
- Fat: 13–16 g
- Sugar: Naturally occurring sugars only
Values will vary depending on ingredients used.
Nut Information
Contains Nuts
This recipe contains almond flour, which is made from ground almonds and is a tree nut ingredient.
Optional Nuts
The recipe may also contain:
- Walnuts
- Pecans
These are tree nuts and common allergens.
Nut Allergy Warning
This recipe is not suitable for individuals with almond allergies unless almond flour is replaced.
Nut-Free Substitution Ideas
To make the recipe nut-free:
- Replace almond flour with sunflower seed flour (1:1 substitution).
- Omit walnuts and pecans.
- Verify all packaged ingredients are processed in nut-free facilities if needed for severe allergies.
Cross-Contamination
People with severe nut allergies should check labels carefully, as almond flour and other baking ingredients may be processed in facilities that also handle other tree nuts and peanuts.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap slices individually and freeze for up to 3 months.
Reheating
Allow frozen slices to thaw overnight in the refrigerator or at room temperature before serving.
Optional Variations
Raisin Carrot Cake
Add ¼ cup raisins for extra natural sweetness.
Spiced Version
Add:
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Cream Cheese Topping
Spread with lightly sweetened cream cheese after the cake has cooled.
Coconut Carrot Cake
Add ¼ cup unsweetened shredded coconut to the batter.
Frequently Asked Questions
Q: Is this cake completely sugar-free?
A: It contains no added or refined sugar, but carrots and applesauce naturally contain sugars.
Q: Can I use pre-shredded carrots?
A: Freshly grated carrots are recommended because they provide more moisture and a softer texture.
Q: Why is almond flour used instead of regular flour?
A: Almond flour adds moisture, healthy fats, and protein while keeping the recipe grain-free and lower in carbohydrates.
Q: Can I make this dairy-free?
A: Yes. Use coconut oil instead of butter.
Q: Can I make it gluten-free?
A: Yes. Almond flour is naturally gluten-free. Confirm that all packaged ingredients are certified gluten-free if necessary.
Q: Can I omit the eggs?
A: The texture will change, but you can experiment with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Q: Why did my cake sink in the middle?
A: Common causes include underbaking, opening the oven too early, or using too much moisture from the carrots or applesauce.
Q: Can I make muffins instead of cake?
A: Yes. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for approximately 18–22 minutes.