A naturally sweet, moist carrot cake made without refined sugar or wheat flour.
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- ½ cup unsweetened applesauce
- 3 large eggs
- ¼ cup coconut oil or melted butter
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan or loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, applesauce, coconut oil (or melted butter), and vanilla extract until smooth.
- Stir in the grated carrots.
- Add the almond flour, cinnamon, baking soda, and salt. Mix until well combined.
- Fold in the chopped walnuts or pecans, if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Healthy Cream Cheese Frosting
- 4 oz (115 g) cream cheese, softened
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
Mix until smooth and spread over the cooled cake.
Tips
- For extra sweetness, add ¼ cup raisins or chopped dates.
- Store covered in the refrigerator for up to 5 days.
- Delicious served with a cup of coffee or tea.
Yield: 8 servings
Prep Time: 10 minutes
Bake Time: 30–35 minutes 🥕✨
