Description
This No Sugar, No Flour Carrot Cake is a healthier twist on a classic dessert, using almond flour and natural sweeteners to create a moist, flavorful cake perfect for those avoiding refined sugars and gluten.
Ingredients
Scale
Carrot Cake Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a cake pan to prevent sticking.
- Combine ingredients: In a large bowl, thoroughly mix the grated carrots, almond flour, unsweetened applesauce, maple syrup, eggs, baking powder, vanilla extract, ground cinnamon, and salt until the batter is well combined.
- Add walnuts: Gently fold in the chopped walnuts to evenly distribute them throughout the batter.
- Pour batter into pan: Transfer the batter into the prepared cake pan, spreading it out evenly.
- Bake the cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool completely before slicing and serving to ensure the best texture and flavor.
Notes
- This cake is gluten-free and uses natural sweeteners, making it a great option for those with dietary restrictions.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Make sure to grate the carrots finely for a moist texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, ensure maple syrup and applesauce used are pure and free from additives.
