No-Sugar No-Flour Carrot Cake Recipe
Introduction
This No-Sugar No-Flour Carrot Cake is a healthy twist on a classic favorite. It’s naturally sweetened and grain-free, making it perfect for those looking for a lighter dessert without sacrificing flavor.
Ingredients
- 2 cups grated carrots
- 3 large eggs
- 1 cup almond flour
- 1/2 cup natural sweetener (such as erythritol or stevia)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the grated carrots, eggs, almond flour, and sweetener. Stir well until the batter is smooth and evenly mixed.
- Step 2: Pour the batter into a greased or lined cake pan. Bake for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Let it cool before serving.
Tips & Variations
- For added flavor, try adding cinnamon, nutmeg, or vanilla extract to the batter.
- Chopped nuts such as walnuts or pecans can be folded in for extra texture and nutrition.
- If you prefer a moister cake, consider adding a tablespoon of coconut oil or yogurt to the mix.
Storage
Store the carrot cake in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual slices gently in the microwave for about 15-20 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other flours instead of almond flour?
Almond flour is preferred for its moisture and texture, but coconut flour can be used with adjustments to the liquid ingredients since it absorbs more moisture.
What natural sweeteners work best?
Erythritol, stevia, monk fruit, or a blend of these are great options to keep the cake low in sugar while adding sweetness.
PrintNo-Sugar No-Flour Carrot Cake Recipe
This No-Sugar No-Flour Carrot Cake is a healthy and delicious treat perfect for those avoiding refined sugars and flours. Made primarily with fresh carrots, eggs, almond flour, and a natural sweetener, this cake offers a moist texture and subtle sweetness without compromising on flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups grated carrots (about 3 medium carrots)
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup natural sweetener (such as erythritol or stevia blend)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the grated carrots, eggs, almond flour, and sweetener. Mix thoroughly until all ingredients are well incorporated into a smooth batter.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined cake pan. Bake in the preheated oven for approximately 30 to 35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
- Ensure carrots are finely grated to blend well in the batter and give the cake a better texture.
- You can substitute the sweetener with your preferred natural no-sugar sweetener, adjusting quantity as needed for sweetness.
- Let the cake cool completely for easier slicing and better flavor development.
- This cake is best stored in the refrigerator and consumed within 3-4 days.
- Optional additions: cinnamon, nutmeg, or chopped nuts for extra texture and flavor.
Keywords: no-sugar carrot cake, sugar-free cake, almond flour cake, gluten-free dessert, healthy carrot cake
