Introduction
Who says healthy can’t be delicious? This No Sugar, No Flour Carrot Cake is proof that you can transform everyday ingredients into a moist, flavorful, and surprisingly decadent treat without all the guilt! Get ready to wow your family and friends with this unbelievably easy and healthy carrot cake recipe. Believe us, they won’t believe it’s good for them!
Why This Works
This recipe works because it cleverly uses almond flour and coconut oil to create a wonderfully moist and tender crumb, while the sweetness comes naturally from the carrots and a touch of maple syrup. It’s a delicious balance of flavors, making it a healthy dessert that truly satisfies your sweet tooth without the sugar crash. Plus, it’s super easy to make – perfect for busy weeknights or weekend baking fun!
Key Ingredients
- 🥕 2 cups grated carrots
- 🥚 4 large eggs
- 🥥 1 cup coconut oil, melted
- 🍯 1/2 cup maple syrup
- 🌰 1 cup almond flour
- 🍎 1 teaspoon ground cinnamon
- 🌰 1/2 teaspoon ground nutmeg
- 🧂 1/4 teaspoon salt
- 🍋 1 teaspoon vanilla extract
- 🌰 1/2 cup chopped walnuts or pecans (optional)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9×13 inch baking pan.
2️⃣ In a large bowl, whisk together the eggs, melted coconut oil, and maple syrup until well combined.
3️⃣ Add the grated carrots, almond flour, cinnamon, nutmeg, salt, and vanilla extract to the wet ingredients. Mix until just combined. Be careful not to overmix.
4️⃣ Stir in the chopped nuts (if using).
5️⃣ Pour the batter into the prepared pan and spread evenly.
6️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Let the cake cool completely in the pan before serving.
Handy Tips
- For extra moist cake, add a tablespoon or two of unsweetened applesauce to the batter.
- If your carrots are on the dry side, you might want to add a tablespoon or two more of maple syrup to balance moisture.
- Don’t overmix the batter! Overmixing can result in a tough cake.
Heat Control
Baking at 350°F (175°C) ensures even cooking and a moist crumb. Lower temperatures might result in a dense cake, while higher temperatures could lead to dry edges. Keeping a close eye on your oven and using a timer is key!
Crunch Factor
The optional walnuts or pecans add a delightful crunch to the tender cake. If you prefer a softer texture, you can omit them or use a different nut.
Pro Kitchen Tricks
- Use a box grater for quick and easy carrot grating!
- For extra flavor, add a teaspoon of orange zest to the batter.
- If you don’t have almond flour, you can try using a blend of almond flour and coconut flour, but you may need to adjust the liquid accordingly.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Gift Packaging Ideas
This cake makes a beautiful and healthy gift! Package individual slices in pretty cellophane bags tied with ribbon. You can also bake it in smaller loaf pans for easy gifting.
Flavor Variations
🌟 Spiced Carrot Cake: Add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves for a warm, spiced flavor.
🌟 Chocolate Chip Carrot Cake: Fold in 1/2 cup of dark chocolate chips for a decadent twist.
🌟 Cream Cheese Frosting (Sugar-Free): Make a sugar-free cream cheese frosting using cream cheese, sugar substitute, and vanilla extract. We recommend researching this online as this recipe is sugar free and flour free.
🌟 Citrus Carrot Cake: Add the zest and juice of one orange or lemon for a bright, citrusy flavor.
Troubleshooting
- Cake is dry: Next time, add a tablespoon or two more of coconut oil or applesauce.
- Cake is dense: Ensure you haven’t overmixed the batter.
- Cake is burning: Reduce your oven temperature by 25 degrees next time and keep a close eye on it.
FAQ
Q: Can I use other nuts besides walnuts or pecans? A: Yes! Feel free to use almonds, macadamia nuts, or even sunflower seeds.
Q: Can I make this cake ahead of time? A: Yes, the cake can be made a day or two in advance and stored in an airtight container at room temperature.
Q: Is this cake truly sugar-free? A: Yes, this recipe relies on the natural sweetness of the carrots and maple syrup. However always check your maple syrup for added sugars.
Q: Can I freeze this cake? A: Yes, you can freeze individual slices or the whole cake for up to 3 months. Wrap it well to prevent freezer burn.
Q: How many servings does this recipe make? A: This recipe makes approximately 12 servings.
Conclusion
We hope you enjoy this delicious and healthy No Sugar, No Flour Carrot Cake! It’s the perfect dessert for any occasion – and one that you can feel good about sharing with your loved ones. Don’t forget to share your pictures and experiences on Ratemyrecipes.com! Happy baking!
Crazy Good Carrot Cake (No Sugar, No Flour!)
A deliciously moist and flavorful carrot cake made without sugar or flour, perfect for a healthy dessert option.
Ingredients
- 2 cups grated carrots
- 1 cup ground almonds
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180u00b0C (350u00b0F) and grease a round cake pan.
- In a large mixing bowl, combine the grated carrots, ground almonds, applesauce, eggs, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until well combined.
- Fold in the chopped walnuts and vanilla extract.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For added sweetness, consider adding mashed bananas or dates to the batter.
- Make sure to finely grate the carrots to ensure even baking.