Description
Learn how to make delicious No Sugar No Flour Carrot Cake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1 ½ cups almond flour
- ½ cup rolled oats (gluten-free if needed)
- 3 large eggs
- ¼ cup honey or pure maple syrup (substitute with agave for vegan option)
- ¼ cup unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional, for crunch)
Substitution tips: If you don’t have almond flour, finely ground oat flour works well. For a nut-free version, swap nuts for sunflower seeds or omit entirely. I always keep applesauce in my fridge for moments like these—adds moisture without extra fat or sugar.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the almond flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. This dry mix adds the warm, comforting spices that remind me of cozy family dinners by the coast.
- In a large bowl, beat the eggs with honey (or maple syrup), applesauce, and vanilla extract until smooth and well combined. I usually give this a good 2-3 minutes to incorporate some air, which helps keep the cake light.
- Slowly fold the dry ingredients into the wet mixture, stirring gently but thoroughly. Don’t overmix—my early kitchen lessons taught me that patience is key for a tender crumb.
- Fold in the grated carrots and nuts (if using). The carrots add natural sweetness and moisture, a trick I learned from my mom who always found ways to stretch simple ingredients into something special.
- Pour the batter into your prepared pan and smooth the top with a spatula. The batter will be thick but spreadable.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the edges—they should be golden and slightly pulling away from the pan.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This step is crucial to avoid a crumbly cake, a lesson I learned after many experiments (and a few kitchen messes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: No Sugar No Flour Carrot Cake, recipe, cooking, food
