Moist, warm, and naturally sweet, this No Sugar, No Flour Carrot Cake delivers all the classic spice and tenderness of traditional carrot cake—completely grain-free and naturally sweetened with applesauce and fresh carrots!
Why You’ll Love This Recipe
Grain-Free & Sugar-Free: Made with nutrient-dense almond flour and naturally sweetened with applesauce.
Incredibly Moist Texture: Fresh grated carrots and healthy fats keep the cake soft and tender.
Simple One-Bowl Prep: Whisk, mix, and bake—no complex steps or special equipment required.
Essential Kitchen Equipment
8-inch Round Cake Pan or Springform Pan: Lined with parchment paper and greased.
Large Mixing Bowl & Whisk: For blending the wet and dry ingredients.
Box Grater: To finely grate fresh carrots.
Ingredients
Carrot Cake Batter:
2 cups Freshly grated carrots (finely shredded)
1 cup Blanched almond flour
1/2 cup Unsweetened applesauce
3 large Eggs (room temperature)
1/4 cup Melted coconut oil or melted unsalted butter
1 1/2 tsp Ground cinnamon
1 tsp Pure vanilla extract
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Walnuts or pecans, roughly chopped (optional)
Optional Cream Cheese Filling & Glaze:
1/2 cup Softened cream cheese or Greek yogurt mixed with 1 tbsp zero-calorie sweetener (for middle layer/frosting)
Sugar-free maple syrup or honey alternative for drizzling
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C).
2. Line an 8-inch round baking pan with parchment paper and lightly spray the sides with cooking spray.
Step 2: Mix the Batter
1. In a large bowl, whisk together the 3 eggs, 1/2 cup applesauce, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until fully combined.
2. Stir in the 1 cup almond flour, 1 1/2 tsp cinnamon, 1 tsp baking soda, and 1/4 tsp salt until a smooth batter forms.
3. Fold in the 2 cups grated carrots and 1/2 cup chopped walnuts/pecans until evenly distributed.
Step 3: Bake
1. Pour the batter into your prepared pan and smooth the top evenly with a spatula.
2. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 4: Cool & Assemble
1. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
2. (Optional Layering) Slice horizontally to add a layer of sweetened cream cheese filling in the center, top with chopped pecans, and drizzle with sugar-free syrup before slicing!
Chef’s Tips
Grate Carrots Finely: Finely grated carrots melt seamlessly into the almond flour batter during baking, maximizing moisture.
Cool Completely: Almond flour cakes set as they cool. Letting it cool fully ensures neat, clean slices without crumbling!
Nutritional Breakdown (Per Slice / 8 Yield)
Servings: 8 slices
Calories: ~185 kcal
Protein: 6g
Net Carbs: 5g
Fat: 15g
Frequently Asked Questions (FAQ)
Can I make this sweeter without adding sugar?
Yes! If you prefer a sweeter profile, add 1/3 cup granulated monk fruit or erythritol to the batter along with the dry ingredients.