Prep time: 20 mins | Servings: 8
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 9g
Net Carbs: 6g
Fat: 18g
Calories: 210 kcal
Description
Afternoon coffee has a way of making a warmly spiced slice of carrot cake feel completely necessary. This No Sugar No Flour Carrot Cake is moist, nutty, and naturally sweet with plenty of cozy cinnamon flavor. Enjoy a guilt-free slice that delivers all the comforting bakery goodness you crave while keeping your health goals on track.
Anti-Inflammatory Highlights
Carrots: Rich in beta-carotene, vitamins A and C, and natural antioxidants that help protect cells from oxidative stress and support healthy immune function.
Almonds & Walnuts: Provide heart-healthy monounsaturated fats, protein, and plant-based compounds that help lower inflammation and nourish the body.
Ingredients
2 cups freshly grated carrots
2 cups almond flour
1/2 cup chopped walnuts (plus extra for topping)
3 large eggs
1/3 cup pure maple syrup, honey, or a zero-calorie sweetener alternative
1/3 cup melted coconut oil or butter
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
A pinch of salt
For the Cream Cheese Frosting:
8 oz light cream cheese, softened
1/4 cup Greek yogurt or powdered monk fruit sweetener
1 tsp vanilla extract
Instructions
1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Grease two small round cake pans and line the bottoms with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sweetener of choice, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt.
4. Fold Everything Together: Gently fold the dry ingredients into the wet mixture until a thick batter forms. Stir in the freshly grated carrots and chopped walnuts until evenly distributed.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Remove and let cool completely.
6. Make the Frosting: In a small bowl, beat the softened cream cheese, Greek yogurt (or sweetener), and vanilla extract together until light, fluffy, and smooth.
7. Frost & Serve: Spread a layer of frosting between the cooled cake layers and over the top. Garnish with a sprinkle of chopped walnuts, slice, and enjoy with your afternoon coffee!