Ingredients
Scale
- 1 cup finely grated carrots
- 1 ½ cups almond flour
- 3 large eggs
- ⅓ cup maple syrup or honey
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- Optional: ¼ cup chopped walnuts or raisins
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the grated carrots, almond flour, eggs, maple syrup or honey, Greek yogurt, vanilla extract, cinnamon, baking powder, and salt.
- Mix until everything is well combined, being careful not to overmix. If you’re using walnuts or raisins, fold them in gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in 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.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg