Ingredients
Scale
- 2 cups grated carrots
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup (optional)
- 3 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix together the grated carrots, almond flour, applesauce, and honey or maple syrup if using.
- In a separate bowl, whisk the eggs until frothy, then add them to the carrot mixture.
- Stir in the baking soda, baking powder, cinnamon, nutmeg, and salt until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Notes
- You can skip the honey or maple syrup entirely if you want a fully sugar-free cake.
- Make sure your carrots are freshly grated for the best moisture and texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This cake freezes well. Wrap slices individually and freeze for up to 2 months.
- Almond flour gives this cake a dense, moist crumb. Do not substitute with coconut flour at a 1:1 ratio.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg