Description
This No Sugar No Flour Carrot Cake is moist, tender, and naturally sweetened with dates and applesauce—no refined sugar or flour needed! It’s packed with shredded carrots, warm spices, and optional add-ins like raisins or nuts. Perfect for a healthy dessert, snack, or even breakfast!
Ingredients
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1 1/2 cups almond flour
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1/4 cup coconut flour
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1 tsp baking soda
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1 1/2 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp ground ginger
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1/4 tsp salt
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3 large eggs
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1/2 cup unsweetened applesauce
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1/2 cup pitted Medjool dates (about 6-7), soaked in warm water for 10 minutes
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1/4 cup coconut oil, melted
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1 tsp vanilla extract
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1 1/2 cups finely shredded carrots
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1/3 cup chopped walnuts or pecans (optional)
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1/4 cup raisins (optional)
Instructions
. Preheat Oven:
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Preheat oven to 350°F (175°C).
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Grease or line an 8×8-inch pan or loaf pan with parchment paper.
2. Make the Date Paste:
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In a food processor, blend soaked dates with applesauce and vanilla until smooth.
3. Mix the Wet Ingredients:
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In a large bowl, whisk eggs, melted coconut oil, and the date-applesauce mixture until well combined.
4. Add Dry Ingredients:
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In a separate bowl, mix almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
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Add dry ingredients to wet and mix until just combined.
5. Fold in Carrots and Extras:
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Stir in shredded carrots and any optional add-ins like nuts or raisins.
6. Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Let cool completely before slicing or frosting.
7. Optional Cream Cheese Topping:
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Mix cream cheese, Greek yogurt, vanilla, and cinnamon until smooth.
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Spread over cooled cake or serve on the side.
Notes
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Make it dairy-free by skipping the cream cheese topping or using a dairy-free alternative.
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Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.
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This cake is gently sweet and ideal for those avoiding refined sugar.