The best Flourless Sugar-Free Carrot Cake
This moist and flavorful carrot cake is a healthy twist on a classic dessert — made completely flourless and sugar-free. Packed with grated carrots, almond flour, and warm spices, it’s the perfect guilt-free indulgence for any occasion.
Equipment
- mixing bowl
- whisk or spatula
- 8-inch round cake pan
- oven
- wire cooling rack
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup walnuts, chopped
- 3 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- In a large mixing bowl, combine grated carrots, almond flour, applesauce, chopped walnuts, eggs, baking soda, baking powder, cinnamon, nutmeg, salt, and vanilla extract.
- Stir until well combined and a smooth, even batter forms.
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain, or top with Greek yogurt or sugar-free frosting if desired.
Notes
Tip: Finely grate the carrots for the best texture and moisture. For a touch of natural sweetness, add a mashed ripe banana to the batter. Serve plain or with a dollop of Greek yogurt for a light frosting alternative.