Description

A moist, naturally sweetened carrot cake that’s gluten-free, sugar-free, and dairy-free, made with almond and coconut flour, and naturally sweetened with applesauce and maple syrup or monk fruit. Perfect for health-conscious bakers seeking a guilt-free indulgence.

Ingredients

1 1/2 cups almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1 tsp gluten-free baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

4 large eggs

1 cup unsweetened applesauce

1/4 cup melted coconut oil

1/4 cup pure maple syrup or monk fruit sweetener

1 tsp vanilla extract

1 1/2 cups finely grated carrots

1/4 cup chopped walnuts or pecans (optional)

1/4 cup unsweetened shredded coconut (optional)

1/4 cup raisins or chopped dates (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, then stir in the applesauce, melted coconut oil, maple syrup (or monk fruit sweetener), and vanilla extract until well combined.
Combine the wet and dry ingredients, stirring just until blended.
Fold in the grated carrots and any optional mix-ins like nuts, shredded coconut, or dried fruit.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Notes

Swap nuts with sunflower seeds for a nut-free version.

Add chopped pineapple for a tropical variation.

Use flax eggs to make it vegan.

A sugar-free coconut glaze adds a special touch.

Add a pinch of cloves or cardamom for extra spice.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 5g
Sodium: 180mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 55mg