Description
Delicious No Sugar No Flour Carrot Cake That’ll Wow You!
Ingredients
Scale
- 2 cups Grated Carrots (can substitute with finely shredded zucchini)
- 1 cup Applesauce (replace with mashed bananas for a fruity twist)
- 3 large Eggs (substitute with flax eggs for a vegan option)
- 2 cups Almond Flour (can be substituted with coconut flour or any nut flour)
- 1 teaspoon Vanilla Extract (use pure vanilla for best taste)
- 2 teaspoons Baking Powder (ensure it is fresh for effective leavening)
- 1 teaspoon Ground Cinnamon (feel free to include other spices)
- 1/2 teaspoon Salt (choose kosher or sea salt for a subtler taste)
- 1 cup Chopped Walnuts (optional substitutes include sunflower seeds for nut-free diets)
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
- In a large bowl, combine grated carrots, applesauce, eggs, and vanilla extract until well blended.
- In another bowl, whisk together almond flour, baking powder, ground cinnamon, and salt until there are no lumps.
- Gradually pour the dry ingredients into the wet mixture and stir gently until just combined. Fold in chopped walnuts.
- Pour the batter into the prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Sugar Flour Carrot Cake