Carrot cake always brings me back to my grandmother’s kitchen. She had this magical way of turning simple, healthy ingredients into something so indulgent you’d swear it was a cheat meal.
Inspired by her knack for wholesome baking, I’ve created a carrot cake that skips the grains, sugar, and guilt—but packs all the flavor and nostalgia. Trust me, this one’s a keeper!
Tips
- Grate Your Own Carrots: Pre-shredded carrots can be too dry and won’t give the same moistness.
- Substitutions: Swap applesauce for mashed bananas if you prefer a different flavor.
- Add-ins: Raisins or dried cranberries work great for extra texture and natural sweetness.
Serving Suggestions
Frost with a tangy cream cheese alternative made with softened cream cheese (or vegan cream cheese), powdered monk fruit, and a splash of vanilla.
Garnish with shredded coconut and chopped nuts for a rustic look. Pair with a warm cup of tea or coffee for the ultimate cozy treat.
Guilt-Free Grain-Free Sugar-Free Carrot Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A moist and flavorful carrot cake that’s grain-free, sugar-free, and packed with wholesome ingredients. Perfect for any occasion!
Ingredients
- 2 cups finely grated carrots (about 3 medium carrots)
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- Pinch of salt
- 4 large eggs, room temperature
- ½ cup unsweetened applesauce
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla extract
- ¼ cup powdered monk fruit sweetener (or your preferred sweetener)
- ½ cup unsweetened shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prep Your Carrots
Wash and peel your carrots. Grate them finely—this helps them blend better into the batter and keeps the cake moist. - Mix the Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. - Blend the Wet Ingredients
In another bowl, beat the eggs until frothy. Add applesauce, coconut oil, vanilla extract, and monk fruit sweetener. Mix until smooth. - Combine
Slowly fold the dry ingredients into the wet mixture. Stir just until combined—don’t overmix. Gently fold in the grated carrots, shredded coconut, and nuts if using. - Bake
Preheat your oven to 350°F (175°C). Line a 9-inch round pan with parchment paper and lightly grease it. Pour in the batter and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before frosting.
Notes
This cake stores well in the fridge for up to 5 days. Enjoy it chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g (natural sugars from carrots)
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 65mg
