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Flourless Carrot Cake
Michonne Zendaya

Sugar-Free Decadent Flourless 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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

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

Equipment

  • mixing bowl
  • whisk or spatula
  • 8-inch round cake pan
  • oven
  • wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
  2. In a large mixing bowl, combine grated carrots, almond flour, applesauce, chopped walnuts, eggs, baking soda, baking powder, cinnamon, nutmeg, salt, and vanilla extract.
  3. Stir until well combined and a smooth, even batter forms.
  4. Pour the batter into the prepared pan, spreading evenly with a spatula.
  5. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. 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.