A moist, naturally sweet carrot cake made with almond flour, carrots, and unsweetened applesauce. No refined sugar and no wheat flour.
📝 Ingredients
Carrot Cake
- 2 cups finely grated carrots
- 1 cup almond flour
- ½ cup unsweetened applesauce
- 3 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans
- 2–3 tablespoons powdered erythritol or monk-fruit sweetener, optional
Cream Cheese Filling
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons plain Greek yogurt
- 1 teaspoon vanilla extract
- 1–2 tablespoons powdered sugar-free sweetener
Topping
- ¼ cup chopped walnuts or pecans
👩🍳 Step-by-Step Guide
1. Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round cake pan.
- Line the bottom with parchment paper.
2. Prepare the Carrots
- Peel the carrots.
- Finely grate them.
- If the carrots are very watery, gently squeeze out a little excess moisture.
- Keep some moisture in the carrots so the cake stays soft.
3. Make the Wet Mixture
In a large bowl, whisk together:
- 3 eggs
- ½ cup unsweetened applesauce
- ¼ cup melted butter
- 1 teaspoon vanilla
Whisk until smooth.
4. Add the Carrots
Add the grated carrots to the wet mixture.
Stir until evenly combined.
5. Combine the Dry Ingredients
In a separate bowl, mix:
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Optional sugar-free sweetener
Mix well.
6. Make the Cake Batter
- Add the dry ingredients to the carrot mixture.
- Fold gently with a spatula.
- Add the chopped walnuts or pecans.
- Stir just until combined.
Do not overmix.
🧀 7. Prepare the Cream Cheese Filling
- Place softened cream cheese in a bowl.
- Beat until smooth.
- Add Greek yogurt, vanilla, and powdered sugar-free sweetener.
- Mix until creamy and smooth.
🍰 8. Layer the Cake
- Spoon half of the carrot batter into the prepared cake pan.
- Spread it evenly.
- Carefully spread the cream cheese mixture over the batter.
- Leave a small border around the edges.
- Spoon the remaining carrot batter over the cream cheese.
- Gently smooth the top.
🔥 9. Bake
Bake at 350°F (175°C) for 30–40 minutes.
Start checking around 30 minutes.
The cake is done when:
- The top is golden brown.
- The center looks set.
- A toothpick inserted into the cake portion comes out with a few moist crumbs.
Avoid inserting the toothpick directly into the cream-cheese layer.
❄️ 10. Cool Completely
- Remove the cake from the oven.
- Let it cool in the pan for 10–15 minutes.
- Carefully transfer it to a cooling rack.
- Allow it to cool completely before slicing.
For the cleanest slices, refrigerate it for 30–60 minutes after cooling.
🌰 11. Finish With Nuts
Sprinkle ¼ cup chopped walnuts or pecans over the top.
For extra flavor, lightly toast the nuts in a dry pan for 2–3 minutes before using.
🍽️ Serving
Slice into 8 pieces and serve chilled or slightly softened at room temperature.
⏱️ Time
- Prep: 20 minutes
- Bake: 30–40 minutes
- Cooling: 30–60 minutes
- Total: About 1½ hours
- Yield: 8 slices
Important: “No-sugar” here means no added/refined sugar. Carrots and unsweetened applesauce naturally contain sugars. Also, almond flour is used instead of wheat flour.
