Description
A moist and nourishing carrot yogurt cake made without flour! Naturally sweetened, gluten-free, and perfect for breakfast, snacking, or dessert.
Ingredients
1 cup (100g) finely grated carrots
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 ½ cups (150g) almond flour
1 tsp cinnamon
1 tsp baking powder
Instructions
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Preheat oven to 350°F (175°C). Line or grease an 8-inch pan.
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Grate carrots finely.
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In a large bowl, whisk together eggs, syrup/honey, yogurt, and vanilla.
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Add almond flour, cinnamon, and baking powder. Mix well.
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Fold in carrots.
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Pour into prepared pan and smooth top.
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Bake for 30–35 minutes until golden and a toothpick inserted comes out clean.
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Let cool completely before slicing.
Notes
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Use full-fat Greek yogurt for best results.
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Customize with chopped walnuts, raisins, or orange zest.
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Store at room temp for 2 days or refrigerate up to 5.
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Freezes well for up to 2 months.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American