A moist, wholesome flourless carrot apple Greek yogurt cake naturally sweetened and packed with protein. Perfect for breakfast, snack, or dessert.

Scale

2 cups almond flour

1 tsp baking powder (gluten-free if needed)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Pinch of salt

2 medium carrots, finely grated

1 large apple, grated

1/2 cup Greek yogurt

3 large eggs

1/4 cup maple syrup or honey

1 tsp vanilla extract

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1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.

2. Whisk almond flour, baking powder, cinnamon, nutmeg, and salt in a bowl.

3. In another bowl, mix eggs, Greek yogurt, maple syrup, and vanilla.

4. Fold in grated carrots and apples.

5. Stir wet into dry until just combined.

6. Pour into pan and bake 35–40 minutes until golden and set.

7. Cool completely before slicing and serving.

Store in an airtight container at room temp for 2 days, fridge for 5 days, or freeze for 2 months.