Description
A moist, naturally gluten-free Flourless Carrot Greek Yogurt Cake made with almond flour, grated carrots, warm spices, and Greek yogurt. Light, healthy, and perfect for snacks, brunch, or dessert.
Ingredients
1 1/2 cups (150g) finely grated carrots
3 large eggs
1/4 cup (60ml) honey or maple syrup
1/2 cup (120g) plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups (150g) almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Optional: 1/4 cup chopped walnuts or raisins
Instructions
1. Preheat oven to 350°F (175°C). Line a baking pan with parchment.
2. Whisk together eggs, yogurt, honey or maple syrup, and vanilla.
3. Add almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Mix well.
4. Fold in grated carrots and optional walnuts or raisins.
5. Pour the batter into the baking pan and smooth the top.
6. Bake 25–35 minutes, or until golden and a toothpick comes out clean.
7. Cool for at least 10 minutes before slicing.
Notes
Use coconut yogurt for a dairy-free version.
Add walnuts, pecans, or raisins for extra texture.
Cool fully before slicing for clean edges.
Store in fridge up to 5–6 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 7g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg