Thank you so much for being here today! I’m beyond excited to share this cozy and nourishing recipe: Flourless Sweet Potato & Carrot Spice Cake. This cake is naturally gluten-free, tender, and just the right amount of sweet—perfect for fall gatherings, spring brunches, or simply enjoying with a hot cup of tea.
It’s one of those recipes that tastes indulgent but is made with whole-food ingredients you can feel good about. Mashed sweet potato and grated carrots bring natural sweetness and moisture, almond flour keeps it gluten-free, and warming cinnamon ties everything together beautifully.
If you love wholesome desserts that feel like a hug in every bite, you’re in for a treat. And don’t forget—you can subscribe to my email list so you never miss another cozy, soul-warming recipe!
Overview of Recipe Content
This cake is:
- Perfect for snack time, dessert, or even breakfast.
- Sweet, moist, and hearty without being heavy.
- Gluten-free and can be made dairy-free.
- Packed with veggies and wholesome ingredients.
What it tastes like: Imagine carrot cake meets pumpkin bread—spiced, slightly nutty, moist, and naturally sweet.
Ingredients You’ll Need:
- 🍠 1 cup mashed cooked sweet potato
- 🥕 1 cup finely grated carrots
- 🥛 ½ cup plain Greek yogurt (or coconut yogurt for dairy-free)
- 🥚 3 large eggs
- 🍯 ⅓ cup honey or maple syrup
- 🥄 1 tsp vanilla extract
- 🌰 2 cups almond flour
- 🥄 1 tsp baking powder (gluten-free if needed)
- 🥄 1 tsp cinnamon
Tools Needed:
- Mixing bowls
- Hand whisk or electric mixer
- Spatula
- 9-inch round cake pan (or loaf pan for a denser version)
Suggested Substitutions & Additions:
- Swap Greek yogurt with coconut yogurt for dairy-free.
- Add chopped walnuts or pecans for crunch.
- Mix in raisins, shredded coconut, or even dark chocolate chips for fun variations.
How to Make Flourless Sweet Potato & Carrot Spice Cake
- Prep the oven & pan – Preheat oven to 350°F (175°C). Grease and line a cake pan with parchment.
- Mix the wet ingredients – In a bowl, whisk together mashed sweet potato, grated carrot, yogurt, eggs, honey/maple, and vanilla until smooth and creamy.
- Combine dry ingredients – In another bowl, whisk almond flour, baking powder, and cinnamon.
- Bring it all together – Fold the dry ingredients into the wet mixture. The batter will be thick and moist.
- Bake – Pour into the pan and bake for 35–40 minutes, until a toothpick comes out clean.
- Cool & enjoy – Let cool completely before slicing. Serve plain, with a dusting of powdered sugar, or a dollop of yogurt frosting.
What to Serve with Flourless Sweet Potato & Carrot Spice Cake
- A cozy cup of chai latte or herbal tea.
- A drizzle of warm honey or maple syrup on top.
- A scoop of vanilla Greek yogurt or whipped coconut cream for extra indulgence.
Tips for Making It Perfect
- Be sure your sweet potato is fully mashed and creamy, not chunky.
- Use finely grated carrots so they blend well into the cake.
- Don’t overbake! Almond flour bakes differently than wheat flour—check early at 30 minutes.
- For extra flavor, add a pinch of nutmeg, ginger, or cardamom.
Storage Instructions
- Store covered at room temperature for 2 days.
- Keep in the fridge for up to 5 days.
- Freeze slices individually for up to 3 months—perfect for quick snacks!
General Information
This recipe is inspired by the cozy warmth of carrot cake and sweet potato pie, two classics in American kitchens. Flourless cakes like this are naturally rich and satisfying, perfect for sharing with loved ones.
Frequently Asked Questions
1. Can I make this cake vegan?
Yes! Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use coconut yogurt + maple syrup.
2. Can I make muffins instead?
Absolutely. Divide into a muffin tin and bake for about 20–25 minutes.
3. Can I use canned sweet potato puree?
Yes, just make sure it’s plain with no added sugar.
4. What frosting goes well with this?
A light cream cheese glaze or coconut whipped cream is divine.
Conclusion
This Flourless Sweet Potato & Carrot Spice Cake is the kind of recipe that makes your kitchen smell heavenly and your soul feel nourished. Moist, wholesome, and spiced just right—it’s bound to become a family favorite.
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Interactive Elements
I’d love to hear from you! If you try this recipe, leave a comment below and let me know how it turned out. Don’t forget to share a photo on Pinterest (@poulefrecipe) or tag me on Instagram so I can celebrate your baking success!
Nutritional Information (per slice, serves 10)
| Calories | Protein | Carbs | Sugar | Fiber | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|---|---|
| 210 | 7g | 19g | 10g | 4g | 12g | 2g | 90mg |
Flourless Sweet Potato & Carrot Spice Cake: Moist, Wholesome & Irresistible
- Total Time: 55 minutes
- Yield: 10 slices 1x
Description
This moist and wholesome Flourless Sweet Potato & Carrot Spice Cake is naturally gluten-free and bursting with flavor from sweet potato, carrots, almond flour, and cinnamon.
Ingredients
1 cup mashed cooked sweet potato
1 cup finely grated carrots
1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
3 large eggs
1/3 cup honey or maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a cake pan with parchment.
2. In a bowl, whisk together mashed sweet potato, grated carrot, yogurt, eggs, honey/maple, and vanilla until smooth.
3. In another bowl, whisk almond flour, baking powder, and cinnamon.
4. Fold the dry mixture into the wet ingredients until combined.
5. Pour into prepared pan and bake 35–40 minutes, until a toothpick comes out clean.
6. Cool completely before slicing and serving.
Notes
For dairy-free: use coconut yogurt instead of Greek yogurt.
Add walnuts, raisins, or chocolate chips for extra texture and flavor.
Bake as muffins (20–25 minutes) for a grab-and-go snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
