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