Ground Pecan Carrot Cake (No Flour) – Thank you so much for being here! I’m beyond excited to share this scrumptious, naturally sweet, and flour‑free cake that’s pure comfort. Don’t forget—if you’re loving these wholesome delights, you can subscribe for new recipes by email!
Overview of Recipe Content
This no‑flour carrot cake blends the cozy embrace of spice with the rich nuttiness of ground pecans, making it perfect for an afternoon tea, brunch, or a lighter dessert that still feels indulgent. Moist, gluten‑free, and naturally sweet—this treat zings with cozy carrot flavor and wholesome goodness.
What You’ll Love
- Soft, nutty texture from ground pecans
- Naturally sweetened with maple syrup or honey
- Warm cinnamon and nutmeg aromas
- Gluten‑free and naturally grain‑free
Ingredients
- 1 ½ cups (150 g) grated carrots
- 1 ½ cups (150 g) ground pecans (or pecan meal)
- 3 large eggs
- ½ cup (120 ml) maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp baking powder (gluten‑free as needed)
- Optional: ½ cup (60 g) raisins or chopped dates
Tools Needed
- 8″ round or 9×5″ loaf pan
- Grater or food processor
- Mixing bowls
- Whisk & spatula
Substitutions & Add‑Ins
- Swap pecans for almonds or walnuts
- Use coconut sugar instead of maple syrup (cakes will be drier)
- Fold in orange zest, chopped pineapple, or nuts for extra layers of flavor
How to Make Ground Pecan Carrot Cake (No Flour)
- Preheat the oven to 350 °F (175 °C). Grease and line your pan with parchment.
- In a bowl, whisk eggs, maple syrup (or honey), and vanilla until blended and bubbly—just like a mini celebration!
- Stir in grated carrots and optional raisins/dates, coating them in the sweet, eggy mixture.
- Add ground pecans, cinnamon, nutmeg, salt, and baking powder. Fold gently—don’t overmix; we want tender bite!
- Pour batter into the pan, smoothing the top. Bake 25–30 min (loaf) or 20 min (round), until golden, set, and a skewer comes out clean.
- Cool for 10 min in the pan, then transfer to a rack. Slice and enjoy warm or at room temperature—yum!
What to Serve with Ground Pecan Carrot Cake
- A dollop of Greek yogurt or cream cheese frosting
- Fresh berries or a fruit compote
- Cinnamon‑spiced coffee latte or creamy chai tea
- Candied pecans sprinkled on top for extra crunch
Tips for Making It Perfect
- Freshly ground pecans add superior nutty flavor—toast briefly for extra depth.
- Don’t overbake—the cake’s delicate crumb needs that bit of moisture.
- Mix-ins: fold in ½ cup chopped pineapple or shredded coconut for tropical flair.
- Make‑ahead: Bake and cool, wrap in foil, and refrigerate; flavors meld overnight beautifully!
Storage Instructions
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate if using cream cheese frosting—up to 5 days.
- Freeze unfrosted and wrapped for up to 3 months; thaw overnight before serving.
General Information
Carrot cakes became popular in the Middle Ages when carrots were used as a natural sweetener. Ground pecans add richness and have been a longtime nonna favorite in Southern U.S. kitchens. This version skips flour while keeping all the tenderness and flavor—now that’s kitchen magic!
Frequently Asked Questions
1. Is this really gluten‑free?
Yes—there’s no flour. Just ground pecans, carrots, eggs, and spices. Make sure your baking powder and spice are certified gluten‑free if needed.
2. Can I use a different nut?
Absolutely! Almonds, walnuts, or hazelnuts work beautifully—enjoy experimenting.
3. Can I double the recipe?
Yes, bake in a 9×13 pan, but check after 25–30 min as baking time may vary.
4. What sweetener works best?
Maple syrup adds depth; honey gives a softer sweetness. Both are natural and delicious.
5. How do I store leftovers?
Keep in an airtight container at room temp for 3 days, refrigerate with frosting, or freeze unfrosted for up to 3 months.
Conclusion
Nothing says home like this moist, nutty, and naturally sweet Ground Pecan Carrot Cake (No Flour)—it’s hearty, wholesome, and delightfully cozy. If you love this, you’ll adore my [Lemon Blueberry Oatmeal Muffins] and [Chocolate Zucchini Bread] too—fresh favorites!
Interactive Elements
Hoping you loved baking this with me! Please leave a review or comment, share your photos, or tag me on Pinterest at pinterest.com/poulefrecipe—I’d love to celebrate your kitchen wins!
Nutritional Information
Approx. per serving (12 slices):
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 220 | 6 g | 18 g | 14 g |
Delightful Ground Pecan Carrot Cake (No Flour) 🥕🌰✨
- Total Time: 40 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A naturally sweet, flourless carrot cake made with ground pecans, maple syrup, and warm spices. Moist, gluten-free, and perfect for a healthier dessert or snack!
Ingredients
1 ½ cups (150g) grated carrots
1 ½ cups (150g) ground pecans or pecan meal
3 large eggs
½ cup (120ml) maple syrup or honey
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp baking powder (gluten-free if needed)
Optional: ½ cup (60g) raisins or chopped dates
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8″ round or 9×5″ loaf pan.
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In a mixing bowl, whisk eggs, maple syrup (or honey), and vanilla until frothy.
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Stir in grated carrots and optional raisins or dates.
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Add ground pecans, cinnamon, nutmeg, salt, and baking powder. Fold gently to combine.
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Pour batter into prepared pan and smooth the top.
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Bake 25–30 minutes until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
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Slice and enjoy!
Notes
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Toast pecans before grinding for richer flavor.
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Store leftovers in the fridge for up to 5 days or freeze for 3 months.
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Add-ins like orange zest or coconut flakes give it a fun twist!
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This recipe works best with fresh, finely grated carrots.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
