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
Preheat oven to 350°F (175°C). Grease and line an 8″ round or 9×5″ loaf pan.
In a mixing bowl, whisk eggs, maple syrup (or honey), and vanilla until frothy.
Stir in grated carrots and optional raisins or dates.
Add ground pecans, cinnamon, nutmeg, salt, and baking powder. Fold gently to combine.
Pour batter into prepared pan and smooth the top.
Bake 25–30 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice and enjoy!
Notes
Toast pecans before grinding for richer flavor.
Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Add-ins like orange zest or coconut flakes give it a fun twist!
This recipe works best with fresh, finely grated carrots.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American