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