8 Amazing Reasons This Maple Syrup Carrot Cake (No Flour) Will Delight Your Taste Buds

Thank you so much for stopping by! I’m thrilled to share this wholesome, naturally sweet Maple Syrup Carrot Cake with you. It’s gluten‑free, dairy‑free (if you choose applesauce), and bursting with warm spices and tender carrots. If you enjoy recipes like this, please subscribe by email to get more nourishing, flavor-packed creations straight to your inbox 🥕🍁.

Overview of Recipe Content

This flourless carrot cake is perfect for casual brunches, afternoon tea, or a cozy snack. You’ll love it because it’s moist, lightly spiced, and naturally sweetened—no refined sugar needed. The maple syrup and carrots meld with almond flour to create a soft, flavorful crumb. It tastes lightly cinnamon‑y with a nutty depth, and optional add‑ins like walnuts or raisins add pleasing texture.

This is ideal if you’re mindful of gluten or dairy, yet want a rich, satisfying dessert that doesn’t feel heavy. It also works beautifully in spring or autumn, when carrots are sweet and seasonal.

Ingredients

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• 1½ cups finely grated carrots (about 2 medium)
• ⅓ cup pure maple syrup
• 2 large eggs
• ¼ cup melted coconut oil (or olive oil)
• ½ cup plain Greek yogurt or unsweetened applesauce (dairy-free)
• 1½ cups almond flour
• 1 tsp cinnamon
• ½ tsp nutmeg (optional)
• 1 tsp baking soda
• Pinch of salt
• Optional: ¼ cup chopped walnuts or raisins

Tools Needed

• 8‑ or 9‑inch round cake pan (or loaf pan)
• Mixing bowls
• Grater for carrots
• Whisk and spatula
• Parchment paper

Suggested Substitutions & Additions

• Use applesauce instead of yogurt for dairy‑free version
• Swap walnuts for pecans, or omit nuts entirely
• Add a handful of shredded coconut or chia seeds for extra texture

How to Make Maple Syrup Carrot Cake (No Flour)

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Every step written like I’m right beside you in the kitchen!

1. Preheat & Prep: Preheat oven to 350 °F (175 °C). Line your cake pan with parchment and lightly grease.
2. Mix Wet Ingredients: In a large bowl, whisk together maple syrup, eggs, melted coconut (or olive) oil, and yogurt or applesauce.
3. Add Carrots: Stir in the grated carrots until evenly incorporated—that bright orange color is lovely to see!
4. Combine Dry Ingredients: In a separate bowl, whisk almond flour, cinnamon, nutmeg, baking soda, and salt.
5. Fold Together: Gently fold the dry ingredients into the wet mixture. Don’t overmix—just combine until smooth.
6. Add Extras: Stir in chopped walnuts or raisins if using. It gives little surprises in every bite!
7. Bake: Pour batter into prepared pan. Bake for 25–30 minutes, or until a toothpick comes out clean and the top is lightly golden.
8. Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

There you have it—a tender, fragrant cake with minimal fuss but maximum heart!

What to Serve with Maple Syrup Carrot Cake

• A dollop of coconut whipped cream or Greek yogurt
• Fresh berries or slices of apple alongside
• A warming mug of chai tea, coffee, or apple cider for cozy pairing

Tips for Making It Perfect

• Grate carrots finely for even moisture and texture
• Don’t overbake—check at 25 minutes so it stays moist
• Prep carrots ahead or measure out almond flour the night before for an easy morning bake
• Make ahead: It tastes even better the next day—flavors deepen and texture softens

Storage Instructions

• Store the cooled cake in an airtight container at room temperature for up to 3 days
• Refrigerate if using yogurt—keeps up to 4 days
• Freeze slices wrapped in parchment & foil for up to 2 months—thaw at room temperature or warm gently in the oven

General Information

This flourless carrot cake draws inspiration from classic springtime carrot bakes but brings in wholesome whole‑food ingredients. Unlike traditional carrot cake, it skips refined sugar and wheat flour in favor of almond flour and maple syrup. Think of it as a naturally wholesome heirloom recipe with a modern twist—a treat Grandma would approve of!

Looking for other naturally sweet, flourless baked goods? Try these from Poulef:

• Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
• Fig and Orange Cake – Moist, fragrant, lightly spiced delight

Frequently Asked Questions

Q: Can I make this vegan?
A: Yes! Replace eggs with flax or chia eggs, use applesauce, and ensure maple syrup meets your label—but results may be a bit denser.

Q: Can I add frosting?
A: Absolutely! A simple dairy‑free cream cheese frosting (made with cashew or tofu base) or coconut whipped cream is lovely.

Q: Can I reduce the sugar further?
A: You can try ¼ cup maple syrup, but the cake may be denser and less moist.

Q: Can I use different nut flour?
A: Almond flour gives great texture, but finely ground hazelnut or cashew meal can work too—taste varies.

Q: Why no white flour?
A: Almond flour helps keep it gluten‑free, adds richness, and provides moisture with less dryness.

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Conclusion

Here’s to a cake that’s both healthy and delicious—naturally sweet, deeply moist, and full of warmth from carrots and spice. It’s perfect for a guilt‑free dessert or a brunch treat that feels indulgent without the heaviness.

If you love this cake, you might also enjoy the Flourless Coconut Greek Yogurt Cake or the Fig and Orange Cake recipe linked above. Don’t forget to pin it on Pinterest (follow me here) or tag me with your beautiful slice. I can’t wait to see how you make it your own!

Interactive Elements

I’d love to hear from you! Leave a comment or review below. Snap a photo and share it on Pinterest or tag me—you might inspire someone else to bake this joy.

Nutritional Information (approx. per serving, makes 8 servings)

Calories	Fat	Carbs	Protein
~240 kcal	~18 g	~12 g	~6 g

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