Description
A naturally sweet, moist, and wholesome carrot cake made with almond flour, maple syrup, and warm spices. This gluten-free and dairy-free dessert is perfect for a healthy snack or brunch treat.
Ingredients
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
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
Instructions
1. Preheat oven to 350°F and prepare cake pan with parchment paper and light grease.
2. In a large bowl, whisk together maple syrup, eggs, melted oil, and yogurt or applesauce.
3. Stir in grated carrots until well combined.
4. In another bowl, whisk almond flour, cinnamon, nutmeg, baking soda, and salt.
5. Fold dry ingredients into wet mixture gently until smooth.
6. Add optional walnuts or raisins if using and stir to distribute evenly.
7. Pour batter into prepared pan and bake for 25–30 minutes, until toothpick comes out clean.
8. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
You can use applesauce instead of yogurt for a dairy-free version.
Store in an airtight container for up to 3 days or freeze for longer shelf life.
This cake tastes even better the next day after flavors settle.
- Prep Time: 10m
- Cook Time: 30m
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 9
- Sodium: 100
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
- Cholesterol: 45