Thank you so much for stopping by my kitchen—I’m absolutely thrilled to share this naturally sweet Honey-Sweetened Carrot Cake (No Flour) with you! This flourless carrot cake—your next guilt‑free favorite—features almond flour, vibrant fresh carrots, and warm spice. It’s gluten‑free, refined‑sugar‑free, and every bite is moist and wholesome. If you love simple desserts that pack flavor without the fuss, you’re in the right place. And don’t forget to subscribe by email for more recipes just like this one!
Overview of Recipe Content
This recipe is a perfect fit for cozy breakfasts, clean eating snacks, mini birthday cakes, or anytime you want something sweet without processed sugar or gluten. You’ll love it because it’s naturally sweet, surprisingly moist, and packed with earthy, spicy carrot flavor. Expect a soft crumb, subtle crunch (if you add nuts or raisins), and a hint of honey that warms your soul.
What it tastes like: Sweet honey notes meld with gentle cinnamon spice and fresh carrot flavor. The texture is dense yet tender, with almond almond‑buttery undertones.
Health/nutritional relevance: This carrot cake is gluten‑free, refined‑sugar‑free, and uses wholesome ingredients—no white flour or processed sugar in sight. Greek yogurt adds some protein, and almond flour brings healthy fats.
Ingredient list:
- 1 cup finely grated carrots (packed)
- ¼ cup raw honey
- 2 large eggs
- ½ cup plain Greek yogurt or unsweetened applesauce
- 1 cup almond flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
- Optional add‑ins: 2 tbsp chopped walnuts or raisins
Tools needed:
- Mixing bowls
- Grater
- 8‑inch round cake pan or loaf pan (lightly greased or lined)
- Whisk and spatula
- Oven
Suggested substitutions/additions:
- Swap maple syrup for honey if needed.
- Use coconut yogurt or plant‑based yogurt for dairy‑free version.
- Add a pinch of nutmeg or ginger for extra warmth.
- Stir in 2 tbsp shredded coconut or chopped pecans for variation.
How to Make Honey‑Sweetened Carrot Cake (No Flour)
- Preheat & prep: Preheat oven to 350°F (175°C). Grease or line your cake pan with parchment.
- Grate carrots: Finely grate your carrots and firmly pack into a measuring cup—weight yields consistent moisture.
- Wet mix: In a large bowl, whisk together the eggs, raw honey, Greek yogurt (or applesauce), and vanilla extract until smooth and combined.
- Dry mix: In another bowl, stir almond flour, cinnamon, baking soda, and salt.
- Combine: Gently fold the dry ingredients into the wet mixture. Add in the grated carrots and optional walnuts or raisins.
- Bake: Pour batter into prepared pan and spread evenly. Bake for about 25–30 minutes, until the top is golden and a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps set the texture and makes slicing easier.
You’ll enjoy the aroma of honey and spice drifting from your oven—like a hug from nonna!
What to Serve with Honey‑Sweetened Carrot Cake (No Flour)
This cake pairs beautifully with:
- A dollop of vanilla coconut yogurt or natural Greek yogurt for tangy contrast.
- Warm beverages like chai tea or an almond‑milk latte.
- Fresh berries or a simple fruit salad for a pop of brightness.
- For celebrations, lightly spread with whipped cream cheese or honey‑cinnamon frosting.
Tips for Making It Perfect
- Hang onto excess moisture: Don’t squeeze your carrots dry—some natural juice helps keep the cake tender.
- Use room temperature eggs: They blend more evenly and yield better structure.
- Don’t overmix: Stir until just combined; overmixing can make almond‑flour cakes dense.
- Turn edges if browning too fast: If the cake edges darken before center is done, loosely tent with foil.
- Make‑ahead friendly: Bake a day ahead—flavors deepen overnight and it stays moist.
Storage Instructions
- Store cake in an airtight container at room temperature for up to 2 days.
- For longer keeping, refrigerate up to 5 days.
- To freeze: wrap slices tightly in plastic wrap then foil, and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat slices gently in a toaster oven or microwave (about 15–20 seconds at low power) to refresh softness.
General Information
Carrot cake has origins in medieval Europe when sweeteners were rare—carrots were used to add sweetness naturally. This version updates that tradition by ditching refined sugar and white flour, leaning into almond flour and raw honey for a clean‑eating twist. Perfect for spring or fall baking, and wonderful paired with brunch or afternoon tea.
Frequently Asked Questions
Q: Can I use oat flour instead of almond flour?
A: You can, but expect a slightly different texture—denser and more crumbly. You might need to adjust the wet ingredients.
Q: Is applesauce a good vegan substitute?
A: Yes, ½ cup unsweetened applesauce can replace Greek yogurt or eggs if you also use flax eggs (1 tbsp flax + 3 tbsp water per egg).
Q: Can I make muffins instead?
A: Absolutely! Divide batter into a lined or greased muffin tin and bake for about 18–20 minutes until set.
Q: Why is baking soda used, not baking powder?
A: Baking soda reacts with acidity from yogurt (or applesauce) to help the cake rise gently without overpowering flavor.
Q: How do I know when it’s done?
A: A toothpick or cake tester inserted into center should come out clean or with moist crumbs, not wet batter.
Q: Can I reduce the honey?
A: You can try 3 tbsp, but sweetness and moisture will drop—consider adding a pinch more cinnamon to compensate.
Conclusion
This Honey‑Sweetened Carrot Cake (No Flour) is proof that you don’t need refined sugar or wheat to enjoy a delicious treat. Its natural sweetness, warm cinnamon notes, and tender crumb make it a wholesome favorite. If you love this, you’ll adore my Almond Flour Banana Bread or Refined‑Sugar‑Free Chocolate Zucchini Cake.
Thank you for baking with me today—I hope this cake brings warmth to your kitchen and joy to your taste buds. Please leave a review or comment below, and if you make it, share a photo on Pinterest and tag me @poulefrecipe!
Interactive Elements
I’d love to hear your thoughts! Let me know how it turned out in the comments, leave your star rating, and share a snapshot of your creation on Pinterest—don’t forget to tag me @poulefrecipe so I can see and reshare!
Nutritional Information
Here’s an approximate breakdown per serving (makes about 8 slices):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~14 g |
| Fiber | ~3 g |
| Sugars | ~8 g |
| Protein | ~6 g |
| Fat | ~12 g |
| Saturated Fat | ~1.0 g |
| Unsaturated Fat | ~8 g |
| Cholesterol | ~55 mg |
| Sodium | ~100 mg |
Honey-Sweetened Carrot Cake (No Flour)
- Total Time: PT40M
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A naturally sweet, gluten-free, refined-sugar-free carrot cake made with almond flour, grated carrots, honey, and warm spices. Perfectly moist and wholesome, ideal for clean eating and guilt-free indulgence.
Ingredients
1 cup finely grated carrots (packed)
¼ cup raw honey
2 large eggs
½ cup plain Greek yogurt or unsweetened applesauce
1 cup almond flour
1 tsp ground cinnamon
½ tsp baking soda
Pinch of salt
1 tsp vanilla extract
Optional: 2 tbsp chopped walnuts or raisins
Instructions
1. Preheat oven to 350°F (175°C). Grease or line your cake pan with parchment paper.
2. In a mixing bowl, whisk together eggs, honey, yogurt (or applesauce), and vanilla until smooth.
3. In another bowl, mix almond flour, cinnamon, baking soda, and salt.
4. Fold the dry mixture into the wet mixture until just combined.
5. Gently fold in the grated carrots and optional chopped walnuts or raisins.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter; almond flour is delicate.
Use packed grated carrots for consistent moisture.
If the edges brown too quickly, cover loosely with foil.
Store at room temperature for 2 days or refrigerate up to 5 days.
Flavors improve overnight—great for make-ahead baking.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Dessert, Clean Eating
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8
- Sodium: 100
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 6
- Cholesterol: 55
