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