Description
A moist and flavorful carrot cake sweetened with natural ingredients, suitable for a low-sugar diet.
Ingredients
Scale
- 2 cups grated carrots
- 1.5 cups almond flour
- 1/2 cup erythritol
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, combine almond flour, erythritol, cinnamon, nutmeg, ginger, baking soda, and salt.
- In a separate bowl, whisk together grated carrots, applesauce, melted coconut oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in chopped walnuts, if using.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a sugar-free frosting, you can use a cream cheese frosting sweetened with erythritol or a simple glaze made with powdered erythritol and a little lemon juice.
- Ensure your carrots are finely grated for the best texture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg
Keywords: no sugar carrot cake, sugar-free cake, diabetic dessert, almond flour cake, low carb cake, healthy carrot cake