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Here’s a delicious recipe for a Sugar-Free, Flourless Carrot Cake that is naturally sweetened with alternatives like stevia or monk fruit and uses almond flour instead of traditional flour. This is a healthier, low-carb version of the classic carrot cake.
Ingredients:
For the Cake:
- 2 cups finely grated carrots (about 4 medium carrots)
- 2 cups almond flour (or any other nut flour like coconut flour)
- 4 large eggs
- 1/2 cup unsweetened applesauce (or mashed bananas for added sweetness)
- 1/4 cup melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- Optional: 1/4 cup unsweetened shredded coconut or chopped walnuts for extra texture
For the Frosting (Optional):
- 1/2 cup cream cheese, softened (or Greek yogurt for a lighter version)
- 1/4 cup powdered erythritol (or any sugar substitute you prefer)
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and line a round 9-inch cake pan or an 8×8-inch baking dish with parchment paper.
2. Mix Wet Ingredients:
In a large bowl, beat the eggs and mix in the applesauce (or mashed bananas), melted coconut oil, and vanilla extract until smooth.
3. Add Dry Ingredients:
In a separate bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the wet ingredients until well combined.
4. Add Carrots and Optional Ingredients:
Fold in the grated carrots, and if using, add the shredded coconut and/or chopped walnuts. Mix everything together until evenly distributed.
5. Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary depending on your oven.
6. Cool the Cake:
Allow the cake to cool completely in the pan before frosting.
7. Prepare the Frosting (Optional):
In a bowl, mix the softened cream cheese (or Greek yogurt) with the powdered erythritol, vanilla extract, and a pinch of salt. Whisk until smooth and creamy. If the frosting is too thick, you can add a little bit of milk (almond or coconut milk works well) to reach your desired consistency.
8. Frost the Cake:
Once the cake has cooled, spread the frosting over the top. You can also sprinkle some additional walnuts or cinnamon for decoration if desired.
9. Serve and Enjoy:
Slice the cake and serve! It’s a healthier version of carrot cake that’s sweet, moist, and delicious without any added sugars or flour.
Tips:
- You can adjust the sweetness level by using different sugar substitutes like stevia or monk fruit sweetener.
- If you want a more “spiced” flavor, feel free to increase the cinnamon or add a bit of ginger.
- For a dairy-free version, you can substitute the cream cheese frosting with coconut cream or a dairy-free yogurt.
Enjoy your sugar-free, flourless carrot cake!
