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No Sugar, No Flour Carrot Cake

No Sugar, No Flour Carrot Cake

This No Sugar, No Flour Carrot Cake offers a moist, spiced crumb that melts in your mouth without any guilt. Naturally sweetened with carrots and sun-ripened dates, it's the ultimate nutrient-dense treat for every health-conscious foodie.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups of finely grated fresh carrots
  • 2.5 cups of blanched almond flour
  • 4 large pasture-raised eggs (or flax eggs)
  • 1 cup of soft Medjool dates, pitted
  • 1/2 cup of chopped raw walnuts
  • 1/4 cup of melted extra-virgin coconut oil
  • 2 teaspoons of ground cinnamo
  • 1 teaspoon of ground ginger
  • 1 pinch of nutmeg
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1 tablespoon of pure vanilla bean extract
  • Zest of one organic orange

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking pan with coconut oil or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, baking soda, sea salt, cinnamon, ginger, and nutmeg.
  3. Blend the pitted dates with the melted coconut oil and vanilla extract until a thick paste forms.
  4. In a separate bowl, beat the eggs until frothy, then whisk in the date paste and orange zest.
  5. Gently fold the dry ingredients into the wet mixture and then stir in the grated carrots and chopped walnuts.
  6. Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes.
  7. Test doneness with a toothpick; let the cake cool completely in the pan before slicing.

Notes

Ensure to squeeze excess moisture from carrots. Use room temperature eggs. Toast walnuts for added flavor. Store in an airtight container in the fridge for up to 5 days.