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Sugar Free Carrot Cake

Sugar Free Carrot Cake

A moist and flavorful dessert that combines vibrant spices with the natural sweetness of carrots and fruits, crafted entirely without refined sugar.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large grated carrots
  • 1 cup pitted Medjool dates
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 2 flax eggs (made from 2 tbsp ground flaxseeds and 6 tbsp water)
  • 1/3 cup melted coconut oil
  • 1/2 cup chopped walnuts
  • 1 tsp Ceylon cinnamo
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp orange zest

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your cake pan.
  2. Prepare your flax eggs by mixing ground flaxseeds with water and sitting until thick.
  3. Soften pitted Medjool dates in warm water and blend into a smooth paste.
  4. Combine date paste, flax eggs, melted coconut oil, and orange zest in a bowl.
  5. Sift together almond flour, oat flour, cinnamon, ginger, nutmeg, baking powder, and baking soda in a separate bowl.
  6. Fold dry ingredients into the wet mixture until just combined.
  7. Stir in grated carrots and chopped walnuts.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 35 to 40 minutes, until a toothpick comes out clean.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Always squeeze excess moisture from grated carrots before mixing. Let the cake rest for at least two hours to enhance sliceability.