Description
This no sugar flourless carrot cake is naturally sweet, moist, and lightly spiced with cinnamon. Made with almond flour, carrots, and dates, it is a wholesome gluten-free treat perfect for dessert or a snack.
Ingredients
1 1/2 cups finely grated carrots
2 large eggs
1/2 cup almond flour
1/4 cup mashed dates
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a small cake pan with parchment paper.
- Whisk the eggs, vanilla extract, and mashed dates in a bowl until smooth.
- Add the almond flour, baking soda, cinnamon, and salt, and mix gently until combined.
- Fold in the finely grated carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until the cake is set and lightly golden.
- Allow the cake to cool completely before slicing and serving.
Notes
Add chopped walnuts or pecans for extra crunch.
Try adding nutmeg or ginger for a warmer spice flavor.
For a sweeter cake, mix in additional mashed dates.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.
Cooling completely helps the cake firm up and slice cleanly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 62 mg
