Carrot and Orange Cake Without Flour or Sugar

This Carrot and Orange Cake Without Flour or Sugar is a naturally sweet, wholesome dessert that’s as delicious as it is nourishing. Made with almond flour, fresh carrots, and juicy oranges, it’s soft, moist, and bursting with bright citrus flavor. I love how it satisfies my sweet tooth without using refined sugar or regular flour—perfect for when I want something healthier but still indulgent.

Why You’ll Love This Recipe

I love how this cake manages to be both comforting and light. The natural sweetness from carrots and oranges, along with a hint of honey or maple syrup, gives it just the right amount of sweetness. It’s gluten-free, free of refined sugar, and full of fiber and healthy fats. Whether I’m baking for a special occasion or just want a feel-good treat with a cup of tea, this cake always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• almond flour

• baking powder

• ground cinnamon

• salt

• eggs

• grated carrots

• orange zest

• freshly squeezed orange juice

• honey or maple syrup

• coconut oil (melted) or olive oil

• vanilla extract

Optional additions:

• chopped walnuts or pecans

• shredded coconut

• raisins or chopped dates

Directions

1. I preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.

2. In a large bowl, I whisk together the eggs, orange juice, zest, honey or maple syrup, melted coconut oil, and vanilla until smooth.

3. In another bowl, I combine the almond flour, baking powder, cinnamon, and salt.

4. I stir the dry ingredients into the wet until just combined, then fold in the grated carrots and any optional add-ins.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake the cake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. I serve it plain or with a dusting of ground almonds, yogurt topping, or a drizzle of extra orange juice.

Servings and timing

This recipe makes one 8-inch round cake, serving about 8 slices. It takes 15 minutes to prep, 35–40 minutes to bake, and another 20–30 minutes to cool, so I plan for just over an hour total.

Variations

Sometimes I add a handful of chopped nuts or raisins for extra texture. I’ve also made a spiced version with ginger and nutmeg, or a coconut-orange version by adding shredded coconut to the batter. When I want it extra moist, I mix in a spoonful of applesauce or mashed banana.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To serve warm, I microwave a slice for 10–15 seconds. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use a different flour instead of almond flour?

I stick with almond flour for this one because it keeps the cake moist and tender, but hazelnut flour or a gluten-free flour blend could work with slight texture changes.

Is this cake sweet enough without sugar?

Yes! The natural sweetness from carrots, orange juice, and honey or maple syrup gives it a balanced flavor without being overly sweet.

Can I make this cake vegan?

Yes, I’ve made it with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and used maple syrup instead of honey. It works beautifully.

Do I need to peel the carrots?

I usually do for a smoother texture, but if the carrots are fresh and clean, leaving the skin on is totally fine.

Can I use orange pulp instead of juice?

Yes, I sometimes use the whole orange (blended) for even more flavor and moisture—just make sure it’s seedless.

Conclusion

This Carrot and Orange Cake Without Flour or Sugar is a naturally sweet, wholesome treat I love baking when I want something simple, nourishing, and delicious. It’s moist, flavorful, and full of bright citrus and warm spice. Whether I’m serving it for breakfast, snack time, or dessert, this cake always feels like a little win—satisfying, guilt-free, and made with real, feel-good ingredients.