Description
This Carrot and Orange Cake Without Flour or Sugar is a naturally sweet, gluten-free treat made with almond flour, fresh carrots, and juicy oranges. It’s soft, moist, and full of wholesome ingredients, perfect for a healthier dessert or snack.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup grated carrots
- Zest of 1 orange
- 1/3 cup fresh orange juice
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- Optional additions: 1/4 cup chopped walnuts or pecans, 1/4 cup shredded coconut, 1/4 cup raisins or chopped dates
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together eggs, orange juice, zest, honey or maple syrup, coconut oil, and vanilla until smooth.
- In a separate bowl, mix almond flour, baking powder, cinnamon, and salt.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in grated carrots and any optional add-ins.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or with yogurt topping, ground almonds, or a drizzle of orange juice.
Notes
- Add chopped nuts, raisins, or shredded coconut for texture.
- Spice it up with ginger or nutmeg.
- Substitute blended orange pulp for juice for more flavor.
- Add applesauce or mashed banana for extra moisture.
- Freezes well; wrap slices individually before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
