Prep time: 15 mins | Bake time: 35-40 mins | Servings: 8
Ingredients
For the Cake:
- 2 cups grated carrots (tightly packed)
- 1 cup almond flour (super-fine)
- 1/2 cup unsweetened applesauce
- 3 large eggs (room temperature)
- 1/3 cup granulated erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
For the Sugar-Free Cream Cheese Filling (Optional):
- 4 oz (115g) cream cheese, softened
- 2 tbsp powdered sweetener (monk fruit or erythritol)
- 1/2 tsp vanilla extract
Instructions
1. Prepare for Baking
- Preheat your oven to 350°F (180°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Mix the Wet Ingredients
- In a large bowl, whisk the eggs, melted coconut oil (or butter), unsweetened applesauce, sweetener, and vanilla extract together until smooth and well combined.
3. Add the Dry Ingredients
- Stir in the almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix until a smooth batter forms.
- Fold in the grated carrots and chopped nuts until evenly distributed.
4. Bake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool completely in the pan before handling.
5. Assemble and Top
- For the filling: Whip the cream cheese, powdered sweetener, and vanilla until smooth.
- Carefully slice the cooled cake horizontally into two layers, spread the cream cheese filling in the middle, and sandwich them back together.
- For the glaze & topping: Brush the top with a little sugar-free maple syrup for that beautiful glossy look shown in the picture, and generously sprinkle with extra chopped walnuts or pecans.
Enjoy your healthy, guilt-free carrot cake!
