Flourless Carrot Cake
Level
Easy
Time
60 Min
Serves
8
Published May 13, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today, I am making a moist and flavourful carrot cake with a silky cream cheese icing. This carrot cake has no white flour and is made with no refined sugars. If you like carrot cake, this recipe is for you. It’s made from very simple ingredients and the recipe is easy to follow. Everybody will love it. Even my kids liked it.
Most carrot cakes are loaded with white flour and sugar. A typical store bought carrot cake has 32 grams of sugar per very tiny slice. 32 grams is equivalent to 8 teaspoons of sugar (tsp of sugar = total grams / 4). The World Health Organization recommends that people keep sugar intake less than 25 grams of sugar to maintain good health. One tiny slice of conventional carrot cake exceeds this limit.
This flourless carrot cake has WAY less sugar at only 2.8 grams per generous sized slice (less than 1 tsp of sugar). When eating it, you won’t feel like you’re depriving yourself. Yes, it’s possible to enjoy a piece of cake without all the white flour and sugars typically found in store-bought cake. But it taste good! I promise.
This cake is gluten free, and is keto friendly if you use monk fruit sweetener in place of maple syrup.
For other great desserts, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE this Flourless Carrot Cake with Cream Cheese Icing
- Simple ingredients using real food
- This carrot cake is low in sugar, but big on flavour
- A ONE BOWL recipe, making less mess
- Has no unnecessary ingredients like factory made carrot cake.
- This carrot cake is WAY healthier than conventional carrot cake
- No wheat, less sugar, less INFLAMMATION
How to Store this Flourless Carrot Cake
Store cake in an airtight glass container or cover with plastic wrap. It can sit on the counter for a couple days but after that it should be refrigerated. Should be eaten within 5-7 days. I never tried freezing it but I’m guessing that it would freeze well.
Flourless Carrot Cake with Cream Cheese Icing
Equipment
- 2 9 inch round baking cake pan
- 1 Medium bowl
- 1 hand mixer
- 1 wooden spoon
Ingredients
- 3/4 cup butter softened
- 1/2 cup maple syrup or monk fruit sweetener
- 4 eggs
- 1 tbsp blackstrap molasses
- 1 tsp vanilla
- 2.25 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2.5 cups grated carrots
- 8 oz cream cheese softened
- 2 tbsp butter softened
- 1/4 cup maple syrup or monk fruit sweetener
- 1 tsp vanilla
- 1 tbsp half & half cream (10% cream)
Instructions
- Preheat the oven to 350 F. Line 2 baking pans with parchment paper.
- In a medium bowl, use a hand mixer to cream butter and sweetener together.
- Add eggs, vanilla, molasses and beat them in.
- Add your dry ingredients (almond flour, tapioca flour, cinnamon, nutmeg and baking powder) a little bit at a time using a wooden spoon to mix in.
- Once your ingredients are nicely mixed together, fold in grated carrots.
- Divide batter between the 2 prepared baking pans and smooth out on top. Bake for about 30 minutes. The cakes are done when a tooth-pick comes out clean.
- To make the cream cheese icing: put cream cheese, butter, sweetener, vanilla, cream in a bowl. Use hand mixer to blend ingredients together.
- To assemble the cakes: When the cakes are completely cool, you can frost one of them. Then stack the other cake on top and frost again. Garnish with up to 1/2 cup of pecan pieces.
Notes
Nutrition
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