Yield

1 round 8-inch (20 cm) cake
Serves 8–10

Ingredients

• 2 cups (220 g) grated carrots
• 1 cup (100 g) almond flour
• ½ cup (120 g) unsweetened applesauce
• 3 large eggs
• ¼ cup (60 ml) honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt

Optional Add-ins

• ¼ cup chopped walnuts
• ¼ cup chopped pecans
• ¼ cup raisins

Instructions

1. Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease an 8-inch round cake pan or line with parchment paper.

2. Mix Wet Ingredients

In a large bowl, whisk:

• Eggs
• Applesauce
• Honey or maple syrup
• Vanilla extract

3. Add Dry Ingredients

Mix in:

• Almond flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Salt

4. Fold in Carrots

• Stir in grated carrots.
• Add nuts or raisins if using.

5. Bake

• Pour batter into prepared pan.
• Bake 30–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool

• Let cool in the pan for 10–15 minutes.
• Transfer to a wire rack and cool completely before serving.

Nutrition Information (Approximate)

Per slice (1/10 cake, without nuts):

Values vary depending on sweetener used.

Nut Information

Almond Flour

• Made from finely ground almonds.
• Rich in vitamin E, magnesium, and healthy fats.
• Naturally gluten-free.
• Contains tree nuts and is not suitable for people with almond allergies.

Walnuts (Optional)

Benefits:

• High in omega-3 fatty acids.
• Good source of antioxidants.
• Adds crunch and flavor.

Pecans (Optional)

Benefits:

• Rich in healthy monounsaturated fats.
• Contains manganese and zinc.
• Slightly sweeter than walnuts.

Nut-Free Alternative

Replace almond flour with:

• Oat flour (certified gluten-free if needed)
• Sunflower seed flour

Results may vary slightly in texture.

Frequently Asked Questions (Q&A)

Q1. Can I make this cake without eggs?

Yes. Replace each egg with:

• 1 tablespoon ground flaxseed + 3 tablespoons water

Let sit for 5 minutes before using.

Q2. Is this cake gluten-free?

Yes, when made with almond flour and gluten-free baking powder.

Q3. Can I use coconut flour instead?

Not directly. Coconut flour absorbs much more liquid. Use a recipe specifically developed for coconut flour.

Q4. How should I store it?

• Room temperature: 1–2 days
• Refrigerator: up to 5 days
• Freezer: up to 3 months

Q5. Can I add cream cheese frosting?

Yes. A simple frosting:

• 4 oz (115 g) cream cheese
• 2 tablespoons butter
• 1 cup powdered sugar
• ½ teaspoon vanilla

Beat until smooth.

Q6. Why is my cake dense?

Possible reasons:

• Too much carrot moisture
• Overmixing
• Expired baking powder
• Underbaking

Q7. Can I make muffins instead?

Yes.

• Fill muffin cups ¾ full.
• Bake at 350°F (175°C) for 18–22 minutes.

Q8. Is almond flour the same as almond meal?

No.

• Almond flour = finer texture, usually blanched almonds.
• Almond meal = coarser texture with skins included.

Almond flour generally produces a lighter cake.

Q9. Can I reduce the sweetener?

Yes. Reduce honey/maple syrup to 2–3 tablespoons for a less sweet cake.

Q10. What nuts pair best with carrot cake?

• Walnuts (classic choice)
• Pecans (rich and buttery)
• Pistachios (for decoration)

Serving Suggestions

• Plain with tea or coffee
• Topped with cream cheese frosting
• Served with Greek yogurt
• Garnished with chopped walnuts or pecans and a sprinkle of cinnamon