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Sugar-Free Carrot Cake

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A classic recipe that has been updated to a healthy version. It contains no refined flour, no sugar and no artificial sweeteners. Best of all, it's versatile: It can also be made into cupcakes or mini cupcakes.

Rate this recipe 2.8/5 (5 Votes)
Sugar-Free Carrot Cake 1 Picture

Ingredients

  • 3 cups almond flour
  • 2 teaspoons sea salt
  • 1 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1-1/4 teaspoons ground nutmeg
  • 1/2 cup erythritol (like Swerve) or spoonable stevia to taste
  • 5 large organic eggs
  • 1/4 cup melted coconut oil or grape seed oil
  • 3 cups shredded carrots
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Details

Servings 24
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 degrees. Grease two 9-inch cake pans with butter and dust with almond flour.

Step 2

In a large bowl, combine the dry ingredients and mix well.

Step 3

In a medium bowl, whisk together the oil and eggs.

Step 4

Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.

Step 5

Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.

Step 6

Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for 1 hour before frosting.

A quick and easy frosting recipe is to pick up a can of coconut milk and leave open in your fridge overnight, in the morning whip it and use!

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