Yield: 8–10 servings

Prep Time: 20 minutes

Bake Time: 40–50 minutes

Ingredients

Cake

• 2 cups grated carrots (about 3 medium carrots)
• 1 cup almond flour
• ½ cup unsweetened applesauce
• 3 large eggs
• ¼ cup chopped walnuts or pecans
• ¼ cup raisins (optional)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Cream Cheese Filling

• 4 oz (115 g) reduced-fat cream cheese, softened
• 1 tablespoon plain Greek yogurt
• 1 teaspoon vanilla

Nut Topping

• ¼ cup chopped walnuts
• ¼ cup chopped pecans

Optional Sugar-Free Glaze

• 2 tablespoons almond butter
• 2 tablespoons unsweetened applesauce
• 1 teaspoon cinnamon

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Instructions

Step 1

Preheat oven to 350°F (175°C).

Grease and line an 8-inch (20 cm) round cake pan.

Step 2

In a large bowl combine:

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

Mix well.

Step 3

In another bowl whisk:

• Eggs
• Applesauce
• Vanilla

Step 4

Fold in:

• Grated carrots
• Raisins (if using)
• Chopped walnuts

Step 5

Add wet ingredients to dry ingredients.

Mix until just combined.

Do not overmix.

Step 6 (Optional Filling)

Spread half the batter into the pan.

Spread the cream cheese mixture over the center, leaving about ½ inch around the edge.

Top with remaining batter.

Step 7

Bake for 40–50 minutes, or until a toothpick inserted near the center comes out clean.

Cool for 15 minutes before removing from the pan.

Step 8

Spread the almond butter glaze over the warm cake and sprinkle with chopped nuts.

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Nutrition (Approximate)

Per serving (1/10 cake)

• Calories: 185
• Protein: 7 g
• Fat: 13 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Total sugars: 6–8 g (naturally occurring from carrots and applesauce)
• Added sugar: 0 g

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Nut Information

Almond Flour

• Made from finely ground blanched almonds.
• Gluten-free.
• High in vitamin E, magnesium, healthy fats, and protein.
• Cannot be substituted 1:1 with regular flour.

Walnuts

Benefits:

• Rich in omega-3 fatty acids
• Good source of antioxidants
• Supports heart health

Pecans

Benefits:

• High in healthy monounsaturated fats
• Rich in manganese, zinc, and fiber
• Mild, buttery flavor

Storage

Keep nuts:

• In an airtight container
• Refrigerated for up to 6 months
• Frozen for up to 1 year

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Variations

✔ Add shredded coconut.

✔ Add pumpkin pie spice.

✔ Stir in chopped dates instead of raisins.

✔ Add orange zest.

✔ Top with toasted pecans.

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Frequently Asked Questions

Is this cake keto?

Not completely. Carrots and applesauce contain natural sugars. For a more keto-friendly version, replace the applesauce with sour cream or Greek yogurt.

Is it diabetic-friendly?

It contains no added sugar, but the natural carbohydrates from carrots, applesauce, and raisins can still affect blood sugar. Omitting the raisins will reduce the carbohydrate content.

Can I make it dairy-free?

Yes. Omit the cream cheese filling or use a dairy-free cream cheese alternative.

Can I use oat flour?

Yes, but the texture will be denser and less moist.

Can I freeze it?

Yes. Wrap individual slices well and freeze for up to 3 months.

Why is my cake dense?

Common reasons include:

• Overmixing the batter
• Using coarse almond meal instead of fine almond flour
• Too much moisture from the carrots

Can I make muffins?

Yes. Bake at 350°F (175°C) for 20–25 minutes.

Can I skip the nuts?

Absolutely. Simply leave them out or replace them with pumpkin or sunflower seeds if there are no seed allergies.

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Serving Suggestions

• Enjoy warm with plain Greek yogurt.
• Serve with fresh berries.
• Pair with coffee or tea for breakfast or dessert.
• Add a light spread of almond butter for extra richness.