No Sugar, No Flour Carrot Cake
No Sugar, No Flour Carrot Cake
Yield: 8–10 servings
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Ingredients
Cake
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 2 cups rolled oats
- 1 cup almond flour
- 1 cup chopped walnuts
- ½ cup chopped pecans
- ½ cup unsweetened shredded coconut (optional)
- 1 cup pitted Medjool dates
- 2 ripe bananas
- 3 large eggs
- ¼ cup melted coconut oil (or avocado oil)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup raisins (optional)
Optional Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons Greek yogurt
- 1 teaspoon vanilla
- 2–3 tablespoons powdered erythritol or blended dates (optional)
Nut Topping
- ½ cup chopped walnuts
- ½ cup chopped pecans
- 2 tablespoons pumpkin seeds (optional)
Optional Glaze
Mix together:
- 2 tablespoons almond butter
- 1 tablespoon maple syrup or date syrup (optional)
- 1 tablespoon warm water
For a completely no-added-sugar version, omit the syrup and thin the almond butter with water.
Instructions
Step 1
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round cake pan.
Step 2
Blend until smooth:
- dates
- bananas
- eggs
- coconut oil
- vanilla
Step 3
In another bowl combine:
- oat flour (blend rolled oats into flour)
- almond flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- ginger
- salt
Step 4
Fold in:
- grated carrots
- chopped walnuts
- pecans
- coconut
- raisins
Add wet ingredients.
Mix until just combined.
Step 5
If making a filled cake:
Spread half the batter.
Add cream cheese mixture.
Cover with remaining batter.
Step 6
Bake 45–55 minutes.
A toothpick should come out mostly clean.
Cool completely.
Step 7
Spread glaze.
Top generously with chopped nuts.
Nutrition (Approximate)
Per slice (10 slices)
- Calories: 285–320
- Protein: 8 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Natural sugars: 10–12 g
- Fat: 18 g
Nut Information
Almonds
Provide:
- Vitamin E
- Magnesium
- Healthy monounsaturated fats
- Protein
Walnuts
Rich in:
- Omega-3 fatty acids
- Antioxidants
- Copper
- Manganese
Pecans
Contain:
- Healthy fats
- Zinc
- Fiber
- Vitamin E
Coconut
Adds:
- Fiber
- Texture
- Healthy fats
Storage
Room temperature:
- Up to 1 day
Refrigerator:
- 5–6 days
Freezer:
- Up to 3 months
Tips
✔ Finely grate the carrots.
✔ Blend dates well for natural sweetness.
✔ Do not overmix.
✔ Cool completely before slicing.
✔ Toast the nuts first for better flavor.
Variations
Dairy-Free
- Skip the cream cheese filling.
- Use coconut yogurt instead.
Vegan
- Replace eggs with 3 flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Keto
- Replace oats and dates with almond flour and a keto-approved sweetener. (This becomes a different recipe, as oats and dates are not keto.)
Extra Moist
- Add ½ cup unsweetened applesauce.
Frequently Asked Questions
Q: Is this cake really sugar-free?
A: It contains no added sugar. The sweetness comes naturally from bananas, carrots, and dates.
Q: Is it flourless?
A: It contains no wheat or refined flour. The oat flour is made by grinding whole rolled oats.
Q: Can I omit the dates?
A: Yes. Replace them with ½ cup unsweetened applesauce or an additional ripe banana. The cake will be less sweet.
Q: Can I use only one type of nut?
A: Yes. Walnuts, pecans, almonds, hazelnuts, or pistachios all work well. Use the same total quantity.
Q: Can I make it gluten-free?
A: Yes, if you use certified gluten-free oats.
Q: Can I make muffins?
A: Yes. Bake at 350°F (175°C) for 20–25 minutes.
Q: Why is my cake dense?
A: Too much moisture from the carrots, overmixing, or underbaking can make the cake dense. Squeeze excess liquid from very wet carrots and bake until a toothpick comes out mostly clean.
Q: Can I freeze it?
A: Yes. Wrap individual slices tightly a
