No-Sugar, No-Wheat-Flour Carrot Cake
The image shows a carrot cake made with grated carrots, almond flour, and unsweetened applesauce. A matching published version uses those ingredients with eggs, baking soda/powder, cinnamon, nutmeg, and salt; it also gives the option of honey/maple syrup, although you can leave that out for no added sugar.
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Important: “No flour” here really means no wheat/all-purpose flour. Almond flour is still technically a flour. Also, carrots and applesauce naturally contain sugars, so this is no added sugar, not sugar-free in the literal chemical sense.
Ingredients
Cake
2 cups freshly grated carrots — about 4 medium carrots
1 cup fine almond flour
½ cup unsweetened applesauce
3 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp fine salt
1 tsp vanilla extract — optional but recommended
Optional additions
For a more traditional carrot-cake flavor, you can add:
½ cup chopped walnuts or pecans
¼ cup unsweetened shredded coconut
¼ cup raisins
½ tsp ground ginger
For strictly no added sugar: don’t add honey, maple syrup, dates, sweetened coconut, or sweetened dried fruit. A matching recipe specifically says the optional honey/maple syrup can simply be omitted.
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Full Step-by-Step Method
1. Prepare the oven
Preheat oven to 350°F / 175°C.
Grease an 8-inch (20-cm) round cake pan and line the bottom with parchment paper.
Almond-flour cakes can stick more readily than conventional wheat-flour cakes, so parchment is worthwhile.
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2. Prepare the carrots
Peel and finely grate the carrots.
Don’t use very thick shreds. Fine grating helps the carrots soften during baking and distributes them throughout the cake.
Do not squeeze the carrots dry. Their moisture helps give this cake its soft texture.
3. Mix the dry ingredients
In a bowl, whisk together:
Almond flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Salt
Optional ginger
Break up any lumps in the almond flour.
4. Mix the wet ingredients
In another bowl, whisk the eggs.
Add:
Unsweetened applesauce
Vanilla
Whisk until smooth.
5. Combine
Add the wet mixture to the dry ingredients.
Fold in the grated carrots.
If using walnuts/pecans, coconut, or raisins, fold them in now.
Don’t overmix. Stop as soon as everything is evenly incorporated.
6. Fill the pan
Transfer the batter to the prepared cake pan.
Spread the surface evenly with a spatula.
The batter will be considerably thicker than ordinary cake batter because almond flour doesn’t behave like wheat flour.
7. Bake
Bake at 350°F / 175°C for approximately 25–35 minutes.
Start checking around 25 minutes.
Insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. The published matching recipe gives 25–30 minutes, although ovens and the moisture of carrots can change the exact time.
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8. Cool
Let the cake cool in the pan for about 10 minutes.
Run a thin knife around the edge, then transfer it to a cooling rack.
Allow it to cool completely before slicing. This is particularly important with almond-flour cakes because the crumb firms as it cools.
9. Serve
Dust lightly with cinnamon if desired.
For the appearance in your picture, you can finish with a very small dusting of powdered sugar, but that would mean the finished cake is no longer no-added-sugar.
Nut Information
Is almond flour a nut?
Yes. Almond flour is made from ground almonds.
Therefore this recipe is not suitable for someone with an almond/tree-nut allergy.
Can I use another flour?
You can substitute another flour, but the liquid balance will need adjustment. Do not substitute coconut flour 1:1 for almond flour. Coconut flour absorbs substantially more liquid and can make this cake dry and crumbly.
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Can I add walnuts?
Absolutely. Add ½ cup chopped walnuts or pecans.
For maximum flavor, toast them first:
Spread nuts on a baking sheet.
Bake at 350°F for about 5–8 minutes.
Cool completely.
Chop and fold into the batter.
Can I make it nut-free?
Not with a simple 1:1 substitution because almond flour is a major structural ingredient. A nut-free version needs a different flour/liquid formulation.
Why Applesauce Is Used
Unsweetened applesauce provides moisture and binding while also contributing natural sweetness. That’s why this recipe can work without butter or oil and without added sugar. Similar healthy carrot-cake recipes also use unsweetened applesauce for moisture.
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Food by Maria
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Nutrition — Approximate
Because nutrition changes substantially depending on carrot size, almond-flour brand, egg size, and optional nuts, these are estimates, not laboratory values.
Basic cake, without optional nuts or sweetener
Approximately 8 servings:
Nutrient Approx. per slice
Calories ~150–180 kcal
Protein ~6–7 g
Fat ~9–11 g
Carbohydrates ~14–17 g
Fiber ~3–4 g
Net carbs ~11–14 g
Added sugar 0 g
The carrots and applesauce still contain naturally occurring sugars, so “0 g added sugar” should not be confused with “0 g sugar.”
For comparison, one published almond-flour/applesauce carrot-cake recipe reports approximately 14 g total carbohydrate per serving, although its ingredient proportions differ from this image-based version.
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Frequently Asked Questions
Can I make it completely without sugar?
Yes. Leave out honey and maple syrup. Use unsweetened applesauce.
Keep in mind that carrots and apples naturally contain sugar.
Will it taste sweet without sugar?
It will have a mild, naturally sweet carrot flavor, rather than the sweetness of conventional carrot cake.
For a sweeter taste without conventional sugar, you could use a suitable zero-calorie sweetener according to its package directions.
Can I use sweetened applesauce?
You can, but then the cake contains added sugar. For the recipe pictured, use unsweetened applesauce.
Can I use whole-wheat flour?
Yes, but then it is no longer the almond-flour version and the liquid/egg balance will need adjustment.
Can I use coconut flour?
Not 1:1. Coconut flour absorbs much more liquid than almond flour.
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Can I make it dairy-free?
Yes. The basic cake contains no milk, butter, or cream, so it is naturally dairy-free as written.
Is it gluten-free?
The ingredients themselves can be gluten-free, but if you need strict gluten-free food, make sure your almond flour, baking powder, baking soda, vanilla, and other packaged ingredients are certified gluten-free to avoid cross-contact.
Can I make it egg-free?
A flax-egg substitution can be attempted, but expect a denser, less cake-like texture.
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Why is my cake wet in the middle?
The most common reasons are:
Carrots contained a lot of moisture.
The pan was smaller/deeper.
The cake was removed too early.
The oven temperature was low.
Bake a little longer and test the center with a toothpick. Let the cake cool completely before judging its final texture.
Why did my cake become crumbly?
Almond flour cakes naturally have a more delicate crumb. Possible causes include:
Too much almond flour
Too little moisture
Overbaking
Cutting while hot
Allow it to cool completely before slicing.
Can I make muffins?
Yes. Divide the batter among lined muffin cups, filling them roughly ¾ full. Begin checking around 18–22 minutes, since muffins bake faster than a whole cake.
Can I make it in a loaf pan?
Yes, but baking time will change because the batter will be deeper. Start checking around 30 minutes and continue until the center is set.
Can I freeze it?
Yes. Cool completely, wrap individual slices tightly, and freeze for up to about 2–3 months for best quality. Thaw overnight in the refrigerator or at room temperature.
Does it need refrigeration?
The unfrosted cake can generally be kept covered at room temperature for a short period. If you add cream-cheese frosting, refrigerate it.
Can I frost it?
Yes. A traditional cream-cheese frosting works very well, but regular frosting usually contains powdered sugar. For a no-added-sugar version, use softened cream cheese blended with vanilla and an appropriate sugar-free sweetener.
How do I get the powdered look in the photograph?
The photograph appears to have a powdered topping. Ordinary powdered sugar would add sugar. For a truly no-added-sugar presentation, leave it plain or use a very light dusting of cinnamon.
Best Version I Recommend
For the closest balance of moist, naturally sweet, carrot-heavy and tender, I’d use:
2 cups finely grated carrots
1 cup fine almond flour
½ cup unsweetened applesauce
3 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
¼ tsp salt
½ cup toasted walnuts (optional)
Bake at 350°F / 175°C for 25–35 minutes, cool completely, then slice.
The core ingredient combination in the image is consistent with the published no-sugar/no-wheat-flour version I found, which also emphasizes fresh grated carrots and unsweetened applesauce for moisture.
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