No Sugar, No Flour Carrot Cake
A naturally sweet carrot cake made without refined sugar or regular flour. It’s soft, moist, and easy to prepare.
Ingredients
- 2 cups finely grated carrots
- 2 ripe bananas, mashed
- 2 eggs
- 1 cup almond flour or finely ground almonds
- ½ cup rolled oats, blended into oat flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts, optional
- A pinch of salt
- 2–3 tablespoons milk, if the batter is too thick
Instructions
- Preheat the oven to 175°C (350°F).
- Mash the bananas in a large bowl.
- Add the eggs and vanilla and mix well.
- Stir in the grated carrots.
- Add the almond flour, oat flour, cinnamon, baking powder, and salt.
- Mix until you have a thick, moist batter. Add a little milk if needed.
- Fold in the walnuts if using.
- Pour the batter into a lined or lightly greased cake pan.
- Bake for approximately 30–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool before slicing.
Optional Topping
Mix plain Greek yogurt with a little cinnamon and vanilla for a simple creamy topping. Add chopped walnuts on top if desired.
Tip: Although this cake contains no added sugar, bananas and carrots naturally contain sugar, so it isn’t a sugar-free cake.
