No Sugar No Flour Carrot Cake

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Intensity: Easy (1/5) – Simple mixing and baking. No stand mixer required. Servings: 8 slices Dietary: Gluten-Free, Dairy-Free option, No Added Sugar, Paleo-friendly Why You’ll Love This Recipe This isn’t a dry, cardboard "health cake." This No Sugar No Flour Carrot Cake is naturally sweetened with ripe bananas and

Ingredients

For the Cake (No Sugar, No Flour):

• 2 cups finely grated carrots (about 3 medium carrots)
• 3 medium very ripe bananas (the spottier, the better – natural sweetness) ezstandalone.cmd.push(function () { ezstandalone.showAds(115); });
• 2 cups almond flour (not almond meal; fine blanched almond flour works best) ezstandalone.cmd.push(function () { ezstandalone.showAds(116); });
• 3 large eggs (or flax eggs for vegan: 3 tbsp flaxseed meal + 9 tbsp water)
• ¼ cup coconut oil, melted (or unsalted butter if not dairy-free)
• 1 tsp vanilla extract
• 1½ tsp baking soda
• ½ tsp salt
• 1½ tbsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsweetened shredded coconut (optional, for texture)
• ¼ cup chopped walnuts (optional, plus extra for topping)

For the “No Sugar” Cream Cheese Frosting:

• 1 cup raw cashews (soaked in hot water for 30 minutes)
• ¼ cup full-fat coconut milk (the thick cream from the top of a chilled can) ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp stevia or monk fruit extract powder (optional, if you want extra sweetness; omit for completely unsweetened)
• 2 tbsp lemon juice (balances the sweetness and adds tang)

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) . Grease an 8-inch round cake pan with coconut oil. Line the bottom with parchment paper for easy removal. (Intensity: Low – 2 minutes)

Step 2: Mash the Bananas

1. In a large mixing bowl, mash the 3 ripe bananas with a fork until completely smooth and runny. This is your sugar substitute. (Intensity: Low – 2 minutes)

Step 3: Add Wet Ingredients

1. To the mashed bananas, add the melted coconut oil, eggs, and vanilla extract. Whisk until fully combined. The mixture will look glossy. (Intensity: Low – 1 minute)

Step 4: Add Dry Ingredients (No Flour, Remember!)

1. Add the almond flour, baking soda, salt, cinnamon, and nutmeg directly into the wet mixture. Stir with a rubber spatula until just combined. Do not overmix – almond flour batters are forgiving, but overmixing can make the cake dense. (Intensity: Low – 2 minutes)

Step 5: Fold in Carrots and Extras

1. Fold in the grated carrots gently. Then fold in shredded coconut and chopped walnuts (if using). The batter will be thick and chunky – that’s correct. (Intensity: Low – 2 minutes)

Step 6: Bake

1. Pour the batter into the prepared pan. Smooth the top. Bake for 30–35 minutes . Check at 30 minutes: Insert a toothpick into the center. It should come out clean or with a few moist crumbs (not wet batter). Note: Almond flour cakes brown faster than wheat flour cakes. If the top is getting too dark at 25 minutes, loosely tent with foil. (Intensity: None – just wait)

Step 7: Cool Completely

1. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This is critical – almond flour cakes are fragile when warm. (Intensity: Very Low)

Step 8: Make the Frosting (While Cake Cools)

1. Drain the soaked cashews. In a high-speed blender, combine:
2. Soaked cashews
3. Coconut milk cream
4. Melted coconut oil
5. Vanilla
6. Lemon juice
7. Stevia/monk fruit (if using)
8. Blend on high for 60–90 seconds until completely silky smooth. Scrape down sides as needed. Refrigerate for 20 minutes to thicken. (Intensity: Medium – requires a good blender)

Step 9: Assemble

1. Once the cake is at room temperature, spread the cashew frosting generously on top. Garnish with a few chopped walnuts or a sprinkle of cinnamon. (Intensity: Very Low)

Step 10: Slice and Serve

1. For clean slices, chill the frosted cake in the fridge for 30 minutes before cutting. Serve cold or at room temperature. (Intensity: None)

Nutrition

Calories: 287 kcal · Protein: 8g · Fat: 21g · Carbohydrates: 16g · Saturated Fat: 9g · Fiber: 5g · Sugar: (natural only) 7g Added