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Flourless & Sugar-Free Carrot Cake

Ingredients

Cake Base

2 cups Carrots, finely grated (about 3-4 large carrots)

2 ½ cups Almond flour (blanched for a finer texture)

3 large Eggs, room temperature

⅓ cup Extra virgin olive oil

½ cup Chopped walnuts or pecans (plus extra for topping)

1 tsp Vanilla extract

2 tsp Ground cinnamon

½ tsp Ground ginger

1 tsp Baking powder

¼ tsp Sea salt

Optional Sweetener:

¼ cup Raw honey or maple syrup (if a sweeter profile is desired while staying natural)

Instructions

  1. Preheat your oven to 170°C (340°F). Grease a 7-inch or 8-inch round cake pan with a little olive oil and line the bottom with parchment paper. This ensures the flourless cake releases perfectly without sticking.

  2. In a large mixing bowl, whisk the eggs until they are frothy and light. Slowly pour in the extra virgin olive oil and vanilla extract. If you are using a natural liquid sweetener like honey, whisk it in at this stage until the mixture is well-incorporated and smooth.

  3. Add the almond flour, cinnamon, ginger, baking powder, and sea salt directly into the wet mixture. Fold gently with a spatula until just combined. The almond flour provides a beautiful, nutty foundation that keeps the cake moist without the need for gluten.

  4. Fold in the finely grated carrots and chopped walnuts. The carrots add essential moisture and a natural sweetness that intensifies as it bakes. Ensure the carrots are evenly distributed throughout the thick batter.

  5. Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40–45 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.

  6. Let it cool completely in the pan. Because there is no gluten to provide structure, the cake sets and develops its “unreal” fudgy texture as it reaches room temperature.