Prep time: 15 mins | Bake time: 35 mins | Servings: 8
Ingredients
2 cups finely grated carrots
1 cup almond flour
1/2 cup unsweetened applesauce
3 large eggs
1/4 cup coconut oil or melted butter
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts or pecans (optional)
Optional Cream Cheese Frosting
4 oz cream cheese, softened
2 tbsp unsweetened Greek yogurt
1/2 tsp vanilla extract
1–2 tbsp liquid monk fruit or stevia (to taste)
Instructions
1. Prep Equipment: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Mix Wet Ingredients: In a large bowl, whisk together eggs, melted coconut oil (or butter), unsweetened applesauce, and vanilla extract until smooth.
3. Add Dry Ingredients: Whisk in almond flour, cinnamon, baking soda, and salt until well incorporated.
4. Fold & Pour: Gently fold in grated carrots and chopped walnuts or pecans. Pour batter into prepared cake pan and smooth top evenly.
5. Bake: Bake for 30–35 minutes, or until a toothpick inserted into center comes out clean. Let cool completely.
6. Assemble & Serve (Optional): Slice cake horizontally into two layers, spread cream cheese frosting in middle, replace top layer, and sprinkle extra chopped nuts before serving.