Sugar-free carrot cake

A simple recipe for sugar free carrot cake that is free of grains, dairy, eggs and gluten

I love carrot cake.  In fact, I have had rave reviews of my carrot cake recipe, even with gluten-free flour (see here).  When I visited my brother and his family last year, I ended up making that recipe 3 times in 3 weeks – it’s that good.  But it contains sugar … and I wanted to find a recipe that could also be adapted to making just a small quantity of cake.  And so this recipe was born.  I found a recipe on the internet and adapted it for National Carrot Cake Day (Feb 3), but didn’t write down any of my changes.  It turned out amazingly … and then I had to try to make it again so I could post the recipe here.

And so, here you go.  A flour-free (grain-free), egg-free, dairy-free, gluten-free and refined-sugar-free recipe for a carrot cake, where you can really taste the carrots.  Top it off with some of the healthy frosting (recipe here) and you’ve easily got a snack just for yourself and significant other!

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Sugar-free carrot cake

(Paleo, gluten-free, dairy-free, grain-free, egg-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 30 minutes

Servings 2

Ingredients

• 100 g carrot grated
• 70 g honey or maple syrup
• 100 g banana mashed
• 1 tsp vanilla extract
• 1 tbs ground flaxseed
• 120 g almond meal
• 1 tsp ground nutmeg
• 1 tbs lemon juice

Instructions

1. Preheat oven to 350F.
2. Mix ground flaxseed with 3 tbs warm water and set aside.
3. Whisk together the honey/maple syrup, flax egg and banana.
4. Stir in the vanilla extract, nutmeg and lemon juice.
5. Fold in the carrots and almond meal
6. Pour into prepared mug or ramekin.
7. Bake for 30-35 minutes or until a toothpick/skewer inserted into the cake comes out clean.