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!

Sugar-free carrot cake
(Paleo, gluten-free, dairy-free, grain-free, egg-free, vegan, no refined sugar)
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
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Preheat oven to 350F.
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Mix ground flaxseed with 3 tbs warm water and set aside.
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Whisk together the honey/maple syrup, flax egg and banana.
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Stir in the vanilla extract, nutmeg and lemon juice.
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Fold in the carrots and almond meal
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Pour into prepared mug or ramekin.
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Bake for 30-35 minutes or until a toothpick/skewer inserted into the cake comes out clean.