A simple recipe for carrot cake that is grain-free, dairy-free, egg-free, gluten-free and refined sugar-free.

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
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
257 calories
40 g
0 g
11 g
3 g
1 g
106 g
20 g
19 g
0 g
9 g
Nutrition Facts
Serving Size
106g
Servings
4
Amount Per Serving
Calories 257
Calories from Fat 88
% Daily Value *
Total Fat 11g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
9%
Sugars 19g
Protein 3g
Vitamin A
84%
Vitamin C
8%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g carrot, grated
  2. 70g honey or maple syrup
  3. 100g banana, mashed
  4. 1 tsp vanilla extract
  5. 1 tbs ground flaxseed
  6. 120g almond meal
  7. 1 tsp ground nutmeg
  8. 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.
beta
calories
257
fat
11g
protein
3g
carbs
40g
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