Here’s a wholesome and naturally sweetened recipe for a Carrot and Orange Cake without Flour or Sugar—perfect for a healthy dessert or breakfast option!
Title:
Flourless and Sugar-Free Carrot Orange Cake
Introduction:
This moist and flavorful Carrot and Orange Cake is made without any refined flour or sugar, relying on whole food ingredients for natural sweetness and structure. It’s gluten-free, nutrient-dense, and bursting with the fresh taste of carrots and citrus. Ideal for those following clean eating, low-glycemic, or gluten-free diets.
Origin:
Inspired by traditional carrot cakes and Mediterranean-style citrus cakes, this version takes a healthy, modern twist—omitting processed ingredients in favor of naturally sweet and fibrous components like fruit, nuts, and vegetables.
Ingredients:
Main Ingredients:
- 2 cups grated carrots (about 3–4 medium carrots)
- Zest and juice of 2 medium oranges
- 3 large eggs
- 1½ cups almond flour (or finely ground almonds)
- ½ cup unsweetened applesauce or mashed banana
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder (gluten-free if needed)
- Pinch of salt
Optional Ingredients:
- ½ cup chopped walnuts or pecans
- ¼ cup raisins or chopped dates (for extra natural sweetness)
- 1 tsp vanilla extract
- 2–3 tbsp honey or maple syrup (if a touch more sweetness is desired)
- 2 tbsp shredded coconut
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk the eggs, orange juice, orange zest, and applesauce (or banana). Stir in vanilla if using.
- Add Dry Ingredients:
- Add the almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix until fully combined.
- Fold in Carrots and Add-ins:
- Stir in the grated carrots and optional ingredients like nuts, raisins, or coconut.
- Bake:
- Pour the batter into the prepared cake pan. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success:
- Squeeze some moisture from the carrots if they are overly wet.
- Use fresh orange juice for best flavor and moisture.
- For extra richness, add 2 tbsp of olive oil or melted coconut oil.
- Chill before slicing for cleaner cuts and enhanced flavor.
Recommendations:
- Serve with a dollop of Greek yogurt or coconut cream.
- Dust with cinnamon or finely ground nuts on top.
- Pairs wonderfully with herbal tea or black coffee.
Nutrition (Per Serving, Approx. 1 of 10 slices):
- Calories: 180–220
- Fat: 12–16g
- Carbohydrates: 12–16g
- Sugar: 6–10g (from fruit only)
- Protein: 5–7g
- Fiber: 3–4g
Note: Values depend on optional ingredients and sweeteners used.
Would you like a printable version, meal plan integration, or frosting ideas for this cake?