Ingredients

For the cake

• 2 cups grated carrots (about 3 medium carrots)
• 1 cup almond flour
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup chopped walnuts or pecans
• ¼ cup raisins (optional, for natural sweetness)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Cream Cheese Filling

• 4 oz reduced-fat cream cheese, softened
• 1 tablespoon Greek yogurt
• 1 teaspoon vanilla extract

Optional Topping

• Chopped walnuts or pecans
• Sugar-free caramel sauce or a light drizzle of honey or maple syrup (if you don’t need it to be completely sugar-free)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line an 8-inch round cake pan.
3. In a large bowl, whisk together eggs, applesauce, and vanilla.
4. Stir in grated carrots.
5. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
6. Fold in nuts and raisins.
7. For a filled cake:
   • Pour half the batter into the pan.
   • Spread cream cheese mixture over it, leaving a ½-inch border.
   • Cover with remaining batter.
8. Bake 40–50 minutes, or until a toothpick comes out mostly clean.
9. Cool for 15 minutes before removing from the pan.
10. Garnish with chopped nuts.

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Nutrition (Approximate)

Makes 10 slices

Per slice (without frosting):

• Calories: 185
• Protein: 7 g
• Fat: 12 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Net carbs: 10 g
• Natural sugars: 6 g

Values vary depending on ingredients used.

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Nut Information

Almond Flour

• Rich in vitamin E and magnesium
• Good source of healthy monounsaturated fats
• Gluten-free
• Lower in carbohydrates than wheat flour

Walnuts

• Excellent source of omega-3 fats
• High in antioxidants
• Good source of copper and manganese

Pecans

• Rich in healthy fats
• High in zinc
• Naturally low in carbohydrates

Allergy Information

Contains:

• Tree nuts (almonds, walnuts, or pecans)
• Eggs
• Dairy (if using cream cheese)

Nut-free substitute:

• Replace almond flour with oat flour (not grain-free).
• Replace chopped nuts with pumpkin or sunflower seeds.

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Storage

• Refrigerator: Up to 5 days
• Freezer: Up to 3 months
• Store in an airtight container.

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Frequently Asked Questions

Can I make it dairy-free?

Yes. Skip the cream cheese filling or use a dairy-free cream cheese alternative.

Is it keto?

Not strictly. Carrots and applesauce contain natural sugars. To lower carbs, replace the applesauce with plain Greek yogurt or sour cream and omit the raisins.

Is it diabetic-friendly?

It contains no added sugar, but it still has natural carbohydrates from carrots, applesauce, and raisins. Portion size matters, and people with diabetes should consider how it fits into their overall meal plan.

Can I use coconut flour?

Not as a 1:1 substitute. Coconut flour absorbs much more liquid. About ¼ to ⅓ cup coconut flour is typically used in place of 1 cup almond flour, with additional eggs or liquid needed.

Can I make muffins?

Yes. Fill muffin cups about ¾ full and bake at 350°F (175°C) for 20–25 minutes.

Can I leave out the raisins?

Absolutely. They are optional.

Can I add pineapple?

Yes. Use ¼ cup well-drained crushed pineapple. Too much extra moisture can make the cake dense.

Why is my cake dense?

Common reasons include:

• Too much carrot
• Overmixing the batter
• Old baking powder
• Underbaking

Can I use a sugar substitute?

Yes. If you’d like it sweeter, add a granulated sweetener such as erythritol, monk fruit, or allulose to taste.