Ingredients

For the cake

  • 2 cups finely grated carrots
  • 2 cups almond flour
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • A pinch of salt
  • 1/2 cup chopped walnuts or pecans (optional)

For the topping

  • 1/2 cup chopped walnuts or pecans
  • 2 tablespoons melted butter
  • 1/2 teaspoon cinnamon (optional)

Optional cream cheese filling

  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Mix the wet ingredients: In a large bowl, whisk the eggs, applesauce, melted coconut oil, and vanilla extract until smooth.

3. Combine the dry ingredients: In another bowl, mix the almond flour, baking powder, cinnamon, nutmeg, and salt.

4. Add the carrots: Stir the dry ingredients into the wet mixture. Fold in the grated carrots and optional chopped nuts.

5. Bake the cake: Pour the batter into the prepared pan. Sprinkle the chopped nuts over the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out mostly clean.

6. Cool completely: Let the cake rest in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

7. Prepare the optional filling: Beat the cream cheese, applesauce, and vanilla until smooth. Slice the cooled cake horizontally and spread the filling between the layers.

8. Finish and serve: Brush the top lightly with melted butter if desired, add extra chopped nuts, and serve.

Tips for the best results

  • Squeeze excess moisture from very wet grated carrots to avoid a soggy cake.
  • Let the cake cool completely before slicing, as almond flour cakes are delicate when warm.
  • For a sweeter cake without added sugar, add a little mashed ripe banana or a suitable zero-calorie sweetener.
  • Store in an airtight container in the refrigerator for up to 4–5 days.

Note: Carrots and unsweetened applesauce still contain naturally occurring sugars, so this cake is not sugar-free in the strict sense. For people with diabetes, portion size and the total carbohydrate content should be considered.