Loading...

Sugar-Free Paleo Carrot Cake

How can this be so amazingly moist and delicious and have no sugar? In a word, fruit! Between the applesauce (or pineapple, depending on what you have on hand) and the raisins, this cake bakes into a deliciously sweet dessert that’s perfect because it’s not annoyingly sweet. Sorry, most recipes and ALL commercial baking involves sugar overload. After several years of eating clean and unplugging from processed foods, my palate (and pancreas) simply can’t take it anymore.

 

Perfectly complimenting the sugar-free status is the fact that this is Paleo – no white flours of an kind – only ground almonds – also known as almond flour. Dense nutritionally and weight-wise, it makes a heavy, moist cake, which is just the way I like carrot cake! This is truly so good, it doesn’t need frosting. But if you’d like, top it with the frosting from the Hawaiian Wedding Cake.

 



 



Sugar-Free Paleo Carrot Cake
Print Recipe
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Sugar-Free Paleo Carrot Cake
Print Recipe
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
  • 1 cup raisins I love golden, but dark work well also
  • 1 cup Roobios or cinnamon tea strongly brewed
  • 1 1/2 cup unsweetened applesauce or 1 can crushed pineapple, with juice
  • 5 eggs room temperature if possible
  • 3 cups almond meal or flour
  • 1/3 cup coconut oil
  • 21 drops Stevia vanilla or toffee flavored (the fruit sweetens the cake, but a little help is needed to offset the carrots)
  • 1 teaspoon salt
  • 2 teaspoons ginger powder
  • 2 teaspoons baking soda
  • 3 cups grated carrots
  • 1/2 cup shredded coconut unsweetened
Servings: people
Instructions
  1. Preheat oven to 355 Place raisins in a cereal bowl and cover with the piping hot tea. Cover and let sit. In a large mixing bowl, blend applesauce, eggs, almond flour, coconut oil, salt, stevia, ginger powder, and baking soda. Blend with a whisk until smooth. Add carrots and coconut and fold together with a heavy wooden spoon.
  2. Spray a large rectangular 9x13 metal or ceramic baking pan with non-stick cooking spray. Add batter. Bake for 45 minutes on bottom rack. Shut oven off and let sit in cooling oven for another 30 minutes.
  3. Serve immediately. Cake will still be warm. If desired, top with vegan cream cheese frosting or coconut whipped cream.
Recipe Notes

paleocarrotcake

Share this Recipe

You might also like

No Comments

    Leave a Reply

    This one is for Great Lakes Collagen: