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.
1cup raisinsI love golden, but dark work well also
1cupRoobios or cinnamon teastrongly brewed
1 1/2 cupunsweetened applesauceor 1 can crushed pineapple, with juice
5eggsroom temperature if possible
3cupsalmond meal or flour
1/3 cupcoconut oil
21dropsSteviavanilla or toffee flavored (the fruit sweetens the cake, but a little help is needed to offset the carrots)
2teaspoons baking soda
1/2 cupshredded coconutunsweetened
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.
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.
Serve immediately. Cake will still be warm.
If desired, top with vegan cream cheese frosting or coconut whipped cream.