How to make a sugar-free carrot cake, flourless and egg free, a vegan option for your dessert. Healthy and family friendly.
Ingredients
Wet Ingredients
- 2 cups 200g grated carrots (about 2 medium carrots)
- 2 tbsp flax seeds + 6 tbsp water flax egg
- 1 tbsp coconut oil optional, for moisture
Dry Ingredients
- 1 cup 100g whole raw almonds, ground into a fine meal
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of sea salt
- ½ tsp baking powder
Topping
- 2 oz 55g dark chocolate (70%+ cocoa, sugar-free), melted
- 2 tbsp raisins use sparingly
Instructions
Prepare Flax Egg: Mix flax seeds with water in a small bowl. Let sit for 10 minutes until it forms a gel-like consistency, acting as a vegan egg substitute.
Process Ingredients: In a food processor, grind whole raw almonds into a fine meal. Add grated carrots, flax egg, coconut oil (if using), cinnamon, ginger, nutmeg, salt, and baking powder. Blend until a thick, uniform batter forms.
Adjust Consistency: If the batter is too wet, add 1-2 tbsp more almond meal. If too dry, add 1 tbsp water.
Shape and Bake: Preheat oven to 350°F (180°C). For a large cake, pour batter into a greased 8-inch round pan. For small bites or cookies, scoop tablespoon-sized portions onto a parchment-lined baking sheet, flattening slightly for cookies. Bake the cake for 35-40 minutes, or bites/cookies for 20-25 minutes, until golden and a toothpick comes out clean.
Cool: Let the cake or bites cool completely on a wire rack to set properly.
Decorate: Drizzle melted dark chocolate over the cooled cake or bites. Sprinkle with raisins for a sweet finishing touch.
