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Sugar-Free Vegan Carrot Cake with almonds
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Sugar-Free Vegan Carrot Cake

How to make a sugar-free carrot cake, flourless and egg free, a vegan option for your dessert. Healthy and family friendly.
Course cake, Dessert
Cuisine homemade, vegan
Keyword almond cake, carrot, carrot cake, dessert, healthy, sugar free cake, vegan, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author missblasco

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.

Notes

  • Flax Egg: Ensure the flax mixture is sticky and gel-like before adding; this binds the dough effectively.
  • Spice Balance: Adjust spices to taste; reduce ginger and nutmeg for a milder flavor.
  • Portion Control: For on-the-go snacks, bake as small bites and store in an airtight container for up to 5 days.
  • Storage: Refrigerate for up to 5 days or freeze for 2 months. Thaw overnight in the fridge.
  • Raisins: Use sparingly to keep carbs low; they add sweetness but have 1g carbs per tsp.