This Carrot and Orange Cake Without Flour or Sugar is a naturally sweet, wholesome treat I love baking when I want something delicious yet nourishing. It’s moist, citrusy, and filled with warm spices and fresh ingredients—no refined sugar, no flour, and no guilt.
Why You’ll Love This Recipe
I love how this cake delivers on flavor and texture without using traditional flour or sugar. The combination of fresh carrots and oranges creates a natural sweetness and moisture that makes every bite satisfying. It’s gluten-free, refined sugar-free, and great for anyone looking to enjoy a dessert that feels indulgent but is made with better-for-me ingredients.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
finely grated carrots
almond flour
eggs
orange zest
fresh orange juice
honey or maple syrup
baking powder
cinnamon
nutmeg
vanilla extract
a pinch of salt
directions
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I preheat the oven to 350°F and line a round cake pan or loaf pan with parchment paper.
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In a large bowl, I whisk the eggs, honey (or maple syrup), orange juice, vanilla extract, and orange zest until well combined.
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I stir in the almond flour, baking powder, cinnamon, nutmeg, and salt until a smooth batter forms.
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I fold in the grated carrots last, making sure they’re evenly distributed.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
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I let the cake cool completely in the pan before removing and serving.
Servings and timing
This recipe makes 8 slices and takes about 50 minutes total—10 minutes of prep and 35–40 minutes of baking time.
Variations
Sometimes I add chopped walnuts or raisins for extra texture, or a tablespoon of coconut flour if I want a firmer crumb. I’ve also swapped almond flour with hazelnut or cashew flour for a different nutty base. For extra brightness, I add a splash of lemon juice or a few dried cranberries.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To serve, I let the slices sit at room temperature or warm them slightly in the microwave. It also freezes well—I wrap individual slices tightly and thaw as needed.
FAQs
Can I use another flour instead of almond flour?
Yes, I sometimes use hazelnut flour or coconut flour, but coconut flour is more absorbent, so I use less and adjust the liquid.
Is this cake sweet enough without sugar?
It is, especially with the natural sweetness from carrots, orange juice, and honey or maple syrup. I adjust the sweetener to taste.
Can I make this cake vegan?
Yes, I replace the eggs with flax eggs and use maple syrup instead of honey. The texture is slightly different but still tasty.
Do I need to peel the carrots?
I usually do for a smoother texture, but if the skin is clean and tender, I leave them unpeeled for extra fiber.
What kind of orange works best?
I use fresh, juicy navel or Valencia oranges. The zest and juice both add bright citrus flavor to the cake.
Conclusion
This Carrot and Orange Cake Without Flour or Sugar is a vibrant, wholesome dessert that proves healthy baking can still be full of flavor. With natural sweetness and fresh ingredients, it’s a treat I feel good about enjoying any time of day.
Print
Carrot and Orange Cake Without Flour or Sugar
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Diabetic
Description
Carrot and Orange Cake Without Flour or Sugar is a moist, naturally sweet, and gluten-free dessert made with wholesome ingredients like almond flour, fresh carrots, and oranges—perfect for a nourishing treat.
Ingredients
- 1 1/2 cups finely grated carrots
- 1 1/2 cups almond flour
- 3 large eggs
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/3 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a round or loaf pan with parchment paper.
- In a large bowl, whisk eggs, honey or maple syrup, orange juice, vanilla extract, and orange zest until combined.
- Stir in almond flour, baking powder, cinnamon, nutmeg, and salt until a smooth batter forms.
- Fold in grated carrots until evenly mixed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before serving.
Notes
- Add chopped walnuts or raisins for texture.
- Substitute almond flour with hazelnut or cashew flour for a different nutty flavor.
- A tablespoon of coconut flour can firm up the crumb if desired (adjust liquid).
- Wrap and freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
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