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Carrot And Orange Cake Without Flour Or Sugar

This Carrot and Orange Cake is a healthier twist on a classic dessert. Made with almond meal and naturally sweetened with orange and honey (or a sugar-free alternative), it’s perfect for gluten-free or low-carb diets. Topped with a light orange glaze, it’s a delicious, guilt-free treat.
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Ingredients
  

For the Cake:

  • 2 cups grated carrots about 3–4 medium carrots
  • 1 cup almond meal ground almonds (or coconut flour for a lower-carb option)
  • ½ cup unsweetened shredded coconut optional, for added texture
  • 3 large eggs
  • ½ cup pureed orange blend 1–2 peeled oranges until smooth; use the whole fruit for extra flavor
  • ¼ cup honey maple syrup, or a sugar-free alternative (like monk fruit or stevia, if avoiding all sugars)
  • ¼ cup melted coconut oil or olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg optional, for warmth
  • Pinch of salt

For the Glaze (Optional):

  • 2 –3 tablespoons orange juice
  • 1 –2 tablespoons honey or powdered sugar-free sweetener
  • Zest of 1 orange for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or round cake pan with parchment paper. Grate the carrots and blend the peeled oranges into a smooth puree.
  • Whisk together the eggs, orange puree, honey (or sweetener), melted coconut oil, and vanilla extract until smooth.
  • In a separate bowl, mix almond meal, shredded coconut (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet mixture and stir to combine.
  • Fold in the grated carrots until evenly mixed.
  • Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
  • Cool the cake for 10 minutes, then transfer to a wire rack. For the glaze, whisk together orange juice and honey (or sweetener) and drizzle over the cooled cake. Garnish with orange zest.
  • Slice and serve as-is, or top with Greek yogurt, whipped cream, or coconut cream for extra indulgence.