No Sugar No Flour Carrot Cake

For the Cake (No Sugar, No Flour):

• • 2 cups finely grated carrots (about 3 medium carrots)

  • 3 medium very ripe bananas (the spottier, the better – natural sweetness)

  • 2 cups almond flour (not almond meal; fine blanched almond flour works best)

  • 3 large eggs (or flax eggs for vegan: 3 tbsp flaxseed meal + 9 tbsp water)

• • ¼ cup coconut oil, melted (or unsalted butter if not dairy-free)

  • 1 tsp vanilla extract

  • 1½ tsp baking soda

  • ½ tsp salt

  • 1½ tbsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ cup unsweetened shredded coconut (optional, for texture)

  • ¼ cup chopped walnuts (optional, plus extra for topping)

For the “No Sugar” Cream Cheese Frosting:

• • 1 cup raw cashews (soaked in hot water for 30 minutes)

  • ¼ cup full-fat coconut milk (the thick cream from the top of a chilled can)

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • ½ tsp stevia or monk fruit extract powder (optional, if you want extra sweetness; omit for completely unsweetened)

• 2 tbsp lemon juice (balances the sweetness and adds tang)

*Note: The cake itself is sweet enough from banana and carrot. If you are strictly zero-sugar (including zero fruit sugars), swap bananas for 1 cup unsweetened applesauce + ¼ cup erythritol.*

Nutrition Information (per slice, cake only, no frosting)

With Frosting (per slice): Add +82 kcal, +7g fat, +3g carbs, +2g protein.

Instructions

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