Carrot and Almond Cake Without Added Sugars: The Quick and Fit Recipe
The carrot and almond cake is a timeless classic of pantry desserts. Today, I present it to you in an alternative, healthy, and very quick version, ideal for those seeking a genuine breakfast without sacrificing taste. This recipe is completely free of added sugars, naturally sweetened only with dates.
Why is this Carrot Cake special?
Sugar-Free and Butter-Free: We use only the natural sugars from dates and the healthy fats from nuts (almonds and cashews).
Naturally Gluten-Free: Made with only almond flour, it’s perfect for celiacs or anyone wanting a light and protein-rich dessert.
“All-in-One” Method: It is prepared in just a few minutes, using only a food processor (or mixer).
Irresistible Texture: Thanks to the presence of carrots and nuts, the cake remains soft and moist for days.
Ingredients and Tips for a “Decadent” Result
In addition to the base of carrots and almonds, I enriched the batter with a handful of raisins for an extra touch of sweetness, but it is absolutely optional. It’s a healthy yet energetic dessert, perfect for the whole family’s snack or as a post-workout.
Its moist batter and intense aroma will win you over from the first bite!
If you like carrots, you must absolutely try these sweet and savory proposals:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 Ø pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
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- 10.5 oz carrots (raw)
- 4 eggs
- 1.5 cups almond flour
- 2 tbsps peanut oil
- 1.75 oz dates (pitted and rehydrated in hot water)
- 1.4 oz cashews
- 1.1 oz raisins
- 2 teaspoons ground cinnamon
- 1 pinch salt
Tools
- 1 Food Processor
- 1 Mixing Bowl
- 1 Spatula
- 1 Vegetable Peeler
- 1 Knife
- 1 Cake Pan
- 1 Parchment Paper
Steps
First, wash and trim the carrots, then peel them with a vegetable peeler. Place them in a food processor and finely grate them (fig. 1).
Then incorporate the eggs at room temperature and the drizzling oil (fig. 2).
Also add the dates previously rehydrated in hot water and squeezed well, the almond flour, the cinnamon, and a pinch of salt (fig. 3).
Blend in pulses until you obtain a coarse but homogeneous mixture. Transfer it to a large mixing bowl and also add the previously chopped cashews and the raisins softened in lukewarm water and well-squeezed (fig. 4).
Mix with a spatula and transfer the mixture to a pan also lined on the edges with moistened and well-squeezed parchment paper, then level it off (fig. 5).
Bake in a preheated oven at 350°F for about 40 minutes; the toothpick test should come out dry. Turn off, remove from the oven, and let cool before unmolding the cake (fig. 6).
Since the cake is sugar-free, you can simply dust the surface with powdered sugar, but I assure you it is delightful even without it.
And voilà… the carrot, almond, and date cake is ready to be savored!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Due to the absence of preservatives and the high moisture content, the cake keeps well for a maximum of 2-3 days at room temperature. Let it cool completely on a rack to avoid residual heat creating condensation. Store it under a glass dome or in a tin container in a cool, dry place. Note: If the kitchen is very hot or humid, the risk of mold increases drastically after the second day. In this case, you can store it in the fridge. The refrigerator is often the best option to extend its life up to 5-6 days. Wrap the cake (or individual slices) in parchment paper and then place it in an airtight container. The cold will help stabilize the fats in the almonds and cashews, making the texture almost “fondant”. Tip: Before eating it, let it sit at room temperature for at least 30 minutes or warm it briefly to release the aroma of the dates.
Tips, Notes, Variations, and Suggestions
🟣 If you don’t like dates, you can replace them, for example, with the equivalent weight in dried prunes or 80 grams of dried cranberries. Instead of cashews, you could add chopped walnuts or hazelnuts.
