Almond Flour Carrot Yogurt Cake
A delicious and healthy dessert that is moist, flavorful, and packed with nutrients. This gluten-free cake is made with almond flour and features the natural sweetness of carrots and the creaminess of Greek yogurt.
Ingredients
Main Ingredients
- 1 cup finely grated carrots
- 1.5 cups almond flour Measure accurately for best results.
- 3 large eggs Can be substituted with flax eggs for a vegan option.
- 1/3 cup maple syrup or honey Use maple syrup for a vegan option.
- 1/2 cup plain Greek yogurt Can be replaced with plant-based yogurt for a vegan option.
- 1 tsp vanilla extract
- 1 tsp cinnamon Feel free to add nutmeg or ginger for extra flavor.
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped walnuts or raisins Optional, for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the eggs, then add the maple syrup, Greek yogurt, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and any optional ingredients like walnuts or raisins.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
You can serve this cake warm or at room temperature, topped with Greek yogurt or powdered sugar. Store leftovers in the refrigerator for up to a week or freeze individual slices for later enjoyment. If the cake seems too dense, add more yogurt to help with moisture.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 8g
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