No Sugar Carrot Cake

Ingredients

• 1½ cups whole wheat flour
• ¾ cup unsweetened applesauce (natural sweetener)
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 large carrots, finely grated
• ½ cup shredded sweet potato (adds moisture)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax‑egg)
• 2 tablespoons chopped walnuts or pecans (optional)
• 1 tablespoon raisins or dried cranberries (optional)
• Zest of 1 lemon (optional)
• Non‑stick cooking spray or extra coconut oil for greasing

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9‑inch round cake pan with cooking spray or coconut oil.
2. In a small bowl, whisk the flaxseed and water together. Let it sit for 5 minutes to thicken.
3. In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In another bowl, whisk the melted coconut oil, applesauce, almond milk, and the thickened flax‑egg until smooth.
5. Pour the wet mixture into the dry ingredients. Stir just until combined, then fold in the grated carrots, shredded sweet potato, walnuts, raisins, and lemon zest if using.
6. Pour the batter into the prepared pan and tap gently to eliminate air bubbles.
7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
9. Serve plain or dust with a sprinkle of chopped nuts and a drizzle of a natural sweetener like pure maple syrup if desired.

Health Tip

Using whole wheat flour boosts fiber, keeping you fuller longer and supporting healthy digestion. Pair this cake with an unsweetened green tea for a balanced, nutrient‑dense breakfast that will help stabilize blood sugar levels.