The other morning, as I sat by the window with a cup of chamomile tea, I looked at the last two oranges in my fruit bowl and the bag of carrots I’d forgotten I’d bought twice. That sight sparked a memory—my mother used to bake the softest carrot cakes every spring, always adding orange zest when we had extra citrus. Her version was rich and sweet, loaded with brown sugar and topped with thick cream cheese frosting. Beautiful, yes—but not something I could eat now, not without feeling sluggish for hours afterward.

These days, I bake differently. Not because I have to, but because I’ve grown to love how clean, vibrant ingredients taste on their own. I’ve also noticed that many of my readers—some of you newly diabetic, others just tired of the sugar crash—are looking for comforting treats without the flour and sugar baggage.

So I played around with a few ideas and landed on this flourless, no-sugar carrot and orange cake. It’s naturally sweetened with fruit and honey, light on carbs, and rich in flavor. The moment I pulled it from the oven, the whole kitchen smelled like warm citrus and spice, and I knew I’d struck gold.

It’s moist, beautifully spiced, and has just enough texture from the almonds and coconut. Perfect for a weekend brunch or a midday treat with tea. And best of all? You’d never guess it’s this healthy.

Short Description

A naturally sweet, flourless carrot and orange cake made with wholesome ingredients and no refined sugar—moist, flavorful, and perfect for health-conscious bakers.

Key Ingredients

2 cups grated carrots (about 3–4 medium carrots)
1 cup almond meal (or coconut flour for low-carb option)
½ cup unsweetened shredded coconut (optional, for texture)
3 large eggs
½ cup orange purée (1–2 peeled oranges blended smooth)
¼ cup honey, maple syrup, or monk fruit/stevia (adjust to taste)
¼ cup melted coconut oil or olive oil
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt

For the Glaze (Optional):

2–3 tbsp fresh orange juice
1–2 tbsp honey or sugar-free sweetener
Zest of 1 orange, for garnish

Tools Needed

Blender or food processor (for orange purée)
Mixing bowls (1 large, 1 medium)
Whisk or electric hand mixer
Rubber spatula
Box grater (for carrots)
8×8-inch square or round cake pan
Parchment paper
Cooling rack

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper. Grate the carrots and blend the oranges until smooth—yes, include the pulp! This makes the cake moist and naturally sweet.

Step 2: Mix the Wet Ingredients
In a large bowl, whisk together eggs, orange purée, honey or sweetener, melted oil, and vanilla. Mix until smooth and well combined.

Step 3: Combine the Dry Ingredients
In a separate bowl, stir together almond meal, shredded coconut (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Fold in the Carrots
Add the dry mix into the wet ingredients gradually. Stir until just combined. Fold in the grated carrots—the batter will be thick and moist.

Step 5: Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean. The top should be golden with slight cracks.

Step 6: Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and cool completely. Whisk orange juice with sweetener for a simple glaze, then drizzle it over the cooled cake. Finish with fresh orange zest.

Step 7: Serve and Enjoy
Slice and serve on its own or with a spoonful of Greek yogurt or whipped coconut cream for a cozy, satisfying treat.

Why You’ll Love This Recipe

– Naturally sweetened—no refined sugar

– Gluten-free and flourless

– Bursting with orange-citrus flavor

– Moist, tender, and full of texture

– Easy to make with pantry staples

– Kid-friendly and brunch-ready

– Perfect for clean-eating lifestyles

Mistakes to Avoid & Solutions

Mistake 1: Using too much orange puree
Too much liquid makes the cake soggy. Stick to ½ cup (about 1 large or 2 small oranges blended).
Solution: Measure after blending and strain excess juice if needed.

Mistake 2: Skipping parchment paper
The cake may stick, especially without flour.
Solution: Always grease and line your pan properly.

Mistake 3: Overmixing the batter
This can make the cake dense.
Solution: Stir just until combined after adding the dry ingredients.

Mistake 4: Using cold eggs or oil
Cold ingredients don’t mix well.
Solution: Let eggs and oil come to room temperature before mixing.

Mistake 5: Expecting a fluffy, high-rise cake
This cake is naturally dense and moist due to the ingredients.
Solution: Embrace its rich texture—it’s supposed to be rustic!

Serving and Pairing Suggestions

Serve with plain yogurt, coconut whipped cream, or a dusting of cinnamon.

Pair with a cup of black tea, rooibos, or freshly squeezed orange juice.

Works well as a light dessert or afternoon snack.

Lovely addition to a brunch spread with eggs, fruit salad, and baked oatmeal.

Can be sliced into bars for grab-and-go breakfast.

Storage and Reheating Tips

Room Temp: Store in an airtight container for up to 2 days.

Fridge: Keeps well for up to 5 days. Cover tightly.

Freezer: Freeze in slices, wrapped individually in parchment and placed in a zip-top bag. Keeps for 2 months.

Reheat: Warm in a toaster oven or microwave for 10–15 seconds to revive texture.

FAQs

1. Can I use coconut flour instead of almond meal?
Yes, but reduce the amount to ⅓–½ cup since coconut flour absorbs more moisture. Add 1 extra egg for binding.

2. Can I make it vegan?
You can try flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg), but it may be slightly denser. Coconut oil is already vegan-friendly.

3. Is it suitable for diabetics?
Yes, use a low-glycemic sweetener like monk fruit or stevia, and go easy on the orange. Always check with your doctor first.

4. Can I skip the shredded coconut?
Of course. It adds texture but isn’t essential. Just use extra almond meal if the batter feels too wet.

5. Can I bake it in muffin tins?
Yes! Bake at the same temperature for about 18–22 minutes. Great for portion control and lunchboxes.

Tips & Tricks

– Grate carrots finely for a softer crumb.

– Don’t overbake—watch for golden edges and a soft center.

– Use fresh, juicy oranges for best flavor—avoid bitter rinds.

– Stir the batter gently—overmixing makes it dense.

– Add chopped walnuts or raisins for more texture and flavor.

Recipe Variations

Zesty Walnut Carrot Cake
Add ½ cup chopped walnuts to the batter in Step 4.
Use orange zest in the batter for more citrus punch.

Tropical Carrot Cake
Use pineapple puree instead of orange.
Add ¼ tsp ginger and extra shredded coconut for island vibes.

Chocolate Chip Carrot Cake
Fold in ⅓ cup sugar-free dark chocolate chips.
Skip the glaze and serve with a dollop of coconut cream.

Spiced Autumn Carrot Cake
Add ¼ tsp ground cloves and ½ tsp allspice.
Top with a light maple glaze and pecans.

Final Thoughts

Every slice of this carrot and orange cake reminds me how nourishing food can also be joyful. I’ve made it for family brunches, brought it to potlucks, and gifted it to neighbors—and no one missed the sugar or flour. The blend of natural sweetness, citrusy brightness, and soft, moist crumb is what makes it special. I never imagined a cake without butter or flour could hold this much character, but it does—beautifully. Baking like this feels a bit like writing with fewer words—you let the ingredients say more.

So if you’re looking for a wholesome, comforting treat that won’t leave you heavy or guilty, this one’s worth a try. It’s a gentle cake with a bright heart. And like all the best recipes, it’s meant to be shared.

Carrot And Orange Cake Without Flour Or Sugar

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups grated carrots (about 3–4 medium carrots)
1 cup almond meal (or coconut flour for low-carb option)
½ cup unsweetened shredded coconut (optional, for texture)
3 large eggs
½ cup orange purée (1–2 peeled oranges blended smooth)
¼ cup honey, maple syrup, or monk fruit/stevia (adjust to taste)
¼ cup melted coconut oil or olive oil
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt
For the Glaze (Optional):
2–3 tbsp fresh orange juice
1–2 tbsp honey or sugar-free sweetener
Zest of 1 orange, for garnish

Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line your cake pan. Grate carrots and blend oranges (with pulp) into a smooth purée.

Step 2: Mix the Wet Ingredients
Whisk eggs, orange purée, sweetener, oil, and vanilla in a large bowl until smooth.

Step 3: Combine the Dry Ingredients
In another bowl, mix almond meal, coconut (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Fold in the Carrots
Add dry mix to wet ingredients. Stir until combined, then fold in carrots. Batter will be thick.

Step 5: Bake the Cake
Pour into pan, spread evenly, and bake for 30–35 minutes until golden and a toothpick comes out mostly clean.

Step 6: Cool and Glaze (Optional)
Cool in pan for 10 minutes, then on a rack. Drizzle with orange glaze and top with zest.

Step 7: Serve and Enjoy
Slice and serve plain or with Greek yogurt or whipped coconut cream.