Healthy Sugarless Carrot Cakes

Nothing like a little cinnamon 🍁, honey 🍯, and spice 🍂 to put you in the mood for warm fuzzy sweater weather. 😊 These delicious mini carrot cakes are so aromatic and filled with cinnamon, turmeric, nutmeg, and ginger…sweetened with some golden honey…and packed with little pockets of superfood goodness. HOPE YOU LOVE IT! Comment below and let me know if you try these out!

 I N G R E D I E N T S

-60g whole wheat/almond flour
-2 tsp tapioca flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 tsp cinnamon
-1/2 tsp turmeric
-1/2 tsp all spice
-2 cups grated carrots
-1 tsp of vanilla extract
-3 eggs
-1 heaped tsp of honey/maple syrup
-1 tsp Raw Organic Coconut Butter
-Fillings: I used pecans, dates, flax seeds, and coconut flakes to give it a bit of a caramel hint but you can use any of your favorite nuts, dried fruits, chocolate, and seeds


☽ I N S T R U C T I O N S

  1. Preheat your oven to 350 degrees F (175C).
  2. In a large bowl, whisk together dry ingredients until thoroughly combined.
  3. To that bowl, add your carrots, vanilla extract, beaten eggs, sweetener of choice, and coconut butter.
  4. When you have a thick batter consistency, fold in your delicious filings.
  5. Bake for 20-25 minutes until puffy and golden brown on top. Enjoy!
Let me know if you try this recipe out by tagging me in a post/story on instagram
@catherine_y_liang ! Remember to do your crunches but also have your cookies!
Happy Cooking with Cat!


June 26, 2021 — Catherine Liang

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