Dessert

Carrot & Orange Dream Cake (No Flour, No Sugar) Recipe

BySana Jeannette January 14, 2026January 14, 2026

Introduction

This Carrot & Orange Dream Cake is a delightful, healthy treat that combines the natural sweetness of carrots and oranges without any flour or refined sugar. It’s perfect for those looking for a wholesome dessert that doesn’t compromise on flavor.

A close-up of a two-layer carrot cake on a white plate with a white marbled texture surface. The bottom and top layers are moist, textured, dark brown carrot cake with visible bits of grated carrot. Between these layers is a thick cream cheese filling in white, slightly soft and creamy. The top of the cake is covered with a shiny, smooth caramel glaze in a rich amber color. Two small orange slices, fresh and bright with visible juicy segments, are placed on top as decoration. Another orange slice rests on the plate next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1/2 cup oat flour

1/4 cup coconut flour
1 tsp baking soda

1 tsp cinnamon
1/4 tsp salt

2 eggs (room temperature)
1 cup grated carrot or carrot purée
2 tbsp orange juice

1 tsp orange zest
1/4 cup honey or maple syrup
1 tsp vanilla extract (optional)

1/4 cup chopped walnuts or coconut flakes (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
Step 2: In a large bowl, whisk together the eggs, honey or maple syrup, and orange zest until smooth. Then add the grated carrot or carrot purée and orange juice, mixing well.

Step 3: In a separate bowl, combine the almond flour, oat flour, coconut flour, baking soda, cinnamon, and salt. Stir to blend evenly.
Step 4: Fold the dry ingredients into the wet mixture carefully until just combined. Avoid overmixing. If using, add vanilla extract and chopped walnuts or coconut flakes, folding gently.
Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 6: Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding any frosting or glaze.

Tips & Variations

Use carrot purée instead of grated carrot for a moister cake texture.
Swap walnuts for pecans or omit nuts for a nut-free version.

Add a teaspoon of ground ginger for a spicier twist.
For a vegan option, replace eggs with flax eggs and use maple syrup instead of honey.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To preserve freshness longer, wrap it tightly and freeze for up to 2 months. Reheat slices gently at room temperature or warm briefly in a microwave before serving.

How to Serve

A single square piece of layered carrot cake sits on a white plate, placed on a white marbled surface. The cake has two thick, moist layers of brown carrot cake with visible shredded carrot and textures inside. Between these layers is a thick, creamy white frosting that looks smooth and rich. The top layer is covered with a shiny, caramel-colored glaze that reflects light. On top of the cake, there are two small slices of bright orange, adding a fresh and colorful touch. Another slice of orange is placed on the plate next to the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of the nut and oat flours?

Using regular flour will change the texture and flavor since this recipe relies on almond, oat, and coconut flours for moisture and density. If you substitute, use a gluten-free blend or experiment cautiously, adjusting liquid ingredients as needed.

Is the cake sweet enough without added sugar?

Yes, the natural sweetness comes from the honey or maple syrup combined with the carrots and orange juice, making it sweet but not overpowering. You can adjust the sweetener amount to your preference.