Liver Cleansing Carrot Cake
Indulge guilt-free with this wholesome Liver Cleansing Carrot Cake, a dessert that’s as nutritious as it is delicious! Packed with vitamin-rich shredded carrots, protein-rich almond flour, and naturally sweetened with coconut sugar and unsweetened applesauce, this cake is a health-conscious twist on a classic favorite. Each bite bursts with warm spices like cinnamon, ginger, and nutmeg, complemented by the crunch of walnuts and the optional sweetness of raisins. This gluten-free, dairy-free recipe comes together in just under an hour and offers a perfect balance of flavor and liver-loving nutrients. Serve it plain or pair with a dollop of cashew cream for a satisfying treat that’s as good for your taste buds as it is for your wellbeing! Perfect for wellness enthusiasts and dessert lovers alike.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Shredded carrots
- 4 large Eggs
- 0.75 cup Coconut sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper or grease it with coconut oil.
In a large mixing bowl, whisk together the eggs, coconut sugar, applesauce, melted coconut oil, and vanilla extract until smooth and well combined.
In a separate bowl, combine the almond flour, ground cinnamon, ground ginger, nutmeg, baking powder, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring to combine until a thick batter forms.
Fold in the shredded carrots, chopped walnuts, and raisins (if using), making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Serve the cake as-is, or top with a light cashew cream or coconut yogurt for an added touch. Slice and enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 26.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
