Flourless Carrot Cake Recipe

If you have a sweet tooth but want to avoid gluten and refined flours, this Flourless Carrot Cake Recipe is a total game-changer. It’s packed with wholesome ingredients like almond flour and freshly grated carrots that bring a naturally moist texture and just the right hint of sweetness. This cake is not only incredibly flavorful but also comforting and simple enough to whip up any day of the week. Whether you’re baking for a special occasion or just craving a healthier dessert option, this flourless carrot cake will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

Each ingredient in this Flourless Carrot Cake Recipe is thoughtfully chosen to balance flavor, texture, and natural sweetness without using any flour. These components come together easily, making the baking process smooth and rewarding.

• 2 1/2 cups finely grated carrots: Freshly grated carrots add moisture, sweetness, and vibrant color to the cake.
• 2 cups almond flour: A gluten-free base that provides a tender crumb and a nutty flavor.
• 4 large eggs: They bind everything together and add structure to the cake.
• 1/2 cup maple syrup or honey: Natural sweeteners that give just the right amount of sweetness and depth of flavor.
• 1/4 cup coconut oil (melted): Adds richness while keeping the cake moist and tender.
• 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
• 1 1/2 teaspoons cinnamon: Brings a cozy spice that complements the carrots perfectly.
• 1/2 teaspoon ground ginger: Adds a subtle zing and warmth.
• 1/4 teaspoon nutmeg: A hint of nutmeg elevates the spice profile.
• 1/4 teaspoon salt: Balances the sweetness and intensifies the flavors.
• 1 teaspoon baking soda: Helps the cake rise beautifully and creates a light texture.
• 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a toasty flavor contrast.
• 1/3 cup raisins (optional): Sweet bursts of juiciness that pair well with the spices.

How to Make Flourless Carrot Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350°F (175°C). Grease an 8-inch round or square cake pan thoroughly, or line it with parchment paper to ensure easy removal after baking. This step might seem simple, but preparing your pan well is key to a flawless finish.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until the mixture is smooth and united. This blend forms the moist foundation of your Flourless Carrot Cake Recipe, letting the natural sweet flavors shine through.

Step 3: Combine the Dry Ingredients

Next, add the almond flour, cinnamon, ground ginger, nutmeg, salt, and baking soda to the wet ingredients. Stir gently yet thoroughly until everything is well incorporated into a thick batter. This combination of spices along with the almond flour creates that classic carrot cake warmth and texture without any flour at all.

Step 4: Fold in Carrots, Nuts, and Raisins

Carefully fold in the finely grated carrots, and if you’re using them, the chopped nuts and raisins. These additions boost both the texture and complexity of flavors, making every bite a delightful surprise. That’s a secret to why this Flourless Carrot Cake Recipe stands out with its moist and hearty bite.

Step 5: Bake to Perfection

Pour your prepared batter into the cake pan, smoothing out the top evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The baking time ensures your cake is perfectly cooked, moist, and lightly spiced, capturing the essence of a true carrot cake.

Step 6: Cool Before Serving

Once baked, allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool down completely. Patience here pays off big time—the full cooling time lets the cake set nicely and makes it easier to slice and serve without crumbling.

How to Serve Flourless Carrot Cake Recipe

Garnishes

To elevate this Flourless Carrot Cake Recipe, try topping it with a dollop of dairy-free cream cheese frosting for a luscious finish, or simply dust it lightly with powdered sugar. Freshly chopped nuts or a sprinkle of cinnamon on top can add both visual appeal and extra texture. Garnishes bring a lovely contrast and highlight the cake’s homey, delicious character.

Side Dishes

This carrot cake pairs wonderfully with a cup of herbal tea or a lightly brewed coffee, balancing the cake’s natural sweetness. For a brunch setting, consider serving it alongside fresh fruit or a tangy yogurt dip, providing refreshing complements that brighten the palate.

Creative Ways to Present

Impress your guests by serving individual mini versions of the cake in decorative ramekins, topped with candied carrot ribbons or edible flowers. Another fun idea is to create layered parfaits with cake crumbs, dairy-free whipped cream, and fresh berries. These presentation twists make the Flourless Carrot Cake Recipe feel fresh and special for any occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Flourless Carrot Cake covered tightly in the refrigerator. Stored this way, it stays moist and flavorful for up to 5 days, making it perfect for enjoying as a sweet snack or dessert throughout the week.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. When frozen, it can keep for up to 3 months. Thaw it overnight in the fridge before serving to maintain its lovely texture and flavor.

Reheating

If you prefer your cake slightly warm, gently reheat slices in a microwave for 15 to 20 seconds or in a low oven for about 10 minutes. Warmed carrot cake enhances the aromatic spices and moist texture that makes this Flourless Carrot Cake Recipe such a comforting treat.

FAQs

Can I substitute almond flour with another type of flour?

Almond flour is key for both texture and flavor in this recipe, but if you’re allergic or want a variation, coconut flour can be tried with adjustments. Keep in mind coconut flour absorbs more moisture, so you would need to modify liquid ingredients accordingly.

Is this cake suitable for someone following a vegan diet?

Since this recipe uses eggs, it is not vegan as written. However, you might experiment with flax eggs or chia eggs as an egg replacement to adapt it for a vegan diet, though texture might vary slightly.

What makes this Flourless Carrot Cake Recipe moist without traditional flour?

The combination of grated carrots, coconut oil, and eggs infuses moisture naturally. Almond flour also retains moisture well, creating a soft, tender crumb that rivals traditional carrot cakes without needing flour.

Can I add frosting to the cake?

Absolutely! A dairy-free cream cheese frosting or a simple glaze made from powdered sugar and lemon juice pairs beautifully with the spices and naturally sweet flavors of this cake, making it feel even more indulgent.

Is it necessary to use nuts and raisins in the recipe?

Not at all! Nuts and raisins are optional but add delightful texture and bursts of flavor. Feel free to omit them for a simpler version, or try other additions like shredded coconut or dried cranberries based on your preference.

Final Thoughts

This Flourless Carrot Cake Recipe is a shining example of how healthy, gluten-free baking can be incredibly delicious and satisfying. With simple ingredients and straightforward steps, it offers a cozy, sweet treat anyone can enjoy. I can’t wait for you to try it out and make it your own favorite dessert to share with family and friends!

Flourless Carrot Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 81 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Flourless Carrot Cake is a moist, naturally gluten-free dessert that combines finely grated carrots with almond flour and warm spices. Sweetened with maple syrup or honey and flavored with cinnamon, ginger, and nutmeg, it offers a wholesome, aromatic treat perfect for those seeking a healthier alternative to traditional carrot cake. Optional additions like chopped nuts and raisins enhance the texture and flavor, while its dairy-free nature (when avoiding frosting) makes it suitable for a variety of dietary preferences.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups almond flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking soda

Wet Ingredients

• 4 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Produce

• 2 1/2 cups finely grated carrots

Optional Add-ins

• 1/2 cup chopped walnuts or pecans
• 1/3 cup raisins

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan, or line it with parchment paper to ensure easy removal of the cake after baking.
2. Mix wet ingredients: In a large bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until the mixture is smooth and well combined, creating a uniform wet base for the cake.
3. Combine dry ingredients: Add the almond flour, cinnamon, ground ginger, nutmeg, salt, and baking soda into the wet mixture. Stir thoroughly until all dry ingredients are incorporated and the batter is evenly mixed.
4. Incorporate carrots and optional add-ins: Gently fold in the finely grated carrots. If you desire extra texture and flavor, add in the chopped walnuts or pecans and the raisins at this stage, mixing until evenly distributed.
5. Transfer batter to pan: Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
6. Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
7. Cool cake: Allow the cake to cool in the pan for about 10 minutes to set. Then transfer it to a wire rack and let it cool completely before slicing and serving to ensure clean cuts and best texture.

Notes

• This cake is naturally moist and gluten-free, making it a great choice for those with gluten sensitivities.
• For added indulgence, consider topping with a dairy-free cream cheese frosting or a light dusting of powdered sugar.
• Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
• You can substitute honey with maple syrup to keep it vegan friendly.
• Make sure to finely grate the carrots for the best texture and integration in the batter.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American