Name: Flourless Carrot Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups finely grated carrots; 2 cups almond flour; 4 large eggs; 1/2 cup honey or maple syrup; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chopped walnuts or pecans; 1/2 cup raisins; Dairy-free or regular cream cheese frosting

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If you’re on the hunt for a show-stopping dessert that marries wholesome ingredients with irresistibly moist texture, this Flourless Carrot Cake will steal your heart (and your cravings)! Imagine a cake that’s packed with carrots and warming spices, held together with almond flour for a perfectly tender crumb. Every bite bursts with natural sweetness, and you’ll never miss the gluten or excess sugar—this recipe wraps comfort food and healthy decadence into one unforgettable treat.

Flourless Carrot Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for just a handful of straightforward, powerhouse ingredients, each bringing its own magic to the table. From almond flour creating the delicate structure to a touch of spice and a hint of sweetness, every item has a delicious job to do resulting in a masterpiece of a cake.

Carrots: Freshly grated carrots give the cake its signature sweetness, color, and incredible moisture.
Almond flour: This naturally gluten-free flour provides a tender crumb and a subtle nutty flavor, making the cake irresistibly soft.
Eggs: Help bind the cake together, ensuring a light and fluffy texture.
Honey or maple syrup: Brings natural sweetness and added moisture for that delicate, melt-in-your-mouth feel.
Coconut oil: Adds richness without overpowering flavor, keeping the cake moist from the first slice to the last.
Vanilla extract: A splash of vanilla rounds out the flavors, bringing warmth and depth to the cake.
Cinnamon: Essential for that classic carrot cake flavor with its warm, comforting spice.
Nutmeg: Just a pinch intensifies the aroma and flavor for a cozy, bakery-style finish.
Ginger: Offers a gentle zing that balances out the natural sweetness.
Baking soda: Helps the cake rise beautifully without needing any wheat flour.
Salt: Enhances the natural flavors and keeps the sweetness in check.
Chopped walnuts or pecans (optional): For a bit of crunch and nutty depth, they make every bite interesting.
Raisins (optional): Add bursts of fruity sweetness that pair beautifully with the spiced crumb.
Dairy-free or regular cream cheese frosting (optional): The perfect creamy finish to complement the spiced cake.

How to Make Flourless Carrot Cake

Step 1: Prepare Your Pan and Oven

Kick things off by preheating your oven to 350°F (175°C). To guarantee an easy release later, line an 8-inch round cake pan or loaf pan with parchment paper, letting a little hang over the edges for lifting the cake out. This minor step saves a major headache later!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until the mixture is completely smooth and slightly glossy. This luscious base not only infuses the cake with flavor but also keeps it supremely moist.

Step 3: Combine the Dry Ingredients

Sprinkle the almond flour, cinnamon, nutmeg, ginger, baking soda, and salt over your wet mixture. Gently stir until all the dry ingredients are nicely incorporated, taking care not to overmix. This helps keep the crumb airy and light.

Step 4: Fold in Carrots, Nuts, and Raisins

Add your finely grated carrots to the bowl, folding them in with a spatula. If you love extra texture, toss in the optional chopped nuts and raisins. Every fold ensures even distribution, so every slice is brimming with goodness.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean (and possibly carrying a little carrot flavor!). The kitchen will smell utterly irresistible around this point.

Step 6: Cool and Frost

Let the cake cool completely in the pan so it sets perfectly. Once cooled, carefully lift it out with your parchment sling. If you’re in the mood for extra indulgence, slather on a generous layer of your favorite cream cheese frosting, dairy-free or classic.

How to Serve Flourless Carrot Cake

Garnishes

For a gorgeous finishing touch, try sprinkling chopped walnuts or pecans on top of the frosting, or dust with a hint of cinnamon. Fresh edible flowers or a drizzle of honey can make each slice look extra festive and inviting, perfect for sharing the love.

Side Dishes

Flourless Carrot Cake is sublime with a cup of hot tea or strong coffee on the side. If you’re making this for brunch, serve with a platter of fresh fruit, tangy Greek yogurt, or a handful of roasted nuts for a wholesome, celebratory spread.

Creative Ways to Present

If you want to take things up a notch, cut the cake into bite-sized squares and serve on a tiered platter for a party. Or double the recipe and stack the cake in beautiful layers, adding frosting and a sprinkle of coconut in between for a showstopping centerpiece. The possibilities make this cake just as fun to serve as it is to eat!

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your first helping, simply store leftovers in an airtight container in the refrigerator. The cake stays delightfully moist for up to five days, making it an excellent choice for prepping ahead or snacking all week long.

Freezing

Want to keep some Flourless Carrot Cake on hand for future cravings? Pop individual slices in freezer-safe bags or wrap tightly in plastic wrap, then store in the freezer for up to three months. Thaw overnight in the fridge before enjoying.

Reheating

If you prefer your carrot cake slightly warm, microwave individual slices for 10–15 seconds or gently reheat in a low oven. Just be sure to wait until after reheating to add any delicate frosting for best results.

FAQs

Can I make Flourless Carrot Cake ahead of time?

Absolutely! In fact, letting the cake rest overnight in the fridge can deepen its flavor and make slicing even easier. Just wait to frost until shortly before serving for the best texture.

Is this recipe gluten-free and dairy-free?

Yes! The cake is naturally gluten-free thanks to the almond flour. To keep it dairy-free, simply use a dairy-free cream cheese frosting or skip the frosting altogether.

Can I substitute any of the spices?

You sure can. Feel free to adjust the amounts or swap in other warm spices like allspice or cloves, but the classic trio of cinnamon, nutmeg, and ginger creates that unmistakable Flourless Carrot Cake charm.

What can I use instead of almond flour?

For this particular recipe, almond flour is key to achieving the tender, moist crumb. Other flours will change the texture, so if you substitute, the results may not be the same.

How should I store leftovers if my cake is frosted?

Keep frosted Flourless Carrot Cake in a covered container in the refrigerator. The frosting helps lock in moisture, keeping your cake as delicious and fresh as when you first baked it.

Final Thoughts

Nothing brings people together quite like a homemade Flourless Carrot Cake made with care and just the right balance of wholesome and indulgent. Whether you’re baking for a celebration or a sweet everyday treat, this cake promises to become a new favorite in your kitchen. Give it a try—you might just find yourself making it again before the week is out!

Flourless Carrot Cake Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a moist and flavorful Flourless Carrot Cake that’s gluten-free and optionally dairy-free. This delightful dessert is packed with grated carrots, almond flour, and warm spices, topped with a creamy frosting.

Ingredients

Scale

Main Cake:

2 cups finely grated carrots
2 cups almond flour
4 large eggs
1/2 cup honey or maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt

Optional Add-Ins:

1/2 cup chopped walnuts or pecans
1/2 cup raisins
Dairy-free or regular cream cheese frosting

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
Mix Wet Ingredients: In a bowl, whisk eggs, honey/maple syrup, melted coconut oil, and vanilla until smooth.
Add Dry Ingredients: Combine almond flour, cinnamon, nutmeg, ginger, baking soda, and salt. Mix well.
Combine and Bake: Fold in carrots and optional nuts/raisins. Pour batter into pan and bake for 35-40 minutes.
Cool and Frost: Cool cake in pan, then frost with cream cheese frosting if desired.