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Flourless Carrot Cake Recipe

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4.2 from 81 reviews

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

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

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

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

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Find it online: https://mettehelbak.com/flourless-carrot-cake-recipe-2/