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
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.
Notes
- For a layered cake, double the recipe and bake in two 8-inch pans.
- This cake stores well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg
