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Indulge in this moist and flavorful Flourless Carrot Cake, a perfect treat for those avoiding gluten or simply looking for a healthier dessert option. Packed with warm spices and topped with a creamy sugar-free frosting, this cake is sure to impress!
I first discovered this Flourless Carrot Cake recipe when I was experimenting with gluten-free baking. My family loved it so much that it quickly became a staple in our household, especially during the holidays. The best part? It’s so easy to make!
Get ready to bake a delicious Flourless Carrot Cake that everyone will love!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This ensures a smooth batter and even baking. Also, preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining the bottom with parchment paper.
Ingredients You’ll Need
| Dry Ingredients | Wet Ingredients | Frosting Ingredients |
|---|---|---|
| 1 ½ cup almond flour | 1 cup loosely packed grated carrots | 8 oz cream cheese, softened |
| ½ cup granulated sugar-free sweetener | 4 eggs | 5 tablespoons unsalted butter, softened |
| ¼ cup of brown sugar substitute | 4 tablespoons unsalted butter, melted | 1 tablespoon sour cream or plain yogurt |
| 1 ½ teaspoon baking powder | ½ teaspoon vanilla extract | ½ teaspoon vanilla extract |
| ¼ teaspoon baking soda | ½ cup confectioner’s sugar-free sweetener | |
| ½ teaspoon salt | ||
| 1 ¼ teaspoon cinnamon | ||
| ½ teaspoon nutmeg | ||
| ⅛ teaspoon ground cloves | ||
| ½ cup chopped pecans |
Step-by-Step Guide
- Preheat your oven to 350°F (175°C).
- Prepare the cake pan by greasing the bottom and sides of one large circle cake pan or two 6-inch pans. Line the bottom with a circle of parchment paper.
- Whisk together all the dry ingredients: almond flour, granulated sugar-free sweetener, brown sugar substitute, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- Mix up the ingredients by adding the grated carrots, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until combined.
- Stir in the nuts by folding in the chopped pecans. You can leave these out if you don’t like nuts.
- Scoop & bake by pouring the batter into the prepared baking pans, filling them halfway. Bake at 350°F for 22-30 minutes. For 6-inch pans, bake for 22-25 minutes, and for 8-inch pans, bake for 25-30 minutes. The cake is done when it’s set in the middle. Do not overbake, or the cake will be dry.
- Cool down by letting the cakes cool completely before frosting. Run a knife around the edges to loosen the cake once removed from the oven. Flip onto a wire rack once the cake is cool to the touch.
- Make your frosting by whipping together the cream cheese, butter, vanilla, and sour cream. Slowly add in the powdered sweetener and continue to whip for another 2-3 minutes or until fluffy. Top with nuts if using, like chopped walnuts or more pecans.
Pointers for Perfection & How to Store
For the best results, make sure to measure your ingredients accurately. Store your Flourless Carrot Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. If you’re looking for another delicious gluten-free recipe, check out this Gluten Free Orange Cake Recipe.
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Flourless Carrot Cake
- Total Time: 50
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Flourless Carrot Cake is incredibly moist, tender, and perfectly spiced, proving you don’t need wheat flour to make a delicious dessert. Made with almond flour and naturally sweetened with maple syrup, it has a rich, nutty flavor that pairs beautifully with the fresh carrots and warm spices. Topped with a tangy cream cheese frosting, it’s a gluten-free showstopper perfect for Easter or any spring celebration.
Ingredients
— The Cake —
2 ½ cups superfine blanched almond flour
1 ½ cups finely grated carrots (freshly grated is best)
1 cup chopped walnuts or pecans (optional, plus more for garnish)
3 large eggs, room temperature
½ cup pure maple syrup (or honey)
⅓ cup melted coconut oil (or light olive oil)
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
— Cream Cheese Frosting —
8 oz (225g) cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans (for layers) or one 9-inch pan and line the bottom with parchment paper. This is crucial as gluten-free cakes can stick.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. Add Dry Ingredients: Add the almond flour, cinnamon, ginger, nutmeg, baking soda, and salt. Stir well with a spatula until a thick batter forms.
4. Fold: Gently fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes (check at 25). The cake is done when the center feels set and a toothpick inserted comes out clean.
6. Cool Completely: Remove from the oven. Let the cakes cool in the pans for at least 20 minutes before carefully transferring them to a wire rack. *Note: Almond flour cakes are fragile when hot; do not rush this step.*
7. Make Frosting: While the cakes cool, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, whipping until smooth and fluffy.
8. Assemble: Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides. Garnish with extra nuts.
Notes
Carrots: Grate your own carrots using the fine side of a box grater. Pre-shredded bagged carrots are often too dry and thick for this delicate cake.
Almond Flour: Ensure you use blanched almond flour (skinless) for a light, cake-like texture. Almond meal will result in a heavier, more rustic cake.
Dairy-Free Option: Use a dairy-free cream cheese alternative for the frosting, or simply dust the cake with powdered sugar.
Storage: Store the frosted cake in the refrigerator for up to 5 days. The flavor often improves on the second day as the spices meld.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 210
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 75
Your Burning Questions Answered!
- Can I use a different type of flour?
- This recipe is specifically designed for almond flour, so I wouldn’t recommend substituting it with another type of flour.
- Can I make this cake vegan?
- You can try using flax eggs and vegan butter, but the texture and taste may vary.
Can I use a different type of sweetener?
Yes, you can use your preferred sugar-free sweetener, but make sure it’s suitable for baking
Dig In & Enjoy!
Now that you’ve made this delicious Flourless Carrot Cake, it’s time to enjoy it! Whether you’re serving it at a party or just treating yourself, this cake is sure to be a hit. For more delicious ideas, follow me on Pinterest.