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