If you’ve been on the lookout for a moist, flavorful cake that’s naturally gluten-free and filled with wholesome goodness, this Flourless Carrot Cake Recipe is going to be your new favorite obsession. Bursting with the warm spices of cinnamon and nutmeg, zesty lemon, and the subtle crunch of toasted almonds, it delivers all the comforting satisfaction of a classic carrot cake without any flour at all. The combination of finely grated carrots and ground almonds creates a dense yet tender crumb that feels indulgent but also a little bit nourishing. Trust me, once you try this stunning cake, it will quickly become your go-to dessert for special gatherings or cozy afternoons with a cup of tea.
Ingredients You’ll Need
When it comes to this Flourless Carrot Cake Recipe, the ingredient list is delightfully simple yet perfectly balanced to create a symphony of flavors and textures. Each component plays a crucial role, whether it’s the almonds providing structure, the spices adding warmth, or the carrots giving moisture and vibrant color.
- 1 1/2 cups unsalted toasted almonds: Ground finely, they act as the base and provide a nutty depth and a nice crumb without flour.
- 1/4 cup raw brown (turbinado) sugar: This adds a rich caramelized sweetness and a touch of texture.
- 1 1/2 teaspoons baking powder: Essential for leavening to ensure the cake rises beautifully despite having no flour.
- 1/8 teaspoon salt: A pinch enhances all the flavors and balances the sweetness.
- 1 teaspoon cinnamon: This warms the cake with its aromatic spice that complements the carrots perfectly.
- 1/2 teaspoon freshly grated nutmeg: Adds complexity and a cozy depth to the spice profile.
- 2 teaspoons grated lemon zest: Brightens up the cake with fresh citrus notes to cut through the richness.
- 4 large eggs: Act as the binder and help create a light, airy texture.
- 1/3 cup organic white sugar: Sweetens the batter while helping with moisture retention.
- 1 teaspoon vanilla extract: Adds a smooth, sweet aroma that ties all flavors together.
- 2 cups finely grated carrots (about 10 ounces): The star ingredient, they keep the cake tender, moist, and bursting with natural sweetness.
How to Make Flourless Carrot Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350 degrees Fahrenheit and placing a rack in the middle position. This even heat ensures your cake cooks consistently. Next, oil a 9-inch springform pan and line it with parchment paper. Don’t forget to lightly oil the parchment itself—this will help when it’s time to release your cake without a single crumb left behind.
Step 2: Create the Almond Mixture
In a food processor fitted with a steel blade, combine the toasted almonds and turbinado sugar. Pulse until the almonds are finely ground and mixed with the sugar’s coarse crystals for a bit of texture. Then sprinkle in the baking powder, salt, cinnamon, nutmeg, and lemon zest and pulse a few times just to blend. This aromatic almond mixture forms the heart of the Flourless Carrot Cake Recipe, lending a nutty, spiced base that’s utterly scrumptious.
Step 3: Whip the Eggs and Sugar
Using a stand mixer with the whisk attachment or a handheld electric beater, beat the eggs until thick and frothy—this usually takes a few minutes. Gradually add the organic sugar and continue whisking until the mixture lightens in color and holds a ribbon-like shape when you lift the whisk. This aeration will ensure the flourless cake isn’t dense but delightfully tender. Beat in the vanilla extract for that warm, inviting scent.
Step 4: Combine and Fold in Ingredients
Alternate adding the almond mixture and the finely grated carrots to the egg mixture in three batches. Gently fold or beat slowly after each addition, just until combined. This careful mixing keeps the texture light while distributing the flavors evenly. The carrots add gorgeous color and moisture, while the almond mix offers structure and spice.
Step 5: Bake to Perfection
Scrape the batter into your prepared springform pan and smooth out the top. Pop it into the oven and bake for about one hour. You’ll know it’s done when the cake feels firm to the touch, pulls slightly away from the pan edges, and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack for 10 minutes before running a knife around the edges and removing the springform ring. Let it cool completely before wrapping tight in plastic to lock in freshness.
How to Serve Flourless Carrot Cake Recipe
Garnishes
This Flourless Carrot Cake Recipe shines beautifully on its own, but a few thoughtful garnishes can elevate your presentation and flavor. Try a dollop of lightly sweetened whipped cream or a tangy cream cheese frosting to complement the warm spices. For a bit of crunch and color, sprinkle toasted almond slivers or finely chopped walnuts on top. A dusting of cinnamon or extra lemon zest also brightens the look and aroma wonderfully.
Side Dishes
Pairing this cake-savvy dessert with fresh fruit or a scoop of vanilla bean ice cream makes for an indulgent experience that balances moist, spiced cake with refreshing or creamy contrasts. Berries like raspberries or a citrus fruit salad highlight the lemon zest in the cake deliciously. For something cozy, serve alongside a cup of spiced chai or robust coffee to keep the warm, comforting vibe rolling.
Creative Ways to Present
Elevate your Flourless Carrot Cake Recipe by serving individual portions in decorative glass jars layered with cream cheese frosting or mascarpone. You can also cut the cake into small, elegant squares dusted with powdered sugar and toothpicked with microgreens or edible flowers for a charming tea party twist. Alternatively, sandwich two thin layers together with a spread of your favorite frosting for a delicate, classy look.
Make Ahead and Storage
Storing Leftovers
This cake holds up beautifully, which makes it fantastic for preparing in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to five days. Because it has no flour, it stays moist and tender without drying out quickly. Just make sure it’s kept away from strong odors to preserve its fresh, delicate flavor.
Freezing
If you want to prepare ahead even further, this Flourless Carrot Cake Recipe freezes very well. Wrap it tightly in plastic wrap and then a layer of foil to protect against freezer burn. Place it in a sealed container or freezer-safe bag. It’ll keep its wonderful texture and flavor for up to three months. When ready to enjoy, thaw it overnight in the fridge before serving.
Reheating
To enjoy the cake warm, gently heat slices in a microwave for 15 to 20 seconds or warm the whole cake in a low oven (around 300 degrees Fahrenheit) wrapped in foil. Avoid overheating to keep the tender crumb moist and prevent drying out. A warm slice with a little frosting or whipped cream is pure comfort on a plate.
FAQs
Can I use other nuts instead of almonds in this Flourless Carrot Cake Recipe?
Absolutely! While almonds provide a lovely mild flavor and texture, walnuts or pecans can be good alternatives. Just be mindful that the flavor and crumb may be a bit different, and nuts with higher oil content might change the batter’s moisture slightly.
Is this Flourless Carrot Cake Recipe suitable for people with gluten intolerance?
Yes! Since it contains no flour and uses ground almonds instead, it is naturally gluten-free. Just double-check all your ingredients, especially the baking powder, to ensure they’re gluten-free certified.
Can I add any other spices or ingredients?
Definitely! The recipe is quite flexible. Try adding ground ginger or cloves for a more complex spice profile, or fold in raisins or shredded coconut for extra texture. Just be careful not to overwhelm the delicate balance of carrots and nuts.
How long does the cake take to bake?
This cake requires about one hour at 350 degrees Fahrenheit. It’s important to check for doneness with a toothpick since ovens vary. The cake should be firm and slightly pulling away from the pan edges when ready.
Can I make this cake into cupcakes?
You sure can! Use muffin tins lined with parchment or paper liners and bake for about 25 to 30 minutes. The texture will be the same, but watch closely as baking times will be shorter and more variable with smaller portions.
Final Thoughts
This Flourless Carrot Cake Recipe is a heartfelt celebration of simple, wholesome ingredients coming together to create something truly special. It’s a perfect way to enjoy cake without flour and still get all the delight of a classic carrot cake’s warmth and moisture. Whether you’re baking for family, friends, or just treating yourself, this recipe promises smiles and satisfied palates. Go ahead, give it a try—you’ll be so glad you did!
Print
Flourless Carrot Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Flourless Carrot Cake is a moist and flavorful dessert made without any flour, using finely ground toasted almonds as the base. Enhanced with warm spices, fresh lemon zest, and naturally sweet grated carrots, this cake offers a deliciously dense yet light texture. Perfect for those looking for a gluten-free treat that doesn’t compromise on taste.
Ingredients
Dry Ingredients
- 1 1/2 cups (1/2 pound) unsalted toasted almonds
- 1/4 cup raw brown (turbinado) sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons grated lemon zest
Wet Ingredients
- 4 large eggs
- 1/3 cup organic white sugar
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 10 ounces)
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F (175°C) and place a rack in the middle position. Lightly oil a 9-inch springform pan and line it with parchment paper, then lightly oil the parchment to prevent sticking.
- Process Dry Ingredients: In a food processor fitted with a steel blade, combine the toasted almonds and turbinado sugar. Blend until the almonds are finely ground into a coarse meal. Add baking powder, salt, cinnamon, freshly grated nutmeg, and lemon zest. Pulse a few times to incorporate all spices evenly without over-processing.
- Beat Eggs and Sugar: Using the whisk attachment of a stand mixer or an electric hand mixer, beat the eggs until thick and pale, about 3-4 minutes. Gradually add the organic white sugar and continue mixing until the mixture is thick and forms a ribbon when lifted with a spatula. Beat in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the almond-spice mixture and grated carrots to the beaten eggs in three portions. Gently fold or beat on low speed after each addition until just combined, taking care not to deflate the egg mixture.
- Bake the Cake: Scrape the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 1 hour, or until the cake is firm to the touch, begins to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
- Cool and Remove: Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edges to loosen the cake from the pan, then carefully remove the springform ring. Allow the cake to cool completely before wrapping it tightly in plastic wrap to preserve moisture and freshness.
Notes
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant and lightly browned.
- Ensure eggs are whipped well to provide lightness and volume, essential for cake structure without flour.
- The cake improves in flavor if wrapped and refrigerated overnight before serving.
- You can substitute raw brown sugar with coconut sugar for a slightly different flavor profile.
