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
Scale
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.
