If you’re searching for a show-stopping dessert that checks all the boxes—moist, spiced, irresistibly tender, and naturally gluten-free—look no further than Flourless Carrot Cake. This delightful bake transforms humble ingredients into a richly satisfying treat, packed with vibrant carrots, warm spices, and wholesome goodies. Whether you’re celebrating something special or just need a sweet pick-me-up, this recipe is about to become your favorite new tradition.
Ingredients You’ll Need
The secret to an unforgettable Flourless Carrot Cake lies in its simple, honest ingredients. Each one brings something magical to the table—think moistness from the carrots, nutty richness from almond flour, a toasty lift from coconut, and gorgeous texture from optional nuts and raisins.
- 2 1/2 cups finely grated carrots: This is the heart and soul of the cake, lending it unbeatable moisture and a subtle natural sweetness.
- 1 1/2 cups almond flour: Provides a nutty depth and keeps everything perfectly tender without a speck of gluten.
- 1/2 cup unsweetened shredded coconut: Adds delicious chewiness and a delicate tropical vibe.
- 3/4 cup brown sugar or coconut sugar: For that gentle caramel flavor and a touch of warmth—you can pick either based on your pantry and preferences.
- 4 large eggs: Eggs are essential for structure and a luxurious, rich crumb.
- 1/4 cup coconut oil or melted butter: Choose coconut oil for a dairy-free option; both keep the cake super moist and rich.
- 1 teaspoon vanilla extract: Rounds out all the flavors and gives the cake its classic dessert aroma.
- 1 teaspoon ground cinnamon: The first layer of warm spice that makes carrot cake so cozy.
- 1/2 teaspoon ground nutmeg: Adds nuanced spice and extra depth—don’t skip it!
- 1/2 teaspoon baking soda: Lifts the cake, ensuring a soft, fluffy bake without any flour.
- 1/4 teaspoon salt: Enhances and balances the sweetness and spices.
- 1/2 cup chopped walnuts or pecans (optional): For a crunchy contrast and nutty flavor boost.
- 1/2 cup raisins (optional): Provides bursts of juicy sweetness in every bite.
- Cream cheese frosting or dairy-free frosting for topping (optional): The finishing touch that takes this cake from yummy to unforgettable.
How to Make Flourless Carrot Cake
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Grab an 8-inch round or square cake pan and give it a generous greasing with oil or butter. This helps your Flourless Carrot Cake pop out without sticking, and ensures beautifully clean slices later.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, your choice of sugar, melted coconut oil (or butter), and vanilla extract. Whisk until everything is smooth and nicely blended—this is the foundation for a moist, cohesive cake. Whisking well at this stage also helps create a light texture.
Step 3: Add the Dry Ingredients
Now, sprinkle in your grated carrots, almond flour, shredded coconut, cinnamon, nutmeg, baking soda, and salt. Stir gently until the ingredients are just combined. You’ll notice the batter is thick and fragrant, studded with vibrant orange carrots and flecks of coconut. If you’re adding nuts and raisins, fold them in now for extra texture and flavor.
Step 4: Bake the Cake
Pour the batter into your prepared pan and use a spatula to smooth the top. Slide the pan into the preheated oven and bake for 35 to 40 minutes. When a toothpick inserted in the center comes out clean (a few moist crumbs are okay), your Flourless Carrot Cake is ready to shine.
Step 5: Cool and Frost
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This patience pays off—frosting a cool cake is so much easier and prevents melty mishaps! Once fully cool, slather with cream cheese frosting or your favorite dairy-free option to really make it irresistible.
How to Serve Flourless Carrot Cake
Garnishes
For the prettiest presentation, add a sprinkle of extra shredded coconut, a handful of chopped walnuts or pecans, or even a few curls of carrot on top. A dusting of cinnamon or a drizzle of honey also works wonders for both visual appeal and taste. These little touches turn every slice into something special.
Side Dishes
Flourless Carrot Cake is rich and indulgent enough to stand alone, but it also pairs beautifully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a fresh fruit salad. If you’re serving guests, consider a pot of herbal tea or coffee on the side for extra cozy vibes at dessert time.
Creative Ways to Present
Thinking outside the classic cake? Try cutting the cooled cake into cubes for Flourless Carrot Cake parfaits, layered with swirls of frosting or yogurt. Or slice it into thin fingers for an elegant afternoon tea spread. You could even bake the batter as cupcakes for perfectly portable treats!
Make Ahead and Storage
Storing Leftovers
To keep your Flourless Carrot Cake ultra moist, store leftovers covered in the fridge. Plastic wrap, an airtight container, or even a cake dome will do the trick. It keeps beautifully for up to five days—if it lasts that long!
Freezing
If you like to plan ahead, you’ll be happy to hear this cake freezes like a dream. Wrap slices or the whole unfrosted cake tightly in plastic wrap, then in foil. Store in the freezer for up to two months. Thaw in the fridge overnight before frosting and serving.
Reheating
For that fresh-from-the-oven experience, bring your Flourless Carrot Cake back to room temperature from the fridge. If you prefer a warm treat, pop slices in the microwave for 10–15 seconds (just enough to soften the cake and the frosting a little—trust me, it’s dreamy).
FAQs
Can I make this Flourless Carrot Cake vegan?
Absolutely! Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use coconut oil and a vegan frosting. The cake will still turn out moist and flavorful, though the texture will be slightly different.
Do I need to peel the carrots before grating?
It’s best to peel the carrots for a smoother texture and brighter color in your Flourless Carrot Cake. But if you’re in a hurry or love rustic charm, a good scrub will do—just make sure there’s no grit left!
Can I skip the nuts and raisins?
Definitely! The nuts and raisins are completely optional. Leave them out for a classic, smooth carrot cake experience, or add your favorite mix-ins to make the recipe your own.
What can I use instead of almond flour?
Almond flour is key to keeping this cake flourless and gluten-free, but finely ground hazelnut meal can work quite well. Other gluten-free flours may change the texture, but feel free to experiment and see what you enjoy most.
Does Flourless Carrot Cake taste different from classic carrot cake?
This cake is every bit as moist and flavorful as traditional carrot cake, but with a lovely nutty undertone from the almond flour and a lighter, tender crumb. Many people actually prefer the taste and texture—give it a try and you might agree!
Final Thoughts
If you’re ready to fall in love all over again with homemade desserts, make this Flourless Carrot Cake your next baking adventure. Every bite is joyfully spiced, moist, and utterly satisfying—without compromise. Gather your ingredients, invite a friend, and treat yourself to something truly special!
Print
Flourless Carrot Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this moist and flavorful Flourless Carrot Cake that’s not only gluten-free but also incredibly delicious. Made with almond flour, grated carrots, and warm spices, this cake is perfect for any occasion.
Ingredients
Main Ingredients:
- 2 1/2 cups finely grated carrots
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 3/4 cup brown sugar or coconut sugar
- 4 large eggs
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
- Cream cheese frosting or dairy-free frosting for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, coconut oil, and vanilla extract until smooth.
- Add Dry Ingredients: Mix in carrots, almond flour, coconut, cinnamon, nutmeg, baking soda, and salt until well combined.
- Optional Add-Ins: Fold in nuts and raisins if using.
- Bake: Pour batter into the pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Frost: Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Frost with cream cheese or dairy-free frosting if desired.
Notes
- This naturally gluten-free carrot cake is moist and rich with warm spices.
- For a dairy-free version, use coconut oil and a vegan frosting.
- Store covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 105mg
