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
Scale
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
