Description
This Flourless Carrot Cake is a moist, delicious, and naturally gluten-free dessert made with almond flour, grated carrots, and warm spices. Sweetened with maple syrup and enriched with nuts and shredded coconut, it offers a wholesome alternative to traditional carrot cake without any flour. Perfect for those seeking a grain-free treat, this cake is easy to prepare and bakes to a tender texture that pairs beautifully with optional cream cheese frosting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Other Ingredients
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the almond flour, shredded coconut, baking soda, salt, cinnamon, ginger, and nutmeg, mixing until all ingredients are incorporated and consistent throughout.
- Combine Carrots and Nuts: Fold in the finely grated carrots and chopped walnuts or pecans gently to maintain the batter’s texture.
- Transfer and Bake: Pour the finished batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan to set before removing. Optionally, frost with cream cheese frosting or serve plain as a wholesome dessert.
Notes
- This cake is naturally gluten-free, making it suitable for those with gluten intolerance.
- Make it dairy-free by opting for a dairy-free frosting or serving the cake plain.
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
