Flourless Carrot Cake Recipe
If you are on the lookout for a moist, delicious, and naturally sweet treat, this Flourless Carrot Cake Recipe is going to become your new favorite go-to dessert. This cake brings together the wholesome goodness of freshly grated carrots with the rich, nutty flavors of almond flour and shredded coconut, all without a single grain of traditional flour. It’s perfect for those craving something gluten-free yet full of delightful spices and texture that will keep everyone asking for seconds. Once you try this recipe, you’ll see how effortless it is to bake a crowd-pleasing cake that feels both indulgent and nourishing.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this recipe focuses on simple, wholesome components that each play an important part in creating the vibrant flavor and perfect texture of this cake.
- 2 cups finely grated carrots: These provide natural sweetness, moisture, and a beautiful vibrant color to the cake.
- 1 ½ cups almond flour: Adds a nutty richness and acts as a grain-free base for the cake’s structure.
- ½ cup unsweetened shredded coconut: Brings a subtle tropical flavor and chewy texture.
- ½ cup chopped walnuts or pecans: For crunchy bursts and an extra layer of flavor.
- ½ cup maple syrup or honey: Natural sweeteners that keep the cake moist and add depth.
- 3 large eggs: Bind everything together and help the cake rise slightly.
- ¼ cup coconut oil (melted): Enhances moistness with a delicate coconut undertone.
- 1 teaspoon vanilla extract: Elevates all the sweet flavors with warm, comforting notes.
- 1 teaspoon ground cinnamon: Classic spice perfectly paired with carrots.
- ½ teaspoon ground nutmeg: Adds a subtle warmth to the flavor profile.
- ½ teaspoon ground ginger: Gives a mild kick and lovely aromatic touch.
- ½ teaspoon baking soda: Helps the cake rise to a light, tender crumb.
- ¼ teaspoon salt: Balances sweetness and enhances all other flavors.
How to Make Flourless Carrot Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper for easy release. This simple step ensures your cake won’t stick and bakes evenly, setting you up for success from the start.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until the mixture is smooth and well combined. This wet base infuses the cake with sweetness, hints of coconut, and the richness that holds the cake together without any flour.
Step 3: Incorporate the Grated Carrots
Add the finely grated carrots to the wet ingredients and stir gently to combine. The carrots add moisture and natural sweetness, and their fine texture allows them to blend seamlessly, giving the cake a fantastic tender crumb.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the almond flour, shredded coconut, chopped nuts, cinnamon, nutmeg, ginger, baking soda, and salt. Mixing these beforehand ensures an even distribution of spices and leavening agents throughout your cake.
Step 5: Bring It All Together
Gently fold the dry ingredients into the wet mixture, stirring just enough to combine. Be careful not to overmix; this keeps the texture light and the cake moist. Your batter will be thick and fragrant, ready to shine in the oven.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with the warm, inviting aroma of cinnamon and spices that make this cake truly special.
Step 7: Cool and Enjoy
Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling ensures the cake sets properly, making it easier to slice and perfect to enjoy on its own or with your favorite frosting.
How to Serve Flourless Carrot Cake Recipe
Garnishes
This cake is versatile when it comes to garnishes. A light dusting of powdered sugar helps bring out its natural sweetness without overpowering it. Or if you like, spread a layer of dairy-free cream cheese frosting or a simple drizzle of maple glaze on top for an extra touch of indulgence that pairs beautifully with its moist texture.
Side Dishes
Flourless Carrot Cake Recipe is great on its own but can be elevated by pairing with fresh fruit like sliced oranges or berries to balance the spice with bright acidity. A cup of your favorite herbal tea or a lightly brewed coffee also complements the warm spices and nutty flavors perfectly.
Creative Ways to Present
Think beyond the classic slice—serve this cake as mini cupcakes for a party or stack layers with a bit of frosting between them for a showstopping layered cake. You can even crumble the cake over Greek yogurt or ice cream for a delicious, textured dessert parfait that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Flourless Carrot Cake Recipe stays wonderfully moist when stored in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated where it stays delicious for up to a week—just be sure to bring it to room temperature before serving for the best texture.
Freezing
To freeze, wrap the completely cooled cake tightly in plastic wrap and then in foil or place it in a freezer-safe container. It freezes beautifully for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then bring to room temperature before serving.
Reheating
If you prefer your cake warm, gently reheat slices in a microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This refreshes the lovely moist crumb and enhances the flavors just like fresh out of the oven.
FAQs
Can I substitute the almond flour in this Flourless Carrot Cake Recipe?
Almond flour is essential for the moist texture and nutty flavor. While you might try other nut flours like cashew or hazelnut, using grain flours will change the texture and may not keep the cake flourless or gluten-free.
How do I make this cake nut-free?
Since almond flour and nuts are key ingredients, nut-free substitutions are challenging. You could experiment with sunflower seed flour and seeds, but be aware it may alter the flavor and texture significantly.
Can I add frosting to this cake?
Absolutely! Cream cheese frosting or a simple coconut cream frosting are fantastic choices that complement the spices and moisture of this flourless carrot cake wonderfully.
Is this recipe suitable for a dairy-free diet?
Yes, this cake uses coconut oil and excludes dairy ingredients. Just be sure to use a dairy-free frosting if topping the cake.
What makes this a Flourless Carrot Cake Recipe instead of a regular carrot cake?
The key difference is the use of almond flour instead of traditional wheat flour, which makes this cake gluten-free, denser, and richer, while still being light and moist thanks to the grated carrots and coconut oil.
Final Thoughts
This Flourless Carrot Cake Recipe is a wonderful way to enjoy a comforting, spiced dessert without any gluten or grains. It’s downright charming in its ease and flavor, promising a moist, tender cake every time. I can’t wait for you to try it and see just how simple and satisfying baking flourless can be—your taste buds will thank you with every bite!
Print
Flourless Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Flourless Carrot Cake is a healthy and delicious gluten-free dessert made with almond flour, grated carrots, and warming spices. Sweetened naturally with maple syrup or honey and featuring a moist, tender crumb, this cake is perfect for those seeking a dairy-free and grain-free treat. The combination of nuts, shredded coconut, and fragrant spices creates a flavorful and satisfying cake that’s ideal for any occasion.
Ingredients
Main Ingredients
- 2 cups finely grated carrots
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup chopped walnuts or pecans
- ½ cup maple syrup or honey
- 3 large eggs
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Add grated carrots: Stir the finely grated carrots into the wet ingredients until evenly distributed.
- Combine dry ingredients: In a separate bowl, mix the almond flour, shredded coconut, chopped nuts, ground cinnamon, nutmeg, ground ginger, baking soda, and salt to evenly combine all the dry ingredients.
- Mix wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, being careful not to overmix to keep the cake tender.
- Transfer batter to pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or frosting.
Notes
- You can top the cake with a dairy-free or cream cheese frosting if desired for added richness.
- For extra moisture, add ¼ cup unsweetened applesauce to the batter.
- This cake also works well baked in a loaf pan—adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
