Flourless Carrot Bundt Cake Recipe

Name: Flourless Carrot Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 cups almond flour; 1/2 cup kosher potato starch; 1 teaspoon finely grated orange zest; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon kosher salt; 2 cups shredded carrots (3 to 4 large carrots); 2 large eggs plus 3 egg whites; 1 1/4 cups granulated sugar; 1 cup confectioners' sugar; 1 tablespoon plus 2 teaspoons fresh orange juice; 1 vanilla bean, split lengthwise and seeds scraped (optional); Pinch of kosher salt

Servings: persons

Cooking spray
2 cups almond flour
1/2 cup kosher potato starch
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 cups shredded carrots (3 to 4 large carrots)
2 large eggs plus 3 egg whites
1 1/4 cups granulated sugar
1 cup confectioners' sugar
1 tablespoon plus 2 teaspoons fresh orange juice
1 vanilla bean, split lengthwise and seeds scraped (optional)
Pinch of kosher salt

1
Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
2
Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
3
Combine the whole eggs and 1 cup granulated sugar in another large bowl.
4
Beat with a mixer on medium-high speed until pale and thick, about 3 minutes.
5
Gently fold in the carrot mixture.
6
Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy.
7
Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
8
Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined.
9
Scrape the batter into the prepared pan.
10
Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
11
Transfer to a rack and let cool completely in the pan, then invert onto a platter.
12
Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl.
13
Drizzle over the cake and let set slightly before serving.
14
Photograph by Con Poulos

1350

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 2 cups almond flour, 1/2 cup kosher potato starch, 1 teaspoon finely grated orange zest, and more.

Yes, Flourless Carrot Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Carrot Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions