Flourless Carrot Cake Recipe

Name: Flourless Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (1/2 pound) unsalted toasted almonds; 1/4 cup raw brown (turbinado) sugar; 1 1/2 teaspoons baking powder; ⅛ teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 teaspoons grated lemon zest; 4 large eggs; ⅓ cup organic white sugar; 1 teaspoon vanilla extract; 2 cups finely grated carrots (about 10 ounces)

Servings: persons

1 1/2 cups (1/2 pound) unsalted toasted almonds
1/4 cup raw brown (turbinado) sugar
1 1/2 teaspoons baking powder
⅛ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
⅓ cup organic white sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces)

1
Heat the oven to 350 degrees with a rack in the middle.
2
Oil a 9-inch springform pan, and line it with parchment.
3
Lightly oil the parchment.
4
Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade.
5
Blend until the almonds are finely ground.
6
Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
7
Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater.
8
Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula.
9
Beat in the vanilla.
10
Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
11
Scrape the batter into the prepared cake pan.
12
Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan.
13
A toothpick inserted into the center of the cake should come out clean.
14
Remove from the heat, and allow to cool on a rack for 10 minutes.
15
Run a knife around the edges of the pan, and carefully remove the spring form ring.
16
Allow the cake to cool completely, then wrap tightly in plastic.

629

kcal

Calories

Fat

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.

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 11 ingredients. The key ingredients include: 1 1/2 cups (1/2 pound) unsalted toasted almonds, 1/4 cup raw brown (turbinado) sugar, 1 1/2 teaspoons baking powder, ⅛ teaspoon salt, and more.

Yes, Flourless Carrot 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 Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions