Go Back

Flourless Carrot Cake

A delicious and moist flourless carrot cake made with wholesome ingredients, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Course: Bakery, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups grated carrots Make sure they are finely grated for the best texture
  • 1 cup almond flour Look for finely ground almond flour for optimal results
  • 1/2 cup coconut sugar A great alternative to refined sugar
  • 4 large eggs Preferably at room temperature for better blending
  • 1/3 cup coconut oil Melted; feel free to substitute with olive oil or melted butter
  • 1 tsp vanilla extract Pure vanilla will give the best flavor
  • 1 tsp baking powder Make sure it’s fresh for proper rising
  • 1 tsp ground cinnamon This adds that essential warmth
  • 1/2 tsp salt To balance the sweetness
  • 1/4 cup chopped walnuts Optional, for a crunchy texture
  • 1/4 cup raisins Optional, for additional sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a round cake pan with coconut oil or line it with parchment paper.
  2. In a large mixing bowl, combine the grated carrots, almond flour, coconut sugar, eggs, melted coconut oil, and vanilla extract. Mix until well blended.
  3. Sprinkle in the baking powder, ground cinnamon, and salt. Mix until smooth, avoiding over-mixing.
  4. Gently fold in walnuts and raisins if using.
  5. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes, or until the center has set and a toothpick inserted comes out clean.
Cooling & Serving
  1. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cool.

Notes

For best results, allow eggs to reach room temperature before use. This cake is best enjoyed with whipped cream or vanilla ice cream.