Flourless Carrot Cake
Updated April 28, 2024
- Total Time
- 1 hour
- Cook Time
- one hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (½ pound) unsalted toasted almonds
- ¼cup raw brown (turbinado) sugar
- 1½teaspoons baking powder
- ⅛teaspoon salt
- 1teaspoon cinnamon
- ½teaspoon freshly grated nutmeg
- 2teaspoons grated lemon zest
- 4large eggs
- ⅓cup organic white sugar
- 1teaspoon vanilla extract
- 2cups finely grated carrots (about 10 ounces)
Nutritional analysis per serving (12 servings)
187 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 6 grams protein; 154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
- Step 2
Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
- Step 3
Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. 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. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
- Step 4
Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.
- Advance preparation: This cake is a good keeper if wrapped well. Refrigerate for up to five days.
Private Notes
Comments
Can we use packaged ground almond meal/flour?
1- used almond flour by weight 2- added grated carrots by weight as unclear how tightly to pack the cups 3- subbed maple syrup for the sugar in the eggs (scant 1/4 cup) 4- subbed granulated maple sugar in the almond mix (1/8 cup) taste is great. more a bread than a cake. would skip the maple sugar, add more zest (including some orange zest) and a little more salt next time for a perfect breakfast bread.
Greetings from down-under. I do this for all cakes I make in a springform pan.
Ensure the base is inverted, i.e. the slightly indented side faces the bottom when you click the pan together. Cut a circle about half an inch wider than the base. Make small cuts around the circle, grease or spray the inside of the pan. Press the baking paper on the base and up the sides. Then press greased or sprayed baking paper strips around the inside, making sure they cover any tiny gaps at the base..
How long would you bake these for cupcakes?
I made a .5 cake. I used plant based brown and white sugar. I crushed the almonds with the dry ingredients plus the lemon zest together in a nutribullet. I also used the nutribullet to crush the carrots. I used a stand mixer for the eggs, sugar and vanilla. I baked the cake in a six inch springform pan lined with parchment paper. Baked for 50 minutes.The cake was delicious. I didn’t get the crunch spoken about, however, I would make it again.
After adding the sugar, the mixer needs to be turned to high to get the thick ribbons. This will keep the entire mixture a thick consistency. I added chopped pecans, unsweetened coconut, and cranberries for a more traditional carrot cake.