Flourless Carrot Cake
Updated April 28, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Cook Time
- one hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups (½ pound) unsalted toasted almonds
¼ cup raw brown (turbinado) sugar
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 teaspoon cinnamon
½ 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)
Nutritional analysis per serving (10 to 12 servings)
17 grams carbs; 62 milligrams cholesterol; 187 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 3 grams fiber; 154 milligrams sodium; 6 grams protein; 12 grams sugar
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..
Can I double the recipe to make a layer cake?
Tempted to try this with parsnips and looking for people’s thoughts ???
I used toasted peeled hazelnuts instead of almonds. Holy schamoly was that cake delicious. If hazelnuts were not so expensive, I’d use hazelnuts every time. But this a wonderful recipe exactly as written. Thanks, Rose!