Flourless Carrot Cake is a delightful dessert that combines the moistness of fresh carrots with the richness of almond flour. This cake is perfect for those who want to enjoy a tasty treat without the guilt. It’s naturally gluten-free and can easily be made low-carb!
Why Make This Recipe
This recipe is a fantastic choice if you’re looking for a healthy dessert option. With simple ingredients, it’s easy to whip up a delicious carrot cake that everyone will love. Plus, it’s flourless, which means you can enjoy it without worrying about gluten or heavy carbs. Whether for a special occasion or just a sweet craving, this cake is a great option!
How to Make Flourless Carrot Cake
Making a Flourless Carrot Cake is simple and quick! Here’s how you can do it step-by-step.
Ingredients:
- 200 grams of carrots, grated
- 3 eggs
- 150 grams of almond flour
- 100 grams of erythritol or another low carb sweetener
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
- Optional: chopped walnuts or pecans for topping
Directions:
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, mix the grated carrots, eggs, almond flour, erythritol, baking powder, vanilla extract, cinnamon, and salt together until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving. Optional: top with chopped walnuts or pecans.
How to Serve Flourless Carrot Cake
You can serve your Flourless Carrot Cake plain, or add a dollop of whipped cream or a scoop of low-carb ice cream on the side. It also tastes wonderful with a sprinkle of chopped walnuts or pecans on top for added crunch!
How to Store Flourless Carrot Cake
To store your Flourless Carrot Cake, keep it in an airtight container in the refrigerator. It’s best eaten within a week, but you can also freeze it for up to three months. Just make sure to thaw it in the fridge before serving again.
Tips to Make Flourless Carrot Cake
- Make sure your carrots are finely grated to ensure the best texture.
- If you like a sweeter cake, you can add more erythritol or sweetener to taste.
- Experiment by adding raisins or unsweetened coconut for extra flavor and texture.
Variation
You can customize your Flourless Carrot Cake by adding spices like nutmeg or ginger for a different flavor profile. Another variation is to substitute almond flour with coconut flour, but be sure to adjust the liquid ingredients accordingly as coconut flour absorbs more moisture.
FAQs
1. Is Flourless Carrot Cake gluten-free?
Yes, this cake is gluten-free because it uses almond flour instead of regular flour.
2. Can I use regular sugar instead of erythritol?
Yes, you can replace erythritol with regular sugar, but this will add more carbs and calories.
3. How long does the cake last in the fridge?
The Flourless Carrot Cake can last in the fridge for about a week when stored in an airtight container.
Now you have everything you need to create a delicious Flourless Carrot Cake that everyone will enjoy! Happy baking!
Flourless Carrot Cake
Ingredients
Main ingredients
- 200 grams grated carrots
- 3 pieces eggs
- 150 grams almond flour
- 100 grams erythritol or another low carb sweetener Substitute regular sugar for more carbs.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- chopped walnuts or pecans (optional for topping) For added crunch.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, mix the grated carrots, eggs, almond flour, erythritol, baking powder, vanilla extract, cinnamon, and salt together until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the cake cool before serving.
- Optional: top with chopped walnuts or pecans.
