Flourless Carrot Cake
A moist almond flour cake with grated carrots, cinnamon, and a crunchy nut topping, made without wheat flour.
Equipment
- 8 inch round cake pan
- Parchment paper
- Box grater
- Mixing bowl
Ingredients
Main Ingredients
- 7 oz carrots peeled and finely grated, about 2 large
- 3 large eggs at room temperature
- 1 ½ cup almond flour
- ½ cup granulated erythritol
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ¼ cup walnuts or pecans chopped, for topping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a greased 8 inch pan with parchment.
- Mix. Whisk the eggs, erythritol, and vanilla until pale, then stir in the almond flour, baking powder, cinnamon, and salt.
- Fold. Fold in the grated carrots until evenly combined.
- Bake. Spread the batter in the pan and bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 15 minutes, then on a rack for 30 minutes before topping with nuts and slicing.
Notes
Substitutions: Granulated sugar can replace the erythritol cup for cup. Pecans or walnuts can top the cake.
Tips: Grate the carrots finely and cool the cake for 45 minutes before slicing. The batter contains raw eggs, so skip tasting it.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze slices for up to 3 months.