Flourless Carrot Cake
A moist and rich dessert that combines fresh carrots with almond flour, perfect for gluten-free and low-carb diets.
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.
Notes
Store in an airtight container in the refrigerator. Best eaten within a week, but can be frozen for up to three months. Thaw in the fridge before serving.