Friends, thank you for stopping by today! I’m so excited to share this flourless carrot cake with ginger and maple Greek yogurt frosting. This cake has been a family favorite for years—it’s the kind of dessert that feels indulgent but is secretly wholesome. No flour, no refined sugar, and yet every bite is moist, warmly spiced, and finished with the dreamiest maple-kissed yogurt frosting. 🥕✨
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Overview of Recipe Content
This cake is:
- Perfect for spring gatherings, Easter tables, or a simple weeknight treat.
- Naturally gluten-free and nutrient-dense.
- Sweetened gently, spiced with cinnamon and ginger, and topped with a creamy maple yogurt frosting.
Flavor Profile: Soft, moist, warmly spiced, with a zing of ginger and a tangy-sweet frosting that balances beautifully with earthy carrots.
Health Notes: Almond flour adds protein and healthy fats, carrots bring beta-carotene and fiber, and the Greek yogurt frosting packs probiotics and a light sweetness.
Ingredients
For the Cake:
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- ½ tsp baking soda
- Pinch of salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger (freshly grated for extra zing!)
- 3 large eggs
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 2 cups finely grated carrots
For the Frosting:
- 1 cup plain Greek yogurt (whole milk for creaminess)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Tools You’ll Need:
- Two mixing bowls
- Box grater or food processor for the carrots
- 8-inch round cake pan or loaf pan
- Whisk, spatula, cooling rack
Substitutions:
- Swap maple syrup for honey.
- Coconut oil can be replaced with olive oil or butter.
- Add walnuts, raisins, or shredded coconut for texture.
How to Make Flourless Carrot Cake with Ginger and Maple Greek Yogurt Frosting
- Preheat oven to 350°F (175°C). Grease and line your cake pan.
- Mix dry ingredients: In a bowl, whisk together almond flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Mix wet ingredients: In another bowl, whisk eggs, maple syrup, and melted coconut oil until smooth.
- Combine & fold: Slowly add dry mixture into wet, then fold in the grated carrots. The batter will be thick and fragrant!
- Bake: Pour into the pan, smooth the top, and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely. This is key before frosting—otherwise, the yogurt topping will melt.
- Make frosting: Stir yogurt, maple syrup, and vanilla together until creamy. Spread over cooled cake.
What to Serve with Flourless Carrot Cake
- A cup of chai latte or hot coffee.
- Fresh fruit on the side.
- Or keep it classic—just a generous slice and a fork!
Tips for Making It Perfect
- Grate the carrots finely for even moisture.
- Don’t overbake—almond flour can dry out if baked too long.
- Chill the frosting before spreading for a thicker texture.
- For a layered cake, double the recipe and stack with frosting in between!
Storage Instructions
- Store in the fridge in an airtight container for up to 5 days.
- Freeze unfrosted cake for up to 2 months. Thaw overnight in the fridge before frosting.
General Information
Carrot cake has roots in medieval Europe when carrots were often used to sweeten desserts. This flourless twist brings it into the modern kitchen—wholesome, naturally gluten-free, and perfect for today’s health-conscious bakers.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.
Can I make cupcakes instead?
Absolutely—just adjust the baking time to 18–20 minutes.
Can I add nuts?
Walnuts or pecans make a wonderful crunch.
Conclusion
This flourless carrot cake with ginger and maple Greek yogurt frosting is proof that desserts can be indulgent and nourishing at the same time. Moist, flavorful, and topped with a dreamy frosting—it’s the cake you’ll come back to again and again.
If you love this, you might also enjoy my Protein Cookie Dough or my Healthy Blueberry Muffins.
Interactive Elements
If you try this recipe, I’d love for you to leave a review below! And if you share it on Pinterest, don’t forget to tag me at Poulef Recipe Pinterest.
Nutritional Information (per slice, serves 10)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 235 | 7g | 20g | 15g | 4g | 9g | 95mg |
The Best Flourless Carrot Cake with Ginger and Maple Greek Yogurt Frosting
- Total Time: 50 minutes
- Yield: 10 slices 1x
Description
This moist flourless carrot cake with ginger and a maple Greek yogurt frosting is naturally wholesome and indulgent. Perfectly spiced, gluten-free, and topped with a creamy frosting that’s lighter but just as delicious.
Ingredients
2 cups almond flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
3 large eggs
⅓ cup maple syrup
¼ cup melted coconut oil
2 cups grated carrots
1 cup Greek yogurt
2 tbsp maple syrup
½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and prepare an 8-inch pan.
2. Whisk almond flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In another bowl, whisk eggs, maple syrup, and coconut oil.
4. Fold dry mixture into wet, then stir in grated carrots.
5. Pour into pan and bake 30–35 minutes, until toothpick comes out clean.
6. Cool completely before frosting.
7. Mix yogurt, maple syrup, and vanilla; spread over cake.
Notes
Store in fridge up to 5 days. Freeze unfrosted cake for up to 2 months. For dairy-free, use coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 9g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
