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