Flourless Carrot Walnut Maple Cake — A Cozy, Naturally Sweet (and Surprisingly Moist) Gluten-Free Treat

Thank you for stopping by the kitchen — I’m so glad you’re here. This flourless carrot walnut maple cake is a beloved, wholesome dessert from my collection: naturally gluten-free, warmly spiced, and sweetened with maple syrup and tender shredded carrots. It has a soft, almost custardy crumb and a satisfyingly nutty crunch from toasted walnuts. If you want a cake that’s simple, rustic, and feels like a hug from Nonna — this is it.
(Stay a while and subscribe for recipes by email — I’ll send you my best bakes and kitchen tips!)

Overview of Recipe Content

What this recipe is and where it fits
This is a flourless, almond-flour based carrot cake that’s perfect for dessert, weekend brunch, afternoon tea, or a holiday table where you want something a little lighter but still comfortingly decadent.

Why you’ll love it

• Naturally gluten-free, grain-free, and richly flavored.
• Moist crumb from grated carrots + maple syrup (no refined sugar).
• Toasted walnuts add texture and a toasty aroma.
• Easy one-bowl mixing, minimal fuss, big reward.

What it tastes like
Think warm cinnamon and nutmeg, sweet maple undertone, bright carrot notes and a buttery-nutty almond base — finish with a maple glaze (optional) and a handful of walnuts for crunch.

Health / seasonal relevance
Great for fall/winter with warming spices, but equally at home any time you want a wholesome cake. Made with almond flour and maple syrup, so it’s grain-free and refined-sugar free.

Ingredient list

(Scale: yields 8–10 slices)

For the cake

PIN IT

• 2 cups (200 g) almond flour
• 1 ½ tsp (4.5 g) ground cinnamon
• ½ tsp (1.5 g) ground nutmeg
• 1 tsp (5 g) baking powder (gluten-free)
• ¼ tsp fine sea salt
• 3 large eggs (room temperature)
• ¾ cup (180 ml) pure maple syrup
• ¼ cup (60 ml) neutral oil (canola, avocado, or light olive oil) or melted coconut oil
• 1 tsp vanilla extract
• 2 cups (about 220–240 g) grated/shredded carrots (3–4 medium carrots) — squeeze out excess moisture only if extremely wet
• 1 cup (120 g) chopped walnuts, toasted (plus extra for decorating)

Optional maple-cream glaze (simple and dreamy)

• 4 oz (115 g) cream cheese, softened (or dairy-free cream cheese)
• 3 tbsp (45 ml) pure maple syrup
• 1–2 tbsp milk (dairy or non-dairy) to thin, if needed
• Pinch of cinnamon

Tools needed

• 8-inch (20 cm) round cake pan or 9×5 loaf pan (adjust bake time slightly)
• Parchment paper (recommended)
• Large mixing bowl + whisk or spatula
• Measuring cups & spoons
• Box grater or food processor with grater disc (for carrots)
• Wire cooling rack

Suggested substitutions & additions

• Swap walnuts for pecans (same amount).
• Use 1/4 cup applesauce + 1/8 cup oil for slightly lighter cake.
• Add ½ cup raisins or chopped dates for chew (soak them 10 min in hot water first).
• For nut-free: substitute almond flour with 1¾ cups (175 g) oat flour (note: not strictly flourless then) and reduce oil to 3 tbsp — the texture changes slightly.

How to Make Flourless Carrot Walnut Maple Cake

PIN IT

I’ll walk you through this in a warm, friendly way — imagine I’m right there stirring the bowl with you.

Step 1 — Prep

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment for easy removal. If using a loaf pan, grease and line the pan as well.
2. Toast the walnuts: spread them on a small sheet pan and toast 6–8 minutes in the oven until fragrant — watch carefully so they don’t burn. Chop roughly and set aside to cool.

Step 2 — Dry ingredients

3. In a large bowl, whisk together the almond flour, ground cinnamon, ground nutmeg, baking powder, and salt until evenly distributed. The spices make the batter smell like fall — breathe in!

Step 3 — Wet ingredients

4. In a separate bowl (or directly into the dry mixture), beat the eggs lightly, then add the maple syrup, oil, and vanilla. Whisk until smooth and glossy.

Step 4 — Combine and fold

5. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thicker than a typical flour cake because almond flour behaves differently — that’s normal.
6. Fold in the grated carrots and ¾ of the toasted walnuts, keeping a little back for the top. Stir until evenly distributed. You want a tender batter, not overworked.

Step 5 — Bake

7. Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle the reserved walnuts on top for a pretty finish.
8. Bake at 350°F (175°C) for 35–45 minutes (8-inch round) or 45–55 minutes (loaf) — ovens vary. The cake is done when the edges are golden, a toothpick inserted near the center comes out with a few moist crumbs (not wet batter), and the top springs back lightly.

Step 6 — Cool and glaze

9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you want a glaze, beat together the cream cheese and maple syrup until smooth, thin with 1–2 tsp milk to a drizzling consistency, and spread or drizzle over the cooled cake. Scatter extra chopped walnuts over the glaze.

A note on texture: this cake is best slightly moist in the center — a little custardy crumb is part of the charm.

What to Serve with Flourless Carrot Walnut Maple Cake

• Simple: a cup of strong coffee or chai tea.
• Brunch: Greek yogurt and fresh berries on the side.
• Dessert: scoop of vanilla ice cream or dollop of whipped cream.
• Drinks: pair with milky chai, spiced cider, or an oat-milk latte.

Tips for Making It Perfect

• Use room-temperature eggs for better emulsification and lightness.
• Don’t over-grate the carrots — too much liquid changes bake time. Pat them dry if they’re very wet.
• If you like a nuttier flavor, toast the almond flour lightly in a dry skillet for 3–4 minutes before using (cool before adding wet ingredients).
• Check the cake at the earliest suggested time — almond-flour cakes can brown faster. If edges are browning too quickly, tent loosely with foil.
• Make-ahead: Bake the cake a day ahead; glaze the day you serve.

Storage Instructions

• Room temp: store covered for up to 2 days.
• Refrigerator: keep in an airtight container for up to 5 days (glazed cake stays best chilled).
• Freezing: slice and wrap each piece tightly, freeze up to 1 month. Thaw in the fridge or at room temp.

General Information

This cake celebrates carrots’ natural sweetness and maple syrup’s deep caramel notes. It’s an approachable, allergy-friendly option for guests who are avoiding gluten — and it’s one of those recipes that gets better with a day in the fridge, when flavors meld.

While this is flourless and grain-free thanks to almond flour, remember that almond flour gives a denser, moist texture and a richer calorie profile than wheat flour. If you need it completely nut-free, try a tested oat-flour variation (not strictly “flourless”).

If you like the feel of naturally sweet desserts, you might also enjoy my other grain-free and light bakes:

Don’t forget to pin to Pinterest: https://www.pinterest.com/poulefrecipe/

Frequently Asked Questions

PIN IT

Can I make this dairy-free?
Yes — use dairy-free cream cheese for the glaze, and choose a neutral plant oil.

Is this cake overly sweet?
No; maple syrup and carrots keep it naturally sweet. If you prefer less sugar, reduce maple syrup to ½ cup and add 1–2 tbsp applesauce or extra oil for moisture.

Can I use ground walnuts instead of almond flour?
No — the almond flour provides structure. Replacing almond flour with ground walnuts will change texture and may make the cake too oily and dense. For nut-free, use a tested oat flour substitution.

How many carrots equal 2 cups shredded?
Roughly 3–4 medium carrots (depending on size) will shred to about 2 cups.

Can I double the recipe?
Yes — use a larger pan (10-inch round or 9×13) and increase baking time; check for doneness with a toothpick.

Conclusion

This flourless carrot walnut maple cake is everything a good home bake should be: cozy spices, tender texture, wholesome sweetness, and a little crunch for personality. It’s ideal when you want a dessert that’s naturally gluten-free without feeling like a compromise. Try it with the simple maple cream glaze, or enjoy it plain with morning coffee. If you make it, please tag me on Pinterest @PoulefRecipes — I love seeing your photos!

If you loved this, try these similar recipes using the main ingredients: Flourless Coconut Greek Yogurt Cake and Flourless Sweet Potato Ginger Cake (links above).

Interactive Elements

Please leave a review below and rate the recipe — your feedback helps me refine it. Share a photo on Pinterest or tag me @poulefrecipe so I can re-pin your bakes!

Nutritional Information (approx. per serving — 8 slices)

These are estimated values calculated from ingredient totals and divided by 8.

Nutrient	Amount per serving (approx.)
Calories	405 kcal
Protein	9.8 g
Carbohydrates	26.5 g
Sugars	17 g
Fat	30.8 g
Saturated fat	3.5 g
Fiber	4.3 g
Sodium	120 mg

Print