Description
A moist flourless carrot walnut maple cake — naturally sweetened with maple syrup and studded with toasted walnuts. Gluten-free, warmly spiced, and perfect for brunch or dessert.
Ingredients
2 cups (200 g) almond flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder (gluten-free)
1/4 tsp fine sea salt
3 large eggs
3/4 cup (180 ml) pure maple syrup
1/4 cup (60 ml) neutral oil
1 tsp vanilla extract
2 cups (220–240 g) grated carrots
1 cup (120 g) toasted chopped walnuts
Optional maple glaze:
4 oz (115 g) cream cheese, softened
3 tbsp maple syrup
1–2 tbsp milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment.
2. Toast walnuts for 6-8 minutes until fragrant; cool and chop.
3. Whisk together almond flour, cinnamon, nutmeg, baking powder, and salt in a large bowl.
4. Beat eggs lightly; add maple syrup, oil, and vanilla, then mix into the dry ingredients until combined.
5. Fold in grated carrots and most of the chopped walnuts.
6. Pour batter into prepared pan, top with remaining walnuts, and bake 35-45 minutes or until a toothpick comes out with a few moist crumbs.
7. Cool 10 minutes in pan, transfer to a rack to cool completely; optionally glaze with maple-cream glaze and serve.
Notes
Use room-temperature eggs for better texture.
Don’t over-grate the carrots; squeeze excess moisture if necessary.
Toast walnuts to boost flavor.
Store refrigerated for up to 5 days; freeze slices up to 1 month.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 17
- Sodium: 120
- Fat: 30.8
- Saturated Fat: 3.5
- Unsaturated Fat: {{unsaturated_fat}}
- Trans Fat: {{trans_fat}}
- Carbohydrates: 26.5
- Fiber: 4.3
- Protein: 9.8
- Cholesterol: 70