Moist and warmly spiced flourless carrot cake made with almond flour, naturally sweetened and perfect for cozy year‑round baking.

Scale

1 cup finely shredded carrots

3 large eggs

⅓ cup maple syrup or honey

1½ cups almond flour

1 tbsp freshly grated ginger or 1 tsp ground ginger

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

1 tsp baking powder (gluten‑free if needed)

Pinch of salt

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1. Preheat oven to 180 °C (350 °F) and line your pan.

2. Beat eggs and whisk in maple syrup or honey.

3. Fold in shredded carrots.

4. Add almond flour, spices, baking powder, and salt; mix until just combined.

5. Pour batter into prepared pan and smooth top.

6. Bake 25–30 minutes (or 35–40 until toothpick comes out with moist crumbs).

7. Cool in pan 15 minutes, then transfer to rack to cool completely before slicing.

Line the pan for easy removal.

Use fresh ginger for extra zing or ground for classic warmth.

Let cake rest overnight for clean slices.