Thank you for stopping by my kitchen today! I’m beyond excited to share this Flourless Carrot Cake with you—a naturally gluten-free dessert that’s moist, tender, and bursting with warm spices. 🥕✨ This cake is proof that you don’t need flour to enjoy a rich, bakery-worthy treat at home.
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Overview of Recipe Content
This flourless carrot cake is perfect for Easter brunch, afternoon tea, or even a healthy weekday dessert. With almond flour as the base, it has a nutty richness that pairs beautifully with grated carrots and maple sweetness.
- Why you’ll love it: moist, naturally sweetened, gluten-free, and absolutely irresistible.
- What it tastes like: a blend of earthy carrots, warm cinnamon, and a tender crumb that melts in your mouth.
- Health benefits: packed with fiber-rich carrots, protein from almond flour, and naturally sweetened with maple syrup or honey.
Ingredients
- 2 cups finely grated carrots (about 3 medium carrots)
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup melted coconut oil or butter
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Tools Needed
- Mixing bowls
- Whisk & spatula
- Box grater (for carrots)
- 9-inch round cake pan
Substitutions & Additions
- Swap almond flour with hazelnut flour for a deeper flavor.
- Add raisins or chopped walnuts for extra texture.
- A dollop of cream cheese frosting takes this cake over the top!
How to Make Flourless Carrot Cake
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, whisk together eggs, maple syrup, coconut oil, and vanilla until smooth.
- Stir in grated carrots.
- In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg.
- Gently fold dry ingredients into wet until just combined.
- Pour batter into pan, smoothing the top.
- Bake for 35–40 minutes, until golden and a toothpick comes out clean.
- Cool completely before slicing.
Your kitchen will smell like heaven—warm, spicy, and comforting.
What to Serve with Flourless Carrot Cake
Pair with a hot cup of chai latte, or serve alongside Fluffy Almond Flour Pancakes for a brunch spread.
Tips for Making It Perfect
- Grate carrots finely so they blend seamlessly into the batter.
- Don’t overmix—it keeps the cake light and tender.
- For a showstopper, top with Healthy Cream Cheese Frosting.
Storage Instructions
- Store at room temperature for 2 days.
- Refrigerate up to 5 days.
- Freeze slices individually wrapped for up to 2 months.
General Information
Carrot cake has been around since the Middle Ages when sweet vegetables often replaced expensive sugar. This flourless version is a modern twist that feels wholesome yet indulgent.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use coconut oil instead of butter.
Can I add nuts?
Absolutely—pecans or walnuts add crunch.
Can I make it ahead?
Yes, bake a day before serving; it tastes even better the next day!
Conclusion
This Flourless Carrot Cake is soft, spiced, and satisfying—perfect for holidays or everyday indulgence. If you loved this recipe, you’ll also enjoy my Protein Cookie Dough and Healthy Banana Bread.
Happy baking, and don’t forget to share your slice with me on Pinterest!
Interactive Elements
If you try this recipe, leave a review below and tag me on Pinterest @poulefrecipe. I love seeing your creations!
Nutritional Information (per slice, 10 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 235 | 17g | 7g | 17g | 4g | 9g |
Irresistibly Moist Flourless Carrot Cake (Gluten-Free & Guilt-Free!)
- Total Time: 55 minutes
- Yield: 10 slices 1x
Description
A moist, naturally gluten-free flourless carrot cake with almond flour, maple syrup, and warm spices.
Ingredients
2 cups finely grated carrots (about 3 medium carrots)
3 large eggs
1/2 cup maple syrup or honey
1/3 cup melted coconut oil or butter
1 tsp pure vanilla extract
2 cups almond flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. Whisk eggs, maple syrup, coconut oil, and vanilla until smooth.
3. Stir in grated carrots.
4. In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg.
5. Fold dry mixture into wet until combined.
6. Pour into cake pan and bake for 35–40 minutes.
7. Cool before slicing and serving.
Notes
Grate carrots finely for best texture.
Add nuts or raisins if desired.
Top with cream cheese frosting for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 9g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
