A moist, naturally gluten-free flourless carrot cake with almond flour, maple syrup, and warm spices.

Scale

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

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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.

Grate carrots finely for best texture.

Add nuts or raisins if desired.

Top with cream cheese frosting for extra indulgence.