Slice into joy with this incredibly moist and flourless Sliced Carrot & Almond Cake! Looking for a naturally sweet, wholesome dessert that still feels indulgent? You’re in the right spot. Don’t forget to subscribe for more feel-good recipes delivered straight to your inbox!
Overview of Recipe Content
This Sliced Carrot & Almond Cake is a cozy, gluten‑free dessert perfect for brunch, afternoon tea, or a healthy treat. It’s naturally sweetened and packed with carrots, spices, and almond goodness. You’ll love the tender crumb, warm cinnamon aroma, and just-right sweetness.
Why you’ll love it:
- No flour—just wholesome almond flour
- Naturally moist from freshly grated carrots and oil
- Warm flavors: cinnamon & nutmeg with a hint of vanilla
- Easily adaptable: gluten-free, dairy-free, vegetarian
Ingredients
- 3 large eggs
- 1 cup almond flour
- 1 cup finely grated carrots
- ½ cup maple syrup or honey
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- Pinch of salt
- ¼ cup chopped walnuts or raisins (optional)
Tools needed
- Mixing bowls
- Whisk or electric mixer
- 8-inch springform or cake pan
- Spatula
- Grater for carrots
Substitutions/Add‑ins
- Swap honey for maple syrup (or vice versa)
- Use coconut oil instead of olive oil for a tropical note
- Add ¼ cup raisins, chopped walnuts, or shredded coconut
- For a dairy-free glaze, mix powdered sugar with almond milk
How to Make Sliced Carrot & Almond Cake
- Preheat & prep – Preheat oven to 350 °F (175 °C). Grease and line an 8‑inch cake pan.
- Grate the carrots – Use finely grated carrots to ensure even moisture and texture.
- Whisk wet ingredients – In a bowl, beat eggs with maple syrup, oil, and vanilla until smooth and glossy.
- Combine dry ingredients – In another bowl, mix almond flour, baking powder, cinnamon, nutmeg, and salt.
- Fold together – Stir dry into wet until almost combined, then gently fold in grated carrots (and raisins/nuts, if using).
- Bake – Pour batter into pan, smooth top, bake 30–35 minutes, or until a toothpick comes out clean.
- Cool & slice – Let cake cool in pan for 10 minutes before turning out. Slice once completely cooled.
Oh, that first slice! Enjoy a tender, moist piece with crumb flecked with warm spices.
What to Serve with Sliced Carrot & Almond Cake
Pair with:
- A dollop of Greek yogurt or whipped cream
- A drizzle of honey or maple glaze
- A cup of chai tea or strong coffee
- Fresh fruit for a balanced brunch table
Tips for Making It Perfect
- Grate finely – Coarse carrots can weigh down the cake.
- Room temp eggs help the batter mix beautifully.
- Don’t overbake – Moist cakes leak sweetness, so check at 30 mins.
- Make ahead – Bake the night before and store covered at room temp.
Storage Instructions
- Room temp: Tightly covered for up to 3 days.
- Refrigerate: Up to 5 days covered. Bring to room temp before serving.
- Freeze: Slice, wrap in foil, freeze up to 2 months. Thaw on countertop.
General Information
This light carrot and almond cake taps into the charm of traditional carrot cakes—without flour—and nods to almond‑based North African pastries like mchekek and khobz tounes . It’s a naturally gluten‑free dessert with roots in wholesome baking traditions.
Frequently Asked Questions
Can I use other nut flours?
Yes! Lightly sweet hazelnut or cashew flour will work fine.
Is this cake vegan?
Not as written, due to eggs. You could try flax eggs.
Can I double the recipe?
Sure—use a 9×13 pan and increase bake time by about 10 minutes.
Can I add frosting?
Absolutely! A maple‑cream cheese frosting or maple glaze would be delicious.
Conclusion
This flourless, moist Sliced Carrot & Almond Cake is a heartfelt treat—naturally sweet, warmly spiced, and perfect for sharing. Try pairing it with my Flourless Coconut Greek Yogurt Cake or Carrot Raisin Oatmeal Yogurt Cake for a yummy riff on carrot and coconut!
Happy baking, friends—can’t wait to hear how this cozy cake lights up your kitchen.
Interactive Elements
Feel like sharing? Leave a review below, pin this on Pinterest (find me at pinterest.com/poulefrecipe), or tag your cake photo @poulefrecipe so I can cheer you on!
Nutritional Information
| Per serving (1/12 cake) | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 5 g |
| Fat | 14 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 7 g |
Sliced Carrot & Almond Cake (Flourless and Moist!)
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
A moist and naturally sweet flourless carrot & almond cake, warmly spiced and gluten-free.
Ingredients
3 large eggs
1 cup almond flour
1 cup finely grated carrots
½ cup maple syrup or honey
¼ cup olive oil or melted coconut oil
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking powder
Pinch of salt
¼ cup chopped walnuts or raisins (optional)
Instructions
1. Preheat oven to 350°F and prepare pan.
2. Grate carrots finely.
3. Whisk eggs, syrup, oil, vanilla.
4. Mix almond flour, spices, baking powder, salt.
5. Fold dry ingredients into wet, add carrots/nuts.
6. Bake 30–35 mins until a toothpick is clean.
7. Cool 10 mins then slice once fully cooled.
Notes
Grate carrots finely for best texture.
Use room-temperature eggs.
Do not overbake.
Store covered at room temp up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
