This incredible flourless carrot cake delivers all the moist, spiced goodness of traditional carrot cake without any refined flour or excessive sugar. Made with nutrient-rich ground almonds and naturally sweetened with honey, this cake features a luxurious cottage cheese frosting that perfectly complements the tender, flavorful base.
Ingredients
For 8-10 servings:
Cake Base
- 200g / 7 oz carrots, peeled and grated
- 2 large eggs
- 2-3 tablespoons honey (45ml / 1.5 fl oz)
- 1 teaspoon baking soda
- 2-3 drops white wine vinegar
- 200g / 7 oz / 2 cups ground almonds (almond flour)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cottage Cheese Frosting
- 150g / 5.3 oz cottage cheese, at room temperature
- 25g / 0.9 oz / 2 tablespoons butter, softened to room temperature
- 1 tablespoon honey (15ml / 0.5 fl oz)
Optional Garnish
- Extra ground almonds for dusting
- Pinch of cinnamon for sprinkling
- Grated carrot for decoration
Step-by-Step Instructions
Preparation (25 minutes)
Step 1: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 20cm (8-inch) round cake pan with parchment paper and lightly grease the sides with butter or oil.
Step 2: Prepare the carrots by washing, peeling, and grating them using the fine holes of a box grater or food processor. The carrots should be finely grated to ensure they cook evenly and create a smooth texture in the finished cake.
Step 3: Place the grated carrots in a clean kitchen towel and gently squeeze to remove excess moisture. This step is crucial for preventing a soggy cake and ensuring proper texture.
Step 4: Allow the cottage cheese and butter to come to room temperature, which will make them easier to blend and create a smoother frosting. This typically takes 30-60 minutes depending on room temperature.
Making the Cake Batter (10 minutes)
Step 5: In a large mixing bowl, whisk the eggs until light and frothy. Gradually add the honey, whisking continuously until the mixture is well combined and slightly pale.
Step 6: In a small bowl, combine the baking soda with the wine vinegar. The mixture will foam immediately, which activates the leavening agent. Quickly add this to the egg and honey mixture, stirring well.
Step 7: Add the ground almonds, cinnamon, and salt to the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix which could make the cake dense.
Step 8: Fold in the prepared grated carrots, distributing them evenly throughout the batter. The mixture should be thick but moist, with visible pieces of carrot throughout.
Baking Process (35 minutes)
Step 9: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles and level the surface.
Step 10: Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The cake should spring back lightly when touched in the center.
Step 11: Remove from the oven and let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This prevents the cake from breaking and allows the structure to set properly.
Preparing the Frosting (10 minutes)
Step 12: While the cake cools, prepare the cottage cheese frosting. In a medium bowl, whisk the softened butter until light and creamy, about 2-3 minutes by hand or 1 minute with an electric mixer.
Step 13: Add the room temperature cottage cheese to the butter, mixing gently until combined. For a smoother frosting, press the cottage cheese through a fine-mesh sieve before adding to remove any lumps.
Step 14: Drizzle in the honey and mix until the frosting is smooth and spreadable. Taste and adjust sweetness if needed, adding more honey gradually to achieve your preferred level of sweetness.
Assembly and Finishing (15 minutes)
Step 15: Once the cake is completely cool, carefully slice it horizontally into two equal layers using a long, sharp knife. Work slowly to ensure even layers.
Step 16: Place the bottom layer on your serving plate and spread half of the cottage cheese frosting evenly over the surface, leaving a small border around the edges.
Step 17: Gently place the second layer on top and spread the remaining frosting over the top surface. Use a palette knife or offset spatula to create smooth, even coverage.
Step 18: If desired, sprinkle the top with additional ground almonds and a light dusting of cinnamon for decoration and extra flavor.
Nutritional Information
Per slice (1 of 10):
- Calories: 245
- Protein: 9g
- Carbohydrates: 12g
- Dietary Fiber: 4g
- Fat: 18g
- Sugar: 10g (naturally occurring)
- Calcium: 95mg
- Vitamin A: 180% Daily Value
- Vitamin E: 25% Daily Value
- Magnesium: 15% Daily Value
Total preparation time: 85 minutes (45 minutes prep + 35 minutes baking + 5 minutes cooling) Yield: 8-10 slices
This flourless carrot cake provides excellent sources of healthy fats from almonds, beta-carotene from carrots, and protein from eggs and cottage cheese. It’s naturally gluten-free and significantly lower in refined sugars compared to traditional carrot cake recipes.
Recipe Variations and Substitutions
Flavor Enhancements
Spiced Version: Add 1/4 teaspoon each of ground ginger, nutmeg, and allspice for a more complex spice profile reminiscent of traditional carrot cake spicing.
Citrus Twist: Include the zest of one orange or lemon in the batter and add a teaspoon of citrus juice to the frosting for brightness and depth.
Nutty Addition: Fold in 60g chopped walnuts or pecans for extra texture and flavor. Toast the nuts lightly before adding for enhanced taste.
Coconut Variation: Replace 50g of ground almonds with unsweetened shredded coconut for a tropical twist that pairs beautifully with carrot.
Dietary Modifications
Vegan Option: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use vegan butter, and substitute the cottage cheese frosting with cashew cream or vegan cream cheese.
Dairy-Free: Use dairy-free butter alternative and replace cottage cheese with thick coconut cream or cashew-based cream cheese for the frosting.
Lower Sugar: Reduce honey to 1 tablespoon in the cake and eliminate it from the frosting, relying on the natural sweetness of carrots. Add stevia to taste if additional sweetness is desired.
Nut-Free: Replace ground almonds with sunflower seed flour or pumpkin seed flour for those with tree nut allergies, though the texture will be slightly different.
Frosting Alternatives
Cream Cheese Frosting: Use traditional cream cheese frosting made with 150g cream cheese, 50g butter, and 2 tablespoons honey for a richer option.
Whipped Coconut Cream: Chill a can of full-fat coconut milk overnight, whip the solid cream with honey, and use as a lighter dairy-free alternative.
Greek Yogurt Frosting: Mix thick Greek yogurt with honey and a touch of vanilla for a protein-rich, tangy frosting option.
Storage and Serving Suggestions
Store this flourless carrot cake covered in the refrigerator for up to 5 days due to the cottage cheese frosting. The cake actually improves in flavor after the first day as the ingredients meld together. For longer storage, the unfrosted cake can be wrapped and frozen for up to 3 months.
Serve slices at room temperature for the best flavor and texture. Allow the cake to sit out for 15-20 minutes before serving if it has been refrigerated. This cake pairs beautifully with coffee, tea, or a glass of cold milk.
For special occasions, garnish individual slices with a sprinkle of toasted chopped nuts, a drizzle of honey, or fresh berries. The cake is elegant enough for dinner parties yet wholesome enough for everyday enjoyment.
Frequently Asked Questions
Why is my cake dense or heavy? Dense texture usually results from overmixing the batter or using carrots that weren’t properly drained. Fold ingredients gently and ensure excess moisture is removed from grated carrots. Also, make sure your baking soda is fresh and active.
Can I make this cake without the cottage cheese frosting? Absolutely! The cake is delicious on its own or with a simple dusting of powdered sugar. You can also serve it with fresh berries, a dollop of Greek yogurt, or a drizzle of honey.
How do I achieve smooth cottage cheese frosting? For the smoothest frosting, use small-curd cottage cheese and press it through a fine-mesh sieve before mixing. Alternatively, blend the cottage cheese briefly in a food processor until smooth before combining with other frosting ingredients.
Can I bake this in a different pan size? Yes, but adjust baking time accordingly. For a 23cm (9-inch) pan, reduce baking time by 5-10 minutes. For cupcakes, bake for 18-22 minutes. Always test with a toothpick for doneness.
Is this cake suitable for diabetics? This cake is lower in sugar than traditional versions and uses natural honey instead of refined sugar, making it a better option for blood sugar management. However, it still contains natural sugars. Consult with a healthcare provider about incorporating it into a diabetic meal plan.
This flourless carrot cake demonstrates that healthy baking doesn’t require sacrificing flavor or indulgence. With its moist, tender crumb, natural sweetness, and creamy frosting, it’s a sophisticated dessert that happens to be nutritious. The combination of ground almonds, fresh carrots, and protein-rich cottage cheese creates a cake that’s as suitable for afternoon tea as it is for celebrating special occasions.
