The Ultimate Flourless Carrot Cake: A Gluten-Free Masterpiece

As a pastry chef specializing in healthy alternatives, I’ve perfected this flourless carrot cake recipe through countless iterations. This naturally gluten-free dessert carries all the warmth and comfort of traditional carrot cake while being lighter and more nutritious. The combination of ground almonds and fresh carrots creates an incredibly moist texture that will keep you coming back for more.

Preparation Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 5 minutes
• Servings: 8-10 slices
• Calories: 285 per slice

Ingredients

For the Cake Base

• 7 oz/200g fresh carrots (approximately 2-3 medium carrots)
• 7 oz/200g ground almonds (almond flour)
• 2 large eggs, separated, at room temperature
• 2-3 tablespoons raw honey (40-60ml)
• 1 teaspoon baking soda
• 2-3 drops wine vinegar
• ½ teaspoon Ceylon cinnamon
• ¼ teaspoon fine sea salt

For the Cream Topping

• 5.3 oz/150g cottage cheese, at room temperature
• 1 oz/30g unsalted butter, softened
• 1 tablespoon honey (20ml)

Instructions

1. Preparation

1. Preheat your oven to 320°F/160°C with rack in the middle position
2. Line an 8-inch (20cm) springform pan with parchment paper
3. Lightly grease the sides with butter or coconut oil

2. Process the Carrots

1. Wash and peel the carrots
2. Cut into ½-inch (1cm) rounds
3. Place in a food processor
4. Pulse until finely ground, almost purée consistency
5. Set aside

3. Prepare the Wet Ingredients

1. Separate eggs, placing whites in a clean, grease-free bowl
2. In a large mixing bowl, whisk egg yolks with honey for 3-4 minutes until pale and thickened
3. Combine baking soda with vinegar in a small dish (it will fizz)

4. Mix the Dry Ingredients

1. In a separate bowl, whisk together:

• Ground almonds
• Cinnamon
• Salt

5. Create the Batter

1. Fold ground carrots into the egg yolk mixture
2. Add the dry ingredients in three portions, folding gently
3. Stir in the baking soda-vinegar mixture
4. Beat egg whites with a pinch of salt until stiff peaks form
5. Fold whites into the batter in three portions, maintaining airiness

6. Bake the Cake

1. Pour batter into prepared pan, smoothing the top
2. Bake for 40-45 minutes until:

• Top is golden brown
• Edges pull away from pan
• Toothpick inserted in center comes out clean

1. Cool in pan for 10 minutes
2. Remove from pan and cool completely on wire rack

7. Prepare the Cream Topping

1. Ensure all ingredients are at room temperature
2. Beat cottage cheese until smooth
3. Add softened butter and honey
4. Mix until completely incorporated and creamy
5. Refrigerate until cake is cooled

8. Assembly and Serving

1. Once cake is completely cool, spread cream topping evenly
2. Optional garnishes:

• Toasted sliced almonds
• Fresh carrot ribbons
• Ground cinnamon dusting

Pro Tips

• Use room temperature ingredients for best results
• Don’t overmix after adding egg whites
• Test doneness 5 minutes before recommended time
• Store in refrigerator for up to 5 days

Nutritional Information (per slice)

• Calories: 285
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 62mg
• Sodium: 245mg
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugar: 12g
• Protein: 10g
• Vitamin A: 70% DV
• Calcium: 8% DV
• Iron: 6% DV

This flourless carrot cake is perfect for those following gluten-free, grain-free, or low-carb diets. The natural sweetness of carrots combined with honey creates a perfectly balanced dessert that doesn’t compromise on taste or texture. The protein-rich almond base and nutrient-dense carrots make this cake a healthier alternative that’s suitable for both special occasions and everyday indulgence.