Flourless Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.4
  • Total Fat: 10.7 g
  • Cholesterol: 61.7 mg
  • Sodium: 122.4 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Flourless Carrot Cake calories by ingredient
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Introduction

This delicious gluten free, lower sugar, lower glycemic carrot cake was published in the NY Times by Martha Rose Shulman. Try it. It’s fantastic!
This crunchy, spicy carrot cake is light and less cloying than most. It’s
important to grate the carrots on the fine hole of the grater, or else they will remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight
This delicious gluten free, lower sugar, lower glycemic carrot cake was published in the NY Times by Martha Rose Shulman. Try it. It’s fantastic!
This crunchy, spicy carrot cake is light and less cloying than most. It’s
important to grate the carrots on the fine hole of the grater, or else they will remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight

Number of Servings: 12

Ingredients

    1 ½ cups (1/2 pound) unsalted toasted almonds
    ¼ cup raw brown (turbinado) sugar
    1 ½ tsp baking powder
    1/8 tsp salt
    1 tsp cinnamon
    ½ tsp freshly grated nutmeg
    2 tsp grated lemon zest
    4 large eggs
    1/3 cup organic white sugar
    1 tsp vanilla extract
    2 cups finely grated carrots (about 10 ounces)

Directions

1. Heat the over to 350 degrees with a rack in the middle. Oil a 9 –inch spring form pan, and line it with parchment. Lightly oil the parchment.
2. Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking
powder, salt, cinnamon, nutmeg and lemon zest and pulse together.
3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment or with an electric beater. Add the organic sugar, and
continue to beat until the mixture is thick and forms a ribbon when lifted from
the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
4. Scrape the batter into the prepared cake pan. Place in the oven and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the centre of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.


Serving Size: Yield 10-12 servings

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