Discover a rich, moist flourless carrot cake recipe with almond flour, fresh carrots, and warm spices. Delightfully delicious, it's perfect for any occasion!
Decadently Delicious: The Ultimate Flourless Carrot Cake Recipe
Welcome to our cozy corner of the internet where we revel in the joys of indulgent desserts without gluten. Today, I'm thrilled to share with you a recipe that’s as decadent as it is wholesome: Decadently Delicious Flourless Carrot Cake. This cake is perfect for those who want all the moistness and flavor of a classic carrot cake without the gluten. Let’s dive right in!
Ingredients:
For the Cake:
- 2 ½ cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup coconut oil, melted
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- ½ cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp milk or cream
Instructions:
Prepare Your Tools and Ingredients:
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Grate the carrots and measure out all your ingredients to ensure a smooth workflow.
Mix the Dry Ingredients:
In a medium-sized bowl, combine the almond flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger. Whisk these together until well mixed and set aside.
Combine the Wet Ingredients:
In a large mixing bowl, crack the eggs and beat them lightly. Add the granulated sugar and brown sugar, and whisk until the mixture is smooth and slightly thickened. Mix in the melted coconut oil and vanilla extract until well combined.
Incorporate Dry Mix and Carrots:
Slowly add the dry ingredients to the wet ingredients, mixing gently until no visible flour remains. Be careful not to overmix. Fold in the grated carrots, crushed pineapple, nuts, and raisins, ensuring even distribution throughout the batter.
Bake the Cake:
Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cake:
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
Prepare the Frosting:
In a medium bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating continuously until smooth. Add the vanilla extract and milk, and beat until light and fluffy. If needed, add an extra tablespoon of milk for a softer consistency.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Carefully place the second layer on top, and spread more frosting evenly over the entire cake. Use the remaining frosting to cover the sides, creating a smooth finish.
Decorate and Serve:
For decoration, feel free to sprinkle extra chopped walnuts or pecans on top, or add some carrot ribbons for a fresh touch. Slice your cake with a sharp knife and serve to your eagerly waiting guests.
Conclusion:
Your decadently delicious flourless carrot cake is now ready to impress! This cake is a perfect fusion of moist texture and sweet, spiced flavors, all without any flour. It’s a delightful treat for gluten-free friends and carrot cake lovers alike. Whether it’s a springtime celebration or just a day you need some extra indulgence, this cake is sure to become a staple in your baking repertoire. Enjoy every delicious bite!