Flourless Carrot Cake

Yield: One 9-inch cake

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This dairy-free cake is not as sweet as traditional carrot cakes.



Preheat oven to 350° F with a rack in the middle. Oil a 9-inch springform pan and line it with parchment paper. Lightly oil the parchment.

Combine the almonds or walnuts and the muscovado sugar in a food processor fitted with the steel blade. Blend until the nuts are finely ground. Add the lemon zest, baking powder, cinnamon, nutmeg and salt; pulse together.

In a large bowl, beat the eggs with an electric beater until thick. (You also may use a stand mixer.) Add the turbinado 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.

Scrape the batter into the cake pan. Bake until firm to the touch and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and allow to cool on a rack for 10 minutes.

Run a knife around the edge of the pan and carefully remove the spring form ring. Allow the cake to cool completely before serving.

The cake keeps well in the fridge for up to 5 days if wrapped well.


Toasting nuts
Toasting nuts intensifies their flavor. You’ll get the best results using a low temperature and longer time. To toast nuts, spread them in a single layer on a baking sheet and bake at 275° F for 15 to 20 minutes. Take care not to over-roast as nuts can scorch quickly.

Each serving: 240 cal, 16g fat (2g sat),95mg chol, 80mg sodium, 21g carb, 4g fiber, 9g protein

Source: Sound Consumer, December 2011

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More about: cakes, carrots, gluten free, wheat free


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