Flourless Carrot Cake
Yield: 1 (9-inch) cake
This dairy-free cake is not as sweet as traditional carrot cakes.
- 1 1/2 cups (1/2 pound) unsalted toasted almonds or walnuts (see note) Add to list
- 1/4 cup muscovado sugar Add to list
- 2 teaspoons lemon zest Add to list
- 1 1/2 teaspoons baking powder Add to list
- 1 teaspoon cinnamon Add to list
- 1/2 teaspoon freshly grated nutmeg Add to list
- 1/8 teaspoon salt Add to list
- 4 eggs Add to list
- 1/3 cup turbinado sugar Add to list
- 1 teaspoon vanilla extract Add to list
- 2 cups finely grated carrots (about 10 ounces) Add to list
Preheat oven to 350° F with a rack in the middle. Oil a 9-inch springform pan and line with parchment paper. Lightly oil the parchment.
Combine almonds or walnuts and muscovado sugar in a food processor fitted with a steel blade. Blend until nuts are finely ground. Add lemon zest, baking powder, cinnamon, nutmeg and salt; pulse together.
In a large bowl, beat eggs with an electric beater until thick. (You also may use a stand mixer.) Add turbinado sugar and continue to beat until mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in vanilla. Add nut mixture and carrots in three alternating additions, gently folding in each addition.
Scrape batter into the prepared pan. Bake until firm to the touch and a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and allow to cool on a rack for 10 minutes.
Run a knife around the edge of the pan and carefully remove the springform ring. Allow cake to cool completely before serving.
The cake keeps well in the fridge for up to 5 days if wrapped well.
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