Flourless Carrot Cake | PCC Natural Markets

Flourless Carrot Cake

Yield: 1 (9-inch) cake

Your rating: None (16 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.

Ingredients

Preparation

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.

Notes

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

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

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