Flourless Carrot Cake Recipe – Easy & Low Carb

Dive into the delightful world of baking with this flourless carrot cake—a perfect treat for those seeking a low carb option without sacrificing flavor. Featuring ingredients like grated carrots, ground almonds, and a touch of honey, this flourless carrot cake offers a healthful alternative to traditional desserts. Ideal for health enthusiasts and anyone with dietary restrictions, this recipe promises to satisfy your sweet tooth in a nutritious way, making it a perfect choice for a flourless carrot cake.

Recipe Details

Ingredients

  • 200 grams of carrots, grated
  • 2 large eggs
  • 2-3 tablespoons of honey
  • 1 teaspoon of baking soda
  • 2-3 drops of wine vinegar
  • 200 grams of ground almonds
  • A pinch of cinnamon powder
  • A pinch of salt
  • For the cream:
    • 150 grams of cottage cheese, at room temperature
    • 25 grams of cow butter, at room temperature
    • 1 tablespoon of honey

Directions

  1. Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
  2. Mix the baking soda and vinegar in a small dish and set aside for a minute.
  3. In a large bowl, combine the grated carrots, eggs, honey, the baking soda-vinegar mixture, ground almonds, cinnamon, and salt until well combined.
  4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the cream, beat the cottage cheese, butter, and honey until smooth and creamy.
  7. Once the cake is cool, spread the cream over the top of the cake.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings

Nutritional Information per Serving

  • Calories: 350 kcal
  • Carbohydrates: 18 g
  • Protein: 9 g
  • Fat: 27 g
    • Saturated Fat: 6 g
    • Polyunsaturated Fat: 3 g
    • Monounsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Cholesterol: 55 mg
  • Sodium: 350 mg
  • Potassium: 240 mg
  • Fiber: 4 g
  • Sugar: 10 g
  • Vitamin A: 4500 IU
  • Vitamin C: 3 mg
  • Calcium: 75 mg
  • Iron: 1.8 mg

Notes

This cake is a fantastic option for those watching their sugar intake, as it’s sweetened naturally with honey. The ground almonds provide a moist, dense texture that makes it hard to believe it’s flourless. It’s best served chilled, making it a refreshing dessert for warm days. Serve with a sprinkle of chopped nuts or a dash of cinnamon for an extra flavorful experience.

FAQs

  1. Can I use a different type of vinegar?
    • Yes, you can use apple cider vinegar as a substitute for wine vinegar to activate the baking soda.
  2. Is there a vegan alternative for the eggs?
    • To make this cake vegan, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg needed, let it sit for a few minutes to thicken.
  3. How should I store the leftover cake?
    • The cake can be stored in an airtight container in the refrigerator for up to 4 days.
  4. Can I freeze this carrot cake?
    • Yes, you can freeze the cake for up to a month. However, it’s best to add the cream topping fresh when serving after thawing.
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      Gluten-Free Carrot Cake

      Flourless Carrot Cake Recipe – Easy & Low Carb


      • Author: Maria

      Description

      Dive into the delightful world of baking with this flourless carrot cake—a perfect treat for those seeking a low carb option without sacrificing flavor. Featuring ingredients like grated carrots, ground almonds, and a touch of honey, this flourless carrot cake offers a healthful alternative to traditional desserts. Ideal for health enthusiasts and anyone with dietary restrictions, this recipe promises to satisfy your sweet tooth in a nutritious way, making it a perfect choice for a flourless carrot cake.


      Ingredients

      Scale
      • 200 grams of carrots, grated
      • 2 large eggs
      • 23 tablespoons of honey
      • 1 teaspoon of baking soda
      • 23 drops of wine vinegar
      • 200 grams of ground almonds
      • A pinch of cinnamon powder
      • A pinch of salt
      • For the cream:
        • 150 grams of cottage cheese, at room temperature
        • 25 grams of cow butter, at room temperature
        • 1 tablespoon of honey

      Instructions

      1. Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
      2. Mix the baking soda and vinegar in a small dish and set aside for a minute.
      3. In a large bowl, combine the grated carrots, eggs, honey, the baking soda-vinegar mixture, ground almonds, cinnamon, and salt until well combined.
      4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
      5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
      6. For the cream, beat the cottage cheese, butter, and honey until smooth and creamy.
      7. Once the cake is cool, spread the cream over the top of the cake.

      Notes

      This cake is a fantastic option for those watching their sugar intake, as it’s sweetened naturally with honey. The ground almonds provide a moist, dense texture that makes it hard to believe it’s flourless. It’s best served chilled, making it a refreshing dessert for warm days. Serve with a sprinkle of chopped nuts or a dash of cinnamon for an extra flavorful experience.

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