Flourless Carrot Cake Recipe (2024)

Can we use packaged ground almond meal/flour?

This recipe is awesome. I am a lover of the traditional carrot cake but not of the calories and fat. I've made this twice to rave reviews every time. I do add fresh whipped cream with a pinch of sugar and 1/2 tsp of vanilla on the top.

1- used almond flour by weight2- added grated carrots by weight as unclear how tightly to pack the cups3- subbed maple syrup for the sugar in the eggs (scant 1/4 cup)4- subbed granulated maple sugar in the almond mix (1/8 cup)taste is great. more a bread than a cake. would skip the maple sugar, add more zest (including some orange zest) and a little more salt next time for a perfect breakfast bread.

I used 8 oz almond meal.Shredded the carrots in the food processor, then pulsed them with the blade attachment. Much less work and came out great. Added a little extra sugar, and topped with the NYT cream cheese frosting made with lemon juice and zest. Delicious. Just the right amount of sweetness.

Made this with lightly toasted pumpkin seeds instead of almonds. Quite good and I thought simple to make. I baked in an un-greased parchment-lined 9 inch pie pan, and it worked out fine. Slightly too sweet for my taste but otherwise nice flavor. Next time I'll probably cut the total sugar to 1/4 cup and add a couple Tbs. black strap molasses, honey or maple syrup.

INCREDIBLE. Made with one cup of almond flour in place of almonds. Baked for 50 minutes. Served with a dollop of plain yogurt mixed with maple syrup.

This had the flavor and moistness of carrot cake, but otherwise it's not cake-like at all! The texture is pretty course due to the almond meal and the carrots don't melt into the crumb even when shredded on the finest hole. They still had some bite to them. Another issue was that the batter leaked out of the springform pan. It's surprising there are no instructions to wrap the pan with foil to prevent a mess. Family thought this was more like a side dish than dessert.

I've made this recipe about 6 times already and it comes out amazing every time. It's fast, easy and healthy. And it tastes better the longer it sits. Highly recommend!

Note to folks who had runny batter -- and/or batter than leaked from the springform pan...Instructions say to beat the eggs until thick, then add the sugar and continue to beat. This process takes about seven minutes in a stand mixer on high speed, then I beat for another three after adding sugar. Beat them until they are the consistency of batter, and you should have no problem. Mine is in the oven now with nary a leak in sight.Will be eating tomorrow with a late Seder dinner.

Nonfat plain greek yogurt made a great topping.

Yes. We do. Works great. Best if you can weigh it to ensure 8 oz.

Cut recipe in half, baked in whoopie pie pan to make individual cakes. Wrapped and froze. For serving, some light cream cheese frosting dotted with chunks of pineapple.

Wonderful! Also, a great recipe for young cooks. I kept my 10-year old niece busy grating carrots and holding the electric beater. I omitted the brown sugar and added a bit less white sugar.

Any ideas on how to make this recipe nut-free?

I actually made carrot Halwa and used the leftovers for my carrots. I used a mini muffin tin. Delicious just think a pinch of caradmom. I did bake longer and in a cooler oven.

I've been using this recipe for years now - it's great for my relatives with celiac disease. And it's pretty good for diabetics, because of the lack of flour and low amount of sugar. It's really important to beat the heck out of the eggs!However, I do a couple of things a little differently:I buy almond flour instead of grinding the almonds myself I replace the white sugar with turbinado (which is NOT "brown sugar").Depending on the occasion, I often bake the cake in a loaf pan.

I love the recipe, I've made it several times and its always a hit. To make cupcakes: divide evenly between 12 (lined) muffin tins, and bake for 20 minutes. Top with Cream Cheese frosting. Delicious.

shredded carrots in food processor. used almond meal. so so good

I made this using almond flour and then used the shredding function on my Cuisinart, then used the blade to process it further. The cake turned out well, especially because I followed the directions in the comments to be sure and blend the eggs and sugar very well until quite thick. However, I agree with the comments that there’s some thing a little bit unsatisfying as the cake as made. If I make this again, I will add raisins and cardamom, and possibly some ginger, per the comments.

Delicious, fun to make, Thank you.

This looks really interesting. A flourless cake like this, made with ground nuts -- could be walnuts or almonds or hazelnuts, or a combination thereof -- is often called a torte.

I used a mix of almonds, walnuts, and coconut, because that's what I had in the pantry. Tasty.Next time I'll increase the sugar a tiny bit- maybe increase the organic sugar to 1/2 c.

i used almond flour. easy and delicious.

It’s a breakfast/brunch cake. Serve with yogurt.

Added meringue on top for the last 10 min of baking, topped that with crushed walnuts - perfection! Used only 2 tbsp coconut sugar with almonds and 3 tbsp of honey to the eggs.Cooked this with my mom on Whatsapp video (she's in another country), was so fun! hers came out perfect too and we love it so much now!!!

I made this delightful carrot cake last night using packaged almond flour and simply mixed the dry ingredients with a whisk in a separate bowl. I don't particularly enjoy nutmeg so I used a very minimal dash of nutmeg and instead used a heaped season of ground ginger. Delicious.

Really tasty! Used a 9-inch cake pan lined with parchment and greased with coconut oil. Cut the white sugar to under 1/4 cup. More of a guilt-free breakfast cake than a dessert. Served it with Tofutti Better Than Cream Cheese. A definite keeper!

Excellent. Added 1/3 cup of apple sauce at the last step. Also used .4 oz of almond flour (1.25cups or so) and .2 oz of raw shredded coconut-instead of the almonds.

This is a delightful recipe. I have made it several times now with ongoing tinkering to see how easy and almost healthy I can make it. I used 1 cup almond flour and instead of turbinado sugar I used a monk fruit stevia substitute. I just put the carrots in the food processor and that saved ample time. I went easy on the regular sugar (maybe 1/4 cup instead of a 3rd). Darn tasty and easy. Just be sure to beat the eggs for a long time!