Flourless Carrot Cake

By lihui

12 Person

60 Minutes

0 Calories

This crunchy, spicy carrot cake is much lighter and less cloying than most I’ve tasted. It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.

Ingredients

2 cups Finely grated carrots
1 teaspoon Vanilla extract
1/3 cup Organic white sugar
4 Large eggs
2 teaspoons Grated lemon zest
1/2 teaspoon Freshly grated nutmeg
1 teaspoon Cinnamon
1/8 teaspoon Salt
1 1/2 teaspoons Baking powder
1/4 cup Raw brown (turbinado) sugar
1/2 pound Unsalted toasted almonds

Method

01

Heat the oven to 350℉ with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
02

Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
03

Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic 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.
04

Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

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Flourless Carrot Cake

4.9

( By lihui )

01 Information

Grade easy
Serving 12 servings
Total Time 60 Mins

02 Ingredients

2 cups Finely grated carrots

1 teaspoon Vanilla extract

1/3 cup Organic white sugar

4 Large eggs

2 teaspoons Grated lemon zest

1/2 teaspoon Freshly grated nutmeg

1 teaspoon Cinnamon

1/8 teaspoon Salt

1 1/2 teaspoons Baking powder

1/4 cup Raw brown (turbinado) sugar

1/2 pound Unsalted toasted almonds

03 Method

Step 1

Heat the oven to 350℉ with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.

Step 2

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

Step 3

Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic 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.

Step 4

Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

04 Author

lihui

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