Flourless Carrot Cake

Ingredients

2½ cups (250 g) finely grated carrots
2 cups (200 g) almond flour
½ cup (50 g) rolled oats, ground into oat flour (use certified gluten-free if needed)
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
½ cup (170 g) honey or maple syrup
⅓ cup (80 ml) melted coconut oil or light olive oil
1 teaspoon vanilla extract
½ cup (60 g) chopped walnuts or pecans (optional)
¼ cup (40 g) raisins (optional)

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
In a large bowl, whisk together the almond flour, ground oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk the eggs, honey, coconut oil, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated carrots, nuts, and raisins, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese and butter until smooth.
Add the powdered sugar and vanilla, then beat until light and creamy.
Spread over the cooled cake and garnish with chopped nuts and a sprinkle of cinnamon.

Finely grate the carrots so they blend smoothly into the batter.
Don’t overmix once the wet and dry ingredients are combined.
For a dairy-free version, use your favorite dairy-free cream cheese and butter alternative.
Toast the nuts before adding them for deeper flavor.

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze the unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before frosting.

Prep Time: 20 minutes
Cook Time: 35–45 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 8–10 slices