Flourless Carrot Cake
This wonderfully moist carrot cake proves that lower-carb baking and real cake enjoyment aren't mutually exclusive. Ground almonds and freshly grated carrots give it a beautifully damp, fragrant crumb that works just as well for a birthday as it does for a quick coffee catch-up. The recipe uses no flour, making it a great choice for anyone avoiding gluten. If you like, serve it with a few spoonfuls of whipped cream on the side.
Ingredients
- 5 eggs
- 7-10 ml liquid sweetener, such as sucralose or stevia based
- 300 g ground almonds, or ground hazelnuts
- 150 ml double cream
- 0.5 sachet baking powder, about 1 tsp
- 150 g butter, softened
- 300 g carrots, finely grated
- 1 pinch salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 283 kcal | 3,396 kcal |
| Carbohydrates | 2 g | 24 g |
| Protein | 5 g | 60 g |
| Fat | 28 g | 336 g |
| Fibre | 2 g | 24 g |
| of which sugar | 2 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Finely grate the carrots and separate the eggs.
- Whisk the egg whites with a pinch of salt until stiff, then set aside.
- Beat the egg yolks with the sweetener until pale and fluffy. Stir in the ground almonds, baking powder and cream, one after another. The batter will become quite firm.
- Knead the softened butter and the finely grated carrots into the batter.
- Finally, gently fold in the beaten egg whites.
- Preheat the oven to 190C (fan 170C).
- Grease a round springform or silicone cake tin well, spoon in the batter and bake for about 60 minutes.
- Let the cake cool in the tin for around 10 minutes, then turn it out onto a wire rack to cool completely.
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Nutrition facts per serving (estimate)
| Calories | 283 kcal |
|---|---|
| Carbohydrates | 2 g |
| Protein | 5 g |
| Fat | 28 g |
| Fibre | 2 g |
| of which sugar | 2 g |
Frequently asked questions
Is this carrot cake really gluten-free?
Yes. The recipe uses no flour at all. Instead it relies on ground almonds or hazelnuts, so the cake is naturally gluten-free.
Can I freeze this carrot cake?
The cake freezes well. It's best to cut it into slices and freeze them individually, so you can defrost exactly the amount you need.
Which sweetener can I use?
Any liquid sweetener works, for example one based on sucralose or stevia. Adjust the amount (7 to 10 ml) to suit your own taste.
How long does the carrot cake keep?
Well covered in the fridge, the cake keeps for about 3 to 4 days. Thanks to the high moisture content of the carrots, it stays lovely and moist.
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