Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.

Flourless Carrot Cake Diethood Flourless Carrot Cake with Mascarpone Frosting

pinit fg en rect gray 20 Flourless Carrot Cake with Mascarpone Frosting

Remember that one time when I said I never get the flu! Remember? And that other time when I asked, what are sinus headaches?!?! In the same week, the flu found me AND I discovered my sinuses. Damn this winter!

Honestly? I am really, seriously, very over this freezing weather. I’m done with it. We need to break up. 

Last week, during my timeout with the flu, all I did was pray that I would wake up without a headache, binged on a Shahs of Sunset marathon, and ate my weight in this incredible Carrot Cake.

Also? Remember that one time when I said, “Carrots in a CAKE?! VEGETABLES in a CAKE?! EWWWWWWWW!!!”. Such a fool, I was…
OR how about that other time when I said, “Watermelon?! EWWWWWWWWW!!!”. Okay, well, that still stands. I.Hate.Watermelon.

Carrot Cake Mascarpone Frosting Diethood Flourless Carrot Cake with Mascarpone Frosting

Friends. This cake. It was love at first bite. It blew me away.

You know, you and I are no strangers to cakes. We’ve made a few, here and there, and each of them have been at the least, amazing. Chocolate Cakes, Berry Cakes, even Pound Cakes.

However, this cake? … this cake is like no other. There’s no chocolate here. There’s no berries here, either. Yet somehow it is one of the best cakes I have ever tasted. It’s dreamy. It is light as air, but sweet as sugar.

Then there’s the frosting. Oh my heavens!! I didn’t want to go with the classic cream cheese frosting, thus I opted for something similar, yet different.

This Mascarpone Frosting is delicate, creamy, and deliciously indulgent. A MUST try. Don’t skip it – it pulls the whole thing together.

Flourless Cake Diethood Flourless Carrot Cake with Mascarpone Frosting

All of these flavors put together take this cake waaaaay over the top. I think you will love it.


follow me on pinterest button Flourless Carrot Cake with Mascarpone Frosting

Flourless Carrot Cake with Mascarpone Frosting
Prep time
Cook time
Total time
Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.
Serves: Serves 8 to 10
For the Cake
  • 4 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar, divided
  • zest of one medium orange
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large carrots, finely grated (about 2 cups grated carrots)
  • 1-3/4 cups almond flour
For the Mascarpone Frosting
  • 1 cup heavy cream
  • 1 tub (8 ounces) mascarpone cheese, room temperature
  • ½ cup powdered sugar
  1. Preheat oven to 325.
  2. Grease an 8-inch springform pan with butter and dust with flour; set aside.
  3. In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
  4. Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
  5. In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
  6. Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
  7. Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
  8. Pour batter into previously prepared cake pan.
  9. Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
  10. Transfer to a rack and cool completely.
  11. In the meantime, prepare the frosting.
  12. With mixer on medium speed, beat heavy cream until stiff peaks form.
  13. In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
  14. Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
  15. Spread over cooled cake.
  16. Serve.

Inspired by Alice Medrich


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43 Comments on this article. Feel free to join this conversation.

  1. Joy November 8, 2014 at 10:45 PM - Reply

    This looks so lovely! i’ve never made carrot cake before (or many cakes from scratch at all, actually) but i want to try it.
    i have a question though-
    do you know what i could substitute for heavy cream in the mascarpone frosting? i know of a lot of substitutes, but i’m worried the flavour might be crucial.
    thank you for reading! i’m excited to try this ♥

  2. somersetredblack@yahoo.com April 5, 2014 at 5:22 AM - Reply

    My daughter loves carrot cake but is now gluten intolerant.I know she would love this but she has nut allergies so I don’t think I can use the almond flour.Any other suggestions????

    • Katerina Petrovska April 5, 2014 at 10:07 AM - Reply

      HI! Have you tried baking with Bob’s Red Mill Gluten Free All-Purpose Flour? That should work, but baking time might be a bit less…just keep an eye on the cake. Hope this helps!

  3. Laura Dembowski March 20, 2014 at 12:06 PM - Reply

    I made this and it tasted great, but it totally fell apart on me. Do you think I should have baked it longer?

    • Katerina Petrovska March 20, 2014 at 2:19 PM - Reply

      Oh no! What do you mean by, “it fell apart”? Did it just not hold together? Did you cut it while it was still hot?

      • Laura Dembowski March 30, 2014 at 7:27 AM - Reply

        I let it cool completely buy when I cut it, it almost turned into cake crumbs. I couldn’t get a whole piece out. It did taste good so I was just sad it wasn’t as beautiful as yours.

  4. Meghan Owenz March 15, 2014 at 1:13 PM - Reply

    This was amazing!! My husband said it was the best cake he has ever had. You cannot tell it’s gluten-free – it’s so light and fluffy. How about a recipe for a vanilla version? I’d love to make him a similar birthday cake.

    • Katerina Petrovska March 15, 2014 at 1:25 PM - Reply

      YAAAAAY! I am so happy you enjoyed it!! Vanilla sounds perfect – thanks for the idea!!

  5. PolaM March 4, 2014 at 9:59 PM - Reply

    nom nom nom! And its mostly vegetables: does it mean it’s healthy?

  6. Lillian | sweets by sillianah February 20, 2014 at 9:52 PM - Reply

    mmm…I love that this is naturally gluten-free. Adding this to my list of cakes to try!

    Hope you’re feeling better, Kate – at least you got some nutrients in with all the carrots in this cake! ;)

  7. Laura Dembowski February 19, 2014 at 8:53 PM - Reply

    I need this cake in my life right now! Love that it’s gluten free too.

    Hope you are feeling better! This winter needs to beat it. But did you get your flu shot? So important and they do work!

  8. Aggie February 19, 2014 at 8:27 AM - Reply

    This looks amazing!

  9. Ramona February 19, 2014 at 6:03 AM - Reply

    I have got to try baking with almond flour… this looks delicious. :)

  10. Kim Beaulieu February 17, 2014 at 11:30 PM - Reply

    Dude, we really need to move next door to each other. xx

  11. Valerie February 17, 2014 at 7:43 PM - Reply

    A flourless carrot cake *with* mascarpone frosting!! Be still my hungry heart! Gorgeous. Gorgeous.

    Hope you’re feeling better! This winter is wicked…to the bone, wicked.

  12. Laura (Tutti Dolci) February 17, 2014 at 7:18 PM - Reply

    I love carrot cake but then you added that mascarpone frosting and now all I want is a spoonful – basically I’m in heaven!

  13. Jocelyn (Grandbaby Cakes) February 17, 2014 at 12:31 PM - Reply

    This carrot cake is unbelievable! And mascarpone frosting? You are killing me!

  14. Zainab @ Blahnik Baker February 17, 2014 at 11:52 AM - Reply

    I’m all for fruits and vegetables in my cake. I love carrot cakes. This looks sooooooo good!! The pictures are stunning too! Feel better soon dear :)

  15. Abbe@This is How I Cook February 17, 2014 at 9:34 AM - Reply

    Looks positively happy and carroty, but how can you not like watermelon?! Hope you feel better soon!

  16. DessertForTwo February 17, 2014 at 7:02 AM - Reply

    So gorgeous! My husband’s favorite cake is carrot cake. I’ve got to make this for him!

  17. Sandra February 17, 2014 at 12:41 AM - Reply

    Dang girl this is awesome and a must make! Hope you’re feeling lots better. Those sinus headaches can be a monster.

  18. A_Boleyn February 17, 2014 at 12:12 AM - Reply

    I’ve never tasted a carrot cake but this one sounds quite intriguing. Is there another way to measure the amount of carrot used as I’m not sure my estimate of what a ‘large’ carrot would be is the same as the one in the recipe?

    Your other cakes also look delicious.

    • Katerina Petrovska February 17, 2014 at 12:19 AM - Reply

      It’s about 2 cups of grated carrots. I’ll make a note of it. Thanks so much!!! Have a great week!

      • A_Boleyn February 17, 2014 at 12:31 AM - Reply

        Thank you for the clarification. I could have probably looked up some sort of conversion/equivalency web page but it’s nice getting it from the source. :)

        One of these days I’m going to try making that ultimate Italian mascarpone dessert, tiramisu, but this is the next best thing to that delicious combination.

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