Flourless Carrot Cake with Mascarpone Frosting
Feb 17, 2014, Updated Apr 07, 2021
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Flourless, moist, and delicious carrot cake frosted with a delicate and creamy 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.
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.
All of these flavors put together take this cake waaaaay over the top. I think you will love it.
ENJOY!
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Flourless Carrot Cake with Mascarpone Frosting
Ingredients
For the Cake
- 4 eggs, , separated
- 1/8 teaspoon cream of tartar
- 1 cup plus 2 tablespoons sugar, , divided
- zest of one medium orange
- 1/2 teaspoon cinnamon
- 1/4 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
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 325.
- Grease an 8-inch springform pan with butter and dust with flour; set aside.
- In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
- Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
- 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.
- Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
- Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
- Pour batter into previously prepared cake pan.
- Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
- Transfer to a rack and cool completely.
- In the meantime, prepare the frosting.
- With mixer on medium speed, beat heavy cream until stiff peaks form.
- In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
- Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
- Spread over cooled cake.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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I have just prepared it! It is amazing! Although I did the frosting with ricotta and honey!
Thank you for the recipe
Is it 1 cup flour or 3/4cup?
Hi Katharina! That would be 1-3/4 cups almond flour, which is a 1/4 (quarter) less than 2 whole cups. Or, 1.75 cups.
I hope that makes sense. You’re not the first to ask. 🙂 Let me know if it’s still confusing.
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 ♥
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
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!
I made this and it tasted great, but it totally fell apart on me. Do you think I should have baked it longer?
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?
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.
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.
YAAAAAY! I am so happy you enjoyed it!! Vanilla sounds perfect – thanks for the idea!!
nom nom nom! And its mostly vegetables: does it mean it’s healthy?
HI POLA!!!
Yes, it’s absolutely healthy! 😉
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! 😉
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!
This looks amazing!