Flourless Carrot Cake
This is the best flourless carrot cake you’ll ever make! It's gluten-free, incredibly moist and tender, and topped with a creamy mascarpone frosting.
Servings: 10
Equipment
Ingredients
For the Cake
- 4 eggs whites and yolks separated
- ⅛ teaspoon cream of tartar
- 1 cup plus 2 tablespoons sugar divided
- zest of one medium orange
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large carrots finely grated (about 2 cups grated carrots)
- 1¾ cups almond flour
For the Mascarpone Frosting
- 1 cup heavy cream
- 8 ounces tub of mascarpone cheese softened to room temperature
- ½ cup powdered sugar
Instructions
- Prep. Preheat oven to 325˚F and grease an 8-inch springform pan with butter and dust with flour; set aside.
- Beat the egg whites. In your mixer's bowl combine the 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.
- Beat the egg yolks. 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.
- Fold. Using a spatula, fold in the grated carrots and a third of the egg whites mixture; fold until thoroughly combined. Fold in the remaining egg whites and almond flour, and continue to fold until incorporated.
- Bake. Pour the batter into the cake pan and bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
- Cool. Transfer the carrot cake to a rack and cool completely.
- In the meantime, prepare the frosting. With the mixer on medium speed, beat the heavy cream until stiff peaks form. In a separate bowl, combine the mascarpone cheese and powdered sugar; beat until smooth.
- Combine. Gently fold the whipped cream into the mascarpone mixture; continue to fold until completely incorporated.
- Frost the cake and serve. Spread the mascarpone frosting over the cooled cake. Cut and serve.
Notes
Inspired by Alice Medrich
Nutrition
Calories: 237kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 109mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4521IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
