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Flourless Carrot Cake with Mascarpone Frosting | www.diethood.com | Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting. | #recipe #carrotcake #glutenfree #cake

Flourless Carrot Cake with Mascarpone Frosting

Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.
Blue: 12   Green: 12   Purple: 12   Freestyle: 19
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 237 kcal


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


  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.

Recipe Notes

RECIPE SOURCE: DIETHOOD Inspired by Alice Medrich


Nutrition Facts
Flourless Carrot Cake with Mascarpone Frosting
Amount Per Serving
Calories 237 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 98mg33%
Sodium 109mg5%
Potassium 126mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 4521IU90%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.