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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

Katerina | Diethood
Flourless, moist, and delicious carrot cake frosted with a delicate and creamy mascarpone frosting.
Servings : 10
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


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


  • 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.


RECIPE SOURCE: DIETHOOD Inspired by Alice Medrich


Calories: 237 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 98 mg | Sodium: 109 mg | Potassium: 126 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 4521 IU | Vitamin C: 2 mg | Calcium: 39 mg | Iron: 1 mg | Net Carbs: 29 g

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.