This flourless carrot cake recipe showcases a rich, nutty texture balanced with the sweetness and earthiness of fresh carrots, enhanced by a delightful almond crumble topping. Perfect for those seeking a gluten-free option, this cake uses ground almonds instead of traditional flour, creating a moist and dense base. Each bite offers the crunch of nuts and the smoothness of chocolate chips, making it a complex and enjoyable dessert.
Why You’ll Love This: This cake is a true delight for anyone who appreciates a dessert that is both nourishing and indulgent. The absence of traditional flour makes it a great choice for gluten-sensitive palates, while the combination of almonds, carrots, and a hint of cinnamon provides a rich tapestry of flavors. The chocolate chips and chopped nuts add a pleasant surprise of textures that are sure to please any dessert lover.
Perfect Occasion: Ideal for gatherings, holiday celebrations, or just a special family dinner, this carrot cake is versatile enough for any event. It’s especially perfect for autumn gatherings where its warm spices and comforting textures complement the season beautifully. Serve it at your next brunch or coffee meet-up and watch it become the center of conversation.
Decoration Tips: To elevate the appearance of this cake:
- Drizzle a simple icing glaze over the top once cooled. Mix powdered sugar with a little milk or orange juice to create a thin glaze.
- Garnish with a sprinkle of finely chopped nuts or a few whole almonds for an elegant finish.
- A dusting of powdered cinnamon can enhance the visual appeal and add an extra zing to each slice.
Ingredients:
- 2 eggs
- 100 grams of unrefined cane sugar
- 100 ml of oil
- 100 ml of milk
- Vanilla essence
- 230 grams of ground almonds
- 2 medium raw carrots, grated
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- A handful of chopped nuts and chocolate chips
Instructions:
- In a mixing bowl, combine the eggs with the sugar, oil, and vanilla essence. Mix well.
- Add half of the milk and the ground almonds, baking powder, and mix until integrated.
- Incorporate the remaining milk, grated carrots, and cinnamon.
- Stir in the chocolate chips and chopped nuts last.
- Pour the mixture into a greased baking mold.
- Prepare the crumble by mixing 2 tablespoons of butter or coconut oil with 2 tablespoons of sugar and 2 tablespoons of ground almonds until sandy in texture. Sprinkle this crumble evenly over the cake mixture.
- Bake in a preheated oven at 180 degrees Celsius for 45 minutes.
Enjoy this splendid fusion of flavors and textures in each slice of the flourless carrot cake with almond crumble!
