Flourless Carrot Crumble Cake: A Gluten-Free Delight with a Crunchy Twist

Discover the charm of this Flourless Carrot Crumble Cake, a gluten-free treat that doesn’t compromise on flavor or texture. Featuring a soft, moist base enriched with almond and coconut flours, shredded carrots, and a unique nutty crumble topping, this cake is a healthful spin on traditional carrot cakes.

Why You’ll Love This: Perfect for those seeking gluten-free options, this cake offers a delightful blend of natural sweetness and spices with the wholesome goodness of nuts and carrots. The crumble adds a satisfying crunch, making every bite a perfect mix of soft and crispy textures.

Perfect Occasion: Ideal for brunches, tea parties, or as a refined dessert after a family dinner. It’s especially suitable for celebrations where dietary preferences are considered, such as gluten-free birthdays or wellness-focused gatherings.

Decoration Tips: Garnish the frosted cake with a sprinkle of cinnamon, some crushed nuts, or even carrot ribbons for a decorative touch that enhances its rustic charm. A few edible flowers could also add a lovely pop of color.

Ingredients for the cake:

• 3 eggs
• 1/2 cup of brown sugar
• 1/4 cup of Greek yogurt
• 2 tablespoons of almond milk
• 1 teaspoon of vanilla extract
• 1.5 cups of almond flour
• 2 tablespoons of coconut flour
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1 cup of shredded carrots

Ingredients for the crumble:

• 1/2 cup of almond flour
• 2 tablespoons of cashew butter (or any nut butter)
• 1 tablespoon of maple syrup

Ingredients for the frosting:

• 1/2 package of softened cream cheese
• 2 tablespoons of maple syrup
• Vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a baking pan.
2. For the cake, beat the eggs and brown sugar until light and fluffy. Mix in the Greek yogurt, almond milk, and vanilla extract.
3. Gradually add the almond flour, coconut flour, baking powder, and cinnamon, stirring until just combined. Fold in the shredded carrots.
4. Pour the batter into the prepared pan.
5. For the crumble, mix almond flour, cashew butter, and maple syrup until crumbly. Sprinkle over the cake batter.
6. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. For the frosting, beat the cream cheese with maple syrup and vanilla extract until smooth.
8. Once the cake is cool, spread the frosting evenly over the top.

Enjoy this delightful Flourless Carrot Crumble Cake, perfect for satisfying your sweet tooth in a health-conscious way!