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