Flourless Carrot Cake

Finally! I’m getting round to writing about the Flourless Carrot Cake. I first made it for my friend Vanessa’s birthday in June. Her dad, Uncle Vincent, wanted to order a cake for her and he asked me to make something that she would like. At that time, Vanessa was doing personal training with Simon and was watching her carb intake. So, ever the “supportive” friend (haha!), I decided to try my hands on a making a flourless cake.

In place of flour, something like almond meal or coconut flour is usually used. In this case, I used almond meal AND shredded coconut. I’m too lazy to finely grate my carrots so I just use a peeler and shred, shred, shred. If you prefer not to “taste vegetables” in your cake, by all means, go grate your carrots!

You can top the cake off with cream cheese icing (my personal preference). For this cake here, which I made for my mum’s birthday last week, I made an orange Swiss Meringue Buttercream to go with the cake instead cos my aunts are not huge fans of cheese.

It's like cake!! Except ... it's carb-free!!! YAY!! Loads of fibre too!

It’s like cake!! Except … it’s carb-free!!! YAY!! Loads of fibre too!

Ingredients:

5 eggs
1 1/2 cups brown sugar
1 tsp vanilla extract
1/2 cup vegetable oil (I usually use olive oil)
3 1/2 cups almond meal
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
400g carrots, peeled and grated
1 cup shredded coconut
1 cup raisins
Zest of 1 orange

Steps:

Heat your oven to 160C and line 2 8-inch springfoam tins with non-stick baking paper. Grease the sides.

Whisk the eggs, brown sugar, and vanilla in a stand mixer for 15 minutes until the mixture becomes thick and has tripled in volume. Meanwhile, mix oil, almond meal, cinnamon, ginger, nutmeg, baking powder, carrots, coconuts, raisins, and orange zest in a large bowl until well combined. Don’t be afraid to use your hands and toss everything together.

Fold the egg mixture in, working quickly and using a light hand. Spoon the mixture into the two tins and pop them into the oven for 40 minutes or until a skewer inserted in the middle comes out clean. Allow the cakes to cool on a rack and then refrigerate them for at least two hours before you frost them.

If you don’t want to split the batter up into 2 tins, then put it all into one and bake for 1 hour and 20 minutes.

To order, click here.

Flourless Carrot Cake

Flourless Carrot Cake, $55 (self collection).

 

 

 

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