Flourless Carrot Cake with Buttercream Frosting (Grain-Free)


February 8, 2016

This flourless carrot cake is the perfect combination of moist, flavorful and not too sweet. Leave out the buttercream frosting for a dairy-free / paleo version. You can easily make it into cupcakes by pouring the batter into a cupcake pan instead - no adjustments needed!

  • Prep: 20 mins
  • Cook: 35 mins
  • 20 mins

    35 mins

    55 mins


Flourless carrot cake:

6 medium carrots, peeled and grated (equals 3 cups grated carrots)

6 large eggs, beaten

1/4 cup EatLuv clarified butte, melted

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon almond extract

zest of 1 small organic orange

2 cups almond flour

3/4 cup arrowroot powder

3 tablespoons coconut flour

1/4 cup coconut sugar

1.5 tablespoon pumpkin spice blend (or substitute for: 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cardamom)

1 teaspoon salt

1 teaspoon baking soda

Buttercream frosting:

4 tablespoons heavy cream

6 tablespoons butter, softened

8 oz cream cheese

1 tablespoon arrowroot powder

1 tablespoon vanilla extract

1/4 cup honey, to taste

pinch ground nutmeg


For the cake:

1Preheat the oven to 350°F.

2Peel carrots and add to a food processor. Add the 6 eggs and blend with the honey, vanilla extract, and almond extract.

3In a separate bowl, mix the dry ingredients together: almond flour, arrowroot powder, coconut flour, coconut sugar, spices, salt and baking soda.

4Add the mixed dry ingredients to the food processor and blend to incorporate.

5Grease a cake pan or add parchment paper. Pour the batter into the pan.

6Bake for 35 minutes or until toothpick / knife comes out clean.

7Leave to cool on the counter before adding frosting.

For the frosting:

1Add all frosting ingredients to a food processor and blend till smooth. Taste and adjust for desired level of sweetness.


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