Flourless Carrot Cake

Recipe Flourless Carrot Cake

Utensils: Lined loaf tin, large bowl and beater



  • 2 cups almond meal
  • 1/2 cup chopped walnuts
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup @buderimginger Ginger Bears chopped
  • 2 tbsn baking powder
  • 4 large carrots grated
  • 2 tsp vanilla essence
  • 1/2 cup maple syrup
  • 60 ml extra virgin olive oil
  • 3 freerange or organic eggs (room temperature)


  1. Pre-heat oven to 160C/320F
  2. Add all the ingredients into the bowl and mix well
  3. Pour into your loaf tin and bake for 60 minutes, or until a skewer comes out clean
  4. Remove from the oven and allow to cool before icing

Cream Cheese Icing


  • 200g creamcheese (room temperature)
  • 115gm butter (room temperature)
  • 1 cup sifted icing sugar
  • 1tspn vanilla essence
  • Zest of lemon finely chopped
  • Chopped walnuts for topping (optional)
  • 1 tbsn shredded coconut for topping (optional)


  1. Beat the butter until it turns pale yellow in colour.
  2. Add the cream cheese in pieces, then the vanilla essence and icing sugar and continue to beat for a minute or so.
  3. Spread onto the top of the cake and on the sides and sprinkle lemon zest (or chopped walnuts and shredded coconut) and enjoy!

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