Flour-less Carrot Cake

Source:  German food website 2011

Carrot cake without flour
Carrot cake without flour

Flour-less Carrot cake without butter

I’m the kind of person who always has an abundance of carrots on hand. I usually have 2 large bags in my weekly “bio-box”, so I’m always thinking how to use the carrot! I was on the hunt for a not-so typical carrot cake, and I think I finally found it. To recommend a cake recipe without flour or butter is something I thought I could never do with confidence. Usually with these ingredients missing, it’s an obvious folly. This recipe however, is packed with warmth and flavor. Healthy isn’t a stretch when I describe my new found flour-less carrot cake.

My thoughts are to continue my pursuit with this flour-less, butter-less cake to search for a vegan variety. My history with such vegan desserts hasn’t always been so successful. I’ve had many a failed experiments, but as I continue to pursue my vegan options, I’m also finding more lovely outcomes with my desserts. Carrots are abundant in the summer time, after passing a few long cooler months in the ground for size and color, when the carrots are ready, let’s use them for a cause well deserved.

A flour-less carrot cake is a good reason to toast to the season, and to our health.

Flourless Carrot Cake

This cake is lovely when finished with a nice citrus glaze on the top.  Enjoy!
Course Dessert
Cuisine German
Keyword Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 300 gr carrots shredded
  • 5 medium eggs
  • 200 gr sugar
  • 250 gr ground hazel nut
  • 80 gr bread crumbs you could also substitute for corn meal, very fine though.
  • 1/2 tsp baking powder
  • 1/2 TBS cinnamon
  • 1 TBS rum

Instructions

  • Combine the sugar and egg yolks and mix with mixer until thick and creamy. Set aside.
  • In a separate bowl, whip the egg whites added with a little cold water until peaks form.
  • In the egg yolk mixture, add the dry ingredients, and now stir in to the egg white mixture and combine. Pour into a buttered and floured cake pan.
  • Bake @ 180ºC for about 1 hr. Cool and ice with a powder sugar/lemon juice mixture.
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