Flourless Carrot Cake

I love dessert.  I always have, always will.  Not having a little sweet treat after dinner is like not having cuddle time after gettin’ busy.  Satisfied but not quiet fulfilled.

It’s pretty easy to find desserts that are rich and sinful.  But, much like the way I consume my cocktails, I am always in search of ways to at least make my indulgence a tick or two on the healthy-ish side.

As I mentioned in a previous post I lost my 25 lbs and have managed to keep it off by following the South Beach Diet.  One rule of South Beach is to avoid white flour and sugar.  Since these are often the key ingredients to any cake I have made it my mission to find ways of creating cakes that leave out all the stuff that isn’t helping me.  To my great surprise I have found that often flour and sugar aren’t really helping the dessert either.

This Flourless Carrot Cake is everything you want in a carrot cake right down to the very necessary, why bother making the cake at all if you don’t have it, Philadelphia good,  cream cheese frosting.

Instead of using white flour the recipe call for almond meal which is just ground up raw almonds.  I look at this as a double bonus.  You loose the icky, sticky, gluteny flour and gain the heart healthy benefits of almonds.  You can grind your own raw almonds to make almond meal or buy it.  I have tried grinding my own almond meal  but until I get my Vitamix (hint, hint, hubby) I buy  Bob’s Red Mill Almond Meal.

And let’s not forget the primary ingredient to a carrot cake.  Carrots are rich in fiber, improve eyesight, regulate blood sugar and are a powerful anti-oxidant.

So enjoy and realize that you can have your flourless cake and eat it too.

Flourless Carrot Cake

  • 2 cups almond meal
  • 6 whole eggs, separated
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup of Splenda
  • 1 tablespoon unsweetened cocoa
  • 1/2 teaspoon freshly grated ginger
  • 3 cups grated carrots


Preheat oven to 375F.

Grease a 9 inch spring form pan and dust with some of the almond meal.

Using a mixer, whisk the egg yolks, lemon juice, and tick more than a 1/4 cup of the Splenda until the misture thickens and turns a pale yellow.  Fold in the remaining almond meal, cocoa, ginger, and carrots.

In a separate, very clean bowl, beat the egg whites until foamy.  Slowly add the remaining sugar and continue to beat until it forms stiff peaks.

Working in small batches, carefully fold the whites into the carrot mixture.  Pour the batter into the prepared pan.

Bake for approximately 30 minutes, or until a tester inserted in the center of the cake comes out dry.  Cool completely before unmolding.

Cream Cheese Frosting

For this recipe start with the 4ozs of cream cheese.  If you prefer a more cream cheezy tasting frosting incorporate the additional 2 ozs as you add the powdered sugar.

And as far as the sugar goes it won’t kill you or the recipe to add less.

  • 4-6 ozs.  block-style fat-free cream cheese at room temperature
  • 1/4  cup  butter, softened at room temperature
  • 2  teaspoons  vanilla extract
  • 2  & 3/4  cups  powdered sugar, divided

To prepare frosting, place 4 ozs of the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, andbeat with a mixer at medium speed until smooth.

Gradually add the powdered sugar, beating at low speed, stopping to adjust for taste.  Stop mixing when the frosting is smooth, watching not to over beat. Stir in the remaining 3/4 cup powdered sugar if necessary.

Cover and chill 30 minutes.

Spread frosting over top of completely cooled cake.

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