This amazing cake doesn’t have the spice combination that is typical of carrot cake – like ginger, cloves, and cinnamon. Instead finely minced carrots, aromatic almonds, and a splash of dark rum combine to create the best tasting carrot cake I’ve ever had (not to mention the cream cheese frosting – yumm)!
The key the to perfect texture of this cake is using a fine grater. The grater on the far left is too large, but the other two are the perfect size.
Once the egg whites are whipped, stir a third of them into the carrot mixture to loosen the batter – otherwise it will be too hard to fold everything all at once. Once well mixed, gently fold in the remaining egg whites, taking care not to deflate the batter at this point.
Pour the batter into 2 – 8″ pans that are ungreased, but lined with parchment on the bottom. This type of flourless cake needs to stick to the sides as it bakes and rises in the oven. If the sides were greased, the cake wouldn’t be able to ‘climb’ and you’d end up with a large dome shaped cake, instead of flat and even.
Make the cream cheese frosting and spread it over one cake. Stack the second cake on top, then dust with icing sugar (or you can add the frosting on top as well).
Flourless Carrot-Almond Cake
- 1 1/4 cups 170g finely grated carrot
- 6 eggs separated
- 3 Tbsp honey
- 2 Tbsp dark rum
- 1/2 tsp vanilla
- 2 1/2 cups 270g almond meal/flour
- 3/4 cup sugar
Cream Cheese Frosting
- 1/2 cup butter or margarine
- 1/2 cup cream cheese
- 2 cups icing sugar
- 1 tsp vanilla
- Use the finest grater (but not a zester) to grate the carrots - if you don't have a fine grater, use a knife to further mince the grated carrot. Set aside.
- In a large bowl, whip together the egg yolks and the honey for a minute. Stir in the grated carrots, rum, and vanilla. Stir in almond flour.
- In a medium bowl whip egg whites until soft peaks form, then gradually add sugar. Stir a third of the egg whites into the carrot mixture to loosen the batter. Gently fold the remaining egg whites in, taking care not to deflate the batter.
- Divide the batter between 2-8" parchment lined pans (don't grease the sides), and bake at 375°F for 10 minutes. Lower to 350°F and continue baking another 30 minutes or until toothpick comes out clean. Let cool 15 minutes before removing from pan.
- For the frosting, beat together the butter and cream cheese until smooth. Slowly add the icing sugar, beating until smooth. Add the vanilla and spread over the cooled cake.