Make Me A Flourless Carrot Cake

Who needs flour to make a delicious cake? What a myth! Dairy-free, flour free, and full of carrot-y goodness, you must try this recipe that will turn you into a flour-free believer!

Not too sweet, not too heavy, nice and light, now let’s eat it already!

Flourless Carrot Cake

5 eggs, at room temperature
1 1/2 cups brown sugar
1 tsp vanilla extrat
1/2 cup olive oil
3 3/4 cups almond meal
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking powder
400g carrots (about 3/4 of a bag) peel and grated
1 cup unsweetened shredded coconut
1/2 cup California Walnuts
1/2 cup raisins

Dairy-Free Coconut “Cream Cheese” Frosting

2 cans full fat coconut milk
1 tsp apple cider vinegar
1/4 cup powdered sugar
shaved coconut for topping

  1. Prepare the coconut cream for the whipped cream cheese frosting. Place coconut milk cans, upside-down, in the fridge for 6 hours or overnight. Remove from fridge and open around the bottom. Pour out the clear coconut milk liquid and spoon the thick coconut cream into a small bowl, and place in the fridge.
  2. Preheat the oven to 325F. Line the base of a lightly greased springform pan with parchment paper and set aside.
  3. In a stand-mixer, whisk the eggs, sugar, and vanilla on medium-high for about 15mins or until they become thick and doubled in volume.
  4. In a large bowl, place the oil, almond meal, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, walnuts, and raisins and mix well to combine.
  5. Fold the egg mixture into the almond mixture, 1/3 at a time, and stir well to combine.
  6. Pour the mixture into the springform pan, and bake for 1 hour 20mins or until an inserted toothpick on the centre comes out clean.
  7. Allow to cool completely before refrigerating for 2-3 hours until firm.
  1. Frosting: Remove the coconut cream from the fridge. In a stand-mixer, whisk the coconut cream until light and fluffy. While whisking, add the apple cider vinegar and sugar (add more sugar if you would like sweeter!)
  2. Remove the cake from the fridge, and smooth the coconut “cream cheese” frosting over top. Top with shaved coconut pieces.


Founder Haute Appetite. @ElizabethMinett

  1. Carrot cake is one of my favorites and this looks delicious. I’ve been using almond meal for a lot of my desserts and I’m really liking it. I also use coconut flour and brown rice flour. Thanks for the recipe!
    Ashley @

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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