Flourless and Refined Sugar-Free Carrot Cake with Cream Cheese Frosting

Inspired by a similar recipe by Donna Hay, this is a healthier take on the classic carrot cake.

Delicately sweetened with honey and using walnuts as the primary flour alternative, this is a deliciously moist cake with a slightly nutty texture. 

Suitable for those adopting a gluten-free diet.

Side note: Cream cheese frosting not sugar free!

Flourless and Refined Sugar-Free Carrot Cake with Cream Cheese Frosting
Ingredients - Flourless and Refined Sugar-Free Carrot Cake with Cream Cheese Frosting
5 eggs, at room temperature

3/4 cup runny honey
1/2 cup rapeseed oil (or any other light, baking oil)
2 cups ground walnuts*
1 and 1/4 cups ground almonds*
1/2 cup ground oats*
​1/2 cup rice flour
2 teaspoons ground cinnamon
1 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
Pinch of salt
2 and 1/2 teaspoons baking powder
2 heaped cups carrot, grated
1/2 cup sultanas
1/2 cup desiccated coconut

Lemon Cream Cheese Frosting:

2 cups icing sugar, sifted
125 grams butter, softened
225g cream cheese
1 Tablespoon lemon juice

*If not purchased already ground, separately blast walnuts, almonds and oats in a food processor until they resemble a flour 

Preheat oven to 160°C. Grease and line a 23cm springform tin.

Place the eggs, sugar and vanilla in an electric mixer and whizz for 10 - 15 minutes, or until peaks form and the mixture is thick and tripled in volume. 

Place the ground walnuts, ground almonds, ground oats, rice flour, spices and baking powder in a bowl and mix to combine. Add oil, carrot,  sultanas and coconut and mix again well.

Fold through the egg mixture and spoon into the prepared tin. Cover with tin foil* and place in the bottom half of your oven.

Bake for 1 hour 30 minutes – 1 hour 40 minutes or until cooked through - a skewer, when inserted in the centre of the cake, should come out with a few crumbs attached. Allow to cool completely in the tin before refrigerating for 2–3 hours or until firm. 

To prepare frosting, combine all ingredients in a large bowl and beat well with an electric mixture until smooth.  Spread evenly over cake, and place in the fridge for approx. twenty minutes to set.

Store this cake in the fridge (covered) until all gone!

*Covering the cake with tin foil during baking will avoid any over-cooking on the top of your cake

Yields: 1 large cake

Prep time: 40 minutes | Cook time: Approx 1 hour 40 minutes  | Chill time:  2 - 3 hours

Eat: Best eaten within 3-4 days.

Variation: Try my classic carrot cake, here 

Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​