| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Cooking spray
- 2 cups almond flour
- 1/2 cup kosher potato starch
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 2 cups shredded carrots (3 to 4 large carrots)
- 2 large eggs plus 3 egg whites
- 1 1/4 cups granulated sugar
- 1 cup confectioners’ sugar (see Cook’s Note)
- 1 tablespoon plus 2 teaspoons fresh orange juice
- 1 vanilla bean, split lengthwise and seeds scraped (optional)
- Pinch of kosher salt
Instructions
- Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
- Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
- Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
- Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
- Make the glaze: Whisk the confectioners’ sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 344 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 37 mg |
| Sodium | 154 mg |
| Serving Size | 1 of 10 servings |
| Calories | 344 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 37 mg |
| Sodium | 154 mg |
Reviews
The reviews are so positive and the recipe is not overly complicated. But even after keeping the cake in the oven for almost double the time it came out disappointingly under baked. The almost raw batter is fairly tasty, but I am not sure it’s worth trying again.
I can’t believe how flawless it came! Usually, cooking in a chimney pan is a challenge. Batter tends to get stuck in them and your cake gets ruined. That was not the case this time! All the cake came out in one piece!
Thus, its really fluffy and short of sugar. Have that in mind depending on the public you want to serve it to.
I had dinner with my parents and grandparents and they all loved the recipe.
Thus, its really fluffy and short of sugar. Have that in mind depending on the public you want to serve it to.
I had dinner with my parents and grandparents and they all loved the recipe.
Review is a bit tardy because of moving. So glad I looked back at my older issue. I made this carrot cake exactly as prescribed and wouldn’t change one ingredient. My bundt pan is fancy shaped so I’ve always needed additional pan spray; after it sat for about an hour, it fell out easily. Vanilla bean is a bit pricey but worth the extra punch of flavor. My WOW husband stamped his approval. Now that’s worth the WOW.
I substituted Splenda for sugar in order to make the cake more diabetic-friendly. I thought the batter was more like a cookie dough, but the cake had a good taste. I’m not wild for the texture, though. The carrots seemed a little raw to me. I may puree the carrots next time to see if that helps.
I loved this recipe. I used 2 1/2 cups of gluten free oat flour because that’s what I had on hand. It turned out so great! I also added 3/4 cup of cream cheese to the glaze recipe because I love cream cheese frosting with carrot cake. I’ll definitely make this for years to come!
The cake was tasty but it was extremely crumbly. The slices did not hold together. Any ideas to correct this? My husband is a celiac and we really looked forward to this cake.
I selected this recipe to bring to an Easter dinner party of a friend who must avoid gluten.
This cake is easy to make and delicious. WORD OF WARNING: Do Not leave the cake in the pan until cooled. It was a disaster in the appearance department! If I make this cake again I will heed regular bundt cake recipe instructions of cooling for 15 min and then inverting pan onto rack. Hopefully the cake will oblige me by coming out of the pan with its lovely crust in tack!
This cake is easy to make and delicious. WORD OF WARNING: Do Not leave the cake in the pan until cooled. It was a disaster in the appearance department! If I make this cake again I will heed regular bundt cake recipe instructions of cooling for 15 min and then inverting pan onto rack. Hopefully the cake will oblige me by coming out of the pan with its lovely crust in tack!
I made this exactly as directed, used TJs almond meal.
served it the next day- it was delicious and surprisingly moist for a passover/flourless cake!!!
The glaze was too loose and just puddled around the cake, so next time, I may try a variation of a cream cheese glaze.
I will be adding this to the regular Passover rotation!
served it the next day- it was delicious and surprisingly moist for a passover/flourless cake!!!
The glaze was too loose and just puddled around the cake, so next time, I may try a variation of a cream cheese glaze.
I will be adding this to the regular Passover rotation!
I made this today with no substitutions and it turned out fine. It was tasty, moist and flavorful. Cooked up in 25 minutes, I was careful to not overcook it. I did have trouble getting it out of the pan so my presentation wasn’t great but all and all it was a success. I generally associate carrot cake with cream cheese frosting but this glaze was wonderful with the fresh vanilla bean and orange juice.