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–+ servings

Flourless Carrot Cake Greek Yogurt Cake

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A moist and flavorful gluten-free cake made with almond flour and creamy Greek yogurt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 large eggs
  • 0.25 cup honey or maple syrup Adjust sweetness based on preference.
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.5 cups almond flour Can substitute with regular flour, but it will no longer be flourless.
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Main Ingredients
  • 1.5 cups finely grated carrots Make sure to finely grate for an even bake.
  • 0.25 cup chopped walnuts or raisins Adds flavor and crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until smooth.
  3. In another bowl, blend the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the grated carrots and walnuts or raisins.
  5. Pour the batter into the prepared pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 27gProtein: 8gFat: 12gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 10g

Notes

For an elegant touch, dust with powdered sugar or drizzle honey on top. Great with a dollop of Greek yogurt or vanilla ice cream. Store leftovers in the refrigerator for up to a week.
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