Gluten-Free Naturally: Flourless Carrot Cake

Wednesday, April 15, 2026

Flourless Carrot Cake

Naturally Gluten-Free Desserts

Flourless Carrot Cake & Mascarpone Whipped Cream

8 servings

INGREDIENTS

16 Oz Almond Butter

7 Eggs, separated

1 1/2 Cups Sugar

2 large Carrots, shredded

3 Tsp Cinnamon

1/2 Tsp Cardamom

1/2 Tsp Ginger, ground

1 Tbsp Vanilla

Mascarpone Cream

1 Pint Heavy Cream, whipped

8 Oz Mascarpone, softened

2 1/2 Cups Powdered Sugar

DIRECTIONS

Preheat oven to 350ºF

Grease three round cake pans and line with parchment paper.

In a stand mixer, whip egg whites into soft peaks. In a separate bowl mix egg yolks & sugar until light and fluffy, add almond butter, shredded carrots, cinnamon, cardamom, ginger, and vanilla. Once well mixed, fold carefully into egg whites and pour into prepared pans. Bake for 20-25 minutes, or just until the center of the cakes spring back when touched lightly. Remove and cool completely.

While the cakes bake, prepare the mascarpone whipped cream by whipping heavy cream to soft peaks. Add mascarpone and just enough powdered sugar to bring cream to desired sweetness. Whip until stiff peaks form. Store in the fridge, in a glass bowl, covered with plastic wrap, until right before ready to assemble and serve the cake.

To assemble the cake: Stack cooled cakes with generous mounds of whipped cream between and on top. Refrigerate until ready to serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc