Naturally Gluten-Free Desserts
FLOURLESS CARROT CAKE
Makes 8 servings
INGREDIENTS
16 Oz Almond Butter
7 Eggs,
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.
Whipped Cream
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.
Assembly
Stack cooled cakes with generous mounds of whipped cream between and on top. Refrigerate until ready to serve.
NOTE: Always read labels carefully
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