Recipe courtesy of Food Network Kitchen
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Flourless Carrot Bundt Cake
Total:
1 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

For the cake: 
For the glaze:

Directions

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. 

Photograph by Con Poulos

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