Flourless Carrot Bundt Cake

Total Time:
1 hr
30 min
30 min

8 to 10 servings

  • For the cake:
  • 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
  • For the glaze:
  • 1 cup confectioners' sugar
  • 1 tablespoon plus 2 teaspoons fresh orange juice
  • 1 vanilla bean, split lengthwise and seeds scraped (optional)
  • Pinch of kosher salt
  • 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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