Flourless Carrot Bundt Cake

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
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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


  1. Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray. 
  2. Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
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