Flourless Carrot Date Cake – Recipe! Image 1
Cake, Gluten-Free, Laugh, Live

Flourless Carrot Date Cake – Recipe!

Print Friendly, PDF & Email

Flourless cakes can be super tasty, but are sometimes limited to just chocolate, but this Flourless Carrot Date Cake is super seasonal and perfect for the next few nights of Passover, or for those who prefer to eat gluten-free.

Carrot Cake happens to be a favorite of so many, including me, and this recipe uses almond flour instead of all-purpose or cake flour, and trust me — you’ll never taste the difference.  You can find almond flour almost anywhere these days, and even though it tends to be slightly more expensive, it’s worth it.  Grated carrots and diced dates (done in the food processor) create this moist and delicious cake.

It’s the cream cheese buttercream that really sets this cake a part and tops this beautiful cake with a delightful swirl.  The combination of earthy and sweet flavors reminds me of spring and all that it offers.  It’s a great cake to take for a special holiday gathering or to share after dinner with friends.

*May contain commissioned links

Flourless Carrot Date Cake – Recipe! Image 2



1 cup dark brown sugar

4 large eggs

3 cups almond flour

2 1/2 cups grated carrots, about 3 medium

1 cup pitted dates, diced (I pulsed them in a food processor)

1/2 cup sweetened coconut

1 1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/3 cup olive oil

1 teaspoon vanilla extract


8 ounce package cream cheese, room temperature

12 tablespoon butter, room temperature

3 cups confectioner’s sugar

1 teaspoon vanilla extract

(Makes 9-inch Cake)

Flourless Carrot Date Cake – Recipe! Image 3

To Prepare:

  1. Preheat oven to 325 degrees.  Spray 9-inch cake pan with cooking spray or oil and line bottom with parchment paper.
  2. In a stand mixer or large bowl, whip brown sugar and eggs or 8 minutes, or until light and fluffy.
  3. In a separate bowl, combine almond flour, dates, coconut, baking powder, salt, cinnamon and ginger.  Add olive oil and vanilla and stir.
  4. Fold dry ingredients in thirds to egg mixture, try not to deflate as you add mixture.
  5. Pour into prepare pan and bake for 50-55 minutes or until a toothpick comes clean.  Remove and let cool 30 minutes before loosening around edges with knife and inverting onto a cake plate (upside down).
  6. In a stand mixer, add cream cheese and butter.  Mix on low for 4 minutes.  Add confectioner’s sugar and vanilla and continue to mix until creamy smooth, about 4 minutes.
  7. Dollop on top of cooled cake and spread to edges.  Slice and serve.  Enjoy!


Previous Post Next Post

You Might Also Like

No Comments

    Leave a Reply