why make this recipe
Flourless Carrot Cake Greek Yogurt Cake is a delightful treat that brings together the goodness of carrots and the creaminess of Greek yogurt. This cake is perfect for anyone looking for a healthier dessert option that is still delicious. It’s gluten-free, moist, and packed with flavors from spices like cinnamon and ginger. Plus, it’s easy to make and great for any occasion!
how to make Flourless Carrot Cake Greek Yogurt Cake
Ingredients :
- 1 1/2 cups finely grated carrots
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Optional: 1/4 cup chopped walnuts or raisins
Directions :
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the grated carrots, eggs, honey or maple syrup, Greek yogurt, and vanilla extract. Mix well.
- In another bowl, mix the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in walnuts or raisins.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving.
how to serve Flourless Carrot Cake Greek Yogurt Cake
Serve this cake nice and cool, either plain or with a dollop of Greek yogurt on top. You can also add a sprinkle of cinnamon or some chopped nuts for extra flavor and crunch. It’s wonderful with a cup of tea or coffee!
how to store Flourless Carrot Cake Greek Yogurt Cake
Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 4-5 days. You can also freeze slices for later enjoyment. Just wrap them well in plastic wrap and place them in a freezer-safe bag.
tips to make Flourless Carrot Cake Greek Yogurt Cake
- Make sure to finely grate the carrots to ensure they mix well into the batter.
- For a sweeter cake, you can adjust the amount of honey or maple syrup.
- You can add your favorite nuts or dried fruits to enhance the flavor.
variation
For a tropical twist, try adding crushed pineapple to the batter. This adds moisture and a fun flavor.
FAQs
1. Can I use regular flour instead of almond flour?
Yes, you can use regular flour, but the cake will no longer be flourless and gluten-free.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it in the fridge until you are ready to serve.
Flourless Carrot Cake Greek Yogurt Cake
Ingredients
Main Ingredients
- 1.5 cups finely grated carrots Make sure to finely grate the carrots.
- 3 large eggs
- 0.25 cup honey or maple syrup Adjust for sweetness.
- 0.5 cup plain Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups almond flour Can substitute with regular flour, but it will no longer be flourless.
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
Optional Ingredients
- 0.25 cup chopped walnuts or raisins Adds extra flavor and texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the grated carrots, eggs, honey or maple syrup, Greek yogurt, and vanilla extract. Mix well.
- In another bowl, mix the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in walnuts or raisins.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving.