Flourless Carrot Cake Recipe: Indulgence Without Guilt (2024)

FAQs

Why not use butter in carrot cake? ›

Oil-Based Cakes: Carrot cake recipes often use vegetable oil (e.g., canola or sunflower oil) instead of butter as the primary fat. Oil-based cakes tend to be moister and have a softer, more tender crumb. The mild flavor of vegetable oil also allows the carrot and spice flavors to shine through.

Normally you can just omit chopped nuts and perhaps stir in a handful of raisens or a little extra carrot instead. However if it's ground nuts you would need to replace the amount with flour.

There's too much liquid. Opening the oven or moving pans during baking. Oven temperature is too low, or cake isn't baked long enough.

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

Oil adds moisture (canola or vegetable oil will work) and unsalted butter adds a rich flavor. Don't substitute one for the other–we really need both here!

There are plenty of ways to vary glazed carrots. If you want them to be low in saturated fat, substitute vegetable oil for the butter and add only a small amount. Instead of white sugar, use brown sugar or honey.

Pecans are the Southern choice, but walnuts are delicious, too. Whichever you use, make sure to toast the nuts before adding them into the batter to maximize their flavor. Flour: All-purpose flour provides the right texture and density. Baking soda: This leavener helps the cake layers to rise into a fluffy cake.

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

If you don't like almonds, you can substitute them for pecans or walnuts, or just eliminate them. You can also serve as a single layer cake to save time, but the layers nicely distribute the frosting between the cake.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Why does my carrot cake fall apart when I cut it? ›

Yes, the carrots, but also typical extras like raisins, chopped nuts, or shredded coconut, which enhance the flavor and texture of the final result, add to the problem of cleanly lopping off a piece. For example, raisins create uneven pockets of moisture within the cake, causing slices to crumble more easily.

Usually a cake has finished cooking when the edges of the cake pull away from the side of the tin. You should be able to see a gap between the cake and the tin. If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven.

Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are. That is PRIME moisture for your baked cake and you don't want to skip it!

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Seasoning carrots is a great way to help bring out their flavor. For a simple and versatile seasoning, stick with salt, pepper, and garlic. For an herbier taste, add rosemary, parsley, cumin, or coriander. Or, to bring out their fresh, woody flavor, add some anise.

Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil.

Oil is used to make cakes moister and extend their shelf life. Some cakes, like a carrot cake, are supposed to have that moist, dense texture and use oil to get it. Other cakes, that need to be light and fluffy, begin with butter and sugar creamed together.

The water that's present in butter strengthens the gluten in a cake's flour, resulting in a crumb that's more dense and not quite as tender as a cake made with oil.

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.