This gluten free carrot cake is the best carrot cake recipe I’ve found. It’s a tradition in Switzerland, and it’s pretty easy to make.
According to Barbara Maher, author of Traditional Cakes and Pastries (where I got the original recipe), root vegetables were as common as fruits in sweet desserts many centuries ago. That doesn’t surprise me with carrots, since carrots are so sweet.
I’ve also learned that carrot cake recipes became popular during war years when eggs were hard to come by: the carrots made the cakes moist. When you add in the moistening qualities of the nuts, it’s easy to predict how moist this flourless carrot cake will be!
Make this ahead if you can, it’s better if it sits for a few days. My free Ebook includes an easier traditional carrot cake from Vienna, and other easy gluten free recipes. To download it sign up for my free e-zine.
If you try this, please share your thoughts below.
• 6 egg yolks
Preheat oven to 350ºF.
Butter and dust 9 inch spring-form pan with potato flour.
Beat the egg yolks, powdered sugar, lemon zest and salt until pale and creamy.
Stir in grated carrots, hazelnuts and almond flour.
Blend the flour mixture into the batter.
Stir in the kirsch.
Beat the egg whites until soft peaks form. Sift in the sugar and beat until satiny.
Fold egg whites into carrot batter carefully.
Pour into prepared pan and bake for 1 hour.
Cool on wire rack. When cool enough to handle release from pan and cool completely.
This carrot cake is hard to resist, but if you can keep from eating it, let it sit for 3 days before serving it so the flavors can develop.
Honeyville sells the most finely ground and best priced blanched almond flour I’ve found. The fine grind makes for a smoother, lighter result.
If you’d like a zester that makes short work of zesting citrus or ginger, my favorite is the Microplane Fine Grater. It has razor sharp cutting teeth and a plastic sheath to protect you when it’s in your drawer, and to prevent dulling.
It’s also much easier to collect the zest, and to clean, than the old style graters. It’s one of my favorite new toys: it helps make baking things like gluten free carrot cakes less of a chore, and more like play.