Flourless carrot crumble cake: a gluten-free delight with a crunchy touch

Discover the charm of this flourless carrot crumble, a gluten-free treat that makes no compromise on flavor or texture. Featuring a soft, moist base enriched with almond and coconut flours, grated carrots, and a unique hazelnut crumble topping, this cake is a healthy take on traditional carrot cakes.

Why you'll love it: Perfect for those looking for gluten-free options, this cake offers a delicious blend of natural sweetness and spice with the healthy goodness of nuts and carrots. The crumble adds a satisfying crunch, making each bite a perfect blend of soft and crunchy textures.

Perfect occasion: Ideal for brunches, snacks or as a refined dessert after a family dinner. It is particularly suitable for celebrations where dietary preferences are taken into account, such as gluten-free birthdays or wellness-focused gatherings.

Decorating Tips: Garnish the frosted cake with a sprinkle of cinnamon, a few crushed walnuts, or even ribbons of carrots for a decorative touch that enhances its rustic charm. A few edible flowers could also add a pretty pop of color.

Ingredients for the cake:

• 3 eggs
• 1/2 cup brown sugar
• 1/4 cup Greek yogurt
• 2 tablespoons of almond milk
• 1 teaspoon of vanilla extract
• 1.5 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1 cup grated carrots

Ingredients for the crumble:

• 1/2 cup almond flour
• 2 tablespoons cashew butter (or any nut butter)
• 1 tablespoon of maple syrup

Ingredients for the glaze:

• 1/2 package softened cream cheese
• 2 tablespoons of maple syrup
• Vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Butter and line a baking dish.
2. For the cake, beat the eggs and brown sugar until light and fluffy. Stir in Greek yogurt, almond milk and vanilla extract.
3. Gradually add the almond flour, coconut flour, baking powder and cinnamon, stirring until well combined. Add the grated carrots.
4. Pour the batter into the prepared pan.
5. For the crumble, mix the almond flour, cashew butter and maple syrup until you have a crumbly consistency. Sprinkle over cake batter.
6. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
7. For the frosting, beat the cream cheese with the maple syrup and vanilla extract until smooth.
8. Once the cake has cooled, spread the frosting evenly on top.

Enjoy this delicious flourless carrot crumble cake, perfect for satisfying your sweet tooth while being health conscious!