Flourless Carrot Almond Crunch Cake

By Yossy Arefi

Updated April 1, 2026

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 2
Ready In
3 hr
(1 hr, plus 2 hr resting)
Rating
5(287)
Comments
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This supermoist, dairy-free, gluten-free almond cake has a lot going for it. The cake is flavored with a bit of lemon zest and finely grated carrots that seem to melt into the cake, adding moisture and a pleasantly chewy texture. The tangy lemon glaze and toasted almonds dress it up visually and add a crunch to each bite, but the cake is also delicious with just a simple dusting of powdered sugar. This cake keeps well at room temperature, so feel free to bake it the day before you plan to serve it and glaze it when you’re ready to enjoy it. If making this for Passover, you can seek out baking powder that is kosher for Passover.

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Ingredients

Yield:8 to 10 servings

For the Cake

  • ½ cup neutral oil, such as avocado or grapeseed, plus more for the pan

  • ¾ cup/150 grams granulated sugar

  • Finely grated zest of 2 medium lemons

  • 3 large eggs

  • 2 cups/200 grams blanched almond flour

  • 1 cup/100 grams finely shredded carrots (2 to 3 carrots)

  • 2 tablespoons potato starch

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt (such as Diamond Crystal)

For the Lemon Glaze

  • 1 cup/120 grams powdered sugar

  • 2 to 3 tablespoons fresh lemon juice

  • Pinch kosher salt

  • ⅓ cup/35 grams toasted sliced almonds

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

37 grams carbs; 56 milligrams cholesterol; 294 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 4 grams fiber; 194 milligrams sodium; 8 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Prepare the cake: Heat oven to 350 degrees. Lightly oil an 8-inch round cake pan and line the bottom with a round of parchment paper.

    2. Step 2

      Add the granulated sugar and lemon zest to a large bowl; using your fingers, rub together until zest is fragrant and evenly dispersed into the sugar. Add the eggs to the bowl and, using an electric mixer on low speed, whip the mixture until it lightens in color and doubles in volume, 4 to 6 minutes. With the mixer running, stream in the oil and blend until combined. Add the almond flour, carrots, potato starch, baking powder and salt and stir with a flexible spatula until well combined.

    3. Step 3

      Scrape the batter into the cake pan and smooth the top. Bake until golden and a toothpick inserted center comes out clean, 30 to 40 minutes. (Tent with foil if it’s browning too fast in the last few minutes.) Let the cake cool for 15 minutes, then run a thin knife around the edge of the pan. Let the cake cool completely in the pan set on a wire rack, about 1½ hours. 

    4. Step 4

      While the cake cools, make the glaze: In a medium bowl, combine the powdered sugar, 2 tablespoons lemon juice and a pinch of salt. Whisk until smooth. The glaze should be thick and opaque but pourable. If it is too thick, add more lemon juice, a few drops at a time. 

    5. Step 5

      Run a table knife around the edge of the cooled cake to loosen it from the pan, then invert the cake onto a serving plate and remove the parchment. Top the cake with the glaze and sprinkle with almonds. Let the glaze set for at least 20 minutes before serving. (This cake keeps well at room temperature for up to 3 days. The glaze will get sticky and seep into the cake as it sits.)

Tip

  • Toast the sliced almonds on a sheet pan in the 350-degree oven for 7 to 10 minutes, until golden and fragrant. Keep an eye on the nuts to avoid burning and transfer to a plate immediately to cool.

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Ratings

5 out of 5
287 user ratings
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Comments

Mimi

I made this cake this morning, as soon as I saw the recipe. I cut the sugar to 1/2 cup. I only had one lemon so I zested that and added a teaspoon of Fiori di Sicilia extract (kind of an orange-vanilla-floral flavor). I subbed cornstarch for potato starch. And I used olive oil because I like a more earthy, dusky flavor to my baked goods (plus it's good for you). It came out excellent. It's a great cake, not too sweet, to have with a cup of coffee in the morning.

Jen

Can corn starch work in place of potato starch?

Rebecca S.

I don’t want to freak you out but I made this exactly according to the recipe for Easter brunch and it was MAGNIFICENT! No notes!!

Jacqueline

This is a great cake. The main issue for me is that I love carrot cake, and believe that it is probably one of my favorite cakes. And this is not a carrot cake, however, I can’t do gluten and this is a great gluten-free cake. He gave me a way to use my almond flour and a cake that was nice and light and had a great texture. I love the bits of carrot on it and the only thing I need to make sure I do next time is to have the sliced almonds on top. I believe that it needed something with a bit of crunch and that would’ve provided that and it was missing. But my husband actually loved the cake, probably a little more than I did. And he kept getting little slices off of it and so I will definitely be making this again.

Pamela

My cake falls apart when taking a fork to it. Is it because the almond four was not ground fine enough?

Courtney

This cake is very delicious! The texture is so fluffy and perfect, and such a bonus that it is gluten free. I cannot remember the last time i ever had a wheat flour cake with this perfect of texture, lightness, and moistness! Do not be fooled into thinking this will taste like a traditional American style carrot cake, it is lemon flavored all the way! The carrots add a beautiful color, and i suspect all the moistness that gives this cake it's lovely texture.

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