Flourless Carrot Bundt Cake Recipe

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Flourless Carrot Bundt Cake
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Rating: 0
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Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
For the cake
For the glaze
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
For the cake
For the glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
  3. Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
  4. Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
  5. Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
  6. Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.

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