Flourless Cocoa-Cinnamon-Carrot Cake Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Chopped walnuts4 Ounce (1 Cup)
 Carrots4 Medium, peeled and cut into 2-inch pieces to make about 2 cups
 Eggs6 Large, separated
 Sugar1 Cup (16 tbs) (3/4 Cup Plus 1/4 Cup)
 Vanilla extract2 Teaspoon
 Ground cinnamon1 1⁄4 Teaspoon
 Unsweetened cocoa powder1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Shredded coconut3⁄4 Cup (12 tbs), toasted
 Finely grated orange peel1 Teaspoon
 Semisweet chocolate chips6 Ounce
 Unsalted margarine3 Tablespoon (Nondairy)
 Light corn syrup1⁄4 Cup (4 tbs)
 Ground cinnamon1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3840 Calories from Fat 1842

% Daily Value*

Total Fat 210 g322.5%

Saturated Fat 58.6 g292.9%

Trans Fat 0 g

Cholesterol 1268.9 mg

Sodium 2077.6 mg86.6%

Total Carbohydrates 467 g155.6%

Dietary Fiber 49.3 g197.3%

Sugars 303.3 g

Protein 80 g159.9%

Vitamin A 877.6% Vitamin C 39.3%

Calcium 52.3% Iron 115.6%

*Based on a 2000 Calorie diet


Preheat oven to 375°F.
Grease a 9-inch springform pan.
Line the bottom with a round of parchment or wax paper and grease the paper.
To Make Cake: In a food processor with the metal blade, pulse nuts until finely ground.
Remove to a bowl.
Change to shredding disk and shred carrots.
Remove to sheet of wax paper.
In same processor bowl, (no need to wash it), process egg yolks and 3/4 cup sugar until very thick and creamy, about 1 minute.
Scrape down sides and pulse in vanilla.
Add cinnamon, cocoa, and salt and pulse until mixed.
Add carrots and pulse 6 to 8 times, or until chopped but not pureed.
Add nuts, coconut, and orange peel and pulse 8 to 10 times until incorporated.
In a large mixing bowl with electric mixer, beat egg whites until very soft peaks form.
Slowly add 1/4 cup sugar, beating continuously, until stiff but moist peaks form.
Fold cocoa batter into whites.
Pour batter into prepared pan.
To Bake: Bake for 40 to 50 minutes, or until the sides begin to pull away and a toothpick inserted in the center comes out clean.
Remove to rack and cool 15 minutes.
Go around sides with a sharp knife, remove springform sides, and invert cake onto rack.
Remove springform bottom and paper.
Cool completely. (Cake may be refrigerated up to 3 days or frozen.)