made this gluten free option one thanksgiving. it’s now my favorite:
flourless carrot cake
12 ounces pecans, finely ground.
2 teaspoons baking powder
pinch kosher salt
6 large eggs, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1 pound carrots, grated
1/2 teaspoon each cinnamon and nutmeg
grease 3 8-inch pans: line with parchment, then grease parchment. 350-degree oven, 20 minutes.
Place the pecans and sugar in a food processor and process in spurts until the pecans are finely ground. Add the baking powder, salt, cinnamon, nutmeg, then pulse together.
Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the sugar slowly, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the pecan mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
Scrape the batter into the prepared cake pans. Place in the oven, and bake until firm to the touch and beginning to pull away from the pan (20 minutes). A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pans, remove layers carefully. Allow the layers to cool completely before frosting.
cream cheese whipped cream frosting
8 ounces cream cheese at room temperature
1 cup confectioners sugar
1 teaspoon vanilla
1 cup heavy cream
Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
Fold in the vanilla extract.