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Carrot Cake with Mascarpone Frosting (Yields 10 servings)

Ingredients – Cake

4 eggs, separated

1/8 teaspoon cream of tartar

1 cup plus 2 tablespoons sugar, divided

zest of one medium orange

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 teaspoons pure vanilla extract

4 large carrots, finely grated (about 2 cups grated carrots)

1-3/4 cups almond flour

Ingredients – Mascarpone Frosting

1 cup heavy cream

1 tub (8 ounces) mascarpone cheese, room temperature

1/2 cup powdered sugar


  1. Preheat oven to 325
  2. Grease an 8-inch springform pan with butter and dust with flour; set aside
  3. In your mixer’s bowl combine egg whites and tartar; beat at high speed until soft peaks form
  4. Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside
  5. In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes
  6. Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined
  7. Fold in the remaining egg whites and almond flour; continue to fold until incorporated
  8. Pour batter into previously prepared cake pan
  9. Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides
  10. Transfer to a rack and cool completely
  11. In the meantime, prepare the frosting
  12. With mixer on medium speed, beat heavy cream until stiff peaks form
  13. In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth
  14. Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated
  15. Spread over cooled cake.


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