Gluten-Free Deep Dish Carrot Cakes for Two for #SundaySupper
Moist, tender flourless carrot cakes filled with walnuts and raisins and covered with a creamy and tangy Greek yogurt cream cheese topping that makes just enough to share… but only if you want to!
Recipe type: Cake, Dessert
Serves: 2
For the cake:
  • 1 egg, separated
  • a pinch of cream of tartar
  • ¼ c plus ½ Tbsp sugar, divided
  • ⅛ tsp cinnamon
  • ⅛ tsp salt
  • ½ tsp pure vanilla extract
  • ½ cup finely grated carrot
  • ¼ cup plus 3 Tbsp almond flour
  • 2 Tbsp raisins (optional)
  • 2 Tbsp chopped walnuts (or pecans or optional)
For the Greek yogurt cream cheese topping:
  • ¼ cup plain Greek yogurt
  • 1 oz cream cheese (I used light)
  • 2 Tbsp powdered sugar, sifted
  • ½ tsp pure vanilla extract
For the cake:
  1. Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
  2. In a very clean small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks.
  3. Add ½ tbsp sugar and continue to beat until stiff peaks form; set aside.
  4. In another bowl, combine ¼ c sugar, egg yolk, cinnamon, salt and vanilla, and which vigorously until combined and lightened in color, about 2 to 3 minutes.
  5. Using a spatula, fold grated carrots and a third of the egg white mixture into the egg mixture until combined.
  6. Gently fold in the remaining egg whites and almond flour until just barely incorporated (there may stil be streaks of egg whites.
  7. Gently fold in the raisins and nuts, if using.
  8. Divide batter between the two ramekins.
  9. Bake for 25-30 minutes, or until golden brown and the cake starts to pull away from the sides.
  10. Transfer to a rack and cool completely.
  11. Prepare Greek yogurt cream cheese topping, and when cakes are completely cooled, divide the topping between the two cakes and spread to cover.
For the Greek yogurt cream cheese topping:
  1. Combine the ingredients in a bowl and using your hand mixed or the whisk attachment for your hand mixer (if you have one), whip until combined and fluffy.
Recipe by Cupcakes & Kale Chips at