Carrot cake is a classic American pastry, prized for its moist texture and rich, spiced flavor. This gluten-free version retains all the delights of the traditional recipe, with grated carrots, crunchy walnuts, and a smooth cream cheese frosting. Perfect for a celebration or a dessert to share, this cake is naturally sweet and spicy.

Gluten-free carrot cake (USA)

UNITED STATES

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Preparation time 15 mins Cooking time 35 mins Total time 50 mins

Difficulty: Intermediate Servings: 6 Special regime:

Suitable for gluten-free use

Ingredients

Servings

• For the cake:

• 100g of rice flour

• 50g of almond flour

• 1 tsp gluten-free baking powder (optional)

• ¹ ⁄ ₂ tsp baking soda

• ^1/2 _tsp ground cinnamon​

• ^1/4 _tsp powdered ginger​

• 1 pinch of nutmeg

• ¼ tsp of salt

• 3 eggs

• 150g of cane sugar

• 100 ml of vegetable oil (I used coconut oil)

• 1 teaspoon of vanilla extract

• 3 carrots (grated)

• 60g of chopped walnuts ( optional)

• 50g of raisins ( optional)

• For the icing:

• 60g of cream cheese (like Philadelphia)

• 70g of sifted icing sugar

• 2 tablespoons of heavy cream

Preparation

1. Preheat the oven: Preheat your oven to 180°C and grease a small round or rectangular cake tin suitable for 6 people (approximately 18 cm in diameter or a small rectangular tin).
2. Mixing the dry ingredients: In a bowl, sift together the flour and almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix well.
3. Prepare the wet ingredients: In a separate bowl, beat the eggs with the cane sugar until the mixture is frothy. Then add the vegetable oil and vanilla extract, and mix.
4. Incorporate the carrots: Add the grated carrots, walnuts, and raisins to the wet mixture. Then, gradually incorporate the dry ingredients, mixing until a smooth batter forms.
5. Baking: Pour the batter into the prepared pan and bake for about 30 minutes. Check for doneness with a toothpick; it should come out clean when the cake is ready. Let it cool in the pan for 10 minutes before unmolding, then let it cool completely.
6. Prepare the frosting: While the cake cools, beat the cream cheese with an electric mixer. Add the cream, then gradually add the powdered sugar and vanilla extract, and continue beating until you obtain a smooth and creamy frosting.
7. Icing: Once the cake has cooled, spread the icing evenly over the top. Decorate with chopped nuts or grated carrots if desired.
8. Tips: You can keep this cake in the refrigerator for a few days, but it is best served at room temperature.

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