Gluten-free carrot cake (USA)

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.

Preparation time: 15 minutes

Cooking time 35 minutes

Total time 50 minutes

Difficulty: Intermediate

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

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.