Gluten Free Carrot Cake Recipe
This Gluten Free Carrot Cake Recipe brings warm, spiced sweetness to your table—moist, tender, and full of the nostalgic flavors I remember from my Tuscan grandmother’s kitchen.
Ingredients
- 2 cups finely grated fresh carrots
- 1 ½ cups almond flour
- 1 cup rice flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- ½ cup chopped walnuts optional
- 8 oz cream cheese for frosting
- ¼ cup unsalted butter softened (for frosting)
- 1 cup powdered sugar for frosting
- Zest of ½ orange for frosting
Instructions
- Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.
- In a bowl, whisk almond flour, rice flour, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, whisk eggs, sugar, oil, vanilla, and orange zest until smooth.
- Fold dry ingredients into wet until just combined.
- Gently fold in grated carrots and walnuts (if using).
- Pour batter into prepared pan and level with a spatula.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool cake completely before frosting.
- For frosting, beat cream cheese, butter, powdered sugar, and orange zest until smooth and fluffy.
- Spread frosting over cooled cake. Garnish with extra nuts if desired. Serve and enjoy!
Notes
Wrap leftover cake tightly in plastic or store in an airtight container in the fridge for up to 5 days. For longer storage, freeze unfrosted layers wrapped well and thaw overnight in the fridge.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 55mgSodium: 180mgFiber: 3gSugar: 22g
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