Carrot and almond cake gluten free
I love snacking on raw carrots. In fact they are a staple in my fridge, they are a huge source of vitamins and now that summer is here they seem quite refreshing too.
Most people love carrot cake. It is healthy, exquisitely moist and delicately perfumed. Today I am sharing with you my own recipe for carrot cake suitable for celiacs too.
Quite simple really: you add more carrots and lots of ground almonds leaving out the flour altogether. The result is a very moist cake full of goodness.
I have used 150 grams of sugar but as almonds and carrots are quite sweet you could even get away with a little less of it.
You could also add a touch of different spices like cinnamon or nutmeg if you fancy.
For this recipe you will need a springform baking tin or you won't be able to slice it without breaking it into pieces, this cake is very moist and very delicate.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Ingredients
- carrots - 500 g - 18 oz
- whole almonds - 300 g - just over 2 cups
- sugar - 150 g - 3/4 cup
- gluten free baking powder - 2 tsp
- orange zest - of 1 orange
- lemon zest - of 1 lemon
- oil (corn, sunflower or olive oil) - 4 tbsp
- powdered sugar - to sprinkle
- eggs - 3
Instructions
Peel and wash the carrots and grate them finely in a food processor. Also grind the almonds finely using a food processor.
Whip the eggs with the sugar until pale and creamy.
Add the carrots, the orange and lemon zest, the almonds, the oil, the baking powder and gently incorporate well your ingredients.
Pour the mixture on a round well greased spring form cake tin (measuring approx 22 cm or 8.6 inch diameter) and cook at 160C or 300 F for about 45 minutes. Leave it to cool down in the oven with the door left ajar.
Wait for the cake to be completely cooled down before slicing it. Sprinkle with icing sugar (optional) and serve.
I am entering this to "Bake of the Week" hosted by Casa Costello.
(2 votes, average: 5.00 out of 5)
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Che buono Alida!
I love carrot cake!
This look delicious!
Un abbraccio!
Adoro i dolci con le carote…. golosissima la tua, brava come sempre Alida!!!!
Che buona la torta di carote, mi piace questa tua versione senza glutine, bravissima! Un abbraccio!
That’s lots of carrots! This is so delicious and healthy that I can even enjoy it for the breakfast!
Thank you Angie x
Oh I love the look of this – I don’t like to feel cheated when I eat a carrot cake and I like something substantial. This looks just perfect. Thanks once again for joining in with #Bakeoftheweek x
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This is a dream cake – the juiciness of carrots and the irresistible flavour of almonds. I’m keeping this one!
Thank you Elisabetta. I love cakes with plenty of almonds!
That is such a healthy, delicious cake Alida. I shall definitely try this one! Bet it would be divine with coco palm sugar too! Thanks for sharing x
Dear Alida, I couldnt resist trying this cake. My husband and I, we are living a very healthy life , however we do not deprive ourselves when it comes to cakes. We keep looking for healthy vesion and take turns to make them;) Thanks a ton for this recipe.
PS : I had a problem with my food processor so I used Almond meal instead of the whole almond. It did come out well and replaced sugar with sweetner.
How do I post the cake picture ? want to show you how it looks:)
Will keep looking at your website for some more tasty bites.
I am pleased you enjoyed this cake. I am like you when it comes to healthier versions. You gradually build up a taste for healthy food and it can be just as delicious. I would love to see your cake. Why don’t you post it on my facebook timeline?
All the best, have a good day.
Oh I love carrot cake and this one looks amazing! I just wish I could eat it but baking this and not being able to eat it would nearly kill me 😉
It looks delicious. A very good friend of mine has celiac disease. I wonder if she would like this as a birthday cake.
Thanks Susan, this is easy to make too.
My husband is on a low carb diet, but I wanted to make a little treat for him. This cake is just perfect! It’s so moist and tastes like a normal cake with wheat flour and sugar. Even the kids liked it.
I baked it in a regular muffin tin for 25 mins and they came out perfectly, plus I topped it with a low carb cream cheese frosting.
will be baking it again today, because they didn’t last very long 😉 thanks for sharing!
Wonderful Linda! I am really pleased you enjoyed it 🙂
I am making this cake for my daughter-in -law who is gluten @dairy intolerant.
We both love carrot cake looking forward to tasting this cake.thank you for sharing this recipe.
You are very welcome I hope you enjoy it!