The gluten-free carrot cake is a soft and very delicate dessert, perfect to enjoy for breakfast or a snack, perhaps accompanied by a nice coffee or a fresh orange juice.
Preparing the carrot cake is very simple and always gives great satisfaction, I’m sure of it!
To make my version completely gluten-free, I used rice flour. I love this flour because it makes desserts particularly crumbly and soft. If you prefer, you can of course replace it with all-purpose flour.
Now, come with me and let’s start baking!
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Gluten-Free Carrot Cake
- 7 oz carrots (2 large carrots)
- 1/4 cup Granulated sugar (I used cane sugar)
- 1/4 cup Vegetable oil
- 1/4 cup water
- 1 1/4 cups Flour (I used rice flour)
- 2 tsp baking powder
- 2 eggs
Tools for the Gluten-Free Carrot Cake
o.
- 1 Pan 8/9 inches
Steps
First, wash the carrots and grate them using a grater. Set aside.
In a bowl, beat the sugar with the eggs.
Add the oil and then the water to the mixture.
Also add the baking powder and the flour (rice or your chosen type) and mix well.
At this point, add the grated carrots and mix carefully until you get a homogeneous mixture.
Pour the obtained mixture into a pan lined with parchment paper, preferably 8-9 inches in diameter.
Bake at 350°F in a preheated static oven, placing the pan in the middle of the oven for about 30 minutes.
Always remember to do the toothpick test: if it comes out completely dry, the cake is ready.
Bake at 350°F in a preheated static oven, placing the pan in the middle of the oven for about 30 minutes.
Always remember to do the toothpick test: if it comes out completely dry, the cake is ready.
Once baked, let it cool completely inside the pan.
The soft gluten-free carrot cake is ready to be enjoyed! I hope you liked this recipe, see you next time.
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Storage and tips for the gluten-free carrot cake
To make the cake even more delicious, you can add chocolate chips or chopped nuts (like walnuts or almonds) into the batter before pouring it into the pan.
The carrot cake keeps perfectly at room temperature for 3-4 days, preferably under a glass dome or covered with plastic wrap.
