Gluten-free carrot cake

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Calories 287, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 42 G., fiber 3 G., cholesterol 31 mg, sodium 128 mg, sugar 33 G.

This gluten-free carrot cake with hints of almond, citrus, cinnamon, and ginger is a perfect spring treat for Easter. The addition of grated carrots gives it a pleasantly moist texture, while the whisked egg whites folded into the batter help it stay fluffy and airy. For this recipe, you'll need a round cake pan with a hole in the center. This will ensure the cake bakes evenly and looks beautiful. Drizzle with orange-vanilla icing and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

2 cups almond flour
0.5 cup kosher potato starch
1 teaspoon finely grated orange zest
0.5 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp coarse salt
2 cups grated carrots (3-4 large carrots)
2 large eggs + 3 egg yolks
1 and 1/4 cups granulated sugar
Cooking spray

Glaze

1 cup powdered sugar
1 tbsp + 2 tsp freshly squeezed orange juice
1 vanilla bean, split lengthwise and seeds scraped out (optional)
A pinch of coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, carrot, ginger root, Orange zest, eggs, ground ginger, cinnamon, starch

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C) and spray a 10-inch (25cm) cake pan with a hole in the center with cooking spray.
Bake a cupcake:

In a large bowl, combine the almond flour, potato starch, orange zest, cinnamon, ginger, and salt; add the carrots. In another large bowl, combine the whole eggs with 1 cup of granulated sugar. Beat with a mixer on medium speed until thick and pale, about 3 minutes. Gently fold in the carrot mixture.

Place the egg whites in another large bowl and beat with a mixer on medium speed until foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, about 6-8 minutes more. Gently fold the beaten egg whites into the carrot mixture in 3 additions until fully incorporated.
Transfer the batter to the prepared cake pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25-30 minutes.
Transfer to a wire rack and let cool completely in the pan, then invert the cake onto a serving plate.

Prepare the glaze:

Combine powdered sugar, orange juice, vanilla seeds, and salt in a bowl. Drizzle the glaze over the cake and let it set slightly before serving.