Gluten-free and Dairy-free Carrot Cake

Super soft, fragrant carrot cake made with no gluten and no dairy.

Per la ricetta in ITALIANO, clicca QUI!

I am sure you guys are gonna go bonkers over this carrot cake! It is soft and fluffy, super light and it is made with no gluten, no diary and no artificial sugars!

The recipe is also super simple, all you need is a blender and a few minutes of your time.

You can serve it as it is, for a nice breakfast or an afternoon snack, or with a dollop of my Orange Cream for a delicious dessert!

Ingredients (7inch cake pan):

  • 110 g rice flour
  • 20 g cornstarch
  • 10 g baking powder
  • a pinch of salt
  • 1 whole organic egg
  • 60 g egg white
  • 150 g raw carrot
  • 100 g greek soy yogurt + 20 g seeds oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 50 g erythritol sugar (@ZUMUB, discount code: EXPATCUCINA)
  • chopped almonds and pistacchio nuts (all natural)

Wash and peel about 150 g of fresh carrots then pulse them in your food processor (if you don’t have one, you can just finally grate them).

Next add the egg and egg white, spices, sugar, soy yogurt and oil. Pulse a few time (or beat well with a whisk). Last add the dry ingredients and pulse it a few more time.

Pour the mixture into a 7inch cake pan (previously oiled and lightly floured), cover the top with some crushed almonds and pistachios and bake in pre-heated oven at 180C for about 45-50 min.

Let the cake cool down completely before removing it from the pan. Slice it and serve it up!

I found my gluten-free and dairy-free orange custard paired it nicely.

I found my gluten-free and dairy-free orange custard paired it nicely.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.