Gluten-Free Carrot Cake – Recipe for a Moist and Spiced Gluten-Free Carrot Cake with Raisins and Cream Cheese Frosting – This gluten-free carrot cake is incredibly moist, flavorful, and delicious. It’s based on my very popular recipe for the gluten-free lemon moon cake
I baked this cake in a gluten-free version, where I used almond flour and potato starch instead of wheat flour. This gives the cake a wonderfully light and unique texture. The cake turns out incredibly moist and soft, thanks to the addition of grated marzipan as well.
If you don’t have almond flour and prefer to use regular wheat flour, you can easily substitute it 1:1.
This moist gluten-free carrot cake keeps well for several days. It’s perfect if you need to bring cake to work, as you can bake it the night before — it’ll still be just as delicious the next day. The cake also freezes beautifully.
Also, try my recipe for one-bowl carrot cake with marzipan
Gluten free carrot cake
Ingredients
Gluten free carrot cakeInstructions
Gluten-Free Carrot Cake
Preheat the oven to 185°C (fan).
Beat butter, sugar, and marzipan together until creamy. Add one egg at a time while continuing to beat. In a separate bowl, mix almond flour, potato starch, baking powder, vanilla sugar, cinnamon, allspice, cardamom, ginger, and salt. Gradually beat the dry ingredients into the batter. Finally, fold in the grated carrots and raisins.
Line a 25 cm springform pan with baking paper and grease it with butter. Pour the batter into the pan and bake the cake for about 1 hour. If the cake starts to brown too quickly, cover it loosely with foil. Let it cool completely.
Cream Cheese Frosting
Beat the butter until light and fluffy. Add the cream cheese and beat until well combined. Add powdered sugar, vanilla sugar, and lemon zest, then whip until smooth and creamy.
Spread the cream cheese frosting over the cooled cake and sprinkle with chopped walnuts. Chill the cake until ready to serve. Enjoy!
Please write a comment