carrot cake

Carrot Cake, the softest and gluten free version


Carrot cake is undoubtedly one of the softest cakes and the gluten-free version is not exception. Prepared with simple ingredients such as eggs, yoghurt, and oil to make this cake moist and delicious. This extraordinary cake will immediately enter the hearts of spice lovers. Five spices are combined in the mix, and even if you do not have all of them in the pantry, don’t worry! The result will be excellent.

The cake layers are then decorated with crunchy walnuts and a soft and tasty cream cheese frosting prepared with butter and fresh cheese, and if you have it around, add the zest of citrus fruit to make it even better.

Since carrots are naturally sweet, you can also decide to reduce sugar by at least 10g.


For two 20cm cake tins:

  • 250g plain gluten-free flour
  • 1 ½ tsp yeast
  • ½ tsp bicarbonate of soda
  • 1 ½ tsp cinnamon
  • 1 ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp nutmeg
  • ¼ tsp black pepper
  • 3 grated medium carrots
  • 210g brown sugar
  • 180g oil plus a little to grease the pan
  • 3 eggs
  • 50g yoghurt
  • 1 vanilla extract

For coverage:

  • 60g walnuts
  • 60g butter at room temperature
  • 120g icing sugar
  • 80g fresh cheese or ricotta
  • 40g yoghurt
  • Method

1 – In a bowl, combine the gluten-free flour, baking powder, baking soda and powdered spices (cinnamon, ginger, cloves, black pepper and nutmeg). In another large bowl, combine the eggs, oil, vanilla extract, sugar and whisk well.

2 – When everything is well blended, add the mix of flour and spices, stir lightly and add the grated carrots.

3 – After everything is well mixed, add the yoghurt to make the cake extra moist. Next, divide the cake batter into two cake tins lined with parchment paper and bake at 170° C for 30-35 minutes or until well cooked.

4 – To prepare the topping, whip the butter at room temperature with the icing sugar, then add the fresh cheese (or ricotta) and yoghurt. Whisk everything by hand or with an electric whisk until the frosting looks light and fluffy.

5 – With a knife, cut the upper part of the cakes to create a flat top, then spread the freshly prepared cream and crumble some walnuts. Place one cake on top of the other and serve.


– Work the ingredients quickly, and make sure you have everything you need and the cake tins ready so that the batter can be baked as soon as it is ready.

– If you do not have two small tins, cook the cake in a larger regular cake tin.

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