Gluten-Free Carrot Cake – Soft, Fluffy & So Easy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 10
This Gluten-Free Carrot Cake is naturally flourless, light, and incredibly moist. Made with almond meal, it has a soft, tender crumb and a delicate lemon glaze. With just a few ingredients, it comes together easily and stays fresh for nearly a week!
Ingredients
- 400 g finely grated carrots weigh 500g before peeling & trimming
- 400 g almond meal
- 50 g corn flour cornstarch
- 2 tsp baking powder
- 6 large eggs
- 200 g white sugar or caster sugar
- 2 tsp vanilla extract
🍋 Simple Lemon Glaze
- 80 g icing sugar
- 1 tbsp fresh lemon juice
Instructions
Cake
- 1️⃣ Preheat oven to 180°C/350° (fan) or 160°C/320°F (no fan).
- 2️⃣ Grate carrots finely—use the small grater size for best texture.
- 3️⃣ Mix dry ingredients: Combine almond meal, corn flour, and baking powder.
- 4️⃣ Whip eggs & sugar with an electric beater until light and fluffy.
- 5️⃣ Fold in vanilla & dry ingredients gently using a spatula.
- 6️⃣ Add grated carrots and fold until combined.
- 7️⃣ Prepare a 10-inch (26cm) cake tin – grease and line it.
- 8️⃣ Pour batter into the pan and smooth the top. Tap lightly to remove air bubbles.
- 9️⃣ Bake for 40-45 min or until a skewer comes out clean.
- 🔟 Cool completely before icing.
Lemon Glaze
- In a small bowl, combine icing sugar and fresh lemon juice. Adjust consistency if needed.
- Drizzle the glaze over the cooled cake, letting it set before slicing.
Video
Notes
- This cake stays fresh for up to a week in the fridge.
- No oil or butter needed—the carrots and eggs keep it moist naturally.
- Best enjoyed with a cup of tea or coffee!