Delicious Gluten-Free Carrot Cake

I created this gluten-free carrot cake on the base of an old recipe before I started to follow a gluten-free diet. I like the proportion of half almond half gluten free flour as it gives a nice moist texture that I always look in a carrot cake. Than I decided to substitute the sugar and raisin with a cup of good quality dates.

As a result you end up with a lovely moist, light but still very indulging cake. It's so yummy I can't stop at one piece. We often eat it just as it is but you are welcome to ice it with the traditional cream cheese icing. Hope you enjoy it too.




40 min




1 ½ cup grated carrot, packed lightly
½ cup almond flour
½ cup gluten free flour premix
1 tsp baking soda
¼ cup walnuts
½ tsp cinnamon
1 tsp mixed spices
1 tsp orange/lemon peel
1 cup soaked dates
2 eggs
¼ cup milk of your choice
½ cup oil

Cream cheese icing
¼ cup cream cheese
2 Tbsp soft butter
1 cup icing sugar
1 Tbsp fresh grated lemon rind 


I prefer using the food processor to make this gluten-free carrot cake.  You can grate the carrot using the grater blade.
  1. Preheat the oven to 180℃.
  2. Place the grated carrot and almond flour into a big bowl and mix well.
  3. Sift in baking soda and add the rest of the dry ingredients.
  4. Place the dates, eggs, oil and milk in the food processor or blender and blend well.
  5. Incorporate the liquids into the carrot mixture.
  6. Bake in a lined and greased ring tin for 30-40 min.
  7. Ice if desired with cream cheese icing or dust with icing sugar. 

Cream cheese icing

Place the softened butter and cream cheese into a dip bowl and mix with a hand beater.  Add icing sugar and lemon rind and mix well until incorporated. Spread the icing on the cooled cake.


Gluten-free carrot cake