Gluten free Italian Carrot Cake (Dairy free, Eggless)

This gluten free Italian carrot cake is also dairy free and egg free! Delicious, soft vegan cake without grated carrots!

Course Breakfast, Dessert, Snack

Cuisine Italian

Keyword cake, carrot cake, dairy free, eggless, gluten free, italian, vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

230 grams of fresh carrots (weigh after peeling and removing ends) (ca 3 medium carrots)
100 grams orange juice, best if freshly squeezed (for flavor)
50 grams light seed or melted coconut oil
100 grams gluten free almond flour (or finely ground almonds)
100 grams gluten free brown rice flour
100 grams gluten free potato starch
1 tablespoon baking powder (can be replaced with 1 teaspoon baking soda + 2 teaspoons lemon juice)
60 grams caster sugar (or brown sugar)
4-5 drops almond extract
4-5 drops orange extract

Pre-heat oven at 180C/360F
In a blender cup add chopped carrots, oil and orange juice and blend until creamy
In a bowl mix rice flour, almond flour, potato starch, baking powder and sugar
Add the carrot orange mix to the flours and mix with a spoon, carefully incorporating all the dry ingredients
Add the almond and orange extracts and mix again
The cake mix should not be liquid or runny, but airy and kind of fluffy
Pour the cake mix into the non stick baking pan and spread evenly with a spatula
Bake in preheated oven for 25 minutes (poke the center of the cake with a toothpick, cake's ready when it comes out clean)
Once baked, let cool down and dust with powdered sugar before serving, if desired
Store in an airtight container and keep in the fridge, especially in the warm season