Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta di carote e zenzero senza glutine 🥕🫚

Gluten-Free Carrot and Ginger Cake 🥕🫚

Name: Gluten-Free Carrot and Ginger Cake 🥕🫚
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups peeled carrots (about 250 grams); 3 medium eggs; 3/4 cup sugar (about 180 grams); 1 pinch fine salt; 1 teaspoon freshly grated ginger; 1/3 cup vegetable oil (80 ml); 1 packet gluten-free baking powder; 1 cup rice flour (about 150 grams); 3/4 cup potato starch (about 110 grams); Juice of 1 orange; as needed Powdered sugar,; 1 grater for carrots; 1 grater for ginger; 1 large mixing bowl; 1 electric hand mixer; 1 silicone spatula or wooden spoon; 1 (9.5 inch) round cake pan (24 cm); The cake stays soft for 3-4 days under a glass dome. If you prefer, you can freeze it in pre-sliced portions

La stanza dei sapori @lastanzadeisapori

Valdagno

A modern, vibrant twist on the classic gluten-free carrot cake, featuring fresh ginger and freshly squeezed orange juice. The result is an incredibly soft, moist cake with a spicy note that enhances the natural sweetness of the carrots. Perfect for anyone looking for an energizing breakfast or a light yet flavorful snack.

La stanza dei sapori @lastanzadeisapori

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Ingredients

Total time: 1 hour

8 servings

2 cupspeeled carrots (about 250 grams)
3medium eggs
3/4 cupsugar (about 180 grams)
1 pinchfine salt
1 teaspoonfreshly grated ginger
1/3 cupvegetable oil (80 ml)
1 packetgluten-free baking powder
1 cuprice flour (about 150 grams)
3/4 cuppotato starch (about 110 grams)
Juice of 1 orange
as neededPowdered sugar,
🧰 TOOLS
1grater for carrots
1grater for ginger
1large mixing bowl
1electric hand mixer
1silicone spatula or wooden spoon
1 (9.5 inch)round cake pan (24 cm)
⏳️ STORAGE
The cake stays soft for 3-4 days under a glass dome. If you prefer, you can freeze it in pre-sliced portions

Saved

Steps

Total time: 1 hour

1

Finely grate the carrots. If they seem too watery, gently pat them dry with paper towels.
2

In a bowl, beat the eggs with the sugar and a pinch of salt using an electric mixer for about 10 minutes, until the mixture is very pale and fluffy.
3

Add the freshly grated ginger and slowly pour in the vegetable oil while mixing on low speed.
4

Sift together the rice flour, potato starch, and baking powder. Gradually fold them into the batter, alternating with the orange juice.
5

Add the grated carrots and gently fold them in with a spatula, using upward motions to keep the eggs fluffy.
6

Pour the batter into the prepared (oiled or lined) cake pan and bake in a conventional oven at 350°F (180°C) for 40-45 minutes. Check doneness with a toothpick before removing from the oven. Let the cake cool completely, remove from the pan, then dust with powdered sugar 🥰
7

💡TIP For an even more intense aroma, add grated orange zest. If you love fall flavors, a pinch of cinnamon pairs perfectly with the ginger.
8

If you enjoyed this recipe, try my DETOX BANANA, LEMON, AND CARROT SMOOTHIE 🍌🍋🥕

#227 Smoothie detox banana, limone e carota

Linked Recipes

#227 Smoothie detox banana, limone e carota

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Cooksnaps

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La stanza dei sapori @lastanzadeisapori

Published in the US on July 06, 2026 14:01

Valdagno

Ho sempre avuto un legame speciale con il cibo, anche quando non lo sapevo ancora. Quel piccolo sussurro dentro di me mi ha guidata a scoprire la mia vera passione: cucinare. Così ho deciso di approfondire le mie conoscenze conseguendo un diploma in ambito agrituristico, per unire tradizione e tecnica. Da questa passione è nato il mio sito HTTPS://LASTANZADEISAPORI.BLOGSPOT.COM , uno spazio dedicato a chi ama la cucina semplice e autentica, fatta di ingredienti genuini e ricette di casa, proprio come quelle della mia adorata nonna. Qui condivido con voi i sapori di una volta, raccontando storie e tradizioni che rendono ogni piatto un piccolo viaggio nel tempo 🥰.

Keywords

Cake Vege Ginger Rice Egg Carrot Potato Orange

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