Gluten Free Carrot Ricotta cake with Orange Zest.

Cleaning up the refrigerator challenges me, inspires, me and tickles my fancy. Sometimes, like today, good things come out like this  GLUTEN FREE carrot ricotta cake with orange zest!

Carrots ricotta

A freshly tasting, unusually moist bunt cake was born, and made me happy. The fact that I used up all my egg, some carrots and the ricotta, made me even more happy.

Some notes: I use Grapeseed oil because has a very mild taste, almost tasteless and colorless.

I made my own candied oranges last winter. When I squeeze them for juice, I keep the skins because they are tastier at the peak of the season, and they  are so much better than the oranges one finds during the summer.

So here, I’m sharing this recipe with you, it’s gluten free but one will never guess!

carrots ricotta


Serves 8 to 10.

Ingredients for a 9inch Bunt form

150 gr shredded carrots

150 gr coconut sugar

50 gr granulated sugar

A pinch of salt

50 gr Candied Oranges (recipe in the link HERE )

200 gr ricotta

200 gr almond meal

100 gr brown rice flour

1 T baking powder

1 T vanilla bean paste

3 T Grapeseed oil

3 lg eggs

4 Tbs cocoa nibs (optional)

carrots ricotta


Place the carrots, the sugars and the salt in the bowl of a food processor. Pulse until the mix is almost creamy. Now, let it sit, in the bowl, for about 1 hour to macerate. You will see that it will get more watery as time goes by. The sugar helps extract the juice from the carrots. This will make the cake super moist and sweeter.

Meantime measure the almond meal and rice flour. Sift them with the baking powder.

Pre heat oven to 350F.

Add the eggs, the oil, the vanilla and the flours to the bowl and pulse. Add the orange zests and pulse again. until you get a creamy batter. Add the ricotta, pulse until totally incorporated. Finally fold in the cocoa nibs by hands. (If using)

Immediately pour the batter into the prepared (non stick) bunt pan. I coated mine with oil and sugar.

Level the surface with a spoon, lightly.

Bake for 45/ 50 minutes. Wait a few before un-molding the cake.

Let cool totally before dusting with powder sugar or coating it with chocolate 🙂 because….

carrots ricotta


Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

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