Grain Free Carrot Cake with Ricotta Frosting
Here it is! My second carrot cake recipe. Grain-free two layered cake made with almond and coconut and topped with delicious ricotta frosting. I love the combination of warm spices, velvety cream filling and textures of shredded carrot and crunchy nuts.
This nutritious packed festive cake can be not only a great treat for the holidays but also for birthdays!
Make this cake 1 day ahead of time, then it will taste best.
You may also like my previous carrot cake recipe: Simple Gluten Free and Dairy Free Carrot Cake
I can not say which one I prefer. I love them both.
Grain Free Carrot Cake with Ricotta Frosting
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
Ingredients for two layers
- 200g almond meal
- 30 g coconut flour
- 60 g tapioca
- 14 g flaxseed meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- ½ tsp ginger
- pinch of salt
- 80 g xylitol or coconut sugar
- 6 big eggs (room temperature)
- 80 g melted coconut oil
- 2 tablespoon fresh orange juice
- 240 g shredded carrot
- 100 g shredded apple
- 3/4 cup finely chopped pecan nuts
- 3 tbsp orange zest
Ricotta frosting:
- 250 g ricotta cheese
- 200 g lactose free heavy whipped cream
- 4-5 tbsp powdered xylitol
- 3 tbsp fresh orange juice
- 2 ½ leaf of gelatin
- pecan nuts for decoration
Instructions
Make two layers of carrot cake:
- First preheat the oven to 180°C (356°F) and line the bottom of two 24cm cake molds with parchment paper, then lightly grease the paper with coconut oil.
- In the bowl, mix together all dry ingredients except sugar and nuts.
- Using a hand mixer or a stand mixer whisk the egg whites over high speed until light and foamy. Gradually add xylitol, whisking at high speed. Then lower the speed and add egg yolks, one by one, mix until combined. Mix in melted coconut oil and orange zest. Then slowly add the flours and mix gently with the whisk or spatula until smooth and fluffy. Then stir in carrots and nuts.
- Divide the batter into two cake molds and bake at 180°C for about 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Leave the cakes in the molds to cool for a few minutes and transfer to a wire rack to cool.
Make ricotta frosting:
- Soak gelatin sheets in a flat bowl with cold water for about 10 minutes. Remove from the bowl and squeeze out excess water. Melt the gelatin over bain-marie.
- Using a hand mixer or a stand mixer, beat the ricotta cheese and heavy whipped cream with xylitol and orange juice until light and fluffy.
- Mix 1 tablespoon of cream mixture with melted, warm gelatin. Add another 2 tablespoons of cream to the gelatin and stir until smooth and well combined. Then with the mixer, whisk the gelatin mixture into the remaining cream.
Assemble the cake:
- Spread half of the cream evenly over the first layer of cake. Then put on the top the second layer and press lightly. Spread the rest of the cream on the top and sides of the dough. Garnish the cake with roasted pecans and transfer it to the refrigerator for a few hours or overnight.
- Remove the cake from the refrigerator and slice it around 40 minutes before serving. This cake tastes best when it is at room temperature.
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