Carrot cake sans gluten et sans lactose


  • Carrots 250 g
  • Eggs 2
  • Rice flour 100 g
  • Powdered sugar 60 g
  • Lactose-free mascarpone 60 g
  • Nuts 30 g
  • Icing sugar 30 g
  • Powdered almonds 20 g
  • Coconut oil 2 tablespoons
  • 4 spice blend 3 teaspoons
  • Gluten-free baking powder 1 sachet
  • Salt 1 pinch
Peel and finely grate the carrots.
Heat the oven to 180°C.
Mix the sugar with the eggs, beating vigorously. Add the flour, gluten-free baking powder, almond powder and a pinch of salt. Mix. Add the coconut oil, grated carrots and spices.
Then crush the nuts before incorporating them into the mixture. Pour the dough into a greased and floured springform or cake pan.
Bake for 30 minutes. After this time, check if the cake is cooked by inserting the blade of a knife in the center. It should come out dry. Unmold and let cool.
Mix the lactose-free mascarpone and the icing sugar. Top the gluten-free and lactose-free carrot cake with it. Store the cake for 30 minutes in the refrigerator so that the icing takes shape.

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