Gluten-free Carrot Cake Loaf

Carrot cake is an interesting dessert. In Italy we eat it without nuts or dried fruit, and certainly don’t frost it with cream cheese frosting, but dust one carrot cake layer with confectioners’ sugar. The recipe that I adapted here was originally posted on Instagram by Victoria @chocolat_et_bredalas. She shared her recipe as a gift, and what a gift it was! What attracted me was its loaf shape, and the cranberries instead of raisins. For the icing, I decided to use white chocolate, with vegetable oil, pistachios and more cranberries. I like the shiny look and the contrast of the sweet white chocolate and the less sweet loaf. If you use a vegan white chocolate, you can make this cake completely dairy-free. This cake was amazing, and I hope you like it as much as we did.


Gluten-free Carrot Cake Loaf

0 from 0 votes
Recipe by Simona Gluten-free from Victoria @chocolat_et_bredalas Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 300 g 300 carrots, finely grated – 3 cups

  • 4 large 4 eggs

  • 100 g 100 granulated sugar – 1/2 cup

  • 260 g 260 Simona’s Flour Mix – 1 2/3 cups

  • 1 teaspoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1/2 teaspoon 1/2 ground ginger

  • 1/4 teaspoon 1/4 ground nutmeg

  • 1/8 teaspoon 1/8 allspice

  • 135 g 135 mild olive oil – 1/2 cup and 1 Tablespoon

  • 110 g 110 walnuts, chopped – 1 cup

  • 80 g 80 cranberries – 2/3 cup

  • Fo the icing
  • 200 g 200 white chocolate – cup and 3 Tablespoons

  • 20 g 20 vegetable oil – 4 teaspoons

  • 50 g 50 mixed pistachios and cranberries – 1/2 cup


  • Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
  • In a bowl of a stand mixer with a whisk attachment, whisk the eggs and sugar until thick and light in color. Add the olive oil, slowly, while the mixer is running on low.
  • In a medium bowl mix together the flour, baking powder, salt and spices. Add the dry ingredients to the egg mixture with a spatula, paying attention not to deflate the batter.
  • Fold in the grated carrots, walnuts and cranberries and mix delicately until incorporated. Pour the batter in a greased 4 1/2 x 8 1/2 loaf pan, bake for 45 to 55 minutes, until golden brown. Place on a cooling rack for 10 minutes, then unmold and let cool completely.
  • For the icing
  • In the meanwhile, melt the white chocolate in a microwave safe bowl. Add the vegetable oil and mix well. Then add pistachios and cranberries.
  • Place the carrot loaf and the cooling rack on aluminum foil. Pour the icing over the loaf, making sure that the pistachios and cranberries stick to the cake. Let it rest until the icing sets.

Follow for more gluten-free recipes and weekly updates!

Tag @Simona.glutenfree on Instagram and hashtag it

Like this recipe?

Follow us @simonaglutenfree on Pinterest

Did you make this recipe?

Follow us on Facebook

Leave a Reply