I don’t know if you have already had the chance to travel to New York, ahhhh New York… its skyscrapers, its Status of Freedom to its stores but also its carrot cake (from the Magnolia Bakery being the most famous, yes, you know the bakery on Sex and the City). To have to eat during our trip, it remains to me a certain memory taste of this cake and this is what I wanted to reproduce with this recipe to the hundreds of ingredients (or almost !). Yes, because it is a bit carrot cake, a lot of ingredients that at first glance you would never put together, and a result of taste close to orgasm… culinary of course ! In order to change from traditional frosting cream cheese, which for my part I do not carry in my heart, not to say hate, I replaced it with a frosting light base of ricotta cheese, which, to stay in New York we made a small detour through Little Italy, and it is rather nice !

In short, if you’re still with me, little bonus, I give you a recipe for carrot cake without gluten, because I think of the intolerant among you who must sometimes drool before the cakes without being able to touch it. And for those who are not celiac, you can either replace the rice flour for the wheat flour either try the recipe as is, as long as we can change it a little does not hurt a fly in our stomach.

Carrot cake frosting with ricotta cheese {gluten-free}

For 1 large or 10 small Save Print Ingredients

  • 200 g of rice flour
  • 60 g cornstarch
  • 150 g of sugar full
  • 3 eggs
  • 160 g of carrots
  • 225 g pineapple in syrup
  • 15 cl of vegetable oil neutral
  • 100 g of walnuts
  • 60 g of grated coconut
  • The zest of 1/2 organic orange
  • 1 teaspoon of cinnamon
  • 1/2 packet of yeast
  • 1 pinch of salt
  • 250 g ricotta cheese
  • 15 cl of whipping cream
  • 80 g icing sugar
  • 1 pinch of vanilla powder



  • Preheat the oven to 170°.
  • Mix together the dry ingredients that are flour, starch, crushed nuts, coconut, orange zest, cinnamon, and salt.
  • Grate the carrots and add to the mixture.
  • Whisk then the eggs with the sugar then add the oil.
  • Pour over the dry ingredients.
  • Finally, add the pineapple in syrup, cut into cubes with a little of its juice, and mix
  • Pour the preparation into a mould layer cake or muffin pans with anti-adhesive and put in the oven for 1 hour for the large and 30 minutes for the small.
  • For the frosting, whip the whipping cream, icing sugar and vanilla to get whipped cream, add the ricotta and continue to beat for 30 seconds.
  • Book the cost and the glaze carrot cake at the last moment


Written by Doc

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