Gluten free without compromise

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The Ultimate Gluten-Free Pistachio Carrot Cake with Limoncello Frosting

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Pistachios meet carrot cake! It’s an intense melding of flavours and textures that’s sure to impress anyone lucky enough to grab a slice. This isn’t just another carrot cake-its a colourful, flavour packed masterpiece that balances earthiness, sweetness, and a touch of zest brightness.

Even better this cake calls for just 1/3 cup of gluten-free flour, making it naturally lighter while staying incredibly moist and tender. Every bite bursts with crushed pistachios, warm spices, and the natural sweetness of carrots-all topped with a silky white chocolate limoncello frosting that takes it to another level of indulgence.

If you are not gluten-free, simply swap the flour for your favourite all purpose flour. And if you would like to skip the limoncello, fresh lemon juice makes a perfect substitute while keeping that lovely citrus tang.

This recipe is proof that when pistachios and carrot comes together, magic happens. Add a little white chocolate and limoncello and you have a five-star dessert that is as stunning on the table as it is on your taste buds.

So preheat your oven, zest that lemon and get ready to bake the ultimate gluten-free pistachio carrot cake!

Pistachio Carrot Cake
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Pistachio Carrot Cake

Recipe by JaniceCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

335

kcal

Moist flavourful gluten-free pistachio carrot cake topped with white chocolate limoncello frosting!

Ingredients

  • 5½ oz (150 g) unsalted pistachios

  • ¾ cup (5½ oz or 150 g) sugar

  • Grated zest of 1 organic lemon

  • 5 medium carrots, peeled

  • 4 eggs

  • Pinch of salt

  • ⅓ cup (1½ oz or 40 g) gluten-free all-purpose flour blend

  • 1 tsp xanthan gum

  • 1 tsp baking powder

  • Frosting

  • 3½ oz (100 g) white chocolate

  • 1 Tbsp butter

  • Grated zest of 1 organic lemon

  • 1 Tbsp limoncello liqueur

Directions

  • Preheat the oven to 325°F (160°C )
  • Finely grind the pistachios with the sugar and lemon zest in a food processor. Transfer to a mixing bowl.
  • Prepare the carrot mixture:
  • Slice the carrots into rounds and puree them in a food processor or blender with the eggs and a pinch of salt. Add the carrot mixture to the pistachio mixture and stir to combine.
  • Sift in the gluten-free flour, xanthan gum, and baking powder, then stir until well combined.
  • Bake the cake:
  • Pour the batter into a 9-inch (22 cm) cake pan and bake for 10 minutes.
  • Raise the oven temperature to 350°F (180°C) and bake for another 35 minutes.
  • Remove from the oven and cool on a wire rack.
  • Make the frosting:
  • Melt the white chocolate and butter over a double boiler or in the microwave. Add the lemon zest.
  • When the cake is completely cooled, add the limoncello to the melted chocolate mixture and stir to combine.
  • Frost the cake:
  • Pour the frosting over the cooled cake and spread evenly with a spatula.
  • Let the frosting set in the refrigerator before serving.

Summary