Gluten-Free Spring Carrot Cake Infused with Harvest Carrot Cake Tea

Name: Gluten-Free Spring Carrot Cake Torte | Passover & Easter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 4 tbsp Harvest Carrot Cake Tea ((about 12 g)); 1 cup Boiling water ((240 g)); 3 cups Thin-sliced blanched almonds, to mill ((you'll use 240 g)); 1/4 cup Potato starch ((about 32 g, divided)); 2 cups Carrots, finely grated and squeezed dry ((about 220 g packed)); 6 Large eggs, separated ((about 300 g without shells)); 3/4 cup Honey ((255 g), or maple syrup (240 g)); 1/2 cup Neutral oil, such as avocado ((112 g)); 1 tbsp Orange zest ((about 6 g)); 2 tbsp Fresh orange juice ((30 g)); 2 tsp Vanilla extract ((about 10 g)); 1/2 tsp Fine salt ((about 3 g)); 1.5 tsp Ground cinnamon ((about 4 g)); 3/4 tsp Ground ginger ((about 1.5 g)); 1/2 cup Raisins (or Cranberries) ((about 85 g)); 2 tbsp Powdered sugar, certified gluten-free for dusting ((about 15 g))

Inspired by Spring and the celebratory nature of Passover, Holy Week, and Resurrection Sunday, I wanted to create something that infuses the bright, aromatic flavors of the season but also meets dietary needs such as unleavened for Passover, gluten-free, and dairy-free. This cozy homemade dessert is thoughtful in flavor and works for special occasions without feeling heavy or overly indulgent. It holds a special place in my spring baking lineup because it brings together wholesome ingredients, fresh-milled almond flour, and a secret ingredient that every carrot cake lover will appreciate: FarmHouse Teas Harvest Carrot Cake Tea.

Unlike traditional carrot cake recipes that rely on wheat flour and often call for cream cheese frosting loaded with white sugar, this version is built on simplicity and simple goodness. It’s naturally gluten-free, dairy-free, and leavened entirely by whipped egg whites, which makes it kosher for Passover and perfect for Easter or Resurrection Sunday gatherings. If you’re looking for a good carrot cake that doesn’t compromise on flavor or texture, this one delivers.

Why This Cake Works

I typically work with fresh-milled grains on Gluten Free Heritage, but this cake gave me a chance to explore fresh-milled almond flour instead. I start with thin-sliced blanched almonds, from Azure Standard, and pulse them in my food processor with a small amount of potato starch to keep things light and prevent the almonds from turning into almond butter. The result is a delicate, nutrient-dense base packed with healthy fats and protein.

The real backbone of flavor comes from steeping Harvest Carrot Cake Tea, a caffeine-free honeybush blend with carrots, raisins, hazelnuts, cinnamon, ginger, and nutmeg. I brew it strong, then use half in the batter and reserve the rest to brush on top of the cake for an extra layer of aroma. It’s an unexpected twist that brings warmth and depth without adding processed sugar or artificial flavoring.

Weighing Almond Flour with NurtriMill Scale

The Secret to Lift: Egg Whites

Because this is a Passover-friendly recipe, there’s no leavening from baking powder, baking soda, yeast, or sourdough. Instead, the structure comes entirely from whipped egg whites. I separate the eggs, whisk the egg yolks with honey, oil, orange zest, orange juice, vanilla, and brewed tea, then fold in the dry ingredients along with finely grated carrots and raisins.

Then I whip the egg whites to stiff peaks using my Bosch Universal Plus Mixer. The double whisks make quick work of it, yielding a glossy, stable meringue that gives this cake its rise. I gently fold one-third of the whites into the batter to loosen it, then fold the batter into the remaining whites. This technique is similar to what you’d use in a flourless chocolate cake, and it keeps the crumb tender and airy.

Baking and Finishing Touches

I bake the cake in a 9-inch springform pan at 350 degrees F., 45 minutes worked perfectly for my oven, but the time may range from about 40 to 55 minutes. Bake until the top is deep golden and springs back when lightly touched, or the temperature reaches 200 degrees. If it browns too quickly, you can tent it with foil during the last 15 minutes. Once it cools, dust the top of the cake with a light snowfall of powdered sugar. No need for frosting, though a dairy-free option like coconut cream would work beautifully if you want something richer. Leftovers can be stored in the refrigerator for up to 4 days.

Tea Infused Carrot Cake Recipe

Print Recipe

Gluten-Free Spring Carrot Cake Torte | Passover & Easter

A healthier spin on traditional carrot cake: a gluten-free, dairy-free almond torte made with fresh-milled blanched almonds, infused with honeybush “carrot cake” tea, carrots, warm spices, and raisins. With no leavening, it’s a great fit for Passover—or Easter/Resurrection Sunday celebrations.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Almond Flour, Almond Torte, Carrot Cake, Dairy-Free, Easter, Easter Dessert, Gluten-Free, Kosher, Passover, Passover Cake, Tea Cake

Servings: 12 slices

Calories: 320kcal

Equipment

1 Universal Plus Mixer Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Harvest Carrot Cake Tea Get it here: https://www.farmhouseteas.com?sca_ref=6120656.N3tPUdndpV

Ingredients

4 tbsp Harvest Carrot Cake Tea (about 12 g)
1 cup Boiling water (240 g)
3 cups Thin-sliced blanched almonds, to mill (you'll use 240 g)
1/4 cup Potato starch (about 32 g, divided)
2 cups Carrots, finely grated and squeezed dry (about 220 g packed)
6 Large eggs, separated (about 300 g without shells)
3/4 cup Honey (255 g), or maple syrup (240 g)
1/2 cup Neutral oil, such as avocado (112 g)
1 tbsp Orange zest (about 6 g)
2 tbsp Fresh orange juice (30 g)
2 tsp Vanilla extract (about 10 g)
1/2 tsp Fine salt (about 3 g)
1.5 tsp Ground cinnamon (about 4 g)
3/4 tsp Ground ginger (about 1.5 g)
1/2 cup Raisins (or Cranberries) (about 85 g)
2 tbsp Powdered sugar, certified gluten-free for dusting (about 15 g)

Instructions

Heat oven to 350°F. Grease a 9-inch springform pan (or deep 9-inch cake pan) and line the bottom with parchment. Lightly oil the parchment.
Brew the tea: steep Harvest Carrot Cake Tea in 1 cup boiling water for 10 minutes (covered). Strain and cool. You’ll use 1/2 cup (120 g) in the batter; reserve the rest for brushing the cake if you want extra aroma.
Make fresh-milled almond flour from sliced almonds: Place 3 cups sliced blanched almonds in a blender or food processor with 1 tablespoon of the measured potato starch. Pulse (don't blend!) in short bursts, stopping to scrape down, until very fine and fluffy.
Measure out 2 1/2 cups (about 240 g) of the milled almond flour for the recipe.
Pre-dry the carrots (key for non-gummy crumb): spread grated carrots on a clean towel, squeeze hard to remove excess moisture, then fluff them back up.
In a large mixing bowl, whisk egg yolks with honey (or maple syrup), oil, orange zest, orange juice, vanilla, and salt until glossy and slightly thickened. Whisk in 1/2 cup (120 g) of the cooled brewed tea.
In a second bowl, combine 2 1/2 cups (about 240 g) fresh-milled almond flour with remaining potato starch, cinnamon, and ginger. Mix dry ingredients into the yolk mixture until just combined.
Fold in grated carrots and raisins (or cranberries)
In a clean mixing bowl, whip egg whites to stiff peaks. Fold 1/3 of the whites into the batter to loosen, then gently fold in the rest, keeping as much air as possible (this is the cake’s lift—no chemical leavening). The double-whisk Bosch mixer is great for this!
Pour into prepared pan and smooth the top. Bake 40–55 minutes, until deep golden, the center springs back, and a toothpick comes out with a few moist crumbs (not wet batter), about 200 degrees.
Cool in pan 15 minutes, then run a knife around the edge and release the springform. Cool completely on a rack.
Optional ‘tea perfume’: brush the top with 1–2 tablespoons reserved tea as the cake cools (light touch—think aroma, not soak).
Dust with powdered sugar right before serving. Serve at room temp. Store covered in the fridge up to 4 days; bring slices to room temp for best texture.

Perfect for Everyday Treats and Special Occasions

This cake isn’t just for holidays. It’s substantial enough to serve guests but wholesome enough for everyday treats when you want dessert that feels nourishing. You could swap the honey for maple syrup, add unsweetened coconut or coconut sugar for variation, or even top it with a bit of coconut cream for richness.

Whether you’re a longtime carrot cake lover or just exploring gluten-free baking, this recipe makes the process approachable and rewarding. I’ve also created a short, time-lapsed video walking through the process.

If you decide to try FarmHouse Teas or invest in a Bosch mixer for your own kitchen, I may earn a small commission at no extra cost to you. I only recommend tools and ingredients I actually use and love. Save $20 off select Bosch & NutriMill products with code VINTAGEVIRTUES.

This spring, let this gluten-free carrot cake become part of your celebration. It’s a reminder that simple ingredients, thoughtfully combined, can create something truly memorable. Happy Baking!

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