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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 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
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.