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This lovely Gluten-Free Carrot Cake will become a go-to recipe when you’re in need of a quickly and easily prepared cake.
This gluten-free cake is light, fluffy and gently spiced – and you would never know that it is gluten-free. I have made it many times and it is totally reliable and absolutely delicious. It is suitable for many occasions; serve it for morning tea, for dessert or take on a picnic.
Many people are eating gluten-free these days, either for medical reasons or by choice. The beauty of this cake is that even non gluten-free people will enjoy it. It is light, full of flavour and difficult to resist. For this reason, I recommend that you do not make it when you’re home alone!
When it comes to carrot cake, I must admit that I am greatly attracted to the cream cheese frosting. However, in this instance, the cake is so good it could be eaten on its own. Well, almost; a little frosting never goes astray.
This is a no-fuss recipe; the method for making it is very simple.
To begin, I place the oil, sugar and vanilla in the bowl of a stand mixer and blend them together. I add the eggs, one at a time, beating well after each addition. The eggs and the oil emulsify, becoming smooth and creamy. I add the grated carrots and sultanas, then sift in the dry ingredients, folding gently to avoid knocking out any air. Finally, I turn the mixture into the prepared tin and bake it. That’s all there is to it.
If you wish, you could serve it with just a dusting of icing sugar.
However, I really can’t resist adding a delicious cream cheese frosting. They go so well together.
I have a few tips for gluten-free baking.
Gluten-free cakes are notorious for having a dry texture. For this reason, I often use sour cream or buttermilk to add moisture. Honey is another ingredient which adds moisture. I’m also fond of adding apple or carrot, as in this recipe. This cake contains a generous amount of grated carrot. As a bonus, the carrot provides a generous amount of Vitamin A. We can have our cake AND eat our vegetables too!
Another issue which is frequently encountered is that gluten-free cakes often fall in the centre. This is due to the lack of structure and strength which is provided by gluten when you bake with regular wheaten flour. So I’ve been fairly tricky here; I’ve used a ring tin, so there’s no centre to fall.
I do hope you’ll give this delicious recipe a try. If you’re looking for some more fabulous Gluten-Free cakes, I recommend you have a look at these:
Alex and Faye xx
Gluten-Free Carrot Cake
If you like a carrot cake that bakes up light and fluffy and has a smooth, creamy frosting, you will definitely want to bake this cake. It is difficult to believe that such a no-fuss recipe could produce such great results.
- 3/4 cup neutral flavoured oil * I used grapeseed
- 3/4 cup superfine/caster sugar 160 g
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 1 1/2 cups grated carrot * 145 g
- 1/2 cup sultanas/golden raisins 80 g
- 1 cup gluten free plain flour
- 1 1/2 tsp gluten free baking powder 120 g
- 1/2 tsp ground cinnamon
- 5 tbsp cream cheese, at room temperature * 100 g
- 1/2 tsp vanilla extract
- 1 cup pure icing sugar * 150 g
- chopped walnuts for garnishing optional
Preheat your oven to 180 Degrees C (355F).
Cut a circle to line the base of a 21cm/8” ring tin* and grease the sides.
Ensure that you have all of your ingredients measured and ready to use.
Place oil, sugar & vanilla into the bowl of a stand mixer or into a bowl to use hand-held electric beaters.
Beat until they are well combined.
Add the eggs, one at a time, and continue to beat until light & creamy, 3-4 minutes. The eggs will emulsify with the oil.
Remove the bowl from the stand mixer, (if using) stir through the grated carrot and sultanas.
Gradually sift the flour, baking powder and cinnamon over the bowl and fold in gently using a spatula to avoid knocking out the air.
Pour the mixture into the prepared ring tin.
Bake for about 30-35 minutes or until a skewer inserted comes out clean.
Stand 10 minutes before turning onto a rack. Remove the baking paper and leave to cool.
Place cream cheese and vanilla in a small bowl and mix well together until smooth.
Sift the icing sugar to remove any lumps. Add to the cream cheese and mix until it forms a smooth, creamy frosting.
Spread the frosting over the cake. Decorate with chopped walnuts if desired.
*I used grapeseed oil but you could use canola oil or another of your choice.
*I used 2 large carrots.
*The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons.
*To prepare the lining, I turn the tin upside down and use a pencil to trace the shape of the base onto non-stick baking paper. Cut out the ring for the base, turn down the side of the baking paper with the pencil outline so that it does not come into contact with the cake batter.
*I have used pure icing sugar as it is gluten-free. Pure icing sugar tends to clump together and needs to be sifted. If using icing mixture ensure that it is gluten-free.
10 62 1 1.1K
10 62 1 1.1K